Tiramisu is a gorgeous decadent Italian dessert. I am not gonna lie – this raw tiramisu isn’t the easiest of desserts you can whip up, but it’s so worth it. With almond-coffee lady-fingers, rich cashew cream layered in between, and a light dusting of cacao, this vegan tiramisu will impress everyone.
If you’re not a fan of coffee, but still want to enjoy a raw dessert, you can always try my raw chocolate brownies, raw lime cheesecake, or raw carrot cake.
I have always loved the aroma of freshly brewed coffee – rich, full, and luxuriant. Coffee smells like chocolate tastes. Unfortunately for me the taste of coffee has none of the depth, the subtleties, or the scope that the smell has. I only taste one flavor. Bitter.
It’s not that I’ve only tried ‘cheap’ coffee. I’ve had really good coffee. I’ve had light roast, medium roast, dark roast. Fine ground, coarse ground. I’ve had instant coffee, coffee machine coffee, k-cup coffee, percolator coffee, espresso, mocha, latte, cappuccino … you name it. Until recently, I also avoided coffee-flavored anything because I always thought that coffee-flavored desserts would taste, well, like coffee. Bitter.
That was before I had a bite of raw tiramisu at our local raw food restaurant and got hooked. The coffee flavor was rich without being overwhelming. Its bitter edge elevated the tiramisu from one-dimensional sweetness to refined sophistication. The delicate layer of sweet vanilla cream contrasted with the dark, robust presence of espresso and sharpness of cacao powder… So good!
Tips for Making Raw Tiramisu
Ingredients
There are so many ways you can add coffee to desserts.
- Whole beans pack the most flavor since coffee loses its flavor and aroma exponentially after being ground. For the most intense coffee flavor, I recommend roasting the coffee beans in the oven first (to encourage their flavorful oils to emerge) and then grind them in a coffee grinder right before use.
- Instant coffee and instant espresso add flavor quickly. Since I don’t drink coffee, I always keep a jar of this instant espresso powder in the fridge for making coffee-infused desserts, like this raw tiramisu.
- Brewed coffee works best when you don’t want an overpowering coffee flavor (because brewed coffee as the only coffee flavoring in a recipe doesn’t pack enough coffee flavor). To get the most flavor out of brewed coffee, I recommend using espresso because it has a strong, dark flavor.
The great thing about coffee is that it pairs well with many dessert flavors. Coffee and cacao, for instance, is a very common pairing. In fact, coffee-chocolate combination has its own name – mocha. Cinnamon is also delicious with coffee; cappuccino often comes sprinkled with it. I also like to pair coffee and caramel-y Medjool dates because they’re both strong flavors that play well off each other.
Besides these traditional coffee combinations, a few others stand out. Rich nuts, such as walnuts, pecans, almonds, or cashews round out the sharply intense flavor of coffee. The coffee flavor is less pronounced, but the addition of nuts creates a new and delicious flavor altogether. Adding vanilla to coffee desserts produces a similar result.
Technique
Just like classic tiramisu, this raw tiramisu is made of a few layers – coffee-flavored crust, vanilla-infused cream, ladyfingers with hints of both chocolate and coffee, and a light dusting of cacao.
Crust & Ladyfingers
All you need for the crust and the ladyfingers is a food processor and a few pulses. The most important thing is to process the nuts until they are just broken down and incorporated with the dates. If you over-process the nuts, they will release their natural oils, making the crust and ladyfingers oily and too hard to work with. At the same time, the nut-date mixture does have to hold together when you press it in between your fingers.
Since the original shape of tiramisu is round, I like to use a 6″/15 cm springform pan to shape both the crust and the ladyfingers. However, feel free to shape the ladyfinger mixture into whatever shape you like. You can even get a baking mold for ladyfingers.
What’s more important than the shape is the texture. I like to process the ladyfinger layer just a tad bit longer than the crust. This results in a slightly crumbly crust and sponge-like ladyfingers. Classic ladyfingers can be either soft and cakey or dry and crispy, but they always have a sponge-like texture.
Cream
The key to a smooth cream is to soak the cashews for at least 8 hours. Re-hydrated cashews blend into a beautiful smooth, cheesecake-like consistency. I’ve tried blending unsoaked nuts into creams and never achieved a completely smooth consistency (not even with my Vitamix!). If you don’t have a high-speed blender, you can whip up the cream in a food processor. However, a high-speed blender makes the cream much smoother.
To even out the layers, use a spatula and tap the springform gently on the counter. Tapping the springform not only evens the layers out, but it also helps to get rid of any air bubbles that might have formed when blending the ingredients.
Finally, I would recommend having the crust and the ladyfingers ready before making the cream. Just like fruit can turn darker when exposed to light and air, so can this cream. So, I always make the cream layer last and dust it lightly with cacao powder right after I pour it into the springform pan.
*I made several versions of raw tiramisu and took photos of all of them. Unfortunately, my husband accidentally formatted my SD card before transferring my last set of tiramisu photos (which happened to be the photos of this very recipe). So, I included tiramisu photos that are very similar to the ones I lost. The only thing that is different in these photos is the ladyfinger layer.
Tools You’ll Need
1. Food Processor (Breville Sous Chef) | 2. Blender (Vitamix Pro 750) | 3. Spring-Loaded Pan (6 Inches. Wilton, Coated Steel) | 4. Measuring Cup (4 Cups, Pyrex, Glass) | 5. Mesh Strainers (Set of 3, Cuisinart, Stainless Steel) | 8. Offset Spatula (6-Inch, ECYC, Stainless Steel) | 7. Measuring Cups (Set of 6, Bellemain, Stainless Steel) | 8. Measuring Spoons (Set of 6, 1Easylife, Stainless Steel)
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Tiramisu
Ingredients
Crust
- 1 cup walnuts
- 1 cup Medjool dates , pitted
- 3/4 tsp. instant espresso powder
- pinch sea salt
Cream
- 2 cups cashews , soaked*
- 1/2 cup coconut cream
- 1/4 cup coconut oil , melted
- 1/4 cup maple syrup
- 1 tsp. vanilla extract
- pinch sea salt
Ladyfingers
- 1 cup almond flour , finely ground
- 1 cup Medjool dates , pitted
- 1 Tbsp. cacao powder
- 1 tsp. instant espresso powder
- pinch sea salt
Toppings
- cacao powder (for dusting)
Instructions
Crust
- Add all the crust ingredients into the food processor and pulse until the crust begins to stick together when you pinch it in between your fingers. Be careful not to over-process the walnuts, so they don't start releasing their natural oils.
- Scoop the crust into a greased 6" (15 cm) springform pan and press it down into an even layer with your fingers. You can also use the bottom of a glass to really pack the crust down. Cover the crust while you’re working on the next layer.
Ladyfingers
- Add all the ingredients for the ladyfinger layer into the food processor and pulse until the ladyfinger mixture begins to stick together when you pinch it in between your fingers.
- Shape the ladyfinger mixture into a 6" circle that fits on top of the crust (or any other shape you like). I have a spare 6" springform pan, so I use it as a guide for the ladyfingers.
- Place the ladyfinger layer into a refrigerator (or the freezer) for a few minutes, so it firms up and is easier to cut.
Vanilla Cream
- Blend all the ingredients for the vanilla cream until smooth.
- Spread half of the vanilla cream on top of the crust and smooth it out with a spatula. Then place the ladyfinger layer on top of the cream (I like to cut the ladyfinger layer into 12 equal wedges, so it's easier to work with), and then spread the rest of the cream on top of the ladyfinger layer.
Toppings
- Using a small fine mesh strainer. lightly dust the top of the tiramisu with some cacao powder.
- Cover the cake and let it set in the refrigerator for at least 6 hours or overnight to firm up.
- Store leftover tiramisu in an airtight container in the refrigerator for up to 1 week or in the freezer for 1 month.
Recipe Notes
**Prep time does not include soaking the nuts (8 hours).
Hi Petra, I was looking for the vegan version of tiramisu coz almost all the videos I came across had coffee and lady finger as the prime ingredient (as I don’t drink coffee either n I don’t like to). That was a wonderful vegan tiramisu recipe by you.. thanks a ton n hats off!! Keep posting more vegan stuffs..
Hi Deborah – yea, coffee is not really my thing, but I do love this tiramisu too. I am so happy you enjoyed the recipe! Thank you so much for your feedback. I appreciate you taking the time to comment 🙂
Hi, there’s a coffee alternative called Roma, Postum, and Cafix. Its made from Roasted Barley and doesn’t have caffeine. Closest thing to coffee though.
That what I’m going to use. Thank you for reminding me.
Hi Petra,
Can we substitute other dates for the Medjool?
Hi Danielle – yes, you can use any dates you have on hand. Just make sure you soak the dates in warm water for a couple of hours first so they soften up a little bit.
Hi Petra, I’ve just made your tiramisu 🙂 For the chocolate mouse layer I added my nuts straight from the soaked water but I’ve just noticed in your video that your nuts looked like they have been redried after soaking. I’m wondering if that could be the reason why my mouse was not runny at all like yours was. Mine wouldn’t blend properly (Vitamix) and I had to put it in the food processor and I had to scrape it out. Not runny at all. And a little grainy too. Do you think that could be because the nuts I used were still wet? (I used medjool dates so they were soft)
Any ideas? Thanks so much for the recipe Petra, I’m going to make your raw butter and chocolate smoothie tomorrow, so much appreciate your beautiful videos (and your wonderful taste tester too 😉 !!
Cheers, Tasch
Oh, P.S. I soaked the nuts in total for about 20 hours, could that have the opposite effect perhaps, making them grainy?
Hi Tasch, thank you for your kind comment! I am so happy you’re enjoying the videos ❤What nuts were you using? Raw or roasted? What is the wattage of your blender? I would like to compare it with mine. The problem isn’t over-soaking for sure. If anything, the longer soaking time would help getting the nuts nice and smooth. Now, you said that the mousse was not pourable. I am wondering if the mixture seized up? Was it really thick, almost like a paste? Seizing would also explain the grainy texture. Did you put all the ingredients for the mousse into the blender at once or did you blend in stages? And did you use any other sweetener other than the dates? I know it’s a lot of questions, but your answers should help me pin point the problem. Thank you once again for your kinds words!
Wow, thank you so much Petra for this kind of detail.
The Vitamix says 1000 – 1200W (that’s dependant on whether it’s using 220V or 240V (Australia))
The mousse was thick like a paste, yes. I had to scrape the whole lot out of the processor.
I put all the ingredients in the Vitamix at the same time to blend, perhaps I should try in stages next time.
Only the medjool dates were used as a sweetener, I followed your recipe exactly as I’m not a ‘cheffy’ person at all 😉
The nuts were raw.
Thanking you SO much Petra, I really appreciate your time. Tasch
Ok, yes, so if the consistency was like a grainy paste, it definitely seized up. (Nothing to do with the power of your blender). I put all the ingredients into the blender at once too. That’s not a problem, rather the opposite. Here is why: as you might know, most of the chocolate we get these days is an emulsion of the cocoa solids (among various other solids like sugar, etc.) and fat (generally the cocoa butter). Most of these solids do not prefer to mix with water. So, when you add a little bit of water (in our case, almond milk) and stir it these particles of cocoa solids and other stuff will be hydrated, like wet sand; capillary attraction keeps the solids together and in a clump. If you add enough water/almond milk, the solids will disperse sort of evenly in the water.
Alright, so two solutions to fix the problem of clumping – use ingredients that are at the same temperature so you don’t “shock” the chocolate. Was your almond milk or coconut oil cold? Just that little tweak (having all ingredients at the same temperature) could fix the problem. If that doesn’t help, you can always recover seized up chocolate by adding more liquid to loosen the mixture back up. Just be sure not to add too much liquid because you still want the mousse to hold its shape once it’s had some time to chill in the fridge.
Hope this helps. Please, let me know if you have any questions! I am happy to help 🙂
Oh THANK YOU SO MUCH PETRA!!! for this very helpful and thought out answer. Yes, you’re right, the almond milk was cold! I think I remember you saying something about that in one of your videos (it could even be this one?) I didn’t watch the video as I made it because I had already watched it previously so I just went through your instructions from this page. I will definitely try all the same temps next time.
But…. you may like to know that we tried the cake and IT WAS SUPERB!!!!! I couldn’t really taste the grainy texture, it was there a little but only if you paid attention to it while eating, even so, it was amazingly delicious. I would never have guessed it would be THIS GOOD 🙂
I really appreciate your lovely videos and I now am practicing to say ‘cafe’ the way you pronounce it 🙂 It’s so sweet and sounds so nice. Whenever we are about to go to the “cafe” I put on my best “Petra accent” 😉 Lots of fun. Blessings to you and thank you very much again, Tasch
Dear Petra,
This cake looks fabulous and I want to give it a try. Do you think that I can substitute the walnuts with almonds?
Thank you and have a lovely day!
Hi Steliana – I like walnuts because they are softer than almonds, but almonds will work too 🙂 Hope it turns out great!
That tiramisu is excellent!!!!!!
It was a surprise for me that I made it fast and it wasn’t so difficult as I expected it!
The taste and the texture are perfect! So delicious!! It has very good sweetness (if you make it exactly as in the recipe proportions) and despite the fact that it’s from nuts, it’s really light for digestion! Definitely I will make it again and again!
My friends didn’t believe me that I made it in my own! And it was a big compliment for me! I had to assure them that I didn’t buy it!
Thank you, dear Petra!!
Thank you so much! As usually I cannot find words to describe my happiness and gratitude!!!
Isn’t that the best when your family/friends love what you serve them? It means the world to me when my daughter (or anyone, really) enjoys what I make for them. Thank you so much for sharing this ❤️
Amazing! I’ve made this cake 3 times and even once without the esspresso for just chocolate cake. Everyone in my family loves it! Today I used your recipe for the vanilla layer (subbing ghee for the oil) and adding 1/4 cup of coconut flour to make an edible chocolate chip cookie dough!
Yay! So happy you like that recipe, Jenn! Thank you so much for the feedback! ❤️ I really appreciate it.
Hi Petra! I just started following you on YouTube and love your recipes.
I am on a keto diet and I’m counting my carbs and calorie intake. It would be very helpful if you can add the carbs and calorie to all of your recipes.
Thanks!
Julie
Hi Julie – thank you for the kind comment. Adding the nutritional info is definitely on my to-do list. I am just wrapping up one project, and once that’s done, I will start adding the calories and macro information to every recipe.
Dear Petra, I’m so surprised about this new recipe of Tiramisu!!
I make so often your previous one! Our house smells espresso and chocolate every week! I love the previous recipe of Tiramisu but I want so much to try this one as well!!!!
Could you kindly tell me if I can replace the almond flour with a coconut flour?
Thank you so much for for your great work which you share with us!!!
Hi Evgenia – I usually try to adapt recipes based on your guys’ feedback. I got a lot of comments on my YouTube channel about making raw tiramisu with a ladyfinger layer, so I did 🙂 I hope you enjoy this recipe just as much. Yes, I think you can sub the almond flour for coconut flour. The only thing you might need to change is the amount you use. Coconut flour is a bit denser and heavier than almond flour, so start with less and add more as you go.
Dear Petra, I appreciate so much that you find time to answer to our questions!
Thank you a lot for your advice, it helps me a lot!
I’m going to make this Tiramisu in some of these days and I will try to substitute the almond flour for coconut flour.
I will send you the picture when the Tiramisu is ready!
Thank you again so much!!!!!
Looking forward to seeing your photos, Evgenia! ❤️
Hi Petra, I’m new to raw and vegan baking and so keen to give this recipe a go. I have a question about alcohol. I’ve read that some wines are raw and vegan but I’m not sure how you can tell. I’d like to add a little marsala to the ladyfingers, like you would in a traditional tiramisu. Would doing that keep the recipe true to a raw and vegan diet?
Hi Kylie – very true! The reason a lot of wines are not vegan is that animal ingredients are often used in the filtering process. The most common animal ingredients used in wine making are isinglass (a very pure form of gelatin from sturgeon fish bladders), gelatin (extract from boiled cow’s or pig’s hooves and sinews), egg whites (or albumin) and casein (a protein in milk). If you’re interested in raw vegan wines, you should check out “The Organic Wine Company”. I am sure there are other companies that sell raw vegan wines, but this is the one I know of. Please, don’t hesitate to reach out if you have any more questions 🙂
hi petra,
is micaela from italy… country of tiramisù!
your recipe is gorgeous, but I still have a doubt: “2 cups raw cashews, soaked*” means I measure 2 cups of cashews and they I soak them and use them all after? or 2 cups is the measure of the already soaked cashews (=I should soak 1 cup more or less to have finally 2 cups of soaked nuts?) as you know, they gonna increase their volume, by soaking…
thank you!
ciao
micaela
Hi Micaela – a great question! Measure 2 cups of raw (unsoaked) cashews. Soak, drain, rinse, and then use ALL the cashews you soaked. You’re right – you will end up with more than 2 cups of cashews. Let me know if you have any other questions 🙂
Hi Petra
Your videos are great and have done a lots of the raw desserts, but please could you tell me how to stabilize the cheesecake. As soon I take it of the fridge and it is getting very soft. Do you use agar or something else.
Thank you
Regards
Hi Sonia – did you let the cheesecake set in the freezer? I always let the cheesecake set first and then take it out to soften (either on the counter or in the refrigerator). The coconut oil and coconut cream are what keeps the cheesecake filling “solid” when stored in a cool place. Please, let me know if you have any questions.
Just finished making the tiramisu. It was quite fun and not crazy hard to put together. Im guilty for doing a few substitutes to suit my pantry (Whole wheat flour instead of almond flour and pecans instead of walnuts). I also added 1/4 cup water to the base layer and to the lady fingers because my dates weren’t super moist and I didn’t soak prior. Also had to form it by hand because we only have a 9” spring form pan and that made the layers too thin. Hand forming it doesn’t look as pretty but gives it some good character!
Everything tasted good on its own and formed well like in your video. I’m excited to try it all together after it’s finished setting.
Thank you for your great videos.
Cheers,
Brad
Hi Brad – thank you for the comment 🙂 I really appreciate it! If I may make a recommendation for the future, I would suggest not using whole wheat flour in raw food preparation. I am not sure where you live but here in North America, the FDA (The Food and Drug Administration) recommends not eating raw flour because of possible pathogens that are not destroyed by milling. Pecans are a great substitute for walnuts! Lol, I can totally relate to hand-forming. My daughter (4-year old) always wants me to make fun shapes when we bake together, so I do a lot of hand-forming too 😉
Yikes, I didn’t even think about that. I live on Vancouver Island, I will keep that in mind for future reference for sure.
It did taste really good though, I will be remaking with the proper flour soon!
Thank you for your response and recommendation.
Cheers,
Brad
Lol, I live on Vancouver Island too 🙂 Glad you enjoyed the recipe, Brad.
Hi petra, thank you so much for the recipe. Can i subtitute raw cashew with cashew powder? Also coconut cream with coconut powder?
Hi Swari – so sorry for the late reply! Somehow I completely missed your comment. To be honest, I have never used cashew powder. Is it basically just ground up cashews (cashew flour), no fat removed? The coconut powder should work (since it’s just evaporated coconut milk). However, I am not sure how much water you would need to add to get coconut cream (I have only used it to make coconut milk).
Hello, dear Petra!
Eventually I made this wonderful Tiramisu with ladyfingers!
I added almond flour and did it exactly as you said! I followed all your instractions and added the same ingredients and the same amount of them as well.
The result was just excellent! My husband liked it so much and told me that it has become his favourite dessert! He also said that it is like an manufactured sweet from the bakery, not like homemade))
I also like about this dessert that I can store it in the fridge and not in freezer. So it’s very convenient to eat it whenever you want without waiting it for unfreeze!
Nevertheless I have to confess that I love both of your recipes of Tiramisu – the previous one without ladyfingers but with chocolate layer and the second one with ladyfingers as well!
So, the smell of coffee in our house from this Tiramisu will continue to exist every month and several times of month!
Thank you for you great help and recipes!
P.S. I sent pictures of my Tiramisu to your e-mail as usually :))
Thank you so much for taking the time to write this, Evgenia! ❤️ I am so happy your husband enjoyed the tiramisu so much. Tanner really likes it too 🙂 It’s actually his favorite raw dessert. And let me tell you – I just saw the pictures you emailed me and they are amazing!!! You’re so talented!
Thank you, Petra, for your good words!
Now this type of Tiramisu has become the favorite dessert for my husband too!
I was planning to make the first edition of your Tiramisu the next week, but my husband didn’t agree with me and he is begging me to make with ladyfingers again! :)))))
how much more i need to make in order to use a 8 or 9 inch pan?
HI Alessandra – for a 9-inch pan, you will need to double the recipe.
thank you so much for answering 😉
I was wondering if I could substitute the cashews with raw pecans or macadamia nuts?
Hi Kurt – yes! I would recommend macadamia nuts, so the cream layer stays white 🙂
Hi Petra!
I made this cake a few days ago and I was super surprised it turned out so delicious! Although it doesn’t taste like tiramisu, it’s still an amazing dessert. My mom couldn’t believe that it were just nuts and dry fruits and no baking at all.
The only question I have – how your ladyfingers turned out so light? For me it was even darker than the crust
Hi Oksana – so happy you enjoyed the recipe 🙂 Thank you so much for the feedback!
A great question! There is actually a note in the recipe post (right before the “Tools You’ll Need Section) that says “*I made several versions of raw tiramisu and took photos of all of them. Unfortunately, my husband accidentally formatted my SD card before transferring my last set of tiramisu photos (which happened to be the photos of this very recipe). So, I included tiramisu photos that are very similar to the ones I lost. The only thing that is different in these photos is the ladyfinger layer.”. And if you watch the video, you will see that my ladyfinger layer turned out darker than the crust too 😉
Hi, how much quantity of brewed coffee can I use in this recipe of I don’t have the instant expresso powder?
Hi Olga – I would brew the coffee as strong as you can manage to make it, and then add as little as possible while achieving the flavor you’re after. The issue you’re going to run into is that the recipe doesn’t really call for any “liquid” (which is what you’re going to be adding). So, be careful that you don’t add too much.
I knew this would be good, but it tasted even better than I anticipated. Thank you, Petra! Another great recipe.
Aw, thank you so much, Nathan! So happy you enjoyed the recipe. I really appreciate the feedback and rating. It means a lot!
Hi Petra,
Thank you so much for your wonderful recipies :).
I love every recipie from your channel. However I would like to request you to mention the calories for all your recipies, which would help me and others too. I have made this request in the you tube channel to you. Can you please mention the calories ?. These healthy recipies are so mindblowing, love them 🙂 <3. Lots of love from Austria to you and Best wishes :).
Thank you so much for the feedback, Namratha! It’s definitely something I am working on. I add the entire nutritional label (with calories, macros, etc.) to all new recipes and slowly updating the old recipes as well. I wish there was an easier way to do that but I have to do every recipe manually. In the meantime, if there is a specific recipe(s) you’re interested, just leave me a comment with the list, and I will update the recipes right away 🙂
Your all video are amazing
I wud be happy if add subtitles bez
It littel difficult to understand some ingredients.
which others things can we put instead of lady finger
Hi Nitin – thank you so much! What ingredient would you like to substitute in the ladyfinger layer?
This recipe is absolutely delicious! I prepared it yesterday and we loved every bit of it! Real gourmet, flavorful and in my opinion, easy to prepare! I’ve just find you r YouTube channel recently and loved all of your recipes, but this is the first item that I’ve tried. I look forward to try more!!! Thank you!!!
I am so happy you enjoyed the recipe, Bernadett! Thank you so much for the feedback and rating!❤️ I really appreciate it.
Hi!
I am in the process of making this recipe and am having trouble to spread the second vanilla cream layer on top of the ladyfinger layer. Cream went nicely onto the crust layer. I tried setting just the three layers (crust, cream, ladyfinger) in the freezer for 20 mins to see if the cream would go on easier if it was more firm, but that was not the case. It is just picking up pieces of the ladyfinger layer.
Although I’m not finished, it tastes great so far!! Can’t wait till it’s finished.
Hi Yvonne – so sorry to hear you had trouble with the recipe! I am not sure I understand what exactly happened. Did the cream become so thick you couldn’t spread it? The cream should be thick, but have a pourable consistency. There is a video that goes with the recipe. Have you watched it? If so, was the cream the same consistency? I am usually able to get the cream smooth and leveled just by tapping the springform pan against the counter. Also, what size was the springform pan? I typically have enough cream to not even have to touch the ladyfinger layer with a spatula. If I am misunderstanding, I apologize in advance. I am sure we can figure this out though 🙂
Hi Just wondering if you still have the original tiramisu recipe up on your website without the ladyfingers?
Hi Sonya, I don’t (I have to re-post it!) but I will email it to you in the meantime.
Hi,what food processor do you use? Thanks
Hi Adria – at that time, I was using Breville Sous Chef food processor (you can find all the kitchen tools I use here). Recently I got the Vitamix food processor attachment, so that is what I am using right now.
I made this following the metric measurements. Before serving I trimmed the sides. The presentation of each layer in varying hues of brown; the dark crust, the beige ladyfingers, the creamy coconut layer and the delicate dusting of cocoa on top looked spectacular. The tiramisu was finished within hours of serving. My family loved it, the guests loved it, the children loved it and no one guessed it was paleo, raw, or vegan The recipe made a change from mainstream desserts. Probably the most expensive tiramisu I’ve made to date but definitely worth it. One guest commented, ‘The flavours are rich and intense and there’s something addictive about this tiramisu. You want to take more than one slice but it is fulfilling at just one bite.’ I think that sums it up. The tiramisu satiated our tummies but left our sweet tooths craving for more! Thank you for sharing this amazing recipe. I’m so glad I took the plunge and made it.
You just made my day, May! Thank you so much for such a positive feedback. I am so happy your family and guests enjoyed the recipe so much!❤️
I’ve made this cake before for our marriage anniversary with the number of years in top (cutting the number on parchment paper and sprinkling cocoa powder)! It is a fun tradition.
I wanted to make this ahead of time and wanted to know, can I leave it in the freezer for about a week or is it fine in fridge ?
Hi Jennifer – I would store the cake in the freezer (in an airtight container) and transfer it to the refrigerator 24 hours before you plan on serving it.
This is heaven!!! Thank you for sharing!! Could these be frozen? And how long will they last in the fridge?!
Thank you Lindsey! I recommend storing it in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.
Hi!
I live in India and the weather here is quiet humid! The coconut oil stays liquid at room temperature so do you think coco butter is better for this recipe? So that it doesn’t melt quickly at room temperature’
Thanks
Hi Samiksha – it depends. If you are making the cake just for yourself and will eat it right after you take it out of the freezer (recommended) or the fridge, I would still use coconut oil. Cocoa butter is totally fine, but just know that it does have a mildly sweet flavor and aroma that is reminiscent of chocolate.
What a wonderful recipe!
I want to attempt this tomorrow.
You mentioned in your video that you can use cacao powder as a substitute to espresso (I’m not a coffee lover so I want to use cacao).
Do you know much I need to use on the specific steps for the Crust & the Lady Fingers?
Same measurement as the espresso?
Thank you!
Hi Rita – yes, you can use cacao powder instead. Just know that the cake will taste more like chocolate cake rather than tiramisu 🙂 The amount of cocoa really depends on what you’re after. If you want a hint of chocolate in the crust, add up to 1 Tbsp. of cocoa. If you want more chocolaty flavor in the ladyfinger layer, add an extra 1 Tbsp. of cocoa powder as well. You can also just leave out the espresso (and not substitute it) since it’s such a small amount.