Raw Tiramisu with Ladyfingers

Name: Tiramisu
Prep time: 45 min
Total time: 405 min
Ingredients: 2 cups almond flour (, finely ground); 2 cups Medjool dates (, pitted); 2 Tbsp. cocoa powder; 2 tsp. instant espresso powder; pinch sea salt; 2 cups cashews (, soaked*); 1/2 cup coconut cream (**); 1/4 cup coconut oil (, melted); 1/4 cup maple syrup

February 19, 2019 by PetraScott 90 Comments

Tiramisu is a gorgeous, decadent Italian dessert. I am not going to lie - this raw tiramisu isn't the easiest of desserts you can whip up, but it's so worth it. With almond coffee ladyfingers, rich cream layered in between, and a light dusting of cacao, this vegan tiramisu will impress everyone. The recipe is vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and refined sugar-free.

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 lacks the depth, subtleties, or 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, and 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 cream contrasted with the dark, robust presence of espresso and sharpness of cacao powder... So good!

Tips for Making Raw Tiramisu

Ingredients

An authentic tiramisu relies on only a handful of ingredients. You don’t need a lot of ingredients to make tiramisu. This version of raw tiramisu is elegant and minimal, but with an incredible flavor and deliciousness.

Ladyfingers

Almond flour: for the lightest ladyfingers possible, almond flour Other nut flours, such as hazelnut flour or walnut flour, are more fibrous and closer to almond meal rather than almond flour in texture. Almond flour is also one of the most neutral nut flours in terms of flavor.
Medjool dates: classic ladyfingers can be either soft and cakey or dry and crispy, but they always have a sponge-like texture. Medjool dates are not exactly airy as ladyfingers, but they are soft and moist, and when processed correctly, they create slightly crumbly, spongy-like ladyfingers. If your dates aren't moist and sticky, soak them in warm water for 10 minutes first, but be sure to drain them thoroughly to prevent the tiramisu from getting soggy.
Cocoa powder: the great thing about coffee is that it pairs well with many dessert flavors. Coffee and cocoa, for instance, is a very common pairing. In fact, the coffee-chocolate combination has its own name - mocha. Of course, you could go the traditional way and just add a dusting of cocoa powder on top of the tiramisu, but I like to add it to the ladyfinger layer as well.
Espresso powder: whether you soak the "ladyfingers" in espresso or just add a little bit of espresso powder directly to the ladyfingers, it's up to you. Instant espresso powder is the fastest way to impart coffee flavor to desserts. I always keep a jar of this instant espresso powder in the fridge for making coffee-infused desserts, like this raw tiramisu.

"Mascarpone" Cream

Cashews and coconut cream: authentic tiramisu is made with soft, quite plain Italian cheese - mascarpone. The combination of cashews and coconut cream isn't quite as plain as regular mascarpone, but it does make a wonderful substitute for the original.
Maple syrup: you can use any liquid sweetener to sweeten the "mascarpone" you like. I like the sweetness of viscosity of maple syrup for this recipe, but if you like agave or honey, feel free to use those instead.
Coconut oil: the coconut oil helps the cream to set. However, if you're using thick coconut cream, you can omit the coconut oil because, just like coconut oil, coconut cream solidifies when chilled.

There is also no need to add vanilla extract or other flavorings here. This is a coffee-flavored dessert, and adding additional flavors prevents you from tasting the nuances of the espresso or coffee you’re using. The sweet and rich mascarpone really allows the flavor of the espresso to bloom on the palate.

How to Make Raw Tiramisu

Raw cakes are one of those desserts for which you need a food processor and a high-speed blender. Here's what you need to do:

Process the ladyfinger ingredients. Add all the ladyfingers ingredients to a food processor bowl fitted with an S blade and process until all the ingredients begin to stick together. The mixture should be moist and sticky enough to hold together when you press it between your fingers. If it's too dry, pulse it a little bit more.
Shape the mixture. You'll need at least two layers of ladyfingers to make a traditional-style tiramisu. Since the original shape of tiramisu is round, I use a springform pan as a guide to shape the ladyfingers. So, divide the ladyfingers mixture in half, and press it into a lightly greased 6-inch/15-cm springform pan. Using a knife, cut the ladyfingers into six wedges and then carefully transfer the individual ladyfingers onto a plate. Repeat with the second half of the mixture - except this time, leave the ladyfingers in the springform pan.
Blend the "mascarpone" cream ingredients. Add all the cream ingredients to a high-speed blender and blend until completely smooth.
Assemble the tiramisu. Pour the first half of the cream on top of the first layer of ladyfingers in the springform pan and tap out any air bubbles. Transfer the springform pan with the first layer of ladyfingers and cream to the freezer to let the cream firm up slightly, for about 30 minutes. It's really important that the cream is at least semi-firm to hold the second layer of the ladyfingers. Once chilled, place the second layer of ladyfingers on the cream. Gently press the ladyfingers into the cream. Pour the second half of the cream on top of the ladyfingers and tap out any air bubbles once again. Finally, dust the cream lightly with cacao powder.
Chill. Cover the springform pan with a piece of paper towel (to trap any condensation), and then double-wrap the entire springform pan with plastic wrap for the best chance of preserving the tiramisu's taste and texture. Transfer the wrapped tiramisu to the freezer for at least 6 hours, ideally overnight. The more frozen the tiramisu, the easier and cleaner the removal from the pan.

How to Serve Tiramisu

Once the tiramisu is properly chilled - the cream should be firm to the touch - release the clamp and remove the band. The tiramisu should have a smooth, clean-sided finish. You can keep it on the base or transfer it to a platter. If you let the tiramisu freeze fully, it will be very firm straight out of the freezer. So, let it thaw briefly, for 10-15 minutes, before slicing.

Serve the tiramisu with a light dusting of cacao powder on top.

How to Store Raw Tiramisu

Freezing: transfer the tiramisu to an airtight container and freeze it for up to 1 month.

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5 from 22 votes