Dessert
Christmas Tiramisu
Christmas Tiramisu is the perfect dessert choice for the dinner party! Easy to make, impressive recipe with Violife Original. Merry Christmas!
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Prep time50 minutes
DifficultyMedium
Servings12 portions
VEGAN FILLING:
- 1200 g Violife creamy original
- 2/3 cup agave syrup
- 2/3 cup coconut oil
- ½ tsp salt
- Seeds of 1 vanilla bean pod
- 1 ½ cup soya milk
FOR VANILLA CREAM:
- ½ cup soya milk
- 2 tbsp coconut oil
FOR COFFEE CREAM:
- 2 tbsp Kahlua
- 2/3 cup freshly brewed espresso, cooled
SOAKING SYRUP:
- 1 ½ cup freshly brewed coffee cooled
- 6 tbsp sugar
- 6 tbsp Kahlua
TO DECORATE:
- cocoa powder to decorate with Christmas stencil
- 400 g vegan ladyfingers or biscuits (store bought or homemade)
For the filling:
- Beat Violife Creamy Original with the agave syrup until fluffy. Add salt, vanilla, soya milk and coconut oil. Mix until creamy. Divide mixture into half: use one half for the vanilla cream and the other half for the coffee cream
For the vanilla cream:
- Take one half of the vegan filling, add the soya milk and coconut oil and set aside.
For the coffee cream:
- Add the Kahlua and espresso to the second half of the vegan filling.
- To assemble use a 23 inc removable base cake tin.
For the soaking syrup:
- Mix freshly brewed coffee, sugar and Kahlua, soaking 200g vegan ladyfingers for 1 minute inside mixture. Place ladyfingers on the base of the tin. Top with a layer of vanilla cream and dust with cocoa powder. Then top with a layer of coffee cream. Repeat one more time.
- Use a Christmas tree stencil to dust the top of the tiramisu with cocoa powder. Place in the fridge for at least 6 hours. To serve remove from the cake tin carefully. Use the rest ladyfingers to create a fence around the sides of the tiramisu. Use a ribbon to keep in place and serve.
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