Description
A bold, contemporary twist on the classic Italian Tiramisu using vegan ingredients for a luxurious no-bake dessert.
Ingredients
Scale
- 4 standard packs Oreo cookies
- 1 large mug freshly brewed strong espresso, cooled slightly
- 250 g dairy-free block butter, softened
- 420 g icing sugar, finely sifted
- 2 teaspoons vanilla bean paste or pure extract
- 80 g dairy-free vanilla yogurt
- 4 individual Oreo cookies, processed into crumbs
- 100 ml plant-based whipping cream
- Extra Oreo cookies for garnish
Instructions
- Place dairy-free block butter in a large mixing bowl and whip on high speed for 5 to 8 minutes.
- Blitz 4 Oreo cookies in a blender until fine.
- Sift icing sugar into the whipped butter and add vanilla bean paste and Oreo crumbs.
- Stream in dairy-free vanilla yogurt and beat for an additional 5 minutes.
- Pour brewed espresso into a wide bowl and submerge Oreo cookies for 2 to 3 seconds.
- Arrange soaked cookies in a single layer in the dish.
- Squeeze a layer of the cookies-and-cream mascarpone over the cookies.
- Repeat the process until all components are used up.
- Whip plant-based whipping cream until stiff peaks form and garnish the tiramisu.
- Refrigerate for 4 to 6 hours or overnight before serving.
Notes
Ensure using dairy-free block butter for the best results. Store in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan tiramisu, no-bake dessert, Oreo tiramisu