- Hi friends, it's Sam.
And today I'm gonna show you how to make vegan tiramisu.
Ooh ooh.
Tiramisu. (laughs)
Now as you probably know,
tiramisu is a classic Italian dessert.
It is made with ladyfingers, which I'm vegan.
And whipping cream, which isn't vegan.
And then coffee, which is vegan, luckily.
We got one thing going for us. (laughs)
So I figured out a way to make it vegan delicious and
it tastes just like the real thing.
Yes.
I've said it before and I'll say it again,
I'm a stronger believer that anything can be made vegan
and taste just as good, if not better, than the original.
(kids cheering)
True.
Now full disclaimer, this is not
one of my easiest vegan recipes.
All of the ingredients are fairly easy to find
but there are several steps.
But I'm gonna walk you through them, you'll see that
each individual step is actually pretty easy.
But one of the benefits is that you can make this the day
before so you can have it all ready, gorgeous,
in the fridge, waiting to go.
Pop it out of the fridge, bring it to
whatever event you're going to or hosting.
Boom, vegan tiramisu.
Mind blown everywhere.
Taste buds drooling, yes, more, need it, immediately.
So let's get to making vegan tiramisu.
Ooh. (laughs)
Now the first thing I'm gonna have to do
for my vegan tiramisu is to make the ladyfingers.
Now I messed around with a lot of complicated ladyfinger
recipes and they were all too much work and
didn't work out great.
And then it occurred to me, why not just use
my vanilla cake, it's basically the same thing.
So that's what I did and it turned out gorgeously.
I've already made this vanilla cake on my YouTube channel
so I'll pop a link up here and one down below
in the description.
Follow the directions exactly the same for that cake
but instead of using round cake pans, use square cake pans.
That's it, otherwise exactly the same.
So I did that last night, I got my cakes ready.
And now we just have to make the coffee layer
and the cream layer.
So first thing, I'm gonna make the espresso sauce.
And in order to make that, I need espresso.
So (machine whirring)
Yeah, turning the bad boy on.
My favorite. (laughs)
(machine whirring) Alright.
So I'm gonna need four shots of espresso.
I've got it on a two shot setting right here.
I'm gonna do it straight into the measuring cup.
Gorgeous.
I love coffee, it smells so good.
Alright. (machine whirring)
Beautiful.
And two more shots of espresso. (machine whirring)
Now if you don't have an espresso machine,
you can use very very very strong coffee.
Try to make it as strong as possible.
Or you could just hop over to your local coffee shop and
buy four shots of espresso or you could buy
instant espresso powder.
Lots of options.
So don't worry, you don't need to go invest
in a huge machine if you're not ready for that yet.
And now for the booze.
To the espresso, I'm gonna add two tablespoons
of coffee liqueur for extra extra espresso-ness, one two.
Gorgeous.
And to make sure that I have the correct amount
of liquid, I'm just gonna top this up with water
until it makes three quarter cups.
Which is why I did this in a measuring cup
cuz it just saves an extra step.
A little water.
And there we go, there's my espresso sauce.
So I'm just gonna set this aside and make the cream layer.
(clapping)
Okay dokey. (laughs)
So, first for the cream layer,
I am going to grab a cup of cashews.
Why won't it fit.
So annoying.
(cashews spilling) Whoa okay, that was a bit excited.
I was a bit excited about it again.
So to ensure that the cashews blend perfectly smooth and
creamy, I'm just gonna boil them first.
So cover them with a bit of water, bring it to a boil
on the stove and then boil for about ten minutes
until they are nice and tender.
And then I'll drain them off, give them a bit
of a rinse and then they're good to go.
Even though I'm gonna use a high power blender,
because I'm not adding that much additional liquid,
this just ensures that they're gonna be lovely and
smooth and creamy which is what we want.
So while the cashews are boiling, I'm just gonna cut up
my cakes and get them ready into ladyfinger shapes.
Ahh. (laughs)
So I've got my two vanilla cakes.
I made them yesterday.
So, I will run my knife around the cakes
to loosen them a bit.
And then, c'mon buddy.
Get out of there.
Just pop it out.
Excellent.
So make sure you're using a cutting board
that doesn't taste like garlic too.
Sometimes cutting boards carry a flavor.
And the last thing you wan is your tiramisu
to have a garlic taste.
So cut the cake in half.
And then cut it into one inch slices.
Beautiful.
Yes, cake.
So I'm doing the same thing with my other cake.
There are gonna be my ladyfingers.
Alright, set these ladyfingers aside.
Get my blender.
I told you, there's a few steps in this,
but each step is easy.
I promise.
So my cashews have been boiled, drained and rinsed
so now they're nice and tender and ready
to add to my blender.
Get those guys in there.
Excellent.
A shakey shakey shakey.
To my cashews I'm adding non dairy milk.
Today I'm using soy milk.
But you can use whatever kind of nondairy milk
you have on hand or prefer.
Agave or maple syrup.
I'm using agave today.
I like it because the maple syrup will add
a little bit of a maple-y taste.
So if you wanna avoid that, use agave.
Gorgeous.
Nice and sticky and sweet and delicious.
Hmmm. (licking finger)
And last, vanilla extract.
Blend this all up until it's creamy, smooth,
delicious, gorgeous cashew cream.
(blending whirring)
You might have to stop to scrap down the sides
a little bit and make sure that all of those cashews
get blended perfectly smooth.
And then keep going. (blender whirring)
Woo, it's so much quieter when that thing isn't on.
One last little scrape down and blend.
(blender whirring)
Okay.
And there we have it.
So now I have this gorgeous, sweet cashew cream.
Now, as always, the link to the full recipe
is down below in the description.
I'll pop one up here as well.
So all the measurements and everything is laid out for you
right there with a picture friendly button and all.
So go check that out for the full recipe.
Now I only have one last step to make this cream
extra creamy delicious and gorgeous.
So I'm gonna set this aside.
Here's this.
So many things.
Alright.
Hand washing always important
when cooking food, cuz otherwise it's gross.
Now for the last step before assembling the tiramisu,
I've grabbed a can of coconut milk.
Make sure it's premium coconut milk.
And I had it in my fridge overnight.
I actually always store several cans of this premium
coconut milk in the back of my fridge at all times,
in case I'm ever in need of a vegan coconut
whipped cream emergency.
So when you open the can, you'll see that
the cream has risen to the top.
It's become firm and solid and then there will be a bit
of coconut water in the bottom of the can.
So you just wanna scoop out the cream and add it
to the bowl, leaving behind any of the water.
Scoop out the coconut cream into a nice large bowl.
Oop, a little bit of water.
I'm trying not to get the water.
And now instead of making whipped cream where you take
a liquid and whip it up, this is kind of the opposite.
So you take the solid cream and break it down
into a nice whipped cream texture.
And people asked before, yes there is a light on my mixer.
See, the light?
I'm just gonna whip this up
until it's kind of broken down and fluffy and gorgeous.
Just like that, so easy.
Simple, so simple.
Set this aside.
Now if you find that your coconut whipped cream is
a little bit too thick, it's not breaking down,
you can add a splash more coconut water or non-dairy milk
or regular water to just thin it out a little bit.
You wanna keep it nice and fluffy and creamy.
Now I'm gonna take this gorgeous cashew cream that I made.
Get it all in here.
This is like double delicious cream, we got cashew cream,
coconut cream, all the creaminess.
That's what's gonna make it gorgeous, fluffy,
delicious, amazing.
All of those things.
And now you just wanna gently fold in the cashew cream
so that you try to keep it nice and fluffy and gorgeous.
Don't beat it and break it down, you know what I mean?
Yes, okay, that is looking gorgeous.
Now you wanna make sure that this stays cool
so that the coconut milk stays nice and cool.
So if you're using it right away, pop it in the fridge.
But I'm gonna use it right away.
So, I got all my elements here, gotta get rid of this.
Ooh. (laughs)
I think I take way too much joy
in the simple things in life.
Okay so now it is time to assemble
this vegan tiramisu, ooh ooh.
So excited. (laughs)
so I've got my cashew coconut cream tiramisu mixture
creaminess deliciousness, whatever you wanna call it,
right here.
I've got my espresso sauce ready and
I have got my vanilla cake, my vegan ladyfingers.
So to start, just make a layer of the cake,
of the ladyfingers in the bottom of the pan.
I'm not gonna lie, I already stole a couple pieces
of this cake, it was delicious.
That's what happened.
Alright, now try to squish some here in the end cuz
I wanna make it as deliciously compact as possible.
There we go.
Beautiful.
So I've got my layer of ladyfingers.
Now the espresso sauce.
Spoon over half of this.
Spreading it out as much as possible.
It won't be a perfectly even layer, that's totally fine.
You just wanna make sure that each ladyfinger
gets some espresso love.
This is gonna soak into all of the cake and give that
gorgeous espresso flavoring that is classic to tiramisu.
That's about half I think.
And now take half of the tiramisu cream and
spread that on top.
God this is gonna be so yummy, I'm so excited.
Why am I holding the bowl like this, it's so awkward.
Ooph, okay, that's much better.
And I'm just gonna spread that evenly over top.
I wanna make sure that all the cakes get a lovely touch
of espresso, a lovely touch of cream,
all of that goodness, yeah.
I'm using a nine by nine inch dish here.
But you could use also use an eight by twelve inch dish,
a longer rectangular one.
Whatever floats your boat.
So just repeating the whole thing again.
And another layer of the delicious vanilla cake fingers.
Like so.
You might have a couple of cake fingers
left over which is perfect for
snacking. (laughs)
then all of the remaining espresso sauce.
Gorgeous.
And the rest of the cream.
Lovely delicious amazing gorgeous cream.
Beautiful.
So that's my tiramisu.
Now I'm just gonna cover it up and let it rest
in the fridge for a couple of hours.
Or you can let it rest overnight, whatever you prefer.
You just wanna let it rest so all of the coffee and
this cream kind of sinks into the cake and
gets like classic amazing tiramisu texture.
You might have some vanilla cake pieces left over and
that's mighty fine because,
now I can use them to lick up
the last little bits of this cream.
Yes.
Yum, so good.
Oh man, I hate saran wrap.
Why?
Okay, there we go.
So see you in a couple of hours and
we'll give this a taste test.
(clapping) And I'm back, yes.
Now, it is time to try the tiramisu.
Alright, let's finish it up, try it, eat it,
I'm so excited, yum, dessert, ooh.
Can you believe I haven't even had any sugar yet? (laughs)
yes, yes, yes.
I need some cocoa powder.
So I'm gonna do that, just put it in a fine sieve and
just kind of bump your hand on the side.
And you can go around, making it all beautiful.
Oh, so pretty.
Love it, beautiful.
Now there is my tiramisu, ready to serve and
enjoy all to myself.
Alright I'm gonna go for a corner piece.
Ooh, the first piece is always the hardest piece to get out.
Yes, look at that.
Look at that, so amazing.
You could see the layers of cake, the espresso,
the creaminess and the cocoa dusting on top.
Beautiful, beautiful dessert.
Alright, taste test.
Oh so soft.
Umm, umm, umm, umm, umm.
Oh that is just, yes, umm.
This is a real treat.
I love how tiramisu isn't too sweet of a dessert.
It's got the lovely sweet light cake but the espresso sauce
in there adds a little bit of bitterness, coffee flavor.
And then it's got that gorgeous smooth delicious cream.
Amazing, delicious vegan all the way.
So delicious.
If you are up for making a dessert that's a little bit more
complicated like this one, you should definitely
give it a try.
Or if it's a special occasion, this is a great dessert
because you can make it ahead of time.
Just dust it with cocoa just before serving and
everyone will be wowed.
I'm actually gonna bring this to my parents' house
this weekend for Mother's Day.
Yes, I'm bringing my mom a partially eaten tiramisu
for Mother's Day.
I'm a terrible daughter.
And I know if you were just watching this video on the day
it was released, Mother's Day has long since passed.
But I filmed this video ahead of time for you because
I'm traveling to Vancouver and the day this video
gets released is the very day
after my return from Vancouver.
So stay tuned for next week because I'm going to be
doing a what I ate in Vancouver as a vegan video.
Fun.
I hope you enjoyed this video.
And if you do, be sure to let me know
by leaving a like and don't forget to subscribe
for another fuss free vegan video next week.
Although this video wasn't that fuss free.
I admit it, but you know, it's delicious and vegan, so.
You win some, you lose some. (laughs)
I'll see you next week.
Bon appetegan.
(slow rock music)
Okay so let's get to making vegan tiramisu.
Ooh ooh, I don't know why I'm doing this
but hey it's happening.