Ingredients
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For the Cashew Mascarpone:
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1 cup raw cashews, soaked in water for at least 4 hours or overnight
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1/4 cup coconut cream
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2 tablespoons maple syrup
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1 teaspoon vanilla extract
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1 tablespoon lemon juice
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For the Coffee Mixture:
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1 cup strong brewed coffee, cooled
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2 tablespoons maple syrup (adjust to taste)
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1/4 teaspoon vanilla extract
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For the Parfait:
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1 Vegan ladyfingers or vegan sponge cake (store-bought or homemade)
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1 Cocoa powder, for dusting
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1 Fresh berries, for garnish (optional)
Directions
Chill the tiramisu parfaits in the refrigerator for at least 2 hours to allow the flavors to meld.
You can adjust the sweetness of the coffee mixture and cashew mascarpone to suit your taste. This vegan tiramisu parfait can be enjoyed by itself or as a delightful ending to your Italian-inspired meal.
Steps
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1
Done
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Prepare the Cashew Mascarpone: |
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2
Done
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Drain and rinse the soaked cashews. |
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3
Done
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In a blender, combine the cashews, coconut cream, maple syrup, vanilla extract, and lemon juice. |
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4
Done
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Blend until smooth and creamy, scraping down the sides of the blender as needed. This may take a few minutes to achieve a silky texture. Set aside. |
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5
Done
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Prepare the Coffee Mixture: |
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6
Done
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In a shallow dish, combine the cooled brewed coffee, maple syrup, and vanilla extract. Mix well and set aside. |
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7
Done
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Assemble the Parfait: |
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8
Done
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In serving glasses or dessert cups, begin by placing a layer of crumbled vegan ladyfingers or vegan sponge cake at the bottom. |
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9
Done
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Drizzle a spoonful of the coffee mixture over the ladyfingers to moisten them. |
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10
Done
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Add a generous dollop of the cashew mascarpone on top of the ladyfingers. |
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11
Done
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Repeat the layers until you reach the top of the glass, finishing with a layer of mascarpone. |
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12
Done
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Dust the top with cocoa powder using a fine sieve or sifter. |
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13
Done
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Optionally, garnish with fresh berries. |
