Vegan Christmas tiramisu with kirsch and cherries.

Vegan Christmas tiramisu with kirsch and cherries

A non-traditional boozy vegan tiramisu made with coffee-soaked vanilla cake, kirsch and cherries, layered with a luscious vanilla filling.
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Course: Sweet treats
Cuisine: Vegan
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Servings: 10
Calories: 436kcal

Ingredients

For the cake layers:

  • Basic vanilla cake, (by Sam Turnbull)
  • 1 cup strong brewed coffee, (cooled)
  • 1/4 cup kahlua, (or other coffee liqueur)
  • 1 tbsp maple syrup, (or sweetener of your choice)

For the cherries:

  • 1 heaped cup fresh cherries, pitted (around 200-250g/7-9oz)
  • 1 tbsp kirsch
  • 1 tsp raw sugar

For the vanilla cheesecake filling layers:

  • 1/2 cup cashews, (soaked for 2-4 hours)
  • 500 g soft tofu, drained (approx. 1.1lb)
  • 1/2 cup coconut oil, (melted if solid)
  • 1/4 cup maple syrup
  • 1/4 cup lemon juice, freshly squeezed
  • 3-4 tbsp kirsch, to taste
  • 1 tsp vanilla paste, (or natural vanilla extract)

To garnish:

  • Fresh cherries
  • 1/4 cup cocoa, for dusting (approx.)

Instructions

  • Start by making the cake, using Sam Turnbull's recipe for basic vanilla cake. Make the cake in a single cake tin, and check for doneness from about 20 minutes onwards. The cake is done when golden and a toothpick comes out clean. Cool on a cake rack, then cut into 2-3cm/1in thick chunks or slices. 
  • While the cake is cooking, brew some strong coffee and set aside a cup of it to cool in a shallow mixing bowl. Add the kahlua and maple syrup to taste. 
  • Pit the cherries by slicing them in half and removing their stone. Toss with 1 tbsp of kirsch and 1 tsp of raw sugar, then set aside. Give them a stir every now and then while you're getting everything else ready. 
  • Make the cheesecake filling by blending everything except the coconut oil until smooth. Adjust flavour with a little more kirsch if desired. Then pour the coconut oil in while the blender is running, and blend until combined. 
  • To assemble the tiramisu, very briefly dip the cake chunks/slices into the coffee syrup (or drizzle it over the cake if you're using larger slices), then arrange them in the bottom of serving glasses or a larger serving dish. You want the cake to be moist but not soaked. Sprinkle about half of the cherries over the cake, followed by a generous layer of vanilla cheesecake filling. Repeat the layers, finishing with a layer of vanilla cheesecake filling. 
  • Dust the top of the tiramisu with cocoa, using a sieve to sprinkle it evenly. Wipe the edges clean if necessary, then chill for at least six hours or overnight until set. 
  • Garnish with fresh cherries and serve. 

Notes

  • Serves 10 individual martini glass sized portions.
  • Prep time is based on hands-on time - it does not include soaking, cooling or chilling time. 

Nutrition information

Calories: 436kcal | Carbohydrates: 46g | Protein: 6g | Fat: 23g | Saturated Fat: 10g | Sodium: 285mg | Potassium: 276mg | Fiber: 1g | Sugar: 30g | Vitamin A: 25IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 1.8mg
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