Recipe vegan cantuccini tiramisu
If you’ve always wondered what else you can do with our cantuccini – apart from eating them as quickly as possible, of course. Then why not try this recipe for a delicious vegan cantuccini tiramisu with raspberries 😍
You need for the raspberry coulis
– 250g raspberries (fresh or frozen)
– 50g sugar
– 1 tbsp lemon juice
For the cream
– 400ml vegan whipped cream
– 200g vegan cream cheese
– 100g icing sugar
– 1 tsp vanilla extract
– 1 tsp lemon juice
For the layers
– 200ml strong coffee
– 200g cantuccini with almonds & chocolate
– 200g fresh raspberries
Prepare the raspberry coulis
Heat the raspberries with the sugar and lemon juice in a pan. Simmer over a medium heat until the raspberries are soft (approx. 5 minutes). Pass through a sieve to remove the seeds. Leave to cool.
Prepare the cream
Whip the cream and mix with the vegan cream cheese, icing sugar, vanilla extract and lemon juice in a blender or with a hand mixer. Chill until ready to use.
Layering
Prepare a shallow baking dish or tiramisu mould. Dip a layer of cantuccini in the coffee and line the base of the dish with it. Spread a layer of the cream evenly over the cantuccini. Place the raspberry coulis on top of the cream and top with a few fresh raspberries. Repeat: another layer of soaked cantuccini, cream, raspberry coulis and fresh raspberries. The last layer should consist of cream, decorated with raspberries.
Chill
Leave the tiramisu to infuse in the fridge for at least 4 hours, preferably overnight.
Serve
The tiramisu can be dusted with a little cocoa powder before serving. Enjoy!