This Eggless Vegan Tiramisu Tastes Like 1980s Dinner Parties

This isn’t just tiramisu—it’s a flashback to fancy dinner tables, soft jazz, and glossy magazines from the ’80s.
It’s creamy, rich, and indulgent, without a single egg or dairy item in sight.

History

Tiramisu became a hit in the U.S. during the 1980s, even though its roots are Italian.
Trendy restaurants loved it because it felt exotic and classy but wasn’t too heavy after a meal.

The name tiramisu means “pick me up,” thanks to the espresso and cocoa.
While the original Italian version used raw eggs and mascarpone, American chefs started experimenting—paving the way for modern versions like this eggless, dairy-free twist.

Equipments

• 8×8 or 9×9 inch baking dish
• Mixing bowls (I love this mixing bowl set)
• Hand mixer or whisk
• Spatula
• Coffee brewing setup (or instant coffee)
• Sieve for dusting cocoa
• Fridge for chilling

Ingredients

For the coffee soak:

• 1½ cups strong brewed coffee or espresso
• 2 tbsp maple syrup
• 1 tsp vanilla extract

For the cream layer:

• 1½ cups raw cashews (soaked overnight or in hot water for 1 hour)
• ½ cup full-fat coconut cream
• ¼ cup maple syrup
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• Pinch of salt

For layering:

• Vegan ladyfinger biscuits or sponge cake (about 20 pieces)
• Unsweetened cocoa powder (for dusting)
• Optional: shaved vegan chocolate on top

Instructions

Step 1: Soak and Blend the Cream

Drain the soaked cashews and add them to a blender.
Toss in the coconut cream, maple syrup, lemon juice, vanilla, and a pinch of salt. Blend until smooth and creamy.

Step 2: Make the Coffee Soak

In a bowl, mix the brewed coffee, maple syrup, and vanilla.
Let it cool to room temperature.

Step 3: Soak and Layer the Base

Dip each biscuit quickly into the coffee soak (don’t let them get soggy) and place a layer in the dish.
Cover the bottom completely.

Step 4: Add the Cream

Spread half of the cashew cream over the soaked biscuits.
Use a spatula to smooth it out.

Step 5: Repeat and Finish

Add another layer of dipped biscuits, then the remaining cream.
Smooth the top again.

Step 6: Chill and Dust

Cover the dish and chill for at least 4 hours or overnight.
Before serving, dust the top generously with cocoa powder using a sieve.

Special Notes

• If you can’t find vegan ladyfingers, use a plain vegan sponge cake and cut it into strips.
• Chill time is important—this lets the flavors blend and firm up.
• Want a boozy kick like the old-school versions? Add a splash of vegan coffee liqueur to the soak.

Nutrition (Per Serving)

• Calories: 320
• Carbs: 28g
• Fat: 22g
• Protein: 6g
• Sugar: 14g
• Fiber: 2g