Easy Vegan Tiramisu Recipe

Serves 3

15 mins prep

15 mins cook

60 mins set in fridge

90 mins total

This vegan tiramisu recipe is a quick and easy twist on the classic version. Perfect for a snack or a make ahead dessert option, and great for on the go!

2 servings

Cookie layer:

30mini cookies or 9 regular sized cookies, I used the MadeGood snickerdoodle flavor soft baked mini cookies

⅔ cupcoffee

⅓ teaspoonalmond extract

⅔ tablespooncane sugar, optional

Cream layer:

⅔ cupvegan mascarpone, see note

⅔ cupdairy free whipped cream

1 ⅔ tablespoonscane sugar, optional for added sweetness

Topping layer:

1 ⅓ teaspoonscocoa powder

⅔ teaspoonfinely ground espresso

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Mix the coffee, almond extract and sugar and set aside.
Mix the mascarpone, whipped cream and sugar and set aside.
Mix the cocoa powder and espresso and set aside.
Dip the cookies in the coffee mixture.

Build the tiramisu as follows:

Add a sprinkle of topping at the bottom of each jar
Add 5 mini cookies
Add about 3 tablespoons of cream layer
Add a sprinkle of topping
Repeat two more times until you end with the cream layer sprinkled with topping.
Put jars in the fridge to set for at least two hours. Then enjoy!