Raspberry tiramisù
Welcome to another Tiramisù recipe. I think we can call this a series now. The tiramisù variations I’ve made so far are; Pistachio, lemon, peach and raspberry, that makes 4 of them so It’s official!
Let me rephrase then; Welcome to my tiramisù series, where I make different variations of this classic Italian dessert, but always completely vegan. And this time gluten-free. More about that below.
Tiramisù has a special place in my heart. I remember the days in the ‘Gallo nero’ the restaurant of my parents, where I every now and then helped my mom and dad during service hours by cleaning, serving, making bruschetta and if there was a tiramisù left over after the shift, I was the happiest kid alive! They also used to have this amazing nougat ice cream and sometimes there would also be a little melted chocolate leftover. Can you guess? As the decadent girl I was/am, I took the leftover piece of tiramisù put a big scoop of nougat ice cream on top and drizzled the whole thing with melted chocolate, a masterpiece! If someone knows a good vegan alternative to nougat ice cream PLEASE hit me up! I’m dying to recreate this nostalgic, decadent dessert.
Yesssss, this tiramisù is GLUTEN-FREE!!!
My supplier of the best vegan parmesan in the world now also has vegan and gluten-free lady fingers and they are AMAZING! Check them out here.
A few tips on how to use them properly;
They are a little harder and dryer than ‘regular’ lady fingers so make sure to soak them quite a bit, I underestimated this and mine where a little on the hard side. Give them a good 5 minute soak and you’re good!
Place them side by side to have a compact slice, you don’t want to cut into your tiramisù and having it fall apart.
Leave the tiramisù at least overnight in the fridge to have the best result. You could also make it in the morning to serve it by the evening but these lady fingers might still be a little hard.
Enough chit chat, let’s cook!
Recipe
This recipe serves 6 people
Little tip before we start!
Try blending an additional 300 gr of rasberries with a splash of water and liquid sweetener to make a coulis. Drizzle this coulis over the tiramisù before serving.
Ingredients
750 gr of fresh raspberries
200 ml of vegan, unsweetened whipping cream
3 tbs of sugar
250 gr of raw cashew nuts
1 tsp of vanilla extract
pinch of salt
1 lemon
250 ml of vegan milk of choice, unsweetened + extra for dipping the lady fingers in
fresh basil and powdered sugar for garnish, totally optional
How to
Start by making the tiramisù cream; place the cashews, milk, vanilla, sugar and salt into a blender, blend on high until completely smooth and creamy, you might need to add a little splash of extra milk to help it blend.
Add 375 gr of fresh raspberries to the mix and blend again until smooth and pink.
Whip up the cream until soft peaks, fold in the cashew-raspberry cream and set aside.
Add 250 gr of raspberries into a bowl and mash them with a fork. Add a little sugar if needed, depending on how ripe they are and a squeeze of lemon juice.
Start assembling the tiramisù by spreading a layer of cashew cream on the bottom of a deep dish to your liking. I used this amazing new pink bowl from Studio Riviera.
Soak the lady fingers in the milk (see tip above) and place them tightly side by side.
Spoon some of the mashed raspberries on top and add another layer of cashew cream.
Add another layer of lady fingers and mashed rasberries.
Finish with a layer of the remaining cashew cream.
Cover with cling foil and place in the fridge overnight or at least 8 hours.
Once you’re ready to serve garnish with fresh raspberries, basil leaves and powdered sugar on top.
Buon apetito!
SHARING IS CARING!
Did you make this? Tag me @lunatrapani on instagram. Love to see your creations.
