Vegan for a bit over 10 years, and while I’ve tried/made other renditions of vegan tiramisu before, this one hits the mark on all points: decadent, but not overpoweringly sweet; boozy, but only to the point that it complements the coffee and cream; the ‘mascarpone’ is creamy, but not a nougat consistency, and most importantly, balances the sugar content of the cake.
I subbed Grind Espresso Shot for the Kahlua (it’s a bit less sweet, with a bit more coffee richness, having been blended with espresso), and made half a cup of homemade espresso for the syrup, rather than utilizing coffee granules, but otherwise stuck to the recipe. I’m a bit of a coffee-head…
Anyway, I made this for my partner’s birthday, and am just waiting for her to get home to surprise her with it. She thinks she’s getting chocolate-peanut-butter mug brownies this evening, but I sneaked away from work early to make this beauty. I may have, uh, done some sampling during the baking process. For purposes of quality assurance, of course.
Thank you for building an excellent tiramisu recipe, and for sharing it with the world. Also, thanks for the measurements in grams; it helps in getting things as precise as possible.
Much appreciation from Alaska
