This strawberry tiramisu makes the perfect summer dessert thanks to the sweet fruit and fresh orange juice. It’s a great alternative to the Italian classic, which tends to sit heavily on your stomach with ingredients like coffee, cocoa and amaretto.
The vegan version of tiramisu can be enjoyed by almost everyone at your next barbecue (except soy allergy sufferers), as it’s made without dairy products, eggs, alcohol and without coffee.
Silken Tofu aka the Vegan Kitchen Allrounder
Silken tofu plays the leading role in this strawberry tiramisu recipe. It is soft and creamy as it contains more water than regular solid tofu. The name fits the consistency, but can also be derived from its Japanese meaning: “Kinugoshi” tofu means “silk-filtered” tofu and is derived from the traditional Japanese method, in which tofu is wrapped in silk fabric and shaped. With silken tofu you can easily prepare vegan desserts but also sauces, dips or casseroles – like this quick & easy vegetable-millet casserole. Tofu scramble becomes even better with a mixture of regular tofu and silken tofu.
Make this Strawberry Tiramisu with Cantuccini instead
Instead of the sponge cake base you can also use almond cantuccini for this recipe. The pastry is very crumbly and crunchy, so you will probably need more orange juice to soak for the tiramisu.
This vegan strawberry tiramisu makes the perfect summer dessert.
- 125 g flour (I used spelt flour)
- 60 g raw cane sugar
- 1 1/2 tsp baking powder
- 25 ml rape seed oil
- 125 ml sparkling water
- 1/4 tsp vanilla powder
- a pinch of salt
- 75 g margarine
- 200 g silken tofu
- 50 g soy joghurt
- 30 g raw cane sugar
- 1 tsp orange zest (natural organic orange)
- 1 tsp vanilla powder
- a pinch of salt
- 100 g strawberries, finely diced
- 1 tbsp fresh lemon juice
- 300 g strawberries
- 75 ml orange juice, freshly squeezed
- fresh mint leaves for serving
- shaved almonds/ minced pistachios (unsalted) for serving
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Preheat oven to 180° C (350° F). Line a small casserole dish or a baking sheet with parchment paper or grease.
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Combine all dry ingredients in a bowl: flour, sugar, baking powder, vanilla and salt.
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Add water and oil and whisk until combined. Pour dough into baking dish.
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Bake 20 minutes until golden brown and cooked in the center (skewer test).
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Melt margarine and let cool to room temperature afterwards.
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Place all the other ingredients in a (high speed) blender and mix until you end up with a smooth cream. Add margarine and whisk until well mixed.
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Place strawberries and lemon juice in a high mixing bowl and purée with an immersion blender until smooth.
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Tear sponge cake base to pieces and place in the bottom of the glasses.
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Drizzle orange juice over sponge cake base.
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Layer strawberry puree on top, followed by cream filling.
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Arrange diced strawberries on top of cream.
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Repeat all the steps: sponge cake base, orange juice, strawberry puree, cream filling, strawberries.
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Chill for 3-4 hours (preferably over night).
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Optional: serve with fresh mint leaves, shaved almonds or minced pistachios.
- Makes 4-5 small glasses. However, the ingredients can simply be doubled for more servings (or to make a whole baking dish of tiramisu)
- Instead of the sponge cake base you can also use almond cantuccini for this recipe. The pastry is very crumbly and crunchy, so you will probably need more orange juice to soak for the tiramisu.
I hope you love this recipe – please let me know in the comment section below! If you make this zucchini soup, make sure to take a photo and share it on my Facebook page or on Instagram, using the hashtag #minamadefood. Oh and don’t forget to tag me (@thisisminamade) so that I can see your creations!
