Gingerbread Tiramisu


This post is sponsored by Vitamix.

I’m a dessert kind of lady. Sweet comes before savoury every time. For newbies to veganism, sweets and cakes without eggs, milk and butter are most perplexing. However, plants possess so many magical qualities that allow us to replace eggs and substitute milk. There is no need to sacrifice the good stuff (cake). Since it’s the season of indulgence and decedent food is 100% justified, I have brought to you Gingerbread Tiramisu! Despite sounding like a creamy, “naughty” treat, this tiramisu is raw, plant-based and guilt-free!

Tiramisu is traditionally made with mascarpone, sponge cake ladyfingers, coffee and alcohol. Of course you can make a vegan version of the traditional Italian dessert, but here at The Hungry Herbivores, we like to mix things up and test the taste buds. Although this is based on the classic recipe, there have been some serious changes. Not only have the dairy products been vastly improved with whole foods like cashews and coconut cream, but the strong coffee flavours have been replaced with Christmassy gingerbread spices and the raw “ladyfinger” layers have been soaked in fragrant chai tea. Sound like your thing?

 

I blended the creamy cashew layers with cacao butter, coconut milk and other delicious ingredients using my Vitamix Professional Series 750. This blender is particularly amazing at creating a silky smooth texture that melts in the mouth. This high speed blender is fabulous for creating desserts, especially raw desserts. I’ve been a raw dessert creator for years, using many blenders through my journey, yet nothing has rivalled the Vitamix.

This recipe is designed to be served as individual desserts, so get the ramekins out (or even glass cups!). Christmas is for brushing the dust off your fancy kitchenware tucked at the back of the cupboard. With the perfect tiramisu recipe at your fingertips, it’s time to get them out again! This recipe is a chance for you to make an impressive dessert for the Christmas table that’s surprisingly simple. Need some other Christmassy treats to go with your gingerbread tiramisu? Why not try out this tasty Caramel Sticky Figgy Pudding or keep with the gingery theme with this Gingerbread Loaf.

Spice up your Christmas menu with this Gingerbread Tiramisu. Let me know how you get on with the festive dessert in the comments!

Gingerbread Tiramisu
 
Prep time
Total time
 
Traditional Italian dessert with a spicy twist! Indulgent yet guilt-free Christmas dessert made with layers of gingerbread raw "sponge", creamy cashew cream and topped with fluffy whipped coconut
Author:
Recipe type: Sweet, Dessert, Christmas
Cuisine: Italian, Raw, Vegan, Gluten-free
Serves: 3-6
Ingredients
Gingerbread "Sponge"
  • 1 cup almonds
  • ½ cup gf oats
  • 1 tbsp. ground flaxseed
  • 1 tsp ginger
  • ½ tsp cinnamon
  • ¼ tsp each of: ground cloves, ground nutmeg and sea salt
Chai soaking "syrup"
  • 2 chai tea bags or 2 tbsp. chai tea leaves
  • ¾ cup boiling water
  • 2 inches of ginger, sliced
Cashew Cream
  • 2 cups cashews, soaked overnight or at least 30 minutes in very hot water
  • ½ cup coconut cream, from the top of an unshaken coconut milk tin
  • ½ cup non-dairy milk, I recommend coconut or almond
  • ⅛ cup cacao butter, melted
  • 1 tbsp. almond butter
  • 5 tbsp. coconut sugar
  • 1½ tsp blackstrap molasses
  • 1 tsp vanilla extract
  • 1 tsp ginger
  • ¼ tsp sea salt
  • juice of one lemon
Serving
  • ½ cup coconut whipped cream, optional
  • Cacao powder, for dusting
Instructions
  1. Firstly, pour boiling water into a jug/mug and add the tea bags or the tea leaves in a strainer along with the ginger. Set aside to steep.
  2. Blend together all the Gingerbread "sponge" ingredients in a high-speed blender* or a food processor until a fine crumb. Set aside in a bowl.
  3. Next, place all the cashew cream ingredients into a high-speed blender and blend on high for a minute or two until a very smooth consistency. Set aside.
  4. Press 2 tbsp. of the gingerbread crumb into the base of 3 large ramekins or 6 small ramekins to form a base.
  5. Pour 2 tsp of the chai soaking syrup over each gingerbread base.
  6. Pour about ⅛ cup of the cashew cream on top of each base and place in the freezer for about 10 minutes for the cream to set slightly.
  7. Repeat the steps again until the mixtures have been used up. Try not to press the gingerbread biscuit between each layer, just sprinkle and press lightly.
  8. Return to the fridge/freezer to set again and put your coconut whipped cream into a piping bag.
  9. Once the top layer has set slightly, carefully pipe small peaks onto the top of each tiramisu ad dust with a sprinkle of cacao.
  10. Return to the fridge and let set for at least and hour before eating. The Tiramisus can be kept for up wo 5 days.
Notes
I used Vitamix Professional Series 750 for best results

You May Also Like

2 comments on “Gingerbread Tiramisu

  1. So beautiful and creative! I love gingerbread and this tiramisu looks just incredible and so delicious!

    • Thanks Natalie! It really was tasty, want to eat it all again!!!

Comments are closed.