Christmas Vegan Tiramisu with Violife Creamy Original
Christmas Vegan Tiramisu with Violife Creamy Original

Christmas Vegan Tiramisu with Violife Creamy Original


December 7, 2018


For the filling:

Beat Violife Creamy Original with the agave syrup until fluffy. Add salt, vanilla, soya milk and coconut oil. Mix until creamy. Divide mixture into half: use one half for the vanilla cream and the other half for the coffee cream

For the vanilla cream:

Take one half of the vegan filling, add the soya milk and coconut oil and set aside.

For the coffee cream:

Add the Kahlua and espresso to the second half of the vegan filling.

To assemble use a 23 inc removable base cake tin.

For the soaking syrup:

Mix freshly brewed coffee, sugar and Kahlua, soaking 200g vegan ladyfingers for 1 minute inside mixture. Place ladyfingers on the base of the tin. Top with a layer of vanilla cream and dust with cocoa powder. Then top with a layer of coffee cream. Repeat one more time.

Use a Christmas tree stencil to dust the top of the tiramisu with cocoa powder. Place in the fridge for at least 6 hours. To serve remove from the cake tin carefully. Use the rest ladyfingers to create a fence around the sides of the tiramisu. Use a ribbon to keep in place and serve.


PREP TIME: minutes 50 mins


Vegan Filling:

1200g Violife creamy original

2/3 cup agave syrup

2/3 cup coconut oil

½ tsp salt

Seeds of 1 vanilla bean pod

1 ½ cup soya milk

For Vanilla Cream:

½ cup soya milk

2 tbsp coconut oil

For Coffee Cream:

2 tbsp Kahlua

2/3 cup freshly brewed espresso, cooled

Soaking Syrup:

1 ½ cup freshly brewed coffee, cooled

6 tbsp sugar

6 tbsp Kahlua

Cocoa powder to decorate with Christmas stencil

400g vegan ladyfingers or biscuits (store bought or homemade)