Vegan tiramisu never looked so easy. Introducing the new Vegaliano mascarpone and ladyfingers which are 100% plant-based, gluten-free and oh so delicious. This amazing recipe was beautifully crafted by our lovely friend Ursula (@ursulavita) and you can find it below.

Ingredients:

300 g Ladyfingers (30 vegan sponge biscuits)
450 g vegan mascarpone
300 ml coconut cream (only the top creamy and hard part)
5 tbsp coconut sugar
1 cup espresso coffee
3 tbsp unsweetened cocoa powder

Method:

1. Combine the mascarpone cream with coconut cream, add sugar and whip until smooth.⁠

2. Dip the ladyfingers into the espresso coffee and arrange them on the bottom.

3. Spoon half of the mascarpone cream over the ladyfingers.

4. Add another layer of ladyfingers soaked in espresso (perpendicular to the first layer).

5. Cover with the rest of mascarpone cream and spread evenly.

6. Dust with cacao powder.
   Tiramisu is better if you refrigerate it before serving (ideally overnight).

Buon Appetito!