This vegan Greek tiramisu uses tsoureki instead of ladyfingers for a soft, layered dessert with a light tofu-based cream. It’s easy to prepare ahead and works well for sharing, whether for Easter or any occasion.
Ingredients
Cream:
- 580 g medium firm tofu
- A splash of vanilla bean paste
- 150 g powdered sugar
- 200 ml vegetable cream
Serve with:
- 200 ml instant coffee at room temperature
- 400 g tsureki or store-bought
- 2 tablespoons raw cacao powder
Instructions
- In a food processor, add all the ingredients for the cream and blend until you get a nice smooth consistency.
- Cut the tsureki into 1cm thick slices.
- In a pyrex 32x20cm, add layers of cream, then the tsureki slices, then a drizzle of coffee, then cream, then tsureki, coffee, cream and finish with a sprinkle of cacao powder.
- Cover and let it set in the fridge for at least 4 hours or overnight.
- Cut in pieces and serve.