Revisiting Vegan Tiramisu

After our visit to That's Amore vegan Italian restaurant(previous blog), I kept thinking about making Tiramisu. I took out my favorite cookbook: Nonna's Italian Kitchen by Bryanna Clark Grogan and whipped up my favorite dessert.

This time I took clear plastic cocktail cups that people use in parties and layered my Tiramisu in them . I was thinking that I can give away this dessert without asking for any container or glass back. I gave some to my mom and friends. They absolutely loved it. This works great. What do you think? Afterward, the consumer can just pitch the empty cup into a recycling bin.


I baked the Vegan Genoise cake(page 222) in 2 9-inches round cake pans so the cake will be a bit thinner. Then, I cut small and medium circles of cake using the cup as a guide.



I ended up with a few circles of cake and some crumbs. None was wasted. I used the crumbs on top, too.



For more details about vegan tiramisu, you can visit my blog about it here. I used real wine glasses at that time. The only thing I did different this time was that I used a different custard recipe. It's still Bryanna's recipe from Nonna's Italian Kitchen and called Zabaglione (page 218). Last time I made it with Cashew Pastry Creme (page 219). Zabaglione usually is made with egg yolks, cream and sugar. For Bryanna's vegan version, I used Bird's Custard Powder to make it custard-like.

I also like this brand of instant espresso for tiramisu. It's easy to make and thought it tastes good:

I absolutely love Vegan Tiramisu. If I have to choose between a chocolate cake, vegan cheesecake, vegan ice cream, gelato, and vegan tiramisu as my Valentine's Dinner Dessert, my number one choice will be Vegan Tiramisu.