Easy vegan tiramisu | ft Baileys Almande

Vegan, quick & easy.

A quick & easy to make dessert consisting of some of the most delicious flavours- coffee, chocolate and cream! 
These vegan tiramisus are the perfect dessert for parties, special occasions like Mothers Day or to serve at an afternoon tea.

I added in a splash of the vegan Baileys Almande Liqueur, perfect for the grown-ups.

Baileys Irish Cream is an Irish whiskey- and cream-based liqueur.
They have just released their first dairy-free based drink, which is a mix of delicious nutty almond flavour with a hint of vanilla. It's also gluten-free!
It's light and creamy, perfect to add into decadent desserts or to enjoy on it's own over ice.

Preparation- Overnight

Makes- 8
Level- Easy

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Ingredients for the cake layers

-240ml of almond milk

-1 teaspoon of apple cider vinegar

-210g of self-raising flour

-80g of golden caster sugar

-1/2 teaspoon of baking powder

-1/2 teaspoon of bicarbonate of soda

-60g of coconut oil (Melted)

Ingredients for the cream layers

-3 cans of coconut cream (cream only)
-1 tablespoon of Baileys Almande

Ingredients for the coffee drizzle

-1 brewed espresso (about 5 tablespoons)
-1 teaspoon of Baileys Almande

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To make the cakes

Step 1- Preheat your oven to 180 degrees c and line a large baking tray with greaseproof paper.

Step 2- In a small bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.

Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.

Step 3- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.

Mix well to combine.

Step 4- Add the melted coconut oil to the 'buttermilk' and whisk to combine.

Step 5- Add the wet ingredients into the dry and mix until a smooth batter.

Step 6- Pour the batter into the lined tray.

Make sure to tap the tray on the worktop to remove any air bubbles.

Step 7- Pop the cake into the preheated oven and bake for 18-20 minutes.

You will know it's done when you put a knife or skewer in and it comes out clean and it is springy to the touch.

Step 8- Place the cake on a cooling rack and allow to cool fully. 

Once cool, using a cookie cutter, cut out circles of cakes which will fit into your chosen glass or cup!

To make the cream layers
Step 1- Drain the liquid from the coconut cream cans and scoop out the hard cream.

Step 2- Place the cream into a mixing bowl and using a hand mixer or balloon whisk, whisk until thick & creamy.

Step 3- Add in the Baileys Almande, then transfer the cream into a piping bag fitted with a round tip nozzle.

To make the coffee
Step 1- Brew a coffee (preferably an espresso), allow it to cool.

Step 2- Pour the coffee into a bowl and add in the Baileys Almande and stir to combine.

Step 3- Quickly dunk the cake's into the coffee mixture and pop into your glass/cup.

Step 4- Pipe some of the cream on top of the cake, then repeat until you reach the top of your glass/cups.

I added on some decorate cream peaks and finished off the tiramisus with a classic dusting of cacao/cocoa powder and some coffee beans.
Best enjoyed fresh, day of making.
Store in the fridge until ready to serve.

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Baileys Almade is available from the following retailers
-Waitrose
-Wholefoods market

 A huge thankyou to Baileys for collabing on this recipe with me!

Discover Baileys on social media
Website- http://www.baileys.com/en-us/home.html
Facebook- https://www.facebook.com/BaileysGB
Instagram- https://www.instagram.com/baileysus/
Twitter- https://twitter.com/baileysoriginal


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Holly Jade

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