(vegan baking + other minor obsessions)
When it comes to desserts, most people tend to make similar choices over and over again. There are chocolate people and caramel people, those who decant to sharp fruity desserts and those who choose the simple comforts of apple and cinnamon every time. Then there is tiramisù fans, a die-hard tribe that essentially favour creaminess, interlaced with just enough coffee and cocoa to cut through its richness and a hint of liqueur to suggest a more grown-up experience. A timeless combination.
I have to say that when I became vegan, tiramisù was off the menu for me for a while. Until I started to make my own dairy-free versions, that is. This raw vegan rendition of tiramisù goes one step further by being sugar-free and wheat free. I have layered a vanilla-almond-coffee cake with a cashew-coconut cream. For raw and alcohol-free coffee and rum flavours, I have used Medicine Flower organic extracts.