These Vegan Tiramisu Trifles are very addictive and come together really quickly. Free of Dairy, egg, yeast. Can be made Nutfree corn-free. Makes 4 Individual Trifles

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Total time: 40 minutes
  • Yield: 2
  • Category: Dessert
  • Cuisine: American

Ingredients

  • 1 recipe of my sponge cake

Whipped Cream Layer

  • 1 cup Coco Whip (or whipped coconut cream)

Mascarpone layer

  • 1 cup Coco Whip or whipped coconut cream
  • 1/2 cup cashew cream (or use more coco whip for Nutfree)
  • 1/2 tsp lemon juice
  • 1/4 tsp salt
  • 1 Tbsp ground raw sugar

Coffee Soak

  • 3/4 cup brewed coffee (or 1.5 to 2 tsp coffee in 3/4 cup water)
  • 1 Tbsp or more amaretto (or coffee liqueur or 1/2 tsp rum extract to make liquor-free)
  • 1 tsp cocoa powder
  • Cocoa powder and chocolate shavings for garnish

Method

Method

  1. Using a cookie cutter or knife, cut the sponge cake according to the size of the Trifle bowls or other serving bowl.
  2. Place a sponge cake layer at the bottom. Add a few Tbsp of the Coffee soak over the cake. Add a layer of mascarpone cream or whipped coconut cream layer. Sift Cocoa powder over the cream. Add a another layer of sponge cake. Add a few Tbsp of coffee soak, layer whipped coconut cream over the cake layer. Sift cocoa powder liberally. Add chocolate shavings(optional). Chill for an hour before serving if you can wait that long.

To make your own Coconut whipped Cream

  1. Refrigerate cans of full-fat coconut milk overnight. Open the cans and scoop out the thick white cream from the top. Add 2 or more Tbsp of sugar. Whip whip whip with a hand beater or mixer.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.