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Raw Tiramisu

by Olivia Wollenberg from Livia’s Kitchen

This showstopping vegan Tiramisu is a must for coffee-lovers, vegan or otherwise. This recipe makes for the perfect pudding centrepiece for occasions including Christmas, birthday and dinner parties.

From the book

Olivia Wollenberg


Tiramisu was always in demand in my family, but I was never a fan of the mascarpone, so I tended to shy away from it. I loved the sound of everything else about it though, and so have taken inspiration from the conventional recipe and put a little spin on it to create something a bit different. This version of tiramisu is now up there on my favourites list.


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For the ladyfinger layer:
250g pecans
250g rolled oats
10 tsp instant coffee
1/4 tsp vanilla powder
250g soft pitted Medjool dates
50g raisins
pinch of salt
2 tbsp carob powder (optional)
For the chocolate mousse layer:
250g cashews
150g soft pitted Medjool dates
4 tbsp maple syrup
40g melted raw coconut oil
2 x 400ml tins full-fat coconut milk – the hard creamy part from the top of a tin, not the water (don’t use low-fat as these types will not have this cream)
6 tbsp cacao powder
cacao powder
2 tbsp instant coffee
For the vanilla cream layer:
340g cashews
1 tbsp vanilla powder
40g melted raw coconut oil
4 tbsp maple syrup
100ml coconut water from the open coconut milk tins
instant coffee powder, cacao powder and coconut palm sugar, to decorate


Soak all the cashews overnight or for a minimum of 4–6 hours. Drain and rinse.

To make the ladyfinger layer

Mix all the ladyfinger ingredients in a food processor.

Place two-thirds of the mixture in a deep dish, pressing down so that you have a flat layer, and leave to set in the freezer for at least 2 hours.

To make the chocolate mousse layer

Make the chocolate mousse layer by mixing all the ingredients together in a food processor until smooth and thick. Spread this mixture evenly across the frozen ladyfinger base.

Set in the freezer for another 30 minutes.

To make the vanilla cream layer

Make the vanilla cream by blending all the ingredients together in the food processor until smooth and thick.

With the remaining third of the ladyfinger mixture, make ladyfinger shapes using your hands and place on top of the chocolate mousse layer.

Pour the vanilla cream over the layer of ladyfinger shapes.

Sprinkle a pinch of instant coffee and cacao powders and coconut palm sugar over the vanilla cream to decorate and then set in the freezer for at least 5–6 hours.

Take the tiramisu out of the freezer and refrigerate for at least 2 hours before serving to allow the dessert to defrost slightly.

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From the book: Livia’s Kitchen

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