Tiramisu in a Cup
A vegan twist on the classic tiramisu, featuring layers of vanilla cake soaked in espresso and rum, topped with a creamy coconut milk mixture and dusted with cocoa powder.
Assembly Instructions
- Bake the basic vegan vanilla sheet cake and let it cool completely. Cut circles to fit your cups.
- Mix the espresso and rum together. Lightly brush each cake circle with the espresso-rum mixture and place one at the bottom of each cup.
- Refrigerate the canned coconut milk overnight, then scoop out the solid coconut cream.
- In a bowl, whisk (or mix) the coconut cream with powdered sugar, vanilla sugar, and whipped cream stiffener until smooth and fluffy.
- Spoon the cream mixture over the soaked cake in each cup and refrigerate for at least 2 hours to set.
- Before serving, dust the top of each cup with cocoa powder.
- Store in an airtight container in the fridge for up to a week.
Notes
- Don’t soak the cake too much—lightly brushing prevents soggy cups.
- For a smoother coconut cream, use a hand mixer for 30–60 seconds.
- Dust cocoa right before serving to keep it looking fresh.
Equipment Needed
- Oven
- Sheet Pan
- Cutting Board
- Serrated Knife
- Mixing Bowl
- Whisk
- Hand Mixer
- Measuring Cups
- Kitchen Scale
- Pastry Brush
- Sieve
- Cup
- Spoon
- Food Storage Container
Nutrition Facts
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