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Strawberry Tiramisu - easy, vegan, glutenfree

This is an easy vegan and healthier version of a classic tiramisu. Just without the alcohol and dairy. See for yourself.

Course Dessert
Cuisine Italian
Keywords dessert, Easy, glutenfree, Recipe, strawberries, tiramisu, vegan
Servings 2
Marie Dorfschmidt - therawberry therawberry


  • 150 g vegan cream cheese ⎪for the berry layer
  • 100 g fresh strawberries ⎪for the berry layer
  • 35 g maple syrup ⎪for the berry layer
  • 10 g shredded coconut ⎪for the berry layer
  • 1/2 tsp vanilla powder ⎪for the berry layer
  • 75 g ladyfinger (biscuit - check to see if it's vegan) ⎪for the biscuit layer
  • 100 g cashew nuts - soaked overnight ⎪for the coffee layer
  • 30 g maple syrup ⎪for the coffee layer
  • 3 tbsp almond milk ⎪for the coffee layer
  • 1 tbsp tahini ⎪for the coffee layer
  • 1 espresso ⎪for the coffee layer
  • pinch of salt ⎪for the coffee layer
  • fresh berries as topping


  1. Note: Place the cashews in a big bowl with water and leave to soak the night before making the recipe.

  2. In a blender or hand blender place all the ingredients for the berry layer. Mix well until smooth. Divide into two jars.

  3. Crush the ladyfinger biscuit with the back of a big knife or similar tool. Fill into the jars.

  4. Drain and rinse the cashews. Fill into the blender along with the remaining ingredients for the coffee layer. Blend well until smooth.

  5. Fill the coffee layer into the two jars and top with fresh berries. Enjoy.

    Holds up to 2-3 days in your fridge. Just make sure to put a lid on those jars.

  6. Don't forget to tag me @therawberry and use #therawberryeats over on Instagram so I can reshare your shot! And I'd love to see your recreations. 🙂