top of page

Bottom-Friendly Tiramisu



Active Time:

45 min

Total Time:

4-24 hr

Why is this better on your bottom?

  • Plant-based "mascarpone"  

  • Lighter on the gut and butt

More butt & gut goodies

Bottom-Friendly Cream
Bottom-Friendly Chicken & Waffles
Bottom-Friendly Nachos
  1. Combine cashews, non-dairy milk, and 1 tsp of vanilla in a blender and blend until very smooth, scraping the sides of the blender as needed. Add additional non-dairy milk if the mixture is too thick. Set aside.

  2. Whisk together egg yolks and sugar until the sugar is completely dissolved and the mixture is pale yellow (~5 minutes). Set aside.

  3. Beat egg whites until stiff peaks form (~5 minutes). Set aside. 

  4. Mix the cashew “mascarpone” with the egg yolks very well. Gently fold in dairy-free whipped cream. Once fully incorporated, fold in 1/3 of the egg whites. Repeat with remaining egg whites until fully incorporated. 

  5. Mix espresso with almond extract and remaining vanilla extract. Dip each ladyfinger into the espresso for no longer than 2 seconds and place in a cocktail glass or small baking dish. If using a cocktail glass, break the ladyfingers in half after dipping in the espresso. Layer the cashew “mascarpone” on top of the ladyfingers layer and repeat. Once the glass/dish is full, cover with plastic wrap and refrigerate for 4-24 hours (the more, the better).

  6. Dust the top of each tiramisu with cocoa powder and bottoms up!

  • 8 oz raw cashews, boiled until very soft (~30 minutes)

  • 3 tbsp non-dairy milk, more as needed

  • 2 tsp vanilla extract, divided 

  • 3 eggs, yolks and whites separated

  • 4 tbsp sugar 

  • Ladyfingers (~24)

  • 2-3 C espresso or very strong coffee 

  • 1 tsp almond extract 

  • 1/4 C dairy-free whipped cream

  • Cocoa powder 

bottom of page