(I’m hoping the name alone is enticing you to read on!)
Delicately spongy vanilla cake imbued with espresso and amaretto, layered with a deeply dark chocolate mousse, fluffy whipped cream and dark chocolate shavings.
Digression/admission: I did not know until making this that Disaronno is amaretto. Blame it on the fact that my prior exposure to Disaronno was limited to the brand’s commercials that used to be on TV all the time, and to which I apparently paid little attention. The more you know!
So. This is an incredibly decadent, lick-the-bowl-clean delicious dessert that is easy to make for the impressive results it yields. A little advance planning is needed – a day if possible, but 12 hours is sufficient – in order to make each component and have them ready to assemble and meld together a bit before digging in.
Oh and by the way… this is 100% vegan. Vegan tiramisu – vegan chocolate mousse tiramisu – it is real and it is GOOD. And a perfect example of a dessert that is traditionally full of dairy and eggs – but is not lacking anything without it. Make and serve this to any non-vegans, but don’t tell them it’s vegan until after the fact – I guarantee they will be shocked!
You could even make it gluten-free by making the cake with gluten-free, and I bet it would be just as delicious.
For any tiramisu traditionalists: I am fully aware that this is a non-traditional tiramisu, mainly with the addition of the chocolate mousse and the omission of marscapone or a more similar replacement. But I don’t think the differences in this version detract at all – and neither did my taste-testers, so take their word for it if not mine!
With what it comes down to: making layers of cake, whipped “cream”, chocolate mousse, espresso, amaretto and dark chocolate – you can wing this with whatever recipes you prefer for each component, and likely have great success.
My particular recipe is going to be published elsewhere, but in the meantime if you have any questions about it, shoot me an note or leave a question or comment below!