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Tiramisu cream in jar

Moderate 2 March 2019
Preparation time
30 min
Baking / Rest time
15 min

Attention vegans! Thanks to silken tofu instead of mascarpone, this recipe is suitable for you and also all others get their money's worth in terms of taste. Chocolate drops, cocoa nibs and chocolate protein crunchies give a chocolaty note that harmonizes well with the espresso. Since the recipe also looks good, the tiramisu cream in a jar is a good gift for the next party.

260 g Silken tofu
30 g Coconut blossom sugar
30 ml Espresso
1 handful Coconut chips
20 Stk. Schoko Protein Crunchies
3 tbsp. Chocolate drops
1 handful Raspberries
1 handful Puffed quinoa
  • Step 1/5

    Melt the chocolate drops in a water bath and spread the liquid chocolate around the rim of the glass with a spoon. Leave to cool in the refrigerator for about 15 minutes.

  • Step 2/5

    Meanwhile, blend silken tofu, coconut blossom sugar, and espresso in a stand mixer until creamy.

  • Step 3/5

    Half fill each of the two glasses with the cream. Then place approx. 5 chocolate protein crunchies per glass on top of the cream and fill both glasses with the remaining cream.

  • Step 4/5

    Finally, decorate each glass with about 5 chocolate protein crunchies, a few raspberries, coconut chips and puffed quinoa.

  • Step 5/5

    Place the jars in the refrigerator until ready to eat.

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