Vegan Oreo Tiramisu

When I turned 30 I decided to invite all my wonderful friends to my Dad’s house – the place where I spent my entire childhood. Until then I never realised what a personal thing it is to introduce your friends to this place that is so close to my heart. I guess your friends really understand where you come from and what your roots are. Plus seeing my friends meeting my dad and my grandparents made me kind of nervous too. In fact I was almost shaking when everyone turned to my party. But long story short – it was the best party I could have ever asked for.

But this was that I decided that for the first time I would only offer plant based food. So obviously I felt a bit of pressure to show everyone how fabulous and diverse vegan food can be. So I made a masterplan with my always-supportive grandma and aunt to put together a selection of food that would blow people’s socks off. And oh boy, did we deliver. Or let’s say my grandma delivered! From antipasti sandwiches, waffles to mediterranean salads and curries, everyone felt that the food was nothing but excellent. But there was one dessert all guests kept asking about – even until today. It’s the legendary Oreo tiramisu I am sharing with you guys today.    

It’s for sure not the healthiest of all desserts but I still think there a place for it here and there are numerous occasions where you will need a simple and perfectly satisfying dessert. And people loved it so much so why not share the happiness with you, right? So if you feel like treating yourself now after looking at those yummy photos, scroll down for the full recipe!

Coconut Amaretto Tiramisu (makes 4 portions or 2 big jars)

  • 250g soy pudding dessert (I used Alpro vanilla dessert but you could make your own*)
  • 200g plant-based yoghurt (I used coconut yoghurt)
  • a few drops almond extract or 1 tbsp amaretto syrup
  • a pack of original Oreo biscuits
  • 1 cup of strong coffee
  • 1 tsp of cocoa powder
  • 200g of fresh or frozen raspberries

Prepare your tiramisu dessert glasses by dipping the rim into vegan chocolate spread. You could also apply the spread with a  knife which works equally well. You can use any sticky spread or a nut butter but I liked the idea of chocolate here so I went with it. Now that the rim is sticky, dip it into a bowl of Oreo crumbs (you could use cocoa nibs or crushed nuts too!). This decorating the dessert glass with Oreo crumbs is totally optional. Feel free to skip it if you are not bothered about the look.

To start with, mix the vanilla pudding with the yoghurt and add a couple of drops almond extract (or amaretto syrup). Use the essence rather carefully – you don’t want the almond taste to overpower your tiramisu. Prepare one cup of strong coffee and let it cool. Crumble 3 Oreos into each glass until the bottom is covered. Spoon 2 tablespoons of strong coffee over your Oreo bottom layer until they are soaked with coffee. Now fill in 3 tablespoon of the yoghurt/pudding mix into the glasses. Then add a handful of raspberries into each glass. Add another layer of Oreo biscuits (3 biscuits each glass) and 3 tablespoons of yoghurt/pudding mix and some raspberries. Decorate with cocoa powder, cocoa nibs or mint leaves.

*If you would like to make your own vanilla pudding for this tiramisu you will have to make the pudding a couple of hours ahead as it has to be properly chilled for the tiramisu. For the pudding you will need:

  • 3 tbsp cornstarch
  • 2 1/2 cups vegan milk, divided
  • 2/3 cup coconut sugar
  • 2 tbsp vegan butter, softened
  • 1 tsp vanilla extract


Whisk together the vegan milk and cornstarch and set aside.  In a saucepan over medium-low heat, whisk together remaining vegan milk and sugar. When mixture begins to steam, add cornstarch mixture. Bring to a boil, stirring occasionally, until mixture begins to thicken. Turn down heat to very low and cook another 5 minutes and keep stirring. Take the saucepan off the heat and add vanilla extract. Pour into a bowl and transfer to the fridge