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Tiramisu (using Agar Agar)

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This is wonderful recipe, not only will it cause your eyes to roll back into your head out of pure delight… but also it teaches you many interesting raw techniques.  By the time you make this dessert you will be well-educated on making your own nut milk, coconut cream, date paste and Irish moss paste.  These techniques will come in handy as you dive into the raw food culinary world!  You will also learn the powers behind coconut oil, what to do with almond pulp, and the role that lecithin plays in a recipe.

The best advice I can give is to first read through the recipe and instructions carefully before you start.  This will help you be better prepared.   Also, make the components, such as almond milk and date paste, etc.,before you start to assemble the cake.  Clicks on the links in each paragraph for instructions on how to make each component.

Almond milk and pulp ~ In order to get nut pulp you have to make nut milk.  You won’t be using the nut milk in the recipe, just the pulp.  Place the nut milk in a mason jar and store in the fridge.  This is wonderful for breakfast to add to your cereals, smoothies or just to drink!  Set the nut pulp aside.

Date paste ~ This is another great staple to have on hand, so don’t worry about making the exact measurement that is required for the recipe.  Make extra!  Add a dollop on top of your yogurt, add to a smoothie, dip your finger in it, spread it on raw bread, and so much more!

Coconut Cream ~ This is another luxurious food using Young Thai Coconuts.  Please read the post I did about The Inside Scoop of Young Thai Coconuts.  I always love having extra on hand.  Keep it creamy or add a bit more water and drink it straight.  Heaven!

Cold Pressed Coffee ~  You can use cold pressed coffee or an espresso coffee.  Either one will work fine.  I love to make a large jar of the cold-pressed version and keep it in the fridge.  It is more like a concentrate and you can customize  every mug that you drink.  For this recipe I used the straight concentrate.

Agar Agar ~  This is not a raw ingredient. If you wish to use a raw ingredient instead try the recipe using Irish moss which can be found here.  Agar created from sea weed and is known to have many wonderful health benefits.  The key thing to remember when it is that a little bit goes a long way.  Agar gels once cooled but can be reheated to melt it again.  You need to work quickly when using it because it gels quite rapidly, but it can be a lot of fun to experiment with.  This is a revised recipe from my original post in 2010.

Ingredients: yields an 8×8 pan

Cake Ingredients:

Chocolate Mousse Layer:

  • 2 cups thick coconut cream
  • 1 cup  cold espresso coffee
  • 1/2 cup raw agave
  • 1 tsp vanilla extract
  • 1/8 tsp sea salt
  • 1/4 cup raw cacao powder
  • 1/2 cup raw coconut oil, warmed to liquid
  • 1 1/2 Tbsp lecithin powder or liquid
  •  1 Tbsp agar agar  (see below)

Vanilla Mousse Layer:

  • 2 cups thick coconut cream
  • 1/2 cup of raw agave
  • 1/4 cup water
  • 1 Tbsp vanilla extract
  • 1/8 tsp sea salt
  • 1/2 cup raw coconut oil, warmed to liquid
  • 1 1/2 Tbsp lecithin powder or liquid
  •  3/4 tsp agar agar (see below)

Topping:

  • 1/3 cup raw cacao powder
  • 1 Green and Blacks Espresso Chocolate Bar, shaved into curls

Preparation:

To Make the Cake:

  1. Place the date paste, espresso, coconut oil, vanilla and salt in a food processor and process till creamy.
  2. Slowly add the almond pulp and process for several minutes, until it becomes light and fluffy.  Stop and scrape the sides down if needed.
  3. Spread 2 cups of the cake batter evenly on the bottom of an 8 x 8-inch square spring form pan.
  4. Chill while making the chocolate mousse. Cover and refrigerate the remainder of the cake batter until ready to use.

To Make the Chocolate Mousse:

  1. In the blender combine the coconut cream, espresso coffee, agave, vanilla, salt , and cacao powder. Blend till smooth.
  2. Start the process for making the agar agar, bring 1/2 cup water to a slight boil and add the agar agar powder.  Whisk constantly until the agar is dissolved.  Once dissolved, turn the burner off and set the pan 1/2 on and 1/2 off the burner, just to keep it warm.  We must work quickly. This will be the last ingredient added to the blender.
  3. With the blender running and vortex has been created, add the lecithin and coconut oil and blend until smooth.
  4. Keep the blender running and pour in the agar agar mixture, it will have a thick liquid but not solid consistency.  If the agar is jello stiff like, return to heat and warm to soften. Blend until everything is well mixed.
  5. Pour the chocolate mousse evenly over the top of the cake and chill for approximate 1-2 hours, or until firm.
  6. Carefully spread the remainder of the cake mixture over the top of the firm chocolate mousse. Chill while making the vanilla mousse.

To Make the Vanilla Mousse:

  1. Place the coconut cream, agave, water, vanilla, and salt to the blender, and blend to a smooth cream.
  2. Start the process for making the agar agar, bring 1/4 cup water to a slight boil and add the agar agar powder.  Whisk constantly until the agar is dissolved.  Once dissolved, turn the burner off and set the pan 1/2 on and 1/2 off the burner, just to keep it warm.  We must work quickly. This will be the last ingredient added to the blender.
  3. Add lecithin and coconut oil and blend until smooth.
  4. Pour the vanilla mousse evenly over the top of the cake and chill for approx. 4 hours, or until firm.
  5. Dust with raw cacao powder and decorate with chocolate curls.
  6. This should keep for 3-5 days in the fridge or in the freezer for up to 3 months.

Layer #1 ~ cake layer

Layer #2 ~ chocolate mousse

Layer #3 ~ cake layer

Layer #4 ~ vanilla mousse. I got to excited and started sifting the cacao on it before snapping a photo.

You can get creative and make chocolate shapes or using free-hand, write out messages.
You can use a raw hardening chocolate or organic, vegan chocolate chips, melted.  I placed the
melted chocolate in a ziplock bag and snipped the bottom corner so I could pipe out my wording.

To get nice clean cuts, wipe the knife bland clean in between each slice.  Enjoy!

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34 thoughts on “Tiramisu (using Agar Agar)

  1. Sandra Hopf says:

    Thank you for giving us the option of Agar agar or Irish moss Amie Sue, as it is impossible to purchase Irish moss here in Australia and so many raw recipes require it.
    I also wanted to write to you to tell you how enjoyable it is to receive your emails and to thank you so for your amazing generosity in sharing your deliciously healthy recipes with us. Your web page is a joy to read and the photos are nothing short of delectable in themselves.

    • amie-sue says:

      Good morning Sandra,

      What a beautiful comment to wake up to this morning. I appreciate you taking the time to share that with me, it means a lot. I do know that Irish moss can be tricky for people to get. I have to order mine on-line. The agar agar is a nice option and a very interesting ingredient to tinker with. I am glad that I found the time to try in this recipe. Have a blessed day, amie sue

  2. chris says:

    Wow! I know where I am making my next dinner reservations :)

    Instead of making the coconut cream in the traditional way, can you thin out (with coconut milk) So Delicious Greek Style Coconut Milk Yogurt?

    Thanks, Amie Sue!

    • amie-sue says:

      Hi Chris… I haven’t tried it. I haven’t used that product so I am not sure of the flavor or consistency. There is a unique quality with Young Thai coconut that causes it to firm once blended. I have often taken the meat and blended it a with a little water and then chilled it. I was a heavenly thick pudding all on it’s own. You could always give it a try. Just make the vanilla mousse with it and see how it comes out before assembling the cake. Just in case it didn’t turn out, I would hate to see a whole cake of all those beautiful ingredients be wasted. Have a great day, amie sue

  3. kaya says:

    Good morning dear Amie Sue
    I’m in love with your amazing site.
    I’m in love with your creativity and the unique style of yours!
    You are honestly- the number 1 connoisseur of all the times ever, for me!
    I enjoy your recipes daily,weekly,monthly and yearly.
    Unbelievably gorgeous
    Thank you so much
    God bless your hands

    • amie-sue says:

      Awe gosh Kaya, thank you. hugs! I hope the recipe continue to bring you great inspiration in the kitchen! If you need any guidance, I am happy to help. Blessings, amie sue

  4. ben says:

    Looks astonishing. Tiramisu was one of my favorite sweets, but I don’t eat dairy or eggs anymore. I’m sure your recipe is way superior in taste and texture–and it looks heavenly.

    • amie-sue says:

      You know Ben… your going to HAVE to make this, don’t you? hehe

      • ben says:

        Absolutely. I’ll keep you posted when I do. Recipes like this that require a bit more effort are usually saved for a weekend when the other dishes planned are less labor-intensive.

  5. Sara Schechla says:

    I just printed this to make this week, and I noticed that when I click on the PDF link, the ingredient lists for the cake, and vanilla mousse layer don’t transfer over. Only the choc mousse layer does. Is this just me? I noticed it on the pineapple upside down tart too (I had to go back and write the creme filling ingredients down). Just wanted to share that. As a positive- I LOVE your dessert recipes! Everything of yours that I have made is delicious!

    • amie-sue says:

      Hi Sara… I apologize for this. It is a glitch with the plug-in that we use for WordPress. We are trying to get this fixed. This site is becoming like an old car… it continually needs maintenance and a few kicks to the bumper. hehe I hope to have this resolved soon! amie sue

  6. GypsiSky says:

    This looks soooo yummy! My husband’s birthday is this month and he has already informed me that he wants me to make this for him, lol.

  7. E. Sara says:

    I will have to try this out for sure! thanks

  8. Meg Latham says:

    I have just read an article on Irish Moss and how bad it is for you! Can I use Agar as a substitute in all of the recipes for Moss? I am new to this raw food business and am on a pension so have to save up and buy a bit at a time!!

    • amie-sue says:

      Hi Meg,

      If you google it, there is a lot of information that backs both sides. Very frustrating how this information circulates. Agar can often be used, it will always depend on the recipe though. Have a great evening, amie sue

  9. Courtney says:

    We made this for Mother’s Day this year – my mom sticks to vegan eating (and raw as much as possible) & I have Celiac disease and haven’t had Tiramisu in YEARS!
    I have got to say that this recipe is TO DIE FOR!!! The mousse layers are ULTRA-creamy and the cake layers are decadent and moist beyond belief!
    The best part is that since it’s made 1000% with things that are good for you, you feel GOOD after having it!
    UTTER PERFECTION! Hats off to you!

    • amie-sue says:

      Thank you Courtney, waking up to such a message really blessed me. I appreciate that you took the time to share with me. I am just tickled pink. Have a blessed day, amie sue :)

  10. Carolina says:

    I just discovered your site thanks to this recipe, and I already bookmarked a few more. Many thanks to you for finding a delicious way to make well known dishes raw/vegan and then taking the time to share them with us.

    I look forward to the next one!

  11. Jimmy says:

    I just discovered your website whiles browsing for my sisters birthday cake ideas, OH My God! I cannot believe how amazing and talented you are!
    I have a question, as young coconuts are harder for me to get, can I use can coconut cream ( the top thick layer after refrigerating the can)? Or would it not solidify?

    Thank you in advance,

    Jimmy

  12. Annabel says:

    Ahh it’s ok I think I just realized the problem. I’m pretty sure I did 1 CUP of Irish moss gel instead of 1 tablespoon! Woops. Back to the drawing board I go!

    • amie-sue says:

      Annabel….

      This recipe is using agar agar not Irish moss. Are you trying to substitute the agar with Irish moss? amie sue

  13. Jacob Carstens says:

    Hi Amie-Sue,
    I just LOVE your site :-)
    And that TIRAMISU looks SO NICE – gonna make it soon.
    However I have a Q – im having trouble finding fresh young thai coconuts in Copenhagen and also I dont want it to taste too much of coconut. Thus im thinking of making at least 1 or both of the mousses using avocado or maybe tofu (though i guess thats not RAW) – do you think that would work ? Or perhaps you have other suitable substitutions for the coconut cream. Looking forward to your reply :-)
    Love Jacob

    • amie-sue says:

      Good evening Jacob,

      Thank you. I really enjoyed making that cake. I understand that it can be a real challenge to find young Thai coconuts. I can’t answer the tofu question only because I haven’t tried it. I can’t eat soy so I haven’t ever dabbled much with it. As far as avocado goes… I often don’t care for it in recipes like these due to the flavor it adds, but that could just be my taste buds. Personally, I would try using soaked cashews. To get the same 2 cup measurement of the coconut, soak about 1 1/2 cup of cashews in water for 2+ hours. Drain and rinse. Then put them in the blender and then add enough water to get to two cups. Blend until creamy and you don’t feel any grit in the batter. Add more water if it seems to thick. You don’t want a paste but you want it thick and creamy.

      What do you think of this idea?

  14. Nicole says:

    Just tried this recipe for mother’s day (for me and my mum) – it tasted great, but didn’t have anywhere near the firm texture of your photos above. I ended up substituting egg yolk for the lecithin (I’m avoiding soy), and think I may have accidentally used the smaller amount of agar agar from the vanilla layer for the chocolate layer. I also ground soaked almonds rather than using almond milk pulp (I usually make cashew milk), which may have made it softer than above. Any tips to get that firm looking tiramisu you have above?

    Everyone still loved it (hubby, mum and dad both ate this over the store bought banana cake bought for the kids!)

    • amie-sue says:

      Hello Nicole. Great job on testing out the recipe. I find that if I want to experiment with a recipe, that I first make it as the instructions indicate, then if I want to make changes I do so one ingredient at a time so I can see how different ingredients effect the outcome of the recipe. I avoid soy too, but they do make a sunflower lecithin which is what I now use. It sounds like you found a creative and yummy way to enjoy the softer cake in the end. :) Have a blessed weekend, amie sue

  15. Irm says:

    Hi Amie-Sue,

    This was one of my favorites back in the days when I still used eggs. I really want to make this one. Is it also possible to use psyllium husk in this recipe and how much?

    Thanks!

    • amie-sue says:

      Good question Irm. I can’t really answer that question because I haven’t tried it myself. If you do try it, make sure to use it in a fine powder form. I would think no more than 2 Tbsp. But you will have to experiment. Sorry, amie sue

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