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Tiramisu – using Irish Moss

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 raw / vegan / gluten-free / grain-free

Tiramisu is a timeless Italian dessert.  They say that if it is done correctly, it can be transcendent. Not only will this dessert swoon you, but 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.

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 begin to assemble the cake.  Clicks on the links in each paragraph for instructions on how to make each component.

Almond Milk & Pulp

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 it in the fridge.  Nut milks are lovely for breakfast to add to your cereals, smoothie, or just to drink!  Set the nut pulp aside.

Date Paste

Date paste 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

Coconut cream 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! If you don’t have the resources to obtain fresh Young Thai coconut, you can use canned full-fat coconut milk.

Cold Pressed Coffee

You can use cold-pressed coffee or 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. You can find the recipe HERE. It is more like a concentrate, and you can customize every mug that you drink.  For this recipe, I used straight concentrate.

Irish Moss Paste

Irish Moss plays a significant role in this cake.  It gives the chocolate and vanilla mousse the body needed to hold their shape.  Recently some controversial information has made its way through the Internet.  I have read from many resources the concerns of using and inversely the fantastic health benefits of Irish moss.  If you are concerned about this ingredient, I ask that you do your own research and draw your own conclusions.  Personally, I don’t have an issue with it.   If you don’t wish to use it or you have a hard time finding this ingredient.  Here is a version of this dessert made with agar instead of Irish moss.


Yields an 8×8 pan

Cake Ingredients:

Chocolate Mousse Layer:

  • 2 cups (440 g) thick coconut cream or canned
  • 1 cup (222 g) cold espresso coffee
  • 1/2 cup (150 g) maple syrup
  • 1 tsp (5 g) vanilla extract
  • 1/4 tsp (2 g) Himalayan pink salt
  • 1/4 cup (25 g) raw cacao powder
  • 1/2 cup (105 g) raw coconut oil, warmed to liquid
  • 1 1/2 Tbsp lecithin powder or 1 1/2 Tbsp (18 g) white chia seeds, ground
  • 1/4 cup (60 g)  Irish Moss gel

Vanilla Mousse Layer:

  • 2 cups thick coconut cream  or canned
  • 1/2 cup (150 g) maple syrup
  • 1/4 cup water
  • 1 Tbsp (15 g) vanilla extract
  • 1/4 tsp (2 g) Himalayan pink salt
  • 1/2 cup raw coconut oil, warmed to liquid
  • 1 1/2 Tbsp lecithin powder (optional)
  • 1/4 cup  Irish Moss gel


  • A dusting of cacao powder
  • 1 Green and Blacks Espresso Chocolate Bar, shaved into curls (optional)


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 (roughly 2 cups / 600 g) of the cake batter evenly on the bottom of an 8 x 8-inch square springform 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, Irish moss, espresso coffee, maple syrup, vanilla, salt, and cacao powder. Blend until smooth.
  2. With the blender running and with the vortex created, add the lecithin and coconut oil and blend until smooth.
  3. Pour the chocolate mousse evenly over the top of the cake and chill for approximately 2-4 hours, or until firm.
  4. Carefully spread the remainder of the cake mixture over the top of the firm chocolate mousse.
  5. Place in the freezer long enough for the mousse to firm up. It needs to be firm enough to handle the pressure of laying the next cake layer on top of it.

To Make the Vanilla Mousse:

  1. Place the coconut cream, Irish moss, maple syrup, water, vanilla, and salt in the blender and blend to a smooth cream.
  2. Add lecithin and coconut oil and blend until smooth.
  3. Pour the vanilla mousse evenly over the top of the cake and place it in the freezer until firm. When ready to serve, allow it to soften at room temp for 1-2 hours.
  4. Dust with cocoa powder and decorate with chocolate curls.
  5. If you wish to step by step photos on how to put the cake together click (here) and scroll the bottom of the post. The pan shape is different but the steps are the same.

76 thoughts on “Tiramisu – using Irish Moss

  1. Jana says:

    Oh no, what a shame that this awesome, beautiful and oh so yummy looking cake doesn’t has a comment yet!!!
    Another piece of art, you have created here.
    I really like the fact that you haven’t used too many nuts.
    I might make this one once, altough it is a big of work.
    May I ask you for what the lecithin is? And is it soy based?

    Having a hard time to stop licking off my computer screen. ;)

    • amie-sue says:

      Good morning Jana,
      Shew, it’s a good thing you posted a comment here… it was look bleak. hehe This dessert is a bit of work, specially the first one you make, but once you make it it becomes easier and less over whelming. :)
      Lecithin is a thickener. It comes in little granules and then grind it to a fine powder. It is soy based. I found a product that is sunflower based, which is my choice because I can’t eat soy. You can read more about in a post that I did up on it. I hope this helps! Have a blessed day, amie sue


  2. via says:

    Hi there

    Love your recipes!

    Quick question, when you serve this cake do you serve it straight from the freezer or do you put it in the fridge to de-thaw a little first?


    • amie-sue says:

      Hello Via, I have done both to be honest. And either works great and taste great. Do what fits into your schedule. :)

      • Glorianne says:

        Just checking to see if it’s in the refrig or freezer. I didn’t see mention of freezing it. THANKS AGAIN for holding my hand through this process. It’s going down tonight!

        • amie-sue says:

          Good morning Glorianne,

          I didn’t freeze mine. Tonight’s the night! I can’t wait to hear how it turns out. I have total faith in you and your son. Don’t forget to breath, laugh, make lots of dirty dishes, and have fun! amie sue

  3. Vicky says:

    Hi Amie-sue,

    thanks so much for your great recipes they all look so yummy& professional want to try them all :D you such a talented woman.
    Where I live in the west of Ireland, there are no Thai coconuts, hard to believe isn’t it…:) sometimes you find the brown ones, but they can be moldy inside :( such a damp country. Anyway, my questions is can you substitute coconut cream with creamed coconut or coconut milk that I purchase from the wholefood shop here.
    Thanks, Amie-Sue
    have a lovely day


    • amie-sue says:


      I do understand how hard it can be to find fresh Young Thai Coconuts. I struggle from time to time myself and specially when I lived in Alaska, I really couldn’t find them As a substitute I would use canned full fat coconut milk. But be watchful for what other ingredients they add to it. So read the labels. Gar gum is offen added and some people have a hard time with that. To use canned…

      Coconut Cream – Place the can in the fridge over-night or for several hours to get it nice and chilled. This causes a separation between the heavy cream and liquid. Once chilled, scoop out the thick cream (this will give you about 1+ cups worth. The liquid should be saved to add to smoothies or used however desired.

      I hope this helps. Have a great day, amie sue

  4. Vicky says:

    Hi Amie-Sue,

    thank you so much for your quick reply, really appreciate it. I’m always on high alert going shopping, checking the ingredients, some people probably think I’m mad…:D but I don’t mind. We have some great wholefood shops here and I know they are selling pure organic coconut milk/cream. Thanks for all your tips! I can’t wait to make the cake for my birthday soon.

    Happy days,


    • amie-sue says:

      Vicky, we are much alike when it comes to grocery shopping. I love it! I love going up and down every isle, see what new ingredients is out there, think of healthy and creative ways to use it… and so forth. Somehow, I have a feeling you know what I am talking about. hehe Please keep me posted how your cake turns out and HAPPY BIRTHDAY!!! Many blessings Vicky. amie sue

  5. Vicky says:

    :D lol totally know what you are saying, thanks for all your amazing recipes and sharing here, you make me smile :)…will do, thank you( efharisto poli) Amie-Sue ♥

  6. Naomi says:

    Amie Sue, I have been reading thru your very thorough raw ingredients section. Previously I would scour the web and read books. You have done a fantastic job demystifying everything! Some time ago I made my Irish Moss gel from a recipe book and found that I my body could not tolerate it. Also the smell was very unpleasant even when mixed into a raw “biscuit” dough. Had to throw it out. Would you have a suggestion for making this amazing tiramusu without the IMG or do you think I should give it another try? Or would you have another suggestion for a special birthday cake for my other half who is not so raw?

    • Naomi says:

      PS: and he can’t eat walnuts,:( I’m wondering if soaking them would take care of that, but would rather try that out when it’s not for his birthday cake?

      • amie-sue says:

        Naomi, shouldn’t or can’t eat walnuts? Big difference. Is he allergic, if so I wouldn’t even dabble with them. No sense in risking his health. Can he eat other nuts? I don’t use walnuts in this recipe, are you just asking in general? amie sue

    • amie-sue says:

      You just caught me so I will quickly respond. Don’t want to leave you hanging. :)

      Well first and formost… if you body didn’t’ tolerate it, I wouldn’t mess around with it. I usually never have a problem with either smelling or tasting in my recipes. I use the brand listed in my Amazon store and don’t deviate to other brands anymore. I learned that they are not all equal. If you don’t want to use the Irish moss gel, you could try agar agar. I have a write up on that under Special Ingredients. It’s not a raw product though. There are other things perhaps to use but it require some experimenting and I would hate for something to “flop” on you.

      Here a quick idea… this cake is AMAZING, no doubt about it. Make it as is, minus the Irish moss… but instead of making into a large cake…. make it in single serving 3-5 oz glasses. This will help you in many ways… single servings are easy to serve to others, they are pretty and festive looking, great portion control AND because it will be contained in its own container, you don’t have to worry about it being stiff enough to stand on its own. Does that make sense? I have found that this is my preferred way of serving whenever I make raw cheesecakes, etc. Plus if you have any leftovers, simply cover them with plastic wrap and keep in the freezer or fridge. Then when a snack attack hits… open the fridge door, grab one, get a spoon and savor it! I hope this helps Naomi… let me know your thoughts. amie sue

  7. Naomi says:

    There I was making a late run to the health food store. Psyllium husks, hmm… quick it’s getttng late. I checked to see if maybe I got a response. Yes! There was your answer right there is tiny letters on my iphone, I couldn’t believe it! Quick I scurried over the sea veggies, agar agar it will be. $9.59 for 1oz., gulp. Agar agar and tiramisu are two techniques I’ve been wanting to try forever, now with you by my side I’m feeling confident.
    As for my husband, he gets canker sores in his mourh when he eats walnuts, but has no allergy to nuts in general. Since nut soaking is a raw food basic, I was wondering if you might know if what they say about it removing harmful substances is exactly the same stuff that causes mouth ulcers?
    Thank you for your generous spirit and for caring so much.
    All the best,

    • amie-sue says:

      Shew, I am feel like I am on the race with you Naomi. hehe First things first… lets not give you honey canker sores for Christmas. :) However, do soak and dehydrate them as I share on my site and test it out. The soaking releases the phytic acid and you never know… that might be the culprit.

      I will stay close to the computer as much as I can should you have any questions regarding the recipe. It’s a big one to do, but fun and oooooh so worth it! Blessings! amie sue

    • amie-sue says:

      Ok Naomi,

      Using the agar agar flakes that you bought. We are using this instead of the Irish moss gel. (just recapping here just in case someone else is interested:)

      The Vanilla Mousse Layer and the Chocolate Mousse Layer both require 1/4 cup of Irish moss gel. So to replace that IMG this is what I want you to try. Please keep in mind that I haven’t tried this myself to know that it will work 100%… I am doing my best here to help you. :) Remember, agar agar sets up quick, so have everything in place and ready so you can do this successfully. I rewrote the ingredients and instructions below for each mousse layer to make things easier. Even though each layer of mousse calls for the agar agar, we want to do this in separate batches. That is because it gels up quick and you don’t want 1/2 of the agar sitting around waiting for you to make the next mousse. Oh, and I am aware that the recipe calls for 1/4 cup Irish moss and I increased that mass to 1/2 a cup when using the agar agar. That is because a little water will be boiled off and it condenses down… that’s my theory. haha I also went on the safe side and had you use less agar agar then some instructions talk about. We have to remember that we are making a mousse like layer, we don’t want it THAT firm. I hope that makes sense. Good luck Naomi and may the raw gods be with you!! I know I am. haha Keep me posted.

      Chocolate Mousse Ingredients using agar instead of Irish moss

      2 cups thick coconut cream
      1 cup of cold espresso coffee
      1/2 cup of raw agave
      1 tsp vanilla extract
      1/8 tsp salt
      1/4 cup Green & amp; Blacks cocoa powder
      1/2 cup raw coconut oil, warmed to liquid
      1 1/2 Tbsp lecithin powder**add last
      2 Tbsp agar agar flakes dissolved in 1/2 cup water, see below

      Revised Instructions To Make the Chocolate Mousse:

      Combine in the blender: coconut cream, coffee, agave, vanilla, salt, cocoa powder and coconut oil – blend till creamy.
      Prepare the agar agar as instructed below.
      Once the agar agar is ready, Start the blender back up, while running add the lecithin and agar. Blend till well mixed. About 30 seconds.
      Pour the chocolate mousse evenly over the top of the cake and chill for approximate 4 hours, or until firm.
      Carefully spread the remainder of the cake mixture over the top of the firm chocolate mousse. Chill while making the vanilla mousse.
      Vanilla Mousse Ingredients using agar instead of Irish moss:

      2 cups thick coconut cream
      1/2 cup of raw agave
      1 Tbsp vanilla extract
      1/8 tsp salt
      1/2 cup raw coconut oil
      1 1/2 Tbsp lecithin powder**add last
      2 Tbsp agar agar flakes dissolved in 1/2 cup water, see below

      Revised Instructions To Make the Vanilla Mousse:

      Combine in the blender: coconut cream, agave, vanilla, salt, and coconut oil – blend till creamy.
      Prepare the agar agar as instructed below.
      Once the agar agar is ready, Start the blender back up, while running add the lecithin and agar. Blend till well mixed. About 30 seconds.
      Pour the vanilla mousse evenly over the top of the cake and chill for approx. 4 hours, or until firm.
      Dust with cocoa powder and decorate with chocolate curls.

      Preparation of agar agar:
      Bring 1/2 cup water to boil. Slowly add in 2 Tbsp of agar agar flakes, stirring with whisk. Reduce the heat and simmer, whisking often, for 5 to 10 minutes, or until completely dissolved. Add it to the rest of the ingredients in the blender and blend until smooth.

  8. Naomi says:

    Your support is so appreciated. But I really don’t want you to stay up for me:) My almonds and dates are soaking a (I’m learning to plan ahead) nd I hope to find the right lecithin tomorrow so I can pull all this together. I look forward to hearing from you about subbing agar agar for IMG. If this doesn’t work out in time there are so many wonderful recipes I want to try I hope you get some rest tonight, I feel terrible keeping you so busy. All the best!

    • amie-sue says:

      I am here for you Naomi… I know what it is like to be in your place, I didn’t have such support, so I do my best to help. :) Your not keeping me up. Bob and I are watching a TV series called, “Touched” it’s pretty neat if you haven’t seen it. Everything is lined out for you above. Fingers crossed. Blessings!

      Oh, I am confident that the cake will turn out just great. The thing about agar is that it won’t effect the flavor at all…. the main function of it is all about texture. To much can make a recipe rubbery, that is why I went light on it as I mentioned above. I have made tons of vegan cheeses with it but normally not in my cheesecakes or this cake… so we are treading on new ground *to us*. I will check back! hugs

  9. Naomi says:

    Thanks Amie Sue, you’re the best! I got it on making 2 batches of the agar agar. Is a standard height springform pan sufficient or do I need to make a collar, yours looks tall? I will let you know how this comes out tomorrow. Almonds soaking, coconut cream in fridge, lecithin will be purchased in the morning…
    G’night. All good things,

  10. Daniela says:

    I LOVE the taste of coffee and this recipe got me first (out of all the cackes you have). I love tiramissu but I never got a raw one. My question is: what is lecitine used for? I was wondering maybe I can substitute with something else that I have in house so that I don’t have to run to the store … because I want to do this tomorrow:)
    Thank you so much. Daniela

  11. Bashya says:

    Hi Amie-Sue. I am going to attempt this cake with agar-agar as I happen to have some on hand. I read your revised recipe above and have a question: is the prepared agar agar added to the rest of the ingredients in the blender while still very hot?

    Also, I read the section under “Ingredients” about agar-agar and noticed for this recipe that you doubled the amount…2 tbs in 1 cup of water in “ingredients” vs. 2 tbs in 1/2 cup water in recipe above. Which one should I use?

    Thanks, Bashya

    • amie-sue says:

      Bashya, I spent quite a bit of time rethinking this recipe through when helping Naomi…. I did my best at revising the recipe so follow it as I wrote. Again, be aware that I haven’t tested this using agar agar. If you try it, I would love your feed-back. We are in experimental mode now hehe

      • Bashya says:

        Thanks. Will let you know.

        So…just to confirm…I add the agar-agar to the recipe when it is very hot? Or should I wait for it to cool down.

        Also, will this recipe work for an 8″ round springform?

        Thanks again.

        • amie-sue says:


          You will need to add the agar when hot. It gels as it cools so you have to work quickly with it. An 8″ might be a tad small… but if that is all you have use it. Pour the left overs in a small bowl and make a bonus treat for you when all is done. hehe This is a tall cake, you can stack two Spring form pans, taping the seam to make it nice and tall… it’s up to you! Have fun. amie sue

          • amie-sue says:

            Bashya, would you like me to make this first and see how it comes out? I really don’t like giving advice when I haven’t tested things myself. My goal is to help not guess. I can work on making it in the next couple days… how soon are you wanting to make yours?

        • Bashya says:

          Hi Amie-Sue. Just saw your note. I actually made it yesterday. Split it between 8″ round and 4 1/2″ round (used 2 4 1/2″ rounds- made cake with chocolate mousse in 1 and cake with vanilla mousse in second and stacked them after they chilled).

          Results of agar-agar…I only had about 2 1/2 tbs of agar-agar so I used half that in 1/3 cup water for vanilla mousse and it came out too firm. I accidentally made vanilla first so when I saw it was too firm I used a bit more water (3/4 cup) for chocolate. Chocolate mousse came out perfect, I think also because it has the additional cup of liquid from the espresso that the vanilla mousse didn’t have. Anyhow, they look pretty and I tested a slice on my husband, who asked for a second. We will do the taste and texture test on the 5 year old and 3 year old and hope the caffeine doesn’t get them too riled up :) Thanks again for your help.

          • amie-sue says:

            Wow Bashya… first al, way to go on experimenting, how was the texture and flavor? I am making the Tiramisu this weekend and I will report back to as well. It has been a while since I made the post above and it will be good for me to revisit the steps and instructions. :) Have a wonderful weekend! amie sue

  12. Eva says:

    Dear Amie-Sue,
    First of all thank you for sharing the knowledge and the results of your hard work!!
    Finally I decided to make Tiramisu cake. It looks so wonderful on your site. Can I freeze the cake? Or for how long I can keep it just in the fridge?
    Big hug,

    • amie-sue says:

      Good morning Eva…

      Yes, you can freeze this cake… maybe for 2-4 weeks. Be sure to seal it really good. As far as in the fridge, I would give it 3-5 days. Raw, fresh ingredients are more fragile in a sense because it doesn’t have any preservatives in it. Let me know how it turned out for you. Blessings and have a wonderful day, amie sue

  13. Eva says:

    Dear Amie-Sue,
    Thank you very much for getting back to me this morning!!Will keep it in the fridge for a couple days. (Risky…afraid that I will taste it and taste…)I’ve got the last ingredient-the coffee and will make the cold pressed one based on your instructions. I understand that as an alternative I can use just the cold espresso coffee. Nervous, but I have to make it and people should enjoy!
    With Love,

    • amie-sue says:

      Hi Eva….yes it can be hard to control taste testing. haha Don’t be nervous. This is going to be a master piece!!!! I can’t wait to hear how it all goes. Just make sure that the cake is protected from other foods that may have strong odors in the fridge. :) We don’t want a Tiramisu with an onion after taste. hehe Have a blessed evening, amie sue

  14. Eva says:

    Good morning Amie-Sue,
    Thank you for another brilliant advice. Will make sure that the “new born” keeps its identity well. Will take good care of the cake as you do by educating us well! Will get back to you after the event on Wednesday!.
    PS Like your Comment section on the website – it even has a Spell Check…Everything is great if it comes from Nouveau Raw!

    • amie-sue says:

      Morning Eva,

      Making that cake is a true act of love, not that it is hard, it just has a few steps. I look forward to hearing all about it. :) Spell check is a must! haha I need all the help I can get, so figured others might too. haha Have a wonderful day..amie sue

  15. Eva says:

    Dear Amie-Sue,
    I made this delicious cake using the Irish Moss. Yes, it is time consuming, but I have no regrets about that. Everyone liked the cake. Next time I will make only the Vanilla Mousse Layer with the chocolate on the top. I will call it different, but the coconut taste there is just wonderful!!
    That was an excellent experience and I had learned a lot by doing this marvelous cake. Thank you so much for sharing!!
    With Love as always,

    • amie-sue says:

      That is wonderful Eva! I am so glad that you can this cake a try. Now you can conquer the world! hehe Have a blessed weekend, amie sue

      • Eva says:

        Hi Amie-Sue,
        I hope you had a happy weekend. We are slowly getting into Spring.
        Need you advice, please if you don’t mind. For the Tiramisu cake base what should I use instead of almond pulp? I really used it up for my 1st cake, but would like to make more. The base + Vanilla Mousse layer.

        • amie-sue says:

          Hello Eva, I am sorry it took me a few days to respond. With my site going down and trying to get caught up, I am a little behind. I hope you have a wonderful Spring… I love the freshness that comes along with it.

          Hmm, a replace for the almond pulp…. to be honest, I don’t recommend anything else due to the texture. You can use finely ground almonds but it will dramatically change the texture, appearance and the test (slightly). But you can always give it a try. IF you do, soak and dehydrate the nuts first, then process in the food processor to a fine powder without taking it to far and making nut butter. hehe I love that you are playing around and having fun. Keep me posted. Have a splendid day Eva. amie sue

          • Eva says:

            Ohh, Darling! You are such a kind and wonderful sole!…being busy, you still find time for the reply!! Just to let you know that I am glad that I know YOU! With Love, Eva

            • amie-sue says:

              Of course Eva… I wouldn’t leave you hanging (intentionally). Your a sweetheart. Please keep in touch ok?! Have a wonderful weekend amie sue

  16. Cheynne says:

    Hello again!
    I am considering making this for my mom for Mother’s Day. It looks kinda scary, but…. Maybe. I am a little confused about the cold-pressed coffee. I read your informative page on it, but my brain is still foggy. Is there a specific kind of coffee I buy, or are all coffee beans the same? What is espresso coffee? When you say to use 1/4 cup, you mean 1/4 cup of the syrup that should result after brewing? I don’t drink coffee, so I’m not sure how silly these questions are. Thanks! :D

    • amie-sue says:

      Hello Cheynne :)

      Don’t be scared… take it one step at a time and you will do just fine. Rather than viewing it as a huge project, break it down to several small ones… much easier to tackle that way. :) Regarding your question on the coffee. Not all beans are the same… some are flavored and stronger than others. I won’t go deep into all of that… but if you use the cold-pressed method, use 1/4 cup of that (it is concentrated). Or you can make an espresso shot but that requires specific equipment, which it sounds like you don’t have since you don’t drink it. :) Or a person can use really strong brewed coffee. Does that help? amie sue

      • Cheynne says:

        So I can just go to a coffee shop and get 1 shot of espresso and use that? About breaking it down- Can I make like, 1 layer each day, store them in the ‘fridge, then assemble?

        • amie-sue says:

          You could do that Cheynne :) with the coffee part that is. As far as the layers go… maybe break it down like this…
          Day one:
          Date paste
          Almond pulp
          Coconut cream

          Day 2:
          Cake layer

          Day 3:
          Vanilla Mousse
          Chocolate Mousse

          Does that help?

          • Cheynne says:

            Yes, thanks so much! I might be a total quitter and buy coconut cream. I get kinda cranky trying to open coconuts with any grace. :D

            • amie-sue says:

              lol don’t get cranky Cheynne. :) Do you have a Whole Foods grocery store where you live? Ours here will open the tops for me if I ask… just a thought :)

  17. R~Laura says:

    WOW! I have to commend you on your website and your beautiful raw food. I always knew eating raw had its benefits but you make food look SOOOO amazing, it’s a shame more people don’t clean up their diets and try a raw diet instead. Eating raw has never looked more HOT! :) great job, love all of your recipes and will be trying them all too, i’m so glad i stumbled upon your page today. I wish you much success and blessings in everything you do. If you have a recipe book, i’d love to purchase it.

    • amie-sue says:

      I hope to have a cookbook one day :) So glad to hear that you are enjoying the site. Have a blessed day. amie sue

  18. Diana says:

    Dear Amie-Sue, I have managed to do tiramisu for my mother’s birthday this weekend and it was full success. I was preparing it for three days (the first time using irish moss) but it has gone in few minutes :) (well I hide one piece for the next day).
    Thank you for very good receipt and well written instructions. Your site is really great.
    Big hug, Diana

    • amie-sue says:

      Great job Diana! I know that this dessert is a bit of labor of love but well worth it. :) I applaud you for making it! Thank you for your kind words. Enjoy and many blessings, amie sue

    • amie-sue says:

      Ah yes, I paired it with the Tropical “Beet” Granola (nut-free) which can be found here… https://nouveauraw.com/raw-recipies/granola/tropical-beet-granola/

      Have a great evening, amie sue

      • Diana says:

        Thanks, yes, I should tray also the granola… and I checked the recipe… it is a great way to use the beets pulp from juicing. What could I use instead of oats (I also do not eat gluten and I can not get it gluten-free here in Slovenia). Maybe more buckwheat and sunflowers seeds?
        Good day, Diana

        • amie-sue says:

          Hi Diana,

          Yes, you can use buckwheat, sunflower seeds, nuts or even sprouted quinoa in the place of oats. It will change up the flavor profile but they will all taste good in the end. Good luck and have fun in the kitchen. amie sue

  19. Annabel says:

    Please help?!
    Firstly thank you so much for sharing this amazing recipe! I am half way through making it and need your help! I couldn’t get my hands on fresh coconuts so I used 2 cups of canned coconut cream for the chocolate layer, but something has gone wrong..when I blended it its almost gone curdled or something – like the oil and liquids not combining, so it’s all mottled looking. Has been in the fridge for about 4 hours now and speckles are firm and the rest is still liquidy! Everything else I did as per recipe, even Irish moss gel (which maybe could have been thicker, don’t know of this would cause problems). I used coffee from a proper espresso machine so mixed with water so not too strong…

    Any ideas what the cause could be or how to fix it (or at least try again without the same thing happening)??
    Thanks on advance for any insight!

  20. Annabel says:

    Hi amie
    So now I’m on the right recipe and gave reviewed the ingredients..I think I did it all correctly.. Any idea why the chocolate layer would curdle / separate? Could it be using canned coconut cream? Or because my Irish moss gel wasn’t thick enough? Or perhaps I blended too long?

    • amie-sue says:

      Hi Annabel,

      Hmm, tough one since I haven’t experienced this but then I haven’t use the canned coconut cream either for this recipe. It’s hard for me to comment on your Irish moss since I can’t see it. Can you tell me how thick it was? If you had some on a spoon and tipped it over when it drizzle off or fall in a blop? haha I sound so technical. Was it lumpy or smooth looking? Often times if you blend Irish moss to long it doesn’t set up well. Did you blend the over all batter long enough? I am sorry that I don’t have real specific answers. I can’t imagine it curdling. Have you tried blending it again to see if it comes together? amie sue

  21. gina says:

    This is beyond incredible! Do u think I could use maca (as it has that coffee appeal w/out being actual coffee…?

    • amie-sue says:

      Good morning Gina,

      Hmm, I am not sure that maca would give it enough “punch” in flavor. I use maca on a regular basis and I don’t get strong of a flavor to where I think it would suite a Tiramisu cake. Perhaps adding a flavor extract along with it such as coffee, hazelnut, or almond? Just an idea. Have a great day, amie sue

  22. caitlin says:

    Hi Amie-sue,

    Ive just made a big batch of almond milk, and peeled off the skins before blending so i would get a beautiful white pulp (it was so time consuming but totally worth it for the end result!). So I’ve just made the cake part and am now ready to make the choc mouse layer, i have everything but the IMG. I really want to keep this dessert raw so don’t want to use agar agar. If i used soaked cashews could I use them in place of the coconut cream and add 1/4 cup coconut butter (for the coconut flavour and to keep it firm) + 3 tablespoons sunflower lecithin instead of 1 1/2? I have pre-soaked cashews in my freezer, so Im hoping this can work! Sorry to ask so many questions! I got so excited last night that i didn’t read through the ingredient this properly.

    Oh and i just wanted to tell you that i just ordered an Excalibur 9 Tray Food Dehydrator! Can’t wait to make your vanilla + blueberry cheesecake crust properly and your flax crackers, I have you website saved on my laptop and am slowly working through your recipes.

    Have a lovely day,

    • amie-sue says:

      Good morning Caitlin,

      I know peeling almonds can be time consuming but I use it as a mediation session. hehe

      As far as you request on substitution ingredients…. I can’t say for sure what the outcome would be. You will have to experiment. Agar gives the cake/pie a nice firmness. It’s all about experimenting!

      You will love having a dehydrator. There are so many wonderful things that you can do with it. :) Keep me posted how it goes! Blessings, amie sue

  23. Beth Millard says:

    I made this amazing recipe tonight using Irish Moss and it turned out so beautifully and so very delicious!!!!

    • amie-sue says:

      Thank you Beth for commenting on how your cake turned out. Just thrilled that you are so happy with it. Enjoy and many blessings, amie sue

  24. Glorianne says:

    My son and I are attempting this delectable recipe. Got our almond pulp done, irish moss soaking, cashews soaked and ready, coconut in the blender for the cream. I notice in the recipe you say THICK coconut cream but in the instructions to make that component I see Heavy Cream or Coconut Cream. Can you clarify please? I am set to go with the coconut cream in the blender but don’t want to screw it up. HELP! Thanks so much!

    • amie-sue says:

      Good evening Glorianne,

      Oh I am so excited that you are giving this recipe a try. It’s a great teaching recipes for sure. When you go to the link on how to make the coconut cream, use the one listed” coconut cream. This is the one…

      oconut Cream: yields 5 cups

      1 lb Young Thai Coconut meat/flesh
      3 cups water
      1 – 3 Tbsp Sweetener
      2 Tbsp raw sunflower lecithin, liquid
      1/8 tsp Himalayan pink salt

      Please keep me posted how it turns out! Blessings, amie sue

      • Glorianne says:

        AWESOME cause that’s the one I made! My son harvested the coconuts and opened them this morning so we got to use the delicious coco water in it too. CAN’T wait! Will keep you posted! Mahalo nui!

  25. Marinko Markovic says:

    Hi Amy,

    Have you ever tried using alcohol in your tiramisu recipe, and which is the best?

    Thank you.

    • amie-sue says:

      Good morning Marinko,

      Great question but I haven’t used alcohol in my tiramisu recipe. I don’t know anything about using alcohol in recipes since I’ve never had it throughout my life. I did some ready for you though and this is what I found:

      The best types of alcohol to use in tiramisu:

      Fortified wine: Sweet fortified wine like Marsala. It’s lower in alcohol content and adds a light, fragrant note. You could also use Vin Santo or Madeira.

      Liquor: Rum and brandy are the popular choices. People also use a liqueur-like almondy Amaretto or hazelnut Frangelico.

      I hope this helps. blessings, amie sue

      • Marinko Markovic says:

        Thank you, Amie. You are the best.

        We made tiramisu last night, and it came out great.

        We also made deep dark fudge; it came out too hard. We will try to decrease cocoa butter; I don’t know how else to make it lighter; maybe you have an idea?

        We used strawberry-dates topping, but it was too sweet for us and not too agreeable with the chocolate-orange part, so that we will try a layer made of coconut meat, coconut milk, coconut oil, cashews.
        We will let you know the results.

        Enjoy your day, Amie.

        • amie-sue says:

          Good day Marinko,

          So happy that you enjoyed the recipe. :) As far as the deep dark fudge… was it one of my recipes? If so please send the link to what you made so I can look over the ingredients as a whole. If it’s not my recipe, can you share it here or do you have a link to it? It’s very hard to advise without knowing what else is in it. blessings, amie sue

          • Marinko Markovic says:

            Hi Amie-sue,

            I’m not able to copy-paste on your site. It is your deep dark chocolate fudge pie recipe (one with the strawberry topping).

            Have a great day. :)

            • amie-sue says:

              Okay, thank you. That helps. If you are for experimenting, you could try replacing a portion of the cacao butter with full-fat coconut milk or even Irish moss gel (if you are into making that). Let me know if you give it a try. blessings, amie sue

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