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If you love tiramisu and brownies, you’re going to love this vegan Tiramisu Brownie Parfaits. It has layers of fudgy homemade brownies, a creamy tiramisu layer and crunchy Digestives dipped in coffee, all finished with a generous dusting of cocoa powder. Every bite is rich, chocolatey, creamy and full of that delicious coffee flavour you expect from tiramisu. It’s such an easy dessert to put together and makes the perfect little treat when you’re craving something indulgent. The best part is that there’s no chilling needed, so you can make these and enjoy them straight away!

Why you’ll love this recipe…

• Fudgy and chocolatey with homemade brownies in every bite.
• No chilling needed, so you can enjoy them straight away.
• Vegan and tofu free without compromising on that creamy tiramisu texture.
• Perfect for individual servings and great for dinner parties or special occasions
• Creamy and indulgent with a delicious tiramisu inspired cream layer.

Ingredients for this simple Brownie Parfaits recipe…

• Homemade Vegan Brownies: I use my homemade fudgy vegan brownies, cut into small bite sized pieces. They add a rich, chocolatey layer and make the parfaits extra indulgent.
• Vegan Cream Cheese: You only need a little. It adds a slight tanginess to the cream layer and gives it that delicious cheesecake style flavour.
• Vegan Double Cream: Or or vegan heavy whipping cream. Whipped until thick and fluffy, this makes the main cream layer light, smooth and super creaamy. Mke sure to keep in the refrigerator until needed.
• Icing Sugar: Just a little is needed to sweeten the cream without making it overly sweet. It also blends easily into the whipped cream.a
• Instant Coffee: Mixed with hot water to create a strong coffee dip for the biscuits. This brings that classic tiramisu coffee flavour into every layer.
• Hot Water: Used to dissolve the instant coffee and create the coffee mixtuare for dipping thea biscuits. You can lso use strong brewed espresso.
• Cacao Powder: A generous dusting over the top adds a rich chocolate flavour and gives the parfaits that classic tiramisu finish.
• Digestive Biscuits: I use Digestives as a quicker ladyfinger alternative because they’re vegan and make this dessert so quick and easy. Once dipped in coffee, they soften slightly while still adding a lovely biscuit layer between the fudgy brownies and creamy filling.

The tiramisu cream layer…

The combination of whipped vegan double cream and a little vegan cream cheese makes a deliciously creamy filling that works as a great alternative to traditional mascarpone. The whipped cream keeps it light and fluffy, while the vegan cream cheese adds a subtle tanginess that gives the cream that classic tiramisu style flavour. A little cacao powder is mixed in too, adding a gentle chocolatey flavour that works perfectly with the fudgy brownies and coffee soaked biscuits.

In a medium sized bowl, gently fold together the vegan cream cheese, icing sugar and cacao powder until completely smooth and creamy. Take your time here and make sure there are no lumps of cream cheese remaining. This creates a smooth chocolatey base for your tiramisu cream and allows the icing sugar and cacao powder to blend evenly throughout.

In another large bowl, using the whisk attachment, whisk the cold vegan double cream until thick, fluffy and you see stiff peaks forming. Make sure the cream is well chilled before whipping, as this helps it whip up properly and gives you a thicker, more stable cream. You want it to be light and airy but firm enough to hold its shape when layered into the parfait cups.

Transfer the cacao and vegan cream cheese mixture into the bowl with the whipped vegan double cream. Using a spatula, gently fold the two mixtures together until smooth and evenly combined. Be careful not to overmix or stir too vigorously, as you want to keep as much air in the whipped cream as possible. The finished cream should be thick, fluffy and easy to spoon or pipe into your parfait glasses.

Once combined, refrigerate the tiramisu cream for around 30 minutes. This gives the cream a little time to firm up, making it easier to layer neatly into the cups. It also helps the cream hold its shape between the fudgy brownie and coffee dipped Digestive layers, giving you those lovely defined layers when you assemble the parfaits.

The brownies and lightly espresso soaked biscuits…

For the coffee layer, you can use strongly brewed coffee or, like me, a combination of instant coffee and hot water. If you’re using instant coffee, make sure to whisk it well until all the coffee granules have completely dissolved. You want a strong, smooth coffee mixture so the biscuits soak up plenty of that classic tiramisu flavoaur.

Break the Digestive biscuits into medium sized pieces that will fit easily into your serving cups. You don’t want the pieces to be too small, as you still want a lovely biscuit layer throughout the parfait. Cut your fudgy brownies into small bite sized squares, making them easy to layer and scoop up with the creamay filling.aaa

Layering into tiramisu parfaits…

In your serving glasses, start by adding a layer of the fudgy brownie pieces, spreading them loosely across the bottom. Next, quickly dip each Digestive biscuit piece into the prepared espresso or coffee mixture. Only dip them for a moment, as you don’t want the biscuits to become too soft or soggy.

Add the lightly coffee soaked Digestive pieces over the brownies, then spoon in some of the whipped vegan tiramisu cream. Gently spread the cream around the glass, but don’t worry about making it perfectly even. The slightly rustic layers are part of the charm of these easy tiramisu brownie parfaits.

Repeat the layers one more time, adding another layer of fudgy brownie pieces, followed by the quickly coffee dipped Digestive biscuits and another generous spoonful of the vegan tiramisu cream. Gently spread the cream around the glass without worrying about making it perfectly even. The rustic layers make these parfaits look homemade and delicious.

How to store and serve Tiramisu Brownie Parfaits…

Serve the Tiramisu Brownie Parfaits immediately, or pop them into the fridge for around 30 minutes if you’d like the cream to firm up slightly. You can also prepare them ahead of time and keep them covered in the fridge for 1 to 2 days. If you’re making them ahead, let the parfaits sit at room temperature for a few minutes before serving so the brownie and cream soften slightly and are extra delicious.

Tips

• Use fudgy brownies: Homemade fudgy vegan brownies work best as they add a rich, soft and chocolatey layer to the parfaits.
• Keep the vegan double cream cold: Cold cream whips much better and gives you a thicker, fluffier tiramisu cream that holds its shape in the glasses.
• Don’t overmix the cream: Gently fold the vegan cream cheese mixture into the whipped cream to keep the filling light and airy.
• Make a strong coffee: Whether you use espresso or instant coffee, make sure it’s strong enough to give the Digestives plenty of coffee flavour.
• Dip the biscuits quickly: A very quick dip is all they need. Digestives absorb liquid quickly, so leaving them in the coffee for too long can make them soggy and difficult to layer.
• Cut everything into small pieces: Small brownie squares and medium sized biscuit pieces make the parfaits easier to assemble and eat with a spoon.
• Don’t worry about perfect layers: Gently spread the cream around the glass without trying to make every layer perfectly even. The slightly rustic look makes these parfaits feel homemade.

Once you try this recipe, I’d love to hear what you think! Leave a comment and star rating below as it really helps others find and enjoy my recipes too. And if you make these Tiramisu Brownie Parfaits, tag me over on Instagram. I’d love to see your recreations!

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