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Strawberry Tiramisu

Anna Berger

A vegan foodie from Germany with a big passion for breakfast, dessert and magical/flying food photos


Instagram: @veganlov |


Color in the Kitchen

I often use beetroot powder to color my dishes red.

Egg Replacement

I really swear by using a ripe, mashed banana or apple to replace eggs in pancakes and cakes.

Perfect Frosting

I recently discovered the mixture of whipped coconut cream and vegan nut nougat is the perfect frosting for cakes and muffins.

Life Truth

What goes around comes around.



1 cup coffee



200 g flour

100 g brown sugar

2 tsp baking soda

55 g oil

190 g sparkling water


380 g vegan curd

420 g cashew butter

40 g maple syrup

1 tsp vanilla extract

13 g lemon juice


Preheat convection oven to 320°F/ 160°C. Mix together all dough ingredients. Cover a flat baking tin with baking paper and pour in the dough. Bake in the oven until a toothpick comes out clean. While it cools down, you can go on with the cream, which is very easy: Combine all the ingredients and stir till it’s a super creamy mass. If you like it more or less sweet, feel free to add more or less maple syrup. For the last step, quickly soak the biscuit in the coffee, layer it with strawberries and the cream, and sprinkle it with cocoa.

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