Vegan tearamisu with cherries and YOGI TEA® Choco

Treat yourself, or a loved one this Valentine's Day, with our delicious plant-based tearamisu, infused with YOGI TEA® Choco not only satisfies your sweet cravings but also nourishes your body and spirit.

Our vegan, healthy and sweet tearamisu is the perfect guilt-free indulgence to enjoy after a delicious Valentine's Day dinner, or anytime you fancy! Enjoy the culinary journey that harmoniously blends the rich flavours of YOGI TEA® Choco, a blend that is a true gift to those seeking to pamper their senses and awaken their spirit. Infused with the alluring fragrance of cocoa shells and adorned with fine chai spices, YOGI TEA® Choco promises a heavenly experience that sets the tone for our extraordinary vegan tearamisu.


Our vegan twist on the classic tiramisu not only caters to plant-based preferences but also champions a healthier approach to dessert. Leaving you with a sense of indulgence without compromise!

Sweet desserts are common in Ayurvedic cuisine and are often served after lunch. This vegan tearamisu with cherries is easy to digest and avoids the unfavourable combination of fruit and dairy products.





Preparation time: 60 minutes

Portions: 4



Biscuit dough:

  • 225g spelt flour (type 630)
  • 100g raw cane sugar
  • 250ml sparkling water
  • 50ml rapeseed oil
  • 1tbsp baking powder
  • 1tbsp vanilla sugar


Cream layer:

  • 150ml vegan cream
  • 150g vegan cream cheese
  • The zest of 1 lemon



  • 180g jar of cherries (with juice)
  • 2tbsp maple syrup
  • 2tbsp cornstarch and a little water


  • 2 YOGI TEA® Choco teabags
  • 100ml water
  • cocoa powder





Preheat the oven to 180°C on the fan setting and line a small baking sheet or tray with baking paper. To make the sponge layer, sift together the flour and baking powder. Mix the sugar and vanilla sugar, then add the rapeseed oil and sparkling water. Mix until you have a smooth batter. Pour the batter onto the baking sheet and bake for 20–25 minutes until golden brown. Set aside to cool.


Beat the cream until stiff; wash and zest the lemon. Mix the lemon zest and vegan cream cheese into the whipped cream and refrigerate.


Put the cherries, cherry juice and maple syrup in a saucepan and bring to boil. In a small bowl, combine the cornstarch with a little cold water and stir until smooth. Once the cherries come to boil, add in the cornstarch and stir until the cherry mixture thickens. Allow the cherry mixture to cool down.


Pour 100ml of boiling water over 2 YOGI TEA® Choco teabags and steep for 10 minutes. Once the sponge and cherries have cooled, set out your dessert glasses. Cut the sponge into suitably sized pieces; if you have one, you can use a biscuit cutter for this step. Put a layer of sponge at the bottom of each glass and pour over a little tea. Next, add 1tbsp of cherry mixture before layering with cream. Add another layer each of sponge, tea, cherries and cream, and sprinkle with cocoa to finish.





We hope you enjoy making this delicious dessert as much as we do! If you are looking for another tasty and nutritious recipe to try, take a look at our recipe section, the Blackberry Crumble is delightful and perfect for a winter day!


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