Vegan TEAramisu with YOGI TEA® Choco

Treat yourself with an easy-to-make plant-based TEAramisu (with cherries)! We're using YOGI TEA® Choco to add an extra rich flavour to this heavenly dessert.


About YOGI TEA® Choco

A spicy, elegant, and delicious tea for all chocolate lovers out there. Key ingredients: cocoa shells, cinnamon & liquorice. Best enjoyed slightly sweetened and with milk or a vegan substitute!

Let’s make our TEAramisu

Preparation Time: 60 mins
Serves 4

2 YOGI TEA® Choco teabags
100ml water
Cocoa powder

What you need for the 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
Zest of 1 lemon


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


Preheat the oven to 180°C (fan)
Line a small baking tray with baking paper

SPONGE LAYER - sift the flour and baking powder together. Combine the sugar and vanilla sugar, add the rapeseed oil and sparkling water. Mix until you have a smooth batter. Pour the batter onto your tray and bake for 20–25 minutes until golden brown. Set aside to cool.

CREAM - beat the cream until stiff. Mix the lemon zest and vegan cream cheese into the whipped cream and refrigerate.

CHERRIES -  Add the cherries, cherry juice and maple syrup in a saucepan and bring to a boil. In a separate bowl, combine the cornstarch with a little cold water and stir until smooth. Once the cherries come to a boil, add in the cornstarch and stir until the cherry mixture thickens. Let it cool down.

CHOCO TEA - Pour 100ml of boiling water over 2 YOGI TEA® Choco teabags and steep for 10 mins. Once the sponge has cooled, cut it into suitably sized pieces for your dessert glass and place it at the bottom. Pour a little tea over it. Next, add 1 tbsp of cherry mixture and layer with cream. Repeat and sprinkle with cocoa to finish.


 Original Recipe:


Get your YOGI TEA® Choco: