This vegan tiramisu is made with layers of rich, coffee-drenched ladyfingers and velvety vegan mascarpone. It effortlessly blends sweet, creamy, and coffee-kissed notes into one decadent treat. Serve it with a dusting of cocoa and a sprinkle of grated vegan chocolate for the perfect ending to a dinner with friends and family.
Why you’ll love this recipe
- Dairy-free decadence: Indulge in a classic Italian dessert without any animal products, but with all the same luxurious texture and taste.
- Easy assembly: While the flavors are complex, putting this vegan tiramisu together is straightforward and fuss-free.
- Perfectly balanced: The bitterness of espresso counteracts the sweetness of the ladyfingers and mascarpone layer incredibly well.
- Impressive: This vegan tiramisu is an absolute showstopper dessert that's sure to wow guests at any gathering.
What is tiramisu?
Tiramisu is a timeless Italian dessert that translates to "pick me up," aptly named for its caffeine content. Traditionally, it's layered with coffee-soaked ladyfingers and rich mascarpone cream.
The subtle hint of rum adds to the robustness of the espresso, and the mascarpone offers a silky, creamy texture that will leave you coming back for more! And the best part? You don't need to be a pro in the kitchen to assemble this.
Once the separate components are prepped, all that’s left is to layer and chill! This vegan tiramisu is the perfect dessert to impress friends and family, or simply to treat yourself.
Why isn’t tiramisu vegan?
Traditionally, tiramisu is made with mascarpone and ladyfingers, both of which contain dairy and egg products. Here’s how I crafted an equally delicious vegan tiramisu:
- Mascarpone: Instead of dairy-based mascarpone, I use a base of soaked cashews, coconut cream, and vegan Greek yogurt. It's perfectly rich and creamy!
- Ladyfingers: Most ladyfingers you see at the store are not vegan-friendly. However, you can easily make your own with my vegan lady fingers recipe.
Ingredients & Substitutions
- Vegan mascarpone: Use my vegan mascarpone recipe with added agar agar to make sure it’s nice and thick for this dessert. You can also try vegan cream cheese mixed with a maple syrup and little water until the texture is softer if you don’t have the ingredients for mascarpone.
- Espresso: The boldness of the coffee gives the ladyfingers their characteristic bitter flavor and spongy texture. You can also use decaffeinated coffee if you prefer.
- Sugar: Granulated sugar delicately sweetens the coffee mixture for soaking. You can also use coconut sugar or cane sugar as an alternative.
- Dark rum: Adds depth and a hint of warmth to the vegan ladyfingers. You can opt for brandy or skip it altogether for an alcohol-free version.
- Vegan ladyfingers: These sponge biscuits soak up the coffee mixture and form layers in the dessert. Use my vegan ladyfinger recipe, if you don't have access to purchase vegan ladyfingers. However, if don’t have time to make vegan ladyfingers, you can use other vegan biscuits or sponge cake slices in a pinch.
- Agar agar: A plant-based gelatin substitute that helps in setting the mascarpone for this vegan tiramisu. If agar agar is unavailable, you can also use carrageen at a 1:1 ratio.
- Cocoa powder: For the classic chocolatey touch on the top of this dessert. You can also use cacao powder for a more intense flavor.
- Grated vegan chocolate: Elevates the dessert with added texture and flavor.
How to make vegan tiramisu
- Step 1: First things first — make your vegan mascarpone! In the meantime, bring the agar agar and water to a boil in a saucepan over medium heat while constantly whisking. Once it forms into a gelatin-like consistency, combine it with the mascarpone.
- Step 2: Make some espresso or dark roast coffee, then mix it with the sugar and dark rum. This mixture will be the soaking liquid for your ladyfingers. Note: I use a French press to brew my coffee, but an AeroPress or Bialetti Moka Express are great too.
- Step 3: If ladyfingers are too soft, then make sure to toast them in the oven to make them crispy before layering. Dip your ladyfingers into the espresso mix, then layer them at the bottom of a deep serving dish. Spread a generous layer of vegan mascarpone overtop, then repeat the same process to create a second layer of cookies and mascarpone.
- Step 4: Once all layers are set, allow this vegan tiramisu to set in the fridge for a few hours or overnight for best results. Before serving, dust the top with cocoa powder and optional grated vegan chocolate.
Storage
If you have leftover vegan tiramisu, follow these simple storage tips to keep it fresh:
- Fridge: Vegan tiramisu can be stored in the fridge for up to 3-4 days. Just make sure it’s adequately covered.
- Freezer: For longer storage, you can freeze your tiramisu for up to 2-3 months. Thaw it overnight in the refrigerator before serving again.
Variations
- Nutty: Sprinkle the top with toasted hazelnuts or almonds for a crunch factor.
- Spiced: Add a hint of cinnamon or nutmeg for extra flavor.
- Caramel: Drizzle it with vegan caramel sauce for a different finish.
- Whipped cream: Add dollops of oat milk whipped cream to the top before dusting.
- Minty: Add peppermint extract for a refreshing hint.
- Rum replacement: If you prefer an alcohol-free vegan tiramisu, use rum extract.
Top tips
- Perfect soak: Avoid soaking the ladyfingers for too long, or they might become soggy.
- Soak the nuts: Make sure the cashews are soaked well for a silky-smooth mascarpone.
- Layer evenly: Spread the vegan mascarpone as evenly as possible over the ladyfingers to ensure every bite is balanced.
- Plan for the chilling time: Allow an ample amount of time to chill this vegan tiramisu recipe so it has time to set and let the flavors meld.
FAQ
Why is my mascarpone runny?
Typically, runny mascarpone is caused by over-blending or adding too much liquid. The best way to avoid this is to ensure you measure your ingredients correctly and combine the final mixture with agar agar.
Do I have to use rum?
No, you don’t have to use rum in this dessert. However, I recommend it because it really adds to the depth of flavor.
How can I ensure my ladyfingers don’t become too soggy?
The best way to ensure your ladyfingers don’t turn out too soggy is to quickly dip them in the coffee mixture so they retain some structure.
More dessert recipes
If you loved this vegan tiramisu recipe, check out some more plant-based desserts like these:
- Vegan Flan: Rich, creamy, and indulgent flan made without eggs or dairy!
- Vegan Crème Brûlée: A crunchy, creamy, and satisfying treat.
- Gluten-Free Chocolate Muffins: Rich, decadent, and healthy-for-you muffins.
- Vegan Strawbery Muffins: Moist and tender muffins packed with fruity flavors.
Vegan Tiramisu
Serving Size: 8 people
DESCRIPTION
Indulge in this creamy vegan tiramisu, a classic Italian dessert made with all plant-based ingredients. It's layered with coffee-soaked ladyfingers and rich mascarpone cream. Serve it with a dusting of cocoa and a sprinkle of grated vegan chocolate. This vegan tiramisu is an absolute showstopper dessert that's sure to wow guests at any gathering.
EQUIPMENT
- 10" x 7" x 2 ¾" Bakeware
INGREDIENTS
Vegan Mascarpone - 3x original recipe
- 3 cups raw cashews soaked overnight
- 1 ½ cups coconut cream
- ¾ cup vegan greek yogurt
- ½ cup maple syrup
- 3 tablespoon lemon juice
- 2 tablespoon white vinegar distilled
- 3 teaspoon vanilla extract
- ¾ teaspoon salt
Ladyfinger Layer
- 3 cups espresso or strong coffee at room temperature
- ½ cup sugar
- 1 ½ tablespoon dark rum
- 16 vegan lady fingers
Other Ingredients
- 2 teaspoon agar agar powder
- ¼ cup water
- 1 tablespoon cocoa powder
- grated vegan chocolate optional
METHOD
To make mascarpone filling:
- Make sure to soak cashews overnight before blending all the ingredients in a high speed blender.
- Add agar agar and room temperature water into a small sauce pan. Then bring it to a boil over medium heat while constantly whisking. Boil till the agar agar dissolves and it forms into a gelatin consistency.
- Immediately add the dissolved agar agar into the blender with the mascarpone. Blend again until smooth and creamy.
- Note: Depending on the size of your ladyfingers and baking dish - If you have left over mascarpone cream, then save it in an air-tight container and use as needed. Check out the blog post on vegan mascarpone to learn more ways to use it.
To make espresso:
- Combine 1½ tablespoon of ground coffee with 3 cups of hot water. Steep coffee grinds for 5 minutes and then strain.Note: I used a french press to brew my espresso.
- Combine sugar and rum to the espresso. Set aside till espresso is at room temperature.
To prepare ladyfingers:
- If ladyfingers are freshly baked and soft, then they will need be toasted. Preheat oven to 350℉ and placed all lady fingers on a lined baking sheet. Bake for 10-15 minutes, then flip the ladyfingers and bake another 10-15 minutes till they are crisp on each side.
Assemble vegan tiramisu:
- Fully dunk each ladyfinger in the espresso mixture and then place in a deep dish baking tray. Place all espresso dunked ladyfingers in a row across the base of the dish.
- Once you have the base of the dish filled, then pour half the mascarpone cream over the top, covering the first layer of ladyfingers.
- Repeat the dunking and arranging of the ladyfingers for the seconder layer on top of the first.
- Pour the remaining mascarpone cream over the top. Give the tray a gentle jiggle to even out the cream.
- Place in the refrigerator overnight.
- Dust with cocoa powder and sprinkle over grated chocolate before serving.
NOTES
- Perfect soak: Avoid soaking the ladyfingers for too long, or they might become soggy.
- Soak the nuts: Make sure the cashews are soaked well for a silky-smooth mascarpone.
- Layer evenly: Spread the vegan mascarpone as evenly as possible over the ladyfingers to ensure every bite is balanced.
- Plan for the chilling time: Allow an ample amount of time to chill this vegan tiramisu recipe so it has time to set and let the flavors meld.
NUTRITION
Calories: 535kcal | Carbohydrates: 45g | Protein: 11g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Sodium: 228mg | Potassium: 529mg | Fiber: 3g | Sugar: 28g | Vitamin A: 0.3IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 4mg
Tried this recipe?Let us know how it was!
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