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A fork sliding through a piece of vegan tiramisu.

Vegan Tiramisu

5 from 1 vote
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Serving Size: 8 people
Author Puja Verma
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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
Course: Dessert
Cuisine: Italian
Keyword: Vegan Tiramisu, vegan tiramisu recipe
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