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Vegan Tiramisu Recipe

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3.9 from 76 reviews

This Vegan Tiramisu is a luscious, dairy-free twist on the classic Italian dessert, featuring homemade vegan mascarpone, delicate vegan ladyfingers, and a rich espresso-soaked layer. The creamy custard filling is made with plant-based milk, dark rum, and cold vegan butter, providing a smooth, indulgent texture. Finished with a dusting of unsweetened cocoa powder, this tiramisu is perfect for those seeking a delicious vegan dessert that doesn’t compromise on flavor or authenticity.

Ingredients

Vegan Mascarpone

  • 1 batch (460 g) vegan mascarpone (see notes 1 and 2)

Vegan Ladyfingers

  • 1 batch vegan ladyfingers (see note 3)

Filling

  • 450 ml (1 ¾ cups + 2 ½ tbsp) soy milk, oat milk, or almond milk
  • 75 ml (⅓ cup) dark rum or Amaretto/marsala
  • 120 g (⅗ cup) granulated sugar
  • 60 g (½ cup) cornstarch (cornflour)
  • 1 tablespoon vanilla extract
  • 180 g (6.35 oz) vegan butter (block-style), cold and cut into small cubes

Espresso Soak

  • 160 ml (⅔ cup) freshly brewed espresso, cooled to room temperature
  • 50 ml (⅕ cup) dark rum

Topping

  • 50 g (½ cup) unsweetened cocoa powder

Instructions

  1. Prepare vegan mascarpone and ladyfingers: Make the vegan mascarpone one to two days ahead, allowing it to set in the fridge for at least 12 hours. Prepare the vegan ladyfingers on the day of assembly or a day ahead, ensuring they are completely cool before use.
  2. Make the vegan sabayon: In a heavy-bottomed saucepan, whisk together soy milk, rum, sugar, cornstarch, and vanilla extract until smooth with no lumps. Bring to a gentle simmer over low-medium heat while continuously whisking and cook for 3-4 minutes until thickened. Be careful with gas stoves to avoid thickening too fast.
  3. Incorporate vegan butter: Remove the saucepan from heat. Place cold cubed vegan butter in a large mixing bowl and pour the hot custard on top. Whisk vigorously; initially, it may look split but will emulsify into a smooth, glossy pastry cream.
  4. Chill the sabayon: Cover the custard directly with plastic wrap to prevent skin formation and refrigerate for 30 minutes to 1 hour until completely chilled and thickened.
  5. Prepare mascarpone cream filling: Once chilled, the sabayon will be very thick. Add the vegan mascarpone to a blender jug and pour the sabayon mixture on top in batches if needed. Blend until smooth and creamy, under one minute. Set aside.
  6. Make espresso soak: Combine the cooled espresso and rum in a wide, shallow bowl and set aside.
  7. Assemble first layer: Spread a thin layer of mascarpone cream evenly in a 10.5″x7.5″ dish. Dip each vegan ladyfinger into the espresso soak for 2-3 seconds on each side and arrange side by side on top of the cream layer.
  8. Add cream and second ladyfinger layer: Divide the mascarpone cream into two parts. Spread one part gently over the ladyfingers, then add a second layer of dipped ladyfingers on top.
  9. Finish with mascarpone cream and cocoa: Spread the remaining mascarpone cream evenly on top, smoothing carefully with an offset spatula. Generously dust the surface with unsweetened cocoa powder using a sieve or sifter.
  10. Chill to set: Refrigerate the tiramisu for at least 4-6 hours, preferably overnight, for best results.
  11. Serve: Mark serving portions with a sharp knife, wiping it clean between cuts. Use a wide metal spatula to lift slices and transfer carefully onto plates.
  12. Store: Keep covered tightly in the refrigerator for up to 4 days or freeze in an airtight container for up to one month. Thaw overnight in the fridge before serving.

Notes

  • Vegan mascarpone: Prepare 1-2 days in advance to allow setting. Alternatively, use store-bought vegan mascarpone or a quick version blending 300 g vegan cream cheese, 150 g vegan Greek-style yogurt, and ½ teaspoon lemon juice.
  • Vegan ladyfingers: Ensure cookies are completely cooled before assembling. Store in an airtight container at room temperature if made a day ahead.
  • Use block-style vegan butter (e.g., Violife block, Flora plant butter, Naturli block), not spreadable tub butter.
  • To make a smaller batch, reduce ingredients to ¾ for an 8″x8″ pan serving 6-8 or half for a loaf pan serving 4.

Find it online: https://deliciousyum.com/vegan-tiramisu-recipe/