Vegan Tiramisu

Layers of homemade ladyfingers, easy dairy-free mascarpone, coffee, and cocoa melt in your mouth with every bite! 


Beat the vegan butter and sugar together Mix in the vegan buttermilk and vanilla. Then the flour, baking powder, and salt. 

Pipe the batter into strips about an inch apart from each other. Bake them for 10-12 minutes.

Brew a cup of your favorite coffee. Stir in the sugar while it’s still hot. Let it cool for a few minutes before adding the alcohol if you’re using it.

Beat the vegan cream cheese, melted coconut oil, and maple syrup together. Mix in the powdered sugar and then fold in the whipped topping.

Dip each ladyfinger into the coffee syrup for 2-3 seconds and line the bottom of an 8x8 dish with them.

Spread half of the mascarpone cream over the ladyfinger layer. Dust a thin layer of cocoa powder over the cream.

Create another layer. Don't add the cocoa just yet. Cover the dish and chill the tiramisu in the refrigerator for 3 hours or more.

Dust the top with the remaining cocoa powder before serving. 


Click the link below for the full recipe and other helpful tips!