Vegan Tiramisu
This rich and creamy Vegan Tiramisu is such a divine dessert! Layers of homemade ladyfingers, an easy mascarpone cream, coffee, and cocoa melt in your mouth with every bite! This make-ahead treat uses simple ingredients and is a breeze to put together!
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Servings: 9
Calories: 401kcal
Ingredients
Ladyfingers (makes 22-24)
- ½ cup plant-based milk, cold, soy or another full-fat kind
- ½ tablespoon apple cider vinegar
- ¼ cup vegan butter sticks cold, salted
- ½ cup cane sugar
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Vegan Mascarpone Cream
- 16 ounces vegan cream cheese, (2 standard-sized containers)
- ¼ cup refined coconut oil, melted
- 2 tablespoons maple syrup
- ½ cup powdered sugar
- 10 ounces vegan whipped topping, thawed, (a tub from the freezer section, not the canned kind)
Coffee Syrup
- 1 cup strong coffee or espresso
- 1 tablespoon cane sugar
- 3 tablespoons dark rum (optional)
Topping
- 1 tablespoon vegan cocoa powder
Instructions
Ladyfingers
- Preheat the oven to 350°F. Make the vegan “buttermilk” by stirring the apple cider vinegar into the plant milk. Let it sit for a couple of minutes so it can curdle.
- Beat the cold butter and sugar together until they’re fully combined and have a grainy texture. Mix in the buttermilk and vanilla. Use a sifter to add the flour, baking powder, and salt. Give it another quick beat just until everything is combined. The batter should be smooth and thick.
- Line two baking sheets with parchment paper or non-stick silicone baking mats. Add the batter to a piping bag or a plastic food storage bag. Push the air out and clip a ½ inch corner off. Pipe the batter into thick strips that are about 2 ½ inches long and about an inch apart from each other.
- Bake them for 10-12 minutes. Keep an eye on them after 10 minutes. Remove them as soon as the bottom edges start to turn a light golden brown. Let them cool on the sheet for 5 minutes and then transfer them to a cooling rack to cool for 10 more minutes.
Coffee
- Brew a strong cup of your favorite coffee or espresso. Stir in the sugar while it’s still hot so that it melts. Let it cool for a few minutes before adding the alcohol if you’re using it.
Vegan Mascarpone
- In a large bowl, beat the vegan cream cheese, melted coconut oil, and maple syrup together. Sift in the powdered sugar and then beat it into the mixture until it’s smooth and creamy.
- Gently fold in the whipped topping with a spoon or spatula.
Assemble the Tiramisu Layers
- 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 (optional).
- Create another layer with coffee-soaked ladyfingers, then top them with the remaining cream. Don't add the cocoa just yet. Cover the dish and chill the tiramisu in the refrigerator for 3 hours or more. This will allow time for the tiramisu to set and the flavors to come together.
- Dust the top with the remaining cocoa powder before serving. You can alternatively dust slices on their individual plates. Keep the tiramisu in a covered dish in the refrigerator for 4 days.
Video
Notes
If you want a taller tiramisu, you can double the ladyfinger recipe to create more layers.
Here's the full ladyfinger recipe if you'd like to bookmark it for later. Vegan Ladyfingers
Ladyfingers
- Keep the plant milk and vegan butter in the refrigerator until you are ready to use them.
- Vegan Buttermilk can be made with alternative ingredients, but I have personally found the best results by sticking with full-fat soy milk and apple cider vinegar.
- Do not grease your cookie sheets as that will cause them to spread and flatten. Simply line the sheets with non-stick silicone mats or parchment paper.
- The ladyfingers can be used right away or you can let them dry out and harden overnight so they are able to absorb a bit more coffee.
Mascarpone
- The consistency of the mascarpone mixture can vary depending on the ingredient brands. If the cream seems too thin and is running off a spoon, place it in the freezer to thicken up for 15 minutes. If it’s too thick and hard to get the beaters to work through it, mix 1-2 tablespoons of plant milk in.
- Gently fold the whipped topping into the vegan mascarpone cream to keep it nice and fluffy.
Nutrition
Serving: 1 slice | Calories: 401kcal | Carbohydrates: 36g | Protein: 5.6g | Fat: 27.2g | Saturated Fat: 15.5g | Sodium: 327mg | Potassium: 178mg | Fiber: 4.3g | Sugar: 17.3g | Calcium: 58mg | Iron: 2mg
The nutrition information is estimated and can vary depending on brands and measurements used.
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