A delicious vegan tiramisu recipe that is rich and creamy. Using foolproof homemade ladyfingers and a spot on vegan mascarpone mix, this plant-based dessert will impress everyone!
214-ounce cansfull-fat coconut milk or coconut creamchilled overnight in the fridge + 2 teaspoons tapioca starch if coconut milk not whipping
1cuppowdered sugar(120g) sifted
2containersvegan cream cheese16 ounces total
½cupvegan greek yogurtor plain vegan yogurt
For the ladyfingers
2cupsall-purpose flour(240g)
¼cupcornstarch(32g)
½teaspoonsea salt
2teaspoonsbaking powder
½cupaquafaba(120g) the liquid from a can of unsalted chickpeas
¼teaspooncream of tartar
1cuppowdered sugar(120g)
1 ½teaspoonsvanilla extract
¼cupvegan buttermelted and fully cooled
For the Assembly
1cupbrewed espressoor very strong coffee
cocoa powderfor dusting
Instructions
Mascarpone and Creamy Filling
Open the chilled can of coconut milk and scrape out only the solid part on the top of the can into the mixing bowl of a stand mixer. Do this with both cans. Beat the coconut cream on high for 30 seconds, add in the tapioca flour if needed to help stabilise it more (optional) then add the sugar and salt and whip until combined. Save the water for smoothies.
In a food processor or blender or bowl (I like mine as smooth as possible so I used a food processor), whip together the vegan cream cheese and the yogurt until smooth and combined. Add this mix into the whipped coconut milk and fold/mix together until everything is combined. Cover the mixture and put it in the fridge until needed. I like to do this step first so it's all incorporated and chilled by the time I need it when assembling the ladyfingers.
Vegan Ladyfingers (aka Savoiardi)
Preheat the oven to 350°F/180°C, and line two baking sheets with parchment paper. If you have only one baking sheet, that's also fine, you can reuse the same one once the first set of lady fingers is done.
In a medium bowl, sift together the flour, cornstarch, salt, and baking powder. Stir to combine and set aside.
Pour the aquafaba and the cream of tartar in the bowl of a very clean and wiped dry stand mixer and whip on high speed with the wire whip attachment until stiff peaks are formed. Start on medium for a few seconds, then move up to high speed. This should take about 2-3 minutes to get stiff peaks.
Reduce the stand mixer speed to low, and slowly add the powdered sugar. When all the powdered sugar is added in, turn the speed back to high, and whip until the mixture is shiny. It may not be completely stiff but in nice ribbons.
Reduce the mixer to low and slowly add the vanilla and butter, mixing until well combined. Increase speed back to high for about a minute until everything is combined, then turn off the stand mixer.
Remove the bowl from the stand mixer and add the sifted flour mixture in three additions, folding gently with a rubber spatula until just combined and no flour pockets remain, being careful not to deflate the aquafaba.
Transfer the batter to a zip-top bag with a corner cut off or a piping bag with a large round tip (I cut a wide corner to get that inch out). Pipe the mixture into thick lines about 3 inches long and an inch wide on the prepared baking sheets, leaving at least an inch between each cookie.
Bake for 15 minutes, until the edges are golden and the cookies are set in the center. Remove from the oven and cool for 5 minutes on the baking sheets, then transfer to a wire rack to cool completely.
Assembling the tiramisu
Place the espresso into a shallow bowl. Working one at a time, quickly dip each ladyfinger into the espresso for just a few seconds on both sides. You want them covered in espresso, but not saturated and falling apart. Place the cookies flat side down in an 8x8-inch baking dish in an even layer, touching each other. While your cookies should fit perfectly based on the recipe, you can also break the cookies up as needed to completely cover the bottom of the dish.
Add half of the mascarpone on top of the cookies and spread into an even layer. Repeat by dipping and layering the remaining ladyfingers. Cover with the remaining mascarpone. Cover with cling wrap, and place the baking dish into the fridge for at least 4 hours or overnight.
Remove the chilled tiramisu from the fridge. Use a fine-mesh strainer to dust the top of the cake with cocoa powder. Slice, serve and enjoy!
Video
Notes
Leftovers can be stored in the fridge, covered in plastic wrap, for up to 4 days.For freezing, I recommend slices up the tiramisu first into slices and placing it on a baking tray and freezing that for 1 hour. Then, wrap each slice. Wrap the vegan tiramisu in multiple layers of cling wrap, then in foil, then in a zipped bag and store in the freezer for up to 3 months. Thaw in the fridge before eating. For even cleaner slices, you can freeze it whole for only 1 hour then slice it very cleanly, then proceed with wrapping each slice in clip wrap then foil then in the zipped bag.