Vegan Tiramisu Recipe

If you have ever thought that tiramisu was off limits because of dietary choices, get ready to change your mind with this incredible Vegan Tiramisu Recipe. It captures all the rich creaminess, delicate coffee-soaked ladyfingers, and that touch of cocoa-covered magic you love in traditional tiramisu but without any animal products. This dessert is a celebration of flavor and texture, proving that dairy-free and plant-based sweet treats can be just as indulgent, elegant, and satisfying as the classic version. Whether you’re vegan, lactose intolerant, or simply curious, this recipe will win your heart (and your taste buds) over in every luscious bite.

Ingredients You’ll Need

This Vegan Tiramisu Recipe calls for a handful of essential ingredients that each play a special role in creating the perfect balance of flavors and textures. From the smooth vegan mascarpone to the bold espresso soak, every component is simple yet indispensable for bringing this Italian favorite to life.

• Vegan mascarpone: Creamy and luscious, it’s the heart of the rich filling providing that classic pillowy texture.
• Vegan ladyfingers: Light and airy, perfect for soaking up the espresso and rum mixture without falling apart.
• Soy milk (or oat/almond milk): A neutral plant milk base for the sabayon that ensures smoothness without overpowering flavor.
• Dark rum (or Amaretto/marsala/brandy): Adds depth and warmth, marrying beautifully with the coffee flavors.
• Granulated sugar: Balances bitterness and adds subtle sweetness for the custard base.
• Cornstarch (cornflour): The thickening agent that transforms the sabayon into a silky custard.
• Vanilla extract: Brings a fragrant sweetness that enhances the overall flavor profile.
• Vegan butter (cold, cubed): Adds richness and helps achieve a glossy, creamy texture in the custard.
• Freshly brewed espresso: Strong and aromatic, it’s the star soak that infuses the ladyfingers with bold coffee flavor.
• Unsweetened cocoa powder: Dusts the top for that iconic, slightly bitter finish and stunning presentation.

How to Make Vegan Tiramisu Recipe

Step 1: Prepare the Vegan Mascarpone and Ladyfingers

Start the magic by making your vegan mascarpone the day or night before to allow it to develop the perfect creamy consistency. The vegan ladyfingers can be prepared on the same day or ahead as well. These components lay the foundation for the delightful layers of your tiramisu.

Step 2: Create the Vegan Sabayon

Whisk together soy milk, rum, sugar, cornstarch, and vanilla extract in a saucepan until fully smooth. Gently bring the mixture to a simmer on low-medium heat, whisking continuously to avoid lumps and ensure it thickens evenly into a luscious custard after 3-4 minutes. Removing from heat just in time is key to silky perfection.

Step 3: Emulsify with Vegan Butter

Pour the hot custard over cold cubed vegan butter in a bowl, then whisk vigorously. The mixture may look separated at first but hang tight because it will come together into a glossy, smooth sabayon that’s insanely rich and perfect as a base for the filling.

Step 4: Chill the Sabayon

Cover the sabayon with cling film pressed directly onto the surface to prevent skin from forming. Refrigerate for 30 minutes to an hour until thick and cool—this thickness is a good sign the filling will set beautifully.

Step 5: Blend Mascarpone and Sabayon

Combine the chilled sabayon with your vegan mascarpone in a blender. Blend until luxuriously smooth and creamy, which shouldn’t take more than a minute. This mixture will be your indulgent mascarpone cream layer.

Step 6: Prepare the Espresso Soak

Mix freshly brewed espresso and rum in a shallow dish, setting the mixture aside for quick dipping. This soak is what gives each ladyfinger its rich coffee kick.

Step 7: Assemble the Tiramisu

Begin by spreading a thin layer of the mascarpone cream in your baking dish. Dip ladyfingers individually for 2-3 seconds on each side and arrange them snugly on top of the cream. Layer half the remaining mascarpone cream on top, then repeat with another soaked ladyfinger layer and finish with the remaining cream. Smooth the top carefully.

Step 8: Add the Finishing Touch

Generously dust unsweetened cocoa powder over the final layer, creating the signature finish to this iconic dessert. For a tidy look, use a pastry brush to clear cocoa powder from the dish edges before refrigeration.

Step 9: Refrigerate to Set

Refrigerate the assembled tiramisu for at least 4 to 6 hours — or overnight if you can wait — to let all the dreamy layers meld together perfectly.

How to Serve Vegan Tiramisu Recipe

Garnishes

Adding a sprinkle of dark chocolate shavings or a few fresh raspberries on each serving elevates the Vegan Tiramisu Recipe. These little touches introduce bursts of texture and a pop of color, making your dessert look as amazing as it tastes.

Side Dishes

Pairing your tiramisu with a light, fresh fruit salad or a small cup of freshly brewed espresso enhances the flavors beautifully without overwhelming the delicate dessert. A simple mint sprig adds a refreshing aroma and contrast on the plate.

Creative Ways to Present

Try serving this tiramisu in individual glass jars or elegant parfait glasses to show off the pretty layers. Layered desserts are naturally impressive, and this serving style makes portioning easy and perfect for sharing at dinner parties.

Make Ahead and Storage

Storing Leftovers

Cover your Vegan Tiramisu Recipe tightly with plastic wrap and store it in the refrigerator for up to four days. Keeping it well sealed preserves moisture and prevents it from absorbing any fridge odors, so it stays just as decadent as the first serving.

Freezing

You can freeze the tiramisu once it’s fully set by transferring it to an airtight container. Freeze for up to one month. To serve, defrost slowly overnight in the refrigerator to maintain that beautiful texture and taste.

Reheating

Tiramisu is best enjoyed chilled, but if you prefer it slightly warmer, remove from the fridge about 20 minutes prior to serving. Avoid microwaving as it compromises the creamy consistency and delicate structure you worked so hard to achieve.

FAQs

Can I use other plant milks instead of soy milk?

Absolutely! Oat milk or almond milk can be great alternatives, offering slightly different flavors but just as smooth a texture for your custard base.

Is it necessary to make vegan ladyfingers from scratch?

While homemade ladyfingers add an incredible freshness, store-bought vegan ladyfingers can work in a pinch. Just make sure they are sturdy enough to soak the espresso mixture without turning mushy.

Can I make this recipe alcohol-free?

Yes! Simply omit the rum or other liquors and replace with an equal amount of brewed coffee or a trusted coffee liqueur substitute. The flavor will be slightly different but still wonderful.

How long should I let the tiramisu chill before serving?

For best flavor and texture, refrigerate for a minimum of four hours. Overnight chilling allows everything to meld beautifully, making the tiramisu even more irresistible.

Can I prepare this dessert in smaller portions?

Definitely. The recipe scales well, so use smaller dishes or individual serving glasses to create lovely personal-sized desserts perfect for gatherings.

Final Thoughts

This Vegan Tiramisu Recipe is not just a dessert; it’s a celebration of how delicious plant-based cooking can be. Whether you’re treating yourself or dazzling guests, it offers all the indulgence of the original with a compassionate twist. Go ahead, whip up this decadent treat—you’ll be amazed how effortlessly you can create a classic Italian favorite that’s kind to animals and absolutely irresistible.

Vegan Tiramisu Recipe

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• Author: admin
• Total Time: 5 hours 20 minutes (including chilling time, best refrigerated overnight)
• Yield: 12 servings 1x
• Diet: Vegan

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Description

A rich and creamy vegan tiramisu recipe featuring homemade vegan mascarpone and ladyfingers, soaked in espresso and dark rum, layered with a smooth mascarpone cream, and dusted with cocoa powder. Perfect for a dairy-free twist on the classic Italian dessert, this tiramisu is chilled overnight to develop its decadent flavors.

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Ingredients

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Mascarpone Cream Filling

• 1 batch vegan mascarpone (see notes 1 and 2)
• 180 g vegan butter (block-style, cold and cut into small cubes, see note 5)
• 450 ml soy milk (or oat milk or almond milk)
• 75 ml dark rum (or Amaretto, Marsala, brandy, see note 4)
• 120 g granulated sugar
• 60 g cornstarch (cornflour)
• 1 tablespoon vanilla extract

Ladyfingers

• 1 batch vegan ladyfingers (see note 3)

Espresso Soak

• 160 ml espresso (freshly brewed, cooled to room temperature)
• 50 ml dark rum (or Amaretto, Marsala, brandy, see note 4)

Topping

• 50 g unsweetened cocoa powder

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Instructions

1. Preparation: Make the vegan mascarpone the day or night before to allow it to set properly. Prepare the vegan ladyfingers on the day of assembling or up to a day ahead for convenience.
2. Make the vegan sabayon: In a heavy-bottomed saucepan, whisk together soy milk, 75 ml rum, granulated sugar, cornstarch, and vanilla extract until smooth with no lumps.
3. Cook the custard: Gently bring the mixture to a simmer over low-medium heat, whisking continuously. Cook for 3-4 minutes until it thickens into a thick custard. Be extra careful if using a gas hob to avoid thickening too quickly.
4. Emulsify the butter: Remove the pan from heat. Place the cold cubed vegan butter in a large mixing bowl and pour the hot custard over it. Whisk vigorously; initially it may appear split, but continue whisking until smooth and glossy like a pastry cream.
5. Chill the sabayon: Cover the custard surface with plastic wrap directly on top to prevent skin forming, and refrigerate for 30 minutes to an hour until fully chilled and very thick.
6. Prepare mascarpone cream filling: Add the chilled sabayon to a blender jug containing the vegan mascarpone. Blend in batches if necessary until smooth and creamy, then set aside.
7. Prepare espresso soak: In a shallow wide bowl, mix the cooled espresso with 50 ml rum and set aside.
8. Assemble the tiramisu – first layer: Spread a thin layer of mascarpone cream at the base of a 10.5″x7.5″ dish. Dip each ladyfinger quickly (2-3 seconds each side) into the espresso soak and arrange them side by side on top of the cream.
9. Assemble the tiramisu – middle layers: Divide the remaining mascarpone cream into two parts. Spread one part over the ladyfingers, then add a second layer of soaked ladyfingers on top.
10. Top and finish assembly: Spread the remaining mascarpone cream evenly on top of the second ladyfinger layer. Smooth carefully with an offset spatula.
11. Dust the cocoa: Generously sift unsweetened cocoa powder over the top layer. Use a pastry brush to gently remove excess powder from the dish’s edges.
12. Chill to set: Refrigerate the tiramisu for at least 4-6 hours, or ideally overnight, until fully set and flavors melded.
13. Serve: Use a sharp knife to mark servings, wiping the knife clean after each cut. Lift slices gently with a wide metal spatula and transfer to plates using a large knife or cake scraper.
14. Store: Keep tiramisu tightly covered in the fridge to prevent drying and odor absorption. It stays fresh for 4 days refrigerated or can be frozen for up to one month. Defrost overnight in the fridge before serving.

Notes

• Use a digital scale for the most accurate measurements and best results.
• Vegan mascarpone should be prepared in advance and allowed to set for best texture.
• Vegan ladyfingers can be made a day ahead or on the day you assemble the tiramisu.
• You can substitute dark rum with Amaretto, Marsala, or brandy according to preference.
• Cold vegan butter is essential to emulsify properly with the hot custard to achieve the smooth pastry cream consistency.

• Prep Time: 30 minutes (excluding mascarpone and ladyfinger preparation time)
• Cook Time: 15 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: Italian