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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Prepare espresso soak: In a shallow wide bowl, mix the cooled espresso with 50 ml rum and set aside.
- 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.
- 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.
- Top and finish assembly: Spread the remaining mascarpone cream evenly on top of the second ladyfinger layer. Smooth carefully with an offset spatula.
- 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.
- Chill to set: Refrigerate the tiramisu for at least 4-6 hours, or ideally overnight, until fully set and flavors melded.
- 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.
- 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
