Tiramisu, a classic Italian dessert, is renowned for its layers of coffee-soaked ladyfingers, rich mascarpone cream, and a dusting of cocoa powder. Traditionally, tiramisu relies on eggs, dairy, and alcohol, which might seem like a challenge to veganize.
However, this Vegan Tiramisu recipe recreates the authentic flavors and textures without any animal products, resulting in a dessert that’s just as indulgent, creamy, and satisfying.
Whether you’re catering to dietary restrictions or simply exploring plant-based options, this tiramisu will impress even the most discerning palate.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours (includes chilling time)
- Servings: 8 servings
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Ingredients
For the vegan ladyfingers:
- 1 ½ cups all-purpose flour
- ½ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup organic cane sugar
- ½ cup unsweetened almond milk
- ¼ cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
The coffee syrup:
- 1 ½ cups strong brewed coffee, cooled
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Vegan mascarpone cream:
- 1 ½ cups raw cashews, soaked in water for 4 hours or overnight
- 1 cup full-fat coconut cream (chilled)
- ¼ cup maple syrup
- 2 tablespoons coconut oil, melted
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 pinch of sea salt
For the topping:
- 2 tablespoons unsweetened cocoa powder
- Dark chocolate shavings or curls
Directions
Step 1: Make the Vegan Ladyfingers
Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This step is crucial to prevent sticking and to ensure even baking.
In a large bowl, combine the all-purpose flour, almond flour, baking powder, baking soda, and salt. Mix these dry ingredients thoroughly, creating a uniform base for your ladyfingers.
In a separate bowl, whisk together the almond milk, melted coconut oil, vanilla extract, apple cider vinegar, and sugar until the sugar dissolves and the mixture is smooth. The apple cider vinegar helps to activate the baking soda, giving your ladyfingers a light, airy texture.
Gradually add the wet ingredients to the dry mixture, stirring until just combined. Avoid overmixing, as this can lead to a dense dough. The dough should be slightly sticky but manageable.
Transfer the dough into a piping bag fitted with a plain round tip. Pipe 3-inch long strips of dough onto the prepared baking sheet, leaving about 1 inch between each strip. This will allow the ladyfingers to expand as they bake.
Bake the ladyfingers for 12–15 minutes, or until they are lightly golden and firm to the touch. Remove them from the oven and let them cool on a wire rack. As they cool, the ladyfingers will crisp up slightly, making them perfect for soaking up the coffee syrup.
Step 2: Prepare the Coffee Syrup
While the ladyfingers cool, prepare the coffee syrup. Brew a strong pot of coffee, letting it cool to room temperature. In a shallow dish, combine the cooled coffee with maple syrup and vanilla extract. The maple syrup adds a subtle sweetness, balancing the bitterness of the coffee.
Set the syrup aside, allowing the flavors to meld together. This coffee syrup is key to infusing the ladyfingers with that signature tiramisu flavor.
Step 3: Make the Vegan Mascarpone Cream
To create the creamy layer of your tiramisu, start by draining and rinsing the soaked cashews. Place the cashews in a high-speed blender or food processor, adding the chilled coconut cream, maple syrup, melted coconut oil, lemon juice, vanilla extract, and a pinch of sea salt.
Blend the mixture until it becomes completely smooth and creamy. You may need to pause and scrape down the sides of the blender to ensure all the cashews are fully incorporated. The result should be a thick, velvety cream that mimics the texture of traditional mascarpone.
Taste the cream and adjust the sweetness or tartness as needed. Once satisfied with the flavor, transfer the cream to a bowl and refrigerate it for at least 30 minutes. This chilling step helps the cream firm up, making it easier to layer later.
Step 4: Assemble the Tiramisu
Now that all the components are ready, it’s time to assemble the tiramisu. Start by dipping each ladyfinger into the coffee syrup, ensuring they are well-soaked but not overly saturated. Arrange a layer of soaked ladyfingers at the bottom of a square or rectangular dish, ideally 8×8 inches.
Next, spread a generous layer of the vegan mascarpone cream over the ladyfingers, smoothing it out with a spatula. Repeat the process with another layer of coffee-soaked ladyfingers, followed by another layer of cream. You can create as many layers as your dish allows, but typically two layers of each are sufficient.
Once the final layer of cream is in place, cover the dish with plastic wrap and refrigerate the tiramisu for at least 4 hours, preferably overnight. Chilling the tiramisu allows the flavors to meld and the texture to set, resulting in a more authentic and satisfying dessert.
Step 5: Decorate and Serve
When you’re ready to serve the tiramisu, remove it from the refrigerator and uncover it. Use a fine-mesh sieve to dust the top of the dessert with a generous layer of unsweetened cocoa powder. For an extra touch of elegance, garnish with dark chocolate shavings or curls.
To serve, slice the tiramisu into squares, carefully lifting each piece with a spatula. The layers should hold together, showcasing the soaked ladyfingers and creamy filling.
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Tips and Tricks
- Cashew Cream: If you’re short on time, you can soak the cashews in hot water for 1–2 hours instead of overnight. However, a longer soak results in a smoother cream.
- Substitutions: Coconut cream can be substituted with vegan cream cheese if you prefer a tangier mascarpone cream. Adjust the sweetness accordingly.
- Storage: Store any leftover tiramisu in the refrigerator for up to 5 days. The flavors often deepen over time, making the dessert even more delicious.
- Customization: Feel free to add a splash of coffee liqueur or rum to the coffee syrup for an extra kick, though this addition will make the tiramisu non-alcoholic. Alternatively, you can experiment with different flavorings like hazelnut or almond extract in the mascarpone cream for a unique twist.
Conclusion
This Vegan Tiramisu recipe proves that you don’t need eggs or dairy to create a luxurious, indulgent dessert. The combination of homemade vegan ladyfingers, rich coffee syrup, and velvety mascarpone cream makes this tiramisu a crowd-pleaser, whether you’re serving vegans, non-vegans, or anyone in between.
With its authentic flavors and creamy texture, this tiramisu will surely become a staple in your dessert repertoire.
Enjoy this plant-based take on a classic Italian favorite, and don’t forget to savor every bite!
