This recipe for Vegan Tiramisu is absolutely incredible! You'll make spongy vegan ladyfingers completely from scratch and layer them with a rich espresso soak, sweet vegan mascarpone and plenty of cocoa.
The ladyfingers are so easy to make and they're so light and fluffy! The filling is also so tangy and delicious! -Anna
What is Tiramisu?
Tiramisu is a classic Italian dessert known for its rich, creamy layers and bold coffee flavor. It is traditionally made with espresso-soaked ladyfingers, a smooth mascarpone cream, and a dusting of cocoa powder.
Tiramisu's signature texture comes from layering soft, soaked biscuits with a light yet creamy filling, creating a dessert that's both fluffy and decadent.
While traditional tiramisu contains dairy and eggs, many modern versions like this use plant-based alternatives to recreate the same luscious texture and flavor. My vegan strawberry tiramisu cupcakes embrace this as well!
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Ingredients You'll Need
For the Ladyfingers
- All-purpose flour: Provides structure and gives the ladyfingers their light, cake-like base.
- Cornstarch: Helps create a softer, more delicate crumb.
- Baking powder: Acts as a leavening agent to help the ladyfingers rise and stay light and fluffy.
- Salt: Enhances flavor and balances the sweetness.
- Aquafaba: A key egg replacement made from chickpea liquid. When whipped, it creates structure and airiness similar to egg whites.
- Distilled white vinegar: Stabilizes the whipped aquafaba, helping it hold its volume and structure.
- Granulated sugar: Sweetens the ladyfingers and helps stabilize the whipped aquafaba for a fluffy texture.
- Nondairy yogurt: Adds moisture and a slight tang.
- Vegan butter: Adds richness and softness to the ladyfingers.
- Vanilla extract: Enhances overall flavor with warm, sweet notes.
- Almond extract: Adds a subtle, classic bakery-style flavor often found in traditional ladyfingers.
- Strong coffee or espresso: Soaks into the ladyfingers, giving tiramisu its signature bold coffee flavor.
- Dark rum: Mixed with the coffee to add depth and complexity.
For the Mascarpone
- Vegan cream cheese: Forms the base of the mascarpone layer, providing a rich, tangy, and creamy texture.
- Nondairy heavy cream: Whipped to add lightness and create a fluffy, mousse-like consistency.
- Powdered sugar: Sweetens the filling while keeping it smooth and lump-free.
- Dark rum: Adds depth and a subtle warmth that enhances the traditional tiramisu flavor.
- Vanilla extract: Rounds out the flavors and adds sweetness.
- Dutch-processed cocoa powder: Dusts the top, adding a smooth, rich chocolate finish that balances the creamy layers.
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Why You'll Love This Recipe
- Rich, creamy layers with bold coffee flavor
- Completely vegan with no compromise on taste or texture
- Homemade ladyfingers that are soft, airy, and perfectly soakable
- Light yet indulgent dessert that feels elegant and satisfying
- Great make-ahead dessert for entertaining
- No complicated techniques-just simple, step-by-step layering
- Customizable with different flavors or alcohol-free options
- Impressive presentation with minimal effort
How to Make Vegan Tiramisu from Scratch (with pictures!)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by whisking together the dry ingredients. In a separate bowl, beat together the aquafaba and distilled vinegar. Add in the granulated sugar slowly. Beat until stiff peaks form.
Add in the yogurt, vegan butter, powdered sugar, vanilla and almond extract. Fold together. Sift in the dry ingredients. Fold gently until a light batter comes together. Do not stir!
Add the batter to a piping bag fit with a 1 inch tip. Pipe four inch "fingers" onto a baking sheet lined with parchment paper.
Continue until all of the batter has been used up. You may need to work in batches.
Bake ladyfingers at 375 degrees F (190 C) for 12 minutes. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Beat the softened cream cheese together with the heavy cream until light and fluffy. Add the remaining mascarpone ingredients to the bowl and beat until combined.
Spread a layer of mascarpone in the bottom of a 9-inch baking dish. Fill a shallow dish with brewed coffee and rum to quickly dunk the ladyfingers in.
Lay out a layer of ladyfingers in the dish. Spread a layer of mascarpone over the top followed by another layer of ladyfingers. Cover with mascarpone and dust with cocoa powder.
Tiramisu Tips and Tricks
- Whip aquafaba properly: Beat until stiff, glossy peaks form. This is key for light, airy ladyfingers.
- Make sure your bowl is clean: Any grease can prevent aquafaba from whipping properly.
- Fold gently: When combining whipped aquafaba with other ingredients, use a light hand to keep the batter airy.
- Pipe evenly sized ladyfingers: This helps them bake uniformly and makes layering easier.
- Don't over-bake the ladyfingers: They should be lightly golden and soft. Over-baking can make them too dry.
- Cool completely before assembling: Warm ladyfingers can become too soggy when dipped.
- Dip quickly in coffee: A quick dip (1-2 seconds) prevents them from becoming overly soaked and falling apart.
- Use cold cream for whipping: Cold nondairy cream whips better and creates a fluffier mascarpone layer.
- Don't over-mix the mascarpone: Over-mixing can cause it to become too loose. Mix just until smooth and combined.
- Chill before serving: Let the tiramisu set in the fridge for at least 4-6 hours (or overnight) for the best flavor and texture.
- Dust cocoa just before serving: This keeps the top looking fresh and prevents the cocoa from absorbing moisture.
What is Aquafaba and Why Do I Need it?
Aquafaba is the liquid found in a can of chickpeas. While it might seem like a simple byproduct, it has unique properties that make it an incredible egg substitute in vegan baking.
When whipped, aquafaba behaves very similarly to egg whites! It becomes light, fluffy, and forms stiff peaks.
In vegan tiramisu, aquafaba is especially important because it helps create soft, airy ladyfingers that can soak up the coffee mixture without becoming dense or heavy.
It provides both structure and lift, ensuring the final dessert has that classic light, delicate texture.
Frequently Asked Questions
Yes! In fact, it's even better when made ahead. Chill for at least 4-6 hours, but overnight is ideal for the best flavor and texture.
Absolutely! Simply omit the rum or replace it with a splash of vanilla extract for added flavor.
It has a bold coffee taste, but it's balanced by the creamy mascarpone layer. You can use decaf if preferred.
If you can find them, yes! But homemade ones will give the best texture and flavor.
This usually means the aquafaba wasn't whipped enough or was over-mixed when folding. Both of these can deflate the batter.
It may have been over-mixed or too warm. Make sure ingredients are cool and mix just until combined.
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Recipe Variations
Here are a few fun ways you can mix up the flavors in your vegan tiramisu:
- Alcohol-Free Tiramisu: Skip the rum and add a splash of vanilla extract or almond extract to the coffee for flavor without alcohol.
- Mocha Tiramisu: Add 1-2 teaspoons of cocoa powder or chocolate syrup to the coffee for a rich chocolate-coffee twist.
- Chocolate Tiramisu: Layer in shaved vegan chocolate or chocolate chips between the mascarpone layers for extra indulgence.
- Berry Tiramisu: Add a layer of fresh strawberries or raspberries for a fruity contrast to the rich cream and coffee.
- Orange Chocolate Tiramisu: Add orange zest to the mascarpone and a hint of orange extract to the coffee for a citrusy twist.
- Pumpkin Spice Tiramisu: Mix pumpkin puree and warm spices (like cinnamon and nutmeg) into the mascarpone for a fall-inspired version.
- Matcha Tiramisu: Replace the coffee with matcha tea for a unique, earthy flavor variation.
- Mini Tiramisu Cups: Assemble in individual glasses or jars for easy serving and an elegant presentation.
Storage
Refrigerator: Cover tightly with plastic wrap or a lid and store in the fridge for up to 3-4 days. This keeps the layers fresh and the texture creamy.
Keep it covered: Tiramisu can absorb fridge odors easily, so make sure it's well sealed.
Chill thoroughly: Always keep it cold! This helps the layers stay set and slice cleanly.
Avoid repeated temperature changes: Taking it in and out of the fridge too often can cause the layers to become too soft or watery.
If you make this recipe be sure to tag @censoredbaker on Instagram!
PrintVegan Tiramisu
Homemade, spongy ladyfingers layered with tangy mascarpone, espresso, rum and cocoa. All vegan!
- Prep Time: 45 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 45 minutes
- Yield: 9 Servings 1x
- Category: Cakes and Cupcakes
- Method: Bake
- Cuisine: Italian-Inspired
- Diet: Vegan
Ingredients
For the Ladyfingers
2 cups all purpose flour
2 tablespoons cornstarch
2 teaspoons baking powder
¼ teaspoon salt
½ cup aquafaba*
1 teaspoon distilled white vinegar
¾ cup granulated sugar
¼ cup nondairy yogurt
2 tablespoons vegan butter, melted and cooled
2 teaspoons vanilla extract
½ teaspoon almond extract
¼ cup powdered sugar
For the "Mascarpone"
16 ounces vegan cream cheese, softened
1 cup nondairy heavy cream
1 cup powdered sugar
1 tablespoon dark rum*
2 teaspoons vanilla extract
½ teaspoon salt
For Assembling
1 cup strong coffee or espresso
2 tablespoons dark rum
dutch processed cocoa powder for dusting
Instructions
- Prep: Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper. Set aside.
- Whisk: Add flour, cornstarch, baking powder and salt to a bowl and whisk together. Set aside.
- Beat: Add aquafaba and vinegar to a large bowl and beat together with an electric hand mixer until frothy, about 1 minute. While the mixer is still running, begin to add the granulated sugar to the bowl 1 tablespoon at a time. Continue to beat the mixture until you have a meringue with stiff peaks. The whole process should take 8-10 minutes.
- Fold: Add vegan yogurt, melted vegan butter, vanilla, almond extract and powdered sugar to the meringue. Fold ingredients together gently using a rubber spatula. Sift the dry ingredients into the bowl and fold into the mixture. Do not stir! You want to maintain the airiness of the batter.
- Pipe: Fit a piping bag with a 1 inch tip and fill the bag with the prepared batter. Carefully pipe four-inch "fingers" onto the baking sheet, 2 inches apart. You may need to work in batches, depending on the size of your baking sheet. Dust the top of the ladyfingers with powdered sugar.
- Bake: Bake on center rack of preheated oven for 12 minutes. Allow the ladyfingers to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Cream: Add softened vegan cream cheese to a bowl and beat with an electric hand mixer until smooth and creamy. Add nondairy heavy cream to the bowl and beat just until everything is smooth and light. Add the powdered sugar, rum, vanilla extract and salt to the bowl and beat once more until completely smooth. Don't over-mix! It will become loose. Cover the bowl with plastic wrap and place in the fridge to chill until ready to use.
- Brew: Brew 1 cup of strong coffee or espresso. Stir in 2 tablespoon of dark rum. Allow to sit until cool enough to work with.
- Assemble: Spread a thin layer of prepared mascarpone into the bottom of a 10-inch round baking dish or an 9 inch square pan. Pour the coffee into a shallow dish. Dunk the lady fingers, one at a time, into the coffee-rum mixture. Don't leave them in for more than a few seconds. Line the bottom of the dish with ladyfingers, slicing them to fit as necessary. Spread a layer of mascarpone over the top of the soaked ladyfingers. Soak and place the remaining ladyfingers in another layer over the top of the mascarpone. Spread another layer of mascarpone over the ladyfingers. If desired, you may place the remainder of the mascarpone into a piping bag and pipe small dollops of mascarpone over the top of the tiramisu for decoration.
- Chill: Cover the tiramisu and place the dish in the fridge to chill for at least 4 hours. Overnight chilling is best. Heavily dust the top of the tiramisu with cocoa powder just before serving.
Notes
*Tiramisu will keep covered in the refrigerator for 3-4 days. This recipe is not freezer friendly.
*Ladyfingers can be prepared a day in advance and stored in a sealable bag or airtight container. This is a good way to get ahead.
*Aquafaba is the liquid found in a can of chickpeas. Simply drain the can, reserving the liquid and store the chickpeas for later use. Be sure to read the ingredients on the can and ensure there are no added spices.
*The rum in this recipe is totally optional. If you'd prefer your dessert to be alcohol-free, simply omit.
*Nondairy yogurt used here should be plain and unsweetened.
More Vegan Cakes and Cupcakes:
- Vegan Cookie Dough Cupcakes
- Vegan Banana Upside-Down Cake
- Vegan Chocolate Peppermint Yule Log
- Vegan Coconut Cream Cupcakes
Anna says
The ladyfingers are so easy to make and they're so light and fluffy! The filling is also so tangy and delicious!
Lyndsey Hiltner says
Love me a homemade ladyfinger!