Vegan Tiramisu
This Vegan Tiramisu is just as delicious and indulgent as the traditional version. Homemade, spongy vegan ladyfingers layered with tangy vegan mascarpone, espresso, rum and cocoa.
- Prep Time: 45 minutes
- Bake Time: 12 minutes
- Total Time: 57 minutes
- Yield: 8 Servings 1x
- Category: Cakes and Cupcakes
- Method: Bake
- Cuisine: Italian
- Diet: Vegan
Ingredients
Units
Scale
For the Ladyfingers
2 c all purpose flour
2 tbsp cornstarch
2 tsp baking powder
1/4 tsp salt
1/2 c aquafaba*
1 tsp distilled white vinegar
3/4 c granulated sugar
1/4 c nondairy yogurt*
2 tbsp vegan butter, melted and cooled
2 tsp vanilla extract
1/2 tsp almond extract
1/4 c powdered sugar
For the “Marscapone”
2 8oz packs of vegan cream cheese
1/2 c vegan butter
2 c powdered sugar
2 tbsp dark rum*
2 tsp vanilla extract
For Decorating
1 c strong coffee or espresso
2 tbsp dark rum*
dutch processed cocoa powder for dusting*
Instructions
- Make Meringue: Add flour, cornstarch, baking powder and salt to a bowl and whisk together. Set aside. Add aquafaba and vinegar to a large bowl and beat together with an electric hand mixer or stand mixer until frothy, about 1 minute. While the mixer is still running, begin to add the granulated sugar to the bowl 1 tbsp at a time. Continue to beat the mixture until you have a meringue with stiff peaks. The whole process should take 8-10 minutes.
- Prepare Ladyfinger Batter: Add vegan yogurt, melted vegan butter, vanilla and almond extract to the meringue. Fold ingredients together gently. Grab the bowl of whisked dry ingredients. Sift the dry ingredients into the bowl with the wet ingredients. Using a rubber spatula, gently fold together the ingredients. Do not stir! Continue to fold ingredients on top of each other until a thick but airy batter comes together and dry ingredients are no longer visible.
- Pipe and Bake: Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper. Cut the corner off of a sealable plastic bag. The opening of this hole should be about 1 inch. Fill the bag with the prepared batter. Carefully pipe 3-4 inch “fingers” onto the baking sheet 2 inches apart. You should get about 16 fingers in total. Dust the top of the ladyfingers with powdered sugar. Bake on center rack of preheated oven for 12 minutes. Allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make Mascarpone: Add vegan cream cheese to a bowl and beat with an electric hand mixer or stand mixer until smooth and creamy. Add vegan butter to the bowl and beat again. Add the powdered sugar, rum and vanilla extract to the bowl and beat once more until completely smooth. Cover the bowl with plastic wrap and place in the fridge to chill until ready to use.
- Prep: Brew 1 cup of strong coffee or espresso. Stir in 2 tbsp of dark rum. Allow to sit until cool enough to work with. Spread a thin layer of prepared mascarpone into the bottom of a 9-10 inch round baking dish or an 9 inch square pan. Pour the coffee into a shallow dish.
- Assemble: Dunk the lady fingers, one at a time, into the coffee-rum mixture. Don’t leave them in for more than a few seconds. You don’t want them to get mushy. Place half of the lady fingers into the bottom of the dish spread with mascarpone, 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. Heavily dust the top of the tiramisu with cocoa powder.
- Chill: Cover the tiramisu and place the dish in the fridge to chill for at least 4 hours. Overnight chilling is best. Serve!
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.
Find it online: https://censoredbaker.com/vegan-tiramisu/
