Vegan 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
Scale
For the Ladyfingers
2 cups all purpose flour
2 tablespoons cornstarch
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup aquafaba*
1 teaspoon distilled white vinegar
3/4 cup granulated sugar
1/4 cup nondairy yogurt
2 tablespoons vegan butter, melted and cooled
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 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
1/2 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 tbsp 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.
Find it online: https://censoredbaker.com/vegan-tiramisu/
