Inspired by pistachio tiramisu, this delicious dessert is perfect for hazelnut lovers and is flavored with homemade vegan nutella for a gorgeous mocha flavor.
This vegan version is made without raw eggs, heavy cream, or other dairy products found in traditional tiramisu.
Note: The vegan ladyfingers, dairy-free mascarpone, and nutella are all made from scratch in this recipe, so I recommend making it over 2 days. It's totally worth the effort and is the perfect make ahead dessert for special occasions!
🧾 Ingredients
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
You just need a few key ingredients to make this eggless tiramisu, a lot of which can be prepped ahead of time:
- Dairy-Free Chocolate Hazelnut Spread: I use homemade vegan nutella. It's made with melted chocolate, hazelnut butter, coconut cream, sugar, vanilla extract and sea salt.
- Ladyfinger Cookies: My vegan ladyfinger recipe uses aquafaba instead of egg whites and is perfect for homemade tiramisu. You can make up a full batch even though you won't need them all for the recipe. They're amazing on their own too!
- Vegan Mascarpone: I use my vegan mascarpone recipe but if you can find store-bought vegan mascarpone you can also use that.
- Freshly Brewed Espresso: Instant espresso is fine but if you can brew it using real coffee beans will give the best flavor. You could even grab some from your favorite coffee shop!
- Frangelico: This hazelnut liqueur enhances the homemade nutella's hazelnut flavor. You can also use a vegan coffee liqueur like Tia Maria, dark rum, Marsala wine, or Amaretto. To make it without alcohol, use extra espresso and an optional dash of rum extract.
🔪 Instructions
Here are step-by-step images showing how to make this easy nutella tiramisu recipe. Please refer to the detailed printable recipe card at the end of this page for full measurements and written instructions:
Step 1: Add the nutella and dairy-free mascarpone to a high-speed blender or food processor and blitz for a couple of minutes until smooth and creamy. Place in the fridge.
Step 2: In a shallow dish, mix the espresso and sugar, then pour in the Frangelico. Let cool to room temperature.
Step 3: To secure the bottom layer of cookies, add 4 tablespoons of the chilled nutella mixture to the base of your baking dish and spread in an even layer. Quick dip the ladyfingers in the coffee mixture and arrange them on top.
Step 4: Pour half of the remaining mascarpone cream filling on top and spread it in an even layer using an offset spatula. Place it in the fridge for 30 minutes or in the freezer for 10-15 minutes so it firms up a little.
Step 5: Follow with a second layer of sponge fingers and the second nutella cream layer. Smooth out the top with an offset spatula.
Step 6: Place it in the fridge to chill and set for at least 2-4 hours. The longer it chills the more set it will become so I like to chill it overnight and serve it the next day.
Once set, add a generous dusting of cocoa powder on the top layer of the tiramisu.
💭 Recipe Tip
Cheats' Mascarpone: If you don't have time to make your mascarpone from scratch, make a quick version by whipping 600g (21 oz) vegan cream cheese and 120g (½ cup) vegan Greek-style yogurt.
💬 FAQs
Absolutely. The only thing is these tend to have added oils and less cacao fat which helps the chocolate mascarpone layers to set. So I would also add 100g of melted dark chocolate as this will give more structure to your tiramisu cream layers.
Place it in a sealed container or wrap the baking dish with cling film so that no part of the tiramisù is exposed to the air. When stored right, you can refrigerate it for up to 3 days.
☕ More Tiramisu Recipes
📖 Recipe
Homemade Nutella Tiramisu (No Eggs or Dairy)
Ingredients
- 24 (¾ batch) vegan ladyfingers *see note 1
- 750 g (2 batches) vegan mascarpone *see note 2
- 460 g (1 batch) vegan nutella *see note 3
- 160 ml (⅔ cups) freshly brewed espresso or strong coffee
- 2 tablespoons sugar
- 60 ml (¼ cup) frangelico dark rum, marsala, amaretto, or coffee liqueur *see note 4
- 50 g (½ cup) unsweetened cocoa powder
Instructions
- Prep ahead: Make the vegan mascarpone, vegan ladyfingers, and vegan nutella up to 1-3 days ahead.
- Nutella mascarpone: Add the nutella and dairy-free mascarpone to a high-speed blender or food processor and blitz for a couple of minutes until smooth and creamy. Place in the fridge.
- Espresso-soak: In a shallow dish, mix the espresso and sugar, then pour in the Frangelico. Let cool to room temperature.
- Assemble: Add 4 tablespoons of the chilled nutella mascarpone mixture to the bottom of your dish and spread in an even layer.
- Quickly dunk half of the ladyfinger cookies into the coffee soak and arrange them in a single layer on top.
- Pour half of the remaining mascarpone cream filling on top and spread it in an even layer using an offset spatula. Place it in the fridge for 30 minutes so it firms up a little.
- Follow with a second layer of dipped ladyfingers and the second half of the cream mixture. Smooth out the top with an offset spatula.
- Chill: Place it in the fridge to chill and set for at least 2-4 hours, the longer it chills the more set it will become.
- Serving: Once set, dust the cacao powder on top of the tiramisu before serving.
- Storage: Place it in a sealed container or wrap the baking dish with plastic wrap so that no part of the tiramisù is exposed to the air. Refrigerate for up to 3 days.
Notes
- Vegan Ladyfingers: The recipe uses 24 cookies, but I recommend making a full batch of 32 in case you need extra.
- Vegan Mascarpone: If you don't have time to make your mascarpone from scratch, make a quick version by whipping 600g (21 oz) vegan cream cheese and 120g (½ cup) vegan Greek-style yogurt.
- Vegan Nutella: This can be prepped up to a week ahead of time and stored in the fridge. If using store-bought vegan nutella, add 100g of melted dark chocolate to ensure the tiramisu sets.
- Frangelico: Make it alcohol-free by using extra espresso and a dash of rum extract.
© addictedtodates.com. All content and images are protected by copyright. If you want to share this recipe, please do so using the share buttons provided. Do not screenshot or republish the recipe or content in full. instead, include a link to this post for the recipe. Thank you!
