This vegan strawberry tiramisu tastes like summer in a dessert! It tastes like a hybrid of strawberry shortcake and tiramisu and is the perfect vegan strawberry dessert for sharing.

The Italian word tiramisu translates to "pick me up", and this strawberry version of the popular dish will definitely put a smile on your face.

This is not your traditional tiramisu which usually contains espresso-soaked ladyfingers and mascarpone cheese custard made with egg yolks. For this vegan berry version of the Italian classic, we're brushing the ladyfingers with strawberry syrup layered up with vanilla flecked homemade mascarpone.

This recipe is a paid collaboration with Natures Charm, all views are my own.

layered strawberry tiramisu on a plate with fresh strawberries and strawberry sauce.Pin

What to expect from this recipe:

  • Easy to make with a no-bake option.
  • Eggless and dairy-free.
  • Made with 10 ingredients or less.
  • Made without alcohol and kid-friendly
  • The perfect dessert for spring and summer.
  • Great for special occasions (Valentine's Day, Mother's Day, etc).

Ingredients needed

ingredients for making strawberry tiramisu on a metal tray.Pin

Ingredients notes

  • Coconut whipping cream: This forms the base of the vegan mascarpone layer, giving it a fluffy and light creamy consistency.
  • Sweetened condensed coconut milkThis is used to sweeten the vegan mascarpone layer of the tiramisu.
  • Vegan cream cheese: I use violife, but you can use any vegan-friendly cream cheese that’s available to you.
  • Strawberries: This recipe calls for fresh strawberries, they will be left whole and cooked in sugar syrup to create a deliciously sweet strawberry confit sauce for the tiramisu.
  • Sugar: Superfine/caster sugar or cane sugar work perfectly fine for this recipe. You can also use brown sugar if preferred.
  • Lemon juice: You can also use lime juice which works really well with strawberries. This is added to balance the sweetness of the strawberry confit sauce.
  • Vanilla: I recommend using a real vanilla pod or vanilla bean paste if you have access to them. You can also use a little vanilla extract though!
  • Cornstarch: Or cornflour if you're based in Ireland or the UK. This is the thickening agent for the strawberry sauce.
  • Strawberry powder: Although this is optional, a dusting of strawberry powder is a beautiful way to garnish tiramisu, similar to how you would dust classic tiramisu with cocoa powder.
  • Vegan cookies: I recommend making homemade vegan ladyfingers for this strawberry tiramisu, but you can also go for readymade vegan cookies or graham crackers if you'd like to simplify the recipe.

How to make this recipe

(Full ingredient quantities and instructions can be found in the recipe card at the end of this post)

How to make strawberry confit

The strawberry confit is essentially like a strawberry compote. Strawberries are cooked down with lemon juice and sugar to soften them. The strawberries will release their juices and the mixture will start to bubble. Once the strawberries have been cooked al-dente, still slightly firm and holding their shape remove them from the heat.

Next, pass the strawberries through a fine-mesh sieve and set them aside separated from the strawberry syrup.

In the same pan that you used to cook the strawberries, create a cornstarch paste (otherwise known as cornstarch slurry) by whisking together water and cornstarch until smooth. I recommend this method as adding cornstarch directly to hot liquid can cause it to go lumpy.

Pour the reserved strawberry syrup into the saucepan with the cornstarch slurry and place the mixture back on the heat. Whisk well over medium heat for about 3 minutes until the mixture becomes thick.

Lastly, add the cooked strawberries back into the pan and stir to combine them with the thickened strawberry syrup.

strawberry confit in a saucepan.Pin

How to make vegan mascarpone

The mascarpone layer is so easy to put together. Simply whip the coconut whipping cream with an electric mixer until fluffy and set that aside. You can use a regular whisk and a little more elbow grease too for this!

Combine the other ingredients (vegan cream cheese, sweetened condensed coconut milk, and vanilla) in another large bowl and whisk them until evenly mixed.

Lastly, fold the whipped coconut cream into the vegan cream cheese mixture. If you're not using the mascarpone mixture straight away, I recommend keeping it chilled in the fridge until ready to use. Then transfer the cream into a piping bag fitted with a round nozzle once you're ready to assemble the tiramisu.

Assembling the tiramisu

I use an 8-inch pyrex baking dish like this one for this recipe. But you can use another dish of similar size depending on what you have to hand. I do recommend a glass dish so that you're able to see those beautiful layers of tiramisu! A trifle jar also works well.

Cut your vegan ladyfingers to size and arrange them in a layer on the bottom of the baking dish. Using a pastry brush or spoon, brush the ladyfingers with some of the cooled strawberry confit. Next pipe a layer of the vegan mascarpone on top followed by another layer of vegan ladyfingers.

For the next layer, spoon the strawberry confit over the ladyfingers, including some of the whole cooked strawberries. Follow that by piping the remaining vegan mascarpone on top.

To finish, dust the strawberry tiramisu with some freeze-dried strawberry powder before serving.

dusting strawberry powder over a dish of layered strawberry tiramisu.Pin

Storage instructions

Store this vegan tiramisu in an airtight container and refrigerate. The quality is best if eaten in the first two days.

Variations

  • Strawberry tiramisu with amaretti biscuits: You can layer up this tiramisu in individual serving jars with Italian almond cookies in place of the ladyfingers. These vegan amaretti cookies by Lazy Cat Kitchen look perfect!
  • Boozy strawberry tiramisu with alcohol: Traditional tiramisu often has amaretto, and you can also add it to the strawberry confit for an additional kick of flavor in this recipe. Simply add 2-3 tablespoons of amaretto, rum, or strawberry liquor to the strawberry mixture before cooking.
  • You can also simplify the recipe further by using storebought vegan cookies and strawberry jam or strawberry puree in place of the homemade ladyfingers and strawberry confit.
  • If you don't have access to strawberry powder, you can garnish the tiramisu with sliced strawberries before serving.
vegan layered tiramisu with strawberries and strawberry powder on top.Pin

Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!

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Strawberry Tiramisu (vegan)

5 from 10 votes
PREP TIME: 1 hr
Chilling Time: 2 hrs
TOTAL TIME: 3 hrs
Servings: 10
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Description

Delicious vegan strawberry tiramisu with layers of homemade ladyfingers, and vegan mascarpone with fresh strawberry confit. Completely eggless, dairy-free, and nut-free.

Ingredients

Strawberry Confit

  • 400 g (14.11 oz) fresh strawberries
  • 120 g (0.6 cups) cane sugar, or superfine/caster/brown sugar
  • 2 tablespoons (2 tbsp) lemon juice
  • 1 ½ tablespoons (1 ½ tbsp) cornstarch, (cornflour)
  • 50 ml ( cups) water

Vegan Mascarpone

Garnish

  • 4 tablespoons (4 tablespoons) strawberry powder, or freeze-dried strawberries

Instructions

Strawberry Confit

  • Wash the strawberries well and remove the tops. Place the strawberries in a saucepan with the sugar and lemon juice and place on medium heat. Simmer for 12-15 minutes until bubbling. Check the strawberries are down by piercing once with a fork, it should be soft but firm anough to hold its shape.
  • Pass the mixture through a fine-mesh sieve to separate the strawberries from the strawberry syrup.
  • In the same saucepan, whisk together the cornstarch and water until smooth without lumps. Pour the strawberry syrup into the pan and whisk to combine Place back on medium heat and cook for 3 minutes until the mixture has thickened, whisking continuously to prevent it from burning to the bottom of the pan.
  • Remove from the heat and stir the strawberries into the thickened syrup. Set aside to cool to room temperature for about 20 minutes.

Vegan Mascarpone

  • Add the coconut whipping cream to a medium bowl and whisk for a couple of minutes using an electric mixer until light and fluffy. You can use a regular whisk if needed, it will just take a little longer to whisk up.
  • Scrape the seeds from the inside of the vanilla pod (if using) and add them to a separate large bowl with the vegan cream cheese, and sweetened condensed coconut milk. Whisk until the mixture is smooth.
  • Fold the whipped coconut cream into the vegan cream cheese mixture using a rubber spatula. Refrigerate the mixture until ready to use. Then transfer the mascarpone into a piping bag fitted with a round nozzle.

Assembling the tiramisu

  • Take enough ladyfingers to create 2 layers in an 8x8" dish and cut them to size if needed. Arrange one layer of cookies in the base of the dish and use a pastry brush or spoon to brush/spoon some of the strawberry confit on top of them. Pipe a layer of vegan mascarpone on top. Followed by another layer of ladyfingers.
  • Spoon the strawberry confit over the second layer of ladyfingers, including some of the whole strawberries. Pipe the remaining mascarpone on top and dust with strawberry powder. 
  • Place the tiramisu in the fridge to set for 2 hours before serving.

Storage instructions

  • Place in an airtight container and refrigerate. The quality is best if eaten in the first two days.

Notes

  • Strawberry tiramisu with alcohol: Add 2-3 tablespoons of amaretto, rum, or strawberry liquor to the strawberry mixture before cooking.
  • You can also simplify the recipe further by using storebought vegan cookies and strawberry jam or strawberry puree in place of the homemade ladyfingers and strawberry confit.
  • If you don't have access to strawberry powder, you can garnish the tiramisu with sliced strawberries before serving.

Nutrition

Calories: 474kcal | Carbohydrates: 50g | Protein: 6g | Fat: 31g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 241mg | Potassium: 251mg | Fiber: 3g | Sugar: 19g | Vitamin A: 5IU | Vitamin C: 27mg | Calcium: 71mg | Iron: 5mg
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