Delicious vegan classic tiramisu meets homemade dairy-free Bailey's Irish cream in this delicious dessert.
As Baileys original Irish cream contains dairy, and ladyfingers (aka. boudoir biscuits) contain eggs, we're making all the elements of this recipe from scratch including the dairy-free mascarpone base.
So while a bit of planning is involved in this recipe, it makes the perfect dessert for Christmas, St. Patrick's Day, or your next dinner party!
🧾 Ingredients
Here's everything you need to make this vegan baileys tiramisu recipe:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Vegan Ladyfingers: I use this vegan recipe for savoiardi biscuits, which uses aquafaba instead of egg whites, the main ingredient in store-bought versions. You can make up a full batch even though you won't need them all for the recipe, because they're amazing alongside a cup of coffee too!
- Dairy-Free Mascarpone: You can use a storebought vegan mascarpone if available, or make it from scratch using this dairy-free mascarpone recipe. Check the recipe tips box below for a quick cheat version of mascarpone if you're short on time.
- Vegan Baileys: This tiramisu uses my homemade recipe for vegan Bailey's as a soak and for the base of the custard. It's made with Irish whiskey, dairy-free heavy cream and milk, vanilla extract, espresso, and chocolate.
- Espresso: Freshly brewed espresso can't be beaten in terms of flavor. If you don't have a coffee machine, make a strong coffee with espresso powder and hot water.
- Cornstarch: Since the tiramisu is made without eggs, the sabayon base is thickened using cornstarch. You can also use ground arrowroot starch.
- Vegan Butter: Adds a silky consistency to the custard filling and sets the layers once chilled.
- Vegan Whipping Cream: This is optional, but adds a lovely garnish to the top of the tiramisu when mixed with vegan cream cheese and powdered sugar.
🔪 Instructions
Here are step-by-step images showing how to make this homemade Baileys tiramisu without dairy or eggs. Please refer to the detailed printable recipe card at the end of this page for full measurements and written instructions:
Step 1: Add 300ml of homemade baileys to a saucepan with the sugar, and cornstarch and whisk well until smooth without any visible lumps. Simmer over low-medium heat while whisking until it resembles thick custard.
Step 2: Remove the saucepan from the heat. Add the cold cubed butter and whisk until smooth.
Step 3: Add the baileys mixture to a high-speed blender with the mascarpone and blend until smooth with a super creamy texture.
Step 4: In a shallow dish or small bowl, mix cold coffee and the other 200ml of non-dairy baileys, and set aside.
Step 5: Add a thin layer of the mascarpone mixture to the base of the serving dish, individually dip each lady finger in the coffee mixture for 2-3 seconds on each side, and arrange them on top of the cream.
Step 6: With a spatula, carefully smooth half of the mascarpone cream on top of the ladyfingers.
Step 7: Repeat a second layer of soaked ladyfingers on top of this. Spread the remaining mascarpone mixture on top.
Step 8: Place it in the fridge to chill and set for at least 4 hours - the longer it chills the more set it will become.
Step 9: Whisk the vegan cream cheese until smooth, then whisk in the vegan cream and powdered sugar. Transfer to a piping bag and pipe on top of the tiramisu.
Step 10: Use a small sieve to dust unsweetened cocoa powder on top before serving.
💭 Recipe Tips
Cheat's Mascarpone: Whisk together 500 g (17.6oz) vegan cream cheese, 250g (18.8oz) vegan Greek-style yogurt, and ½ teaspoon lemon juice for an alternative quick mascarpone.
If you're using a gas hob, be extra vigilant and cook on the lowest temperature setting to make sure the mixture does not thicken too quickly.
💬 FAQs
Place any leftover tiramisu in a sealed container or wrap the baking dish with plastic wrap so that nothing is exposed to the air. Refrigerate for up to 3 days.
If you can't finish the entire tiramisu you can freeze any leftovers in a sealed airtight container for 1-2 months. Slice it into servings first, so you can easily grab a slice and defrost it in the refrigerator overnight before serving. One thing to note is that the ladyfingers tend to become soggy when defrosted, so I recommend enjoying it fresh if and where possible!
🍰 More Vegan Tiramisu
📖 Recipe
Description
Equipment
Ingredients
- 2 batches (750 g) vegan mascarpone, *see notes 1+2
- 24 (¾ batch) vegan ladyfingers, *see note 3
- ½ batch (500 ml) vegan baileys
- 100 g (½ cup) granulated sugar
- 40 g (4 tablespoons) cornstarch
- 100 g (3.5 oz) vegan butter (block-style), cold and cut into small cubes *see note 5
- 120 ml (½ cup) espresso, freshly-brewed
Optional Topping
- 150 g (7 oz) vegan cream cheese
- 300 g (10.6 oz) vegan whipping cream, or coconut whipping cream
- 30 g (¼ cup) powdered sugar
- 50 g (½ cup) unsweetened cocoa powder
Instructions
- Prep ahead: Make the vegan mascarpone, vegan ladyfingers, and vegan baileys up to 1-3 days ahead.
- Make the Baileys custard: Add 300ml of homemade baileys to a saucepan with the sugar, and cornstarch and whisk well until smooth without any visible lumps.
- Bring to a simmer over low-medium heat while continuously whisking. Cook for 3-4 minutes until it resembles thick custard. Note: If you're using a gas hob, be extra vigilant and cook on the lowest temperature setting to make sure the mixture does not thicken too quickly.
- Remove the saucepan from the heat. Add the cold cubed butter and whisk until smooth.
- Make the mascarpone cream filling: Add the baileys custard to a high-speed blender with the mascarpone and blend until smooth and creamy.
- Make the espresso soak: In a wide shallow bowl or container, mix together room-temperature espresso and the other 200ml of baileys, set aside.
- Assemble: Add a thin layer of the mascarpone cream to the base of a 10.5"x7.5" dish (or similar), smooth with an offset spatula. Individually dip each ladyfinger in the espresso soak for 2-3 seconds on each side and arrange them on top of the cream.
- For the most even layers, divide the remaining vegan mascarpone cream into 2 parts. With a spatula, carefully smooth out one part on top of the ladyfingers. Repeat a second layer of soaked ladyfingers on top of this. Spread the remaining mascarpone mixture on top.
- Chill: Place it in the fridge to chill and set for at least 4 hours - the longer it chills the more set it will become.
- Topping: Whisk the vegan cream cheese until smooth, then whisk in the vegan cream and powdered sugar. Pipe it on the tiramisu. Dust with cocoa powder before serving.
Notes
- Vegan mascarpone: Make this 1-2 days ahead (it needs to be set in the fridge for a minimum of 12 hours). If preferred, swap homemade for store-bought vegan mascarpone.
- “Cheat’s" vegan mascarpone: Whisk together 500 g (17.6oz) vegan cream cheese, 250g (18.8oz) vegan Greek-style yogurt, and ½ teaspoon lemon juice for an alternative quick mascarpone.
- Vegan ladyfingers: If baking a day ahead, store the cookies in an airtight container at room temperature until ready to use.
Nutrition
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