If you loved my limoncello tiramisu, you'll adore this sunny orange twist. Made completely from scratch with homemade vegan mascarpone, ladyfingers, and orange curd, it's a fresh, citrusy dessert that's well worth the extra effort.
Perfect for make-ahead entertaining, this dessert is light, elegant, and bursting with bright citrus flavor in every bite.
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🧾 Ingredients
Here's everything you need to make this homemade tiramisu. Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Ingredient Notes
Vegan mascarpone: My homemade vegan mascarpone creates a rich, silky filling with a subtle tang. Prepare it 1-3 days ahead so it has enough time to chill and set properly.
Orange curd: This homemade vegan orange curd is made with fresh orange juice and orange zest, and flavors both the mascarpone filling and glossy topping. Divide it in half before assembling so you have enough for each layer.
Vegan ladyfingers: These homemade vegan savoiardi biscuits create the classic layered tiramisu texture. Dip them quickly in the soak, as they will continue to soften while the dessert chills.
Orange liqueur: I use Cointreau, but Grand Marnier liqueur or Triple Sec also work beautifully. For an alcohol-free orange tiramisu, replace the liqueur with additional freshly squeezed orange juice.
Fresh oranges: Freshly squeezed orange juice gives the brightest citrus flavor, and a few orange slices or segments make a beautiful garnish just before serving.
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📷 Step-By-Step Images & Recipe Tips
Here's a visual overview of this dairy-free tiramisu. Please refer to the detailed card at the end of this page for full written instructions.
For the best results, prepare the dairy-free mascarpone, ladyfingers, and orange curd a day or two in advance. Not only does this break the recipe into manageable steps, but it also gives each component time to chill and develop its flavor. Reserve half of the orange curd for the topping - this glossy finish adds an extra burst of citrus and makes the tiramisu look especially impressive.
To make the filling, simply blend the mascarpone with half of the orange curd into a smooth cream. Chilling it before assembling helps the mixture firm up slightly, making it much easier to spread into neat, even layers.
When soaking the sponge fingers, a quick dip is all they need. They should absorb just enough of the Cointreau and orange juice mixture to become soft without falling apart. Arrange them snugly in the dish to create an even base, trimming a few if needed to fill any gaps.
Layer the tiramisu with the orange mascarpone mixture, smoothing each layer with an offset spatula for a clean finish. Once assembled, let it chill for at least 4 hours, although overnight is ideal. This gives the ladyfingers time to soften and allows the layers to set into perfectly sliceable portions.
Just before serving, spread the remaining orange curd over the top. If it's too firm from the fridge, gently warm it until it's easy to spread without disturbing the mascarpone underneath. Finish with fresh orange slices for a bright, elegant garnish that complements the citrus flavors beautifully.
💭 Expert tips
Don't over-soak the ladyfingers. A quick dip is all they need to absorb the orange soak without becoming too soft. They'll continue to soften as the tiramisu chills.
Chill the mascarpone filling before assembling. This makes it much easier to spread into even layers and helps the tiramisu hold its shape once sliced.
Let it rest overnight if you can. While 4 hours is enough for the tiramisu to set, an overnight chill gives the ladyfingers time to soften perfectly and allows the orange flavors to develop.
Warm the orange curd gently before topping the dessert. If your curd has been refrigerated, a few minutes over a double boiler will loosen it enough to spread smoothly without dragging the mascarpone layer underneath
💬 FAQs
Absolutely. Replace the Cointreau with extra orange juice for an alcohol-free version. You'll still get plenty of bright citrus flavor without affecting the texture.
Cover the dish tightly and refrigerate for up to 3 days. For the freshest presentation, add the fresh orange slices just before serving.
Yes. Freeze it in an airtight container for up to 1 month. Thaw it overnight in the refrigerator before serving. The mascarpone filling remains deliciously creamy, though the fresh orange garnish is best added after thawing.
🍰 More Vegan Tiramisu
📖 Recipe
Vegan Orange Tiramisu
Ingredients
Prep Ahead (1-3 days in advance)
- 24 ¾ batch vegan ladyfingers *note 1
- 750 g 2 batches vegan mascarpone *note 2
- 580 g 1 batch vegan orange curd
Orange Cointreau Soak
- 160 ml (⅔ cup) orange juice freshy squeezed
- 80 ml (⅓ cup) cointreau or triple sec *note 3
Topping (optional)
- 1 fresh orange cut into segments
Instructions
- Prep ahead: Prepare the vegan mascarpone, vegan ladyfingers, and vegan orange curd up to 1-3 days ahead of time. Divide the orange curd in half, using one half for the filling and reserving the remaining half for the topping.
- Make the orange mascarpone: Add the vegan mascarpone and half of the orange curd to a high-speed blender and blend for 1-2 minutes until smooth and fully combined. Transfer the mixture to the refrigerator and chill until you're ready to assemble the tiramisu.
- Make the Cointreau soak: In a shallow bowl or container, whisk together the orange juice and Cointreau until combined.
- Assemble: Working one at a time, quickly dip half of the ladyfingers into the Cointreau soak, then arrange them in a single layer in the base of a 10.5 x 7.5-inch (27 x 19 cm) baking dish. Trim the ladyfingers as needed to fit snugly and create an even layer.
- Layer the tiramisu: Spread half of the chilled orange mascarpone mixture evenly over the layer of soaked ladyfingers using an offset spatula. Add a second layer of soaked ladyfingers, then spread the remaining orange mascarpone mixture on top, smoothing it into an even layer.
- Chill: Cover the tiramisu and refrigerate for at least 4 hours, or until set. For the best texture and clean slices, chill it overnight.
- Garnish: Once the tiramisu has fully set, spread the remaining orange curd evenly over the top. If the orange curd has been refrigerated, gently warm it over a double boiler until spreadable before adding it to the tiramisu.
- Decorate: Garnish with fresh orange slices.
- Storage: Cover the baking dish tightly with a lid or plastic wrap, ensuring the tiramisu is not exposed to the air. Store in the refrigerator 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 together 600g (21 oz) vegan cream cheese and 120g (½ cup) vegan Greek-style yogurt.
- Cointreau: Swap for extra orange juice for an alcohol-free version.
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