My improved recipe for vegan tiramisú is extra special. It involves espresso-soaked homemade vegan ladyfingers, dairy-free mascarpone, and eggless sabayon.
There is some time involved in this recipe, but a lot of elements can be prepared ahead of time. I promise you, it is worth every bit of the effort!
It has the smoothest creme consistency, all while being completely eggless and dairy-free, made without silken tofu or cashews (or any nuts for that matter!).
Jump to:
📖 Recipe Overview
- Incredible Smooth Texture - The filling is quickly blitzed in the blender. This gives it an amazing silky consistency and the most perfect mouthfeel.
- Packed With Flavor - Although made without dairy or eggs, this recipe does not skimp on flavor. It has a slightly tangy rich mascarpone flavor followed by rich espresso, and delicate touch of rum which is present in both the coffee-soak and the custard for good measure.
- Clean Layers - One thing that I have noticed with vegan tiramisu recipes, is that it can be tricky to get the right balance of ingredients to give a light filling that is also strong enough to hold up clean slices without somewhat spilling out. Since we're not relying on eggs for structure here, I've created an incredibly thick custard which when combined with vegan mascarpone holds up those layers while being delicate and rich all at once - so you get everything you could want from a tiramisu (including pretty instagram worthy slices!).
- Ideal Make-Ahead Dessert - While I promise that you may want to dive into this amazing dessert head-first ad keep it all for yourself (I speak from experience 👀) it makes the perfect dessert for a crowd. This tiramisu tastes eve better on days 2 and 3, so you can prep it in advance of a special occassion or dinner party, and let everyone shovel out portions as they please!
If you love coffee-flavored desserts, try my vegan recipes for coffee walnut cake, Irish coffee mousse, tiramisu cheesecake, and mocha brownies next.
📝 What Is Classic Tiramisu?
Tiramisu is a classic Italian dessert meaning "pick me up"! Traditional tiramisu recipes are heavy on eggs and dairy and definitely not suitable for vegans! The layers in tiramisu usually consist of:
- Espresso-soaked ladyfingers (Savoiardi): Usually made from egg whites, these biscuits are dipped in a coffee and alcohol soak.
- Sabayon: Or zabaglione, is a custard-like dessert that forms the base of tiramisu. Sabayon is made by whisking egg yolks and sugar with marsala wine over a bain-marie (water bath).
- Mascarpone: This is whipped and folded into the sabayon to form a mascarpone custard.
- Whipped egg whites: Since tiramisu is oftentimes also made lighter by folding through egg whites, I tried to replicate this process with aquafaba. Honestly, this did not add any value to the recipe - just extra work and ingredients!
Contrary to popular belief, whipped or heavy cream is generally not a component of traditional Italian tiramisu. But this is not traditional tiramisu, so feel free add whipped vegan cream to a piping bag and pipe it on top if you'd like to!
With all the above elements in mind, I'm going to take you through in detail how to make a non-dairy and eggless tiramisu from scratch.
🧾 Ingredients Needed
Here's everything you need to make homemade vegan tiramisu:
Ingredient Notes
- Vegan Butter - Provides stabilization to the custard and helps it to set once chilled. It's how we get nice clean cuts of tiramisu!
- Dark Rum OR Amaretto - For a taste closest to classic tiramisu I recommend either of these. But in a pinch, you can also use Marsala wine, brandy, or coffee liqueur such as tia Maria (Kahlua is not vegan), depending on what you have to hand.
- Espresso -I highly recommend using a good quality espresso coffee bean for this recipe as the flavor will definitely shine through. If you don't have a good coffee machine, you can grab a couple double espresso shots from your favorite barista!
- Vegan Mascarpone - For the best results I recommend my homemade mascarpone as it has the perfect consistency and level of tang (it consists of coconut milk/coconut cream, non-dairy yogurt, lemon juice, and apple cider vinegar). But you can always grab a store-bought vegan mascarpone if available to you, or follow my quick cheats version which includes non-dairy cream cheese, yogurt, and lemon.
- Vegan Savaoirdi - Aka ladyfingers or sponge fingers. Again, you will likely need to make my homemade recipe as I have yet to come across a vegan store-bought version.
- Cocoa Powder - Reach for a good-quality unsweetened pure cocoa powder for an amazing hit of chocolate flavor.
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🥣 How To Make Vegan Tiramisu
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Here is a visual breakdown and a timeline of how to make the best vegan tiramisú:
- Day 1: Prepare the vegan mascarpone cheese (minimal effort - 20 minutes prep time and overnight chilling time).
- Day 2: Make the ladyfingers and tiramisu (hands on - 1 hour prep time & 5 hours minimum chilling time).
- Day ⅔: Enjoy! (in minutes or spaced over a few days 😂)
Step 1: To make the custard-base (vegan sabayon) whisk together non-dairy milk, rum, cornstarch, sugar, and vanilla extract. Make sure you whisk out ay visible lumps.
Step 2: Cook the mixture over low to medium heat for a few minutes until thick and creamy. Don't walk away from the hob, as once it starts to thicken it will happen fast. Continuously whisk to avoid it from burning to the pan.
Step 3: Whisk cold butter cubes into the hot sabayon - It will appear split at first.
Step 4: Continue to whisk for a few seconds and the ingredients will emulsify leaving you with an incredibly smooth and glossy pastry cream.
Step 5: Cover the sabayon with plastic wrap - this will prevent it from forming a skin. Make sure you leave no space between the custard and the clingfilm. Place it in the fridge to chill.
Step 6: Once chilled, the custard will be extremely thick - so much that it will feel wrong! But don't worry, this is what you want (and need) for the pudding to set properly. Scoop it into your blender on top of the vegan mascarpone. If your blender is small, do this in 2 batches.
Step 7: Blend the filling ingredients until they are smooth and creamy. This should not take very long, under a minute.
Step 8: Begin assembling the tiramisu. Add a thin layer of the mascarpone cream to the base of a 10.5"x7.5" dish (or similar). Individually dip each ladyfinger in the rum-espresso soak and arrange them side by side on top of the cream.
Step 9: For the most even layers, I like to divide the remaining vegan mascarpone cream into 2 parts. With a spatula, carefully smooth out one part on top of the ladyfingers.
Step 10: Follow this with another layer of coffee-soaked sponge fingers.
Step 11: Spread the remaining mascarpone mixture on top. Take your time and smooth it out as evenly as possible with an offset spatula.
Step 12: Finish the tiramisu off with a generous dusting of good-quality unsweetened cocoa powder. You can use a pastry brush to carefully brush away any powder from the sides of the baking dish. Refrigerate the tiramisu until set (for best results - overnight!)
📝 Recipe Tips
Use fresh espresso. Since this plays a key role in the flavor of tiramisu I so recommend using a good-quality espresso. Of course, you can always go the instant coffee route but it just won't taste as good!
Dip ladyfingers for 2-3 seconds on each side. I feel like this is needed for them to soak up enough of that lovely espresso flavor.
Make a small batch vegan tiramisu by reducing the recipe. For an 8"x8" pan reduce the recipe to ¾ (this will generously feed 6-8 people), or for a loaf pan version (around 4 decent servings), cut the recipe in half.
Cheats mascarpone cheese. If you forgot (or can't be bothered) making homemade mascarpone, you can make a quick version by mixing together vegan cream cheese and thick Greek-style vegan yogurt, and a little lemon juice. The quantities are in the notes section of the recipe card below.
How to slice tiramisu. If you plan on making tiramisu more often, I highly recommend getting a wide metal spatula to serve it. This is a game changer when it comes to lifting tiramisu out of the pan - which can often end in disaster. Also, carefully mark out your servings with a sharp knife and wipe the knife clean between each cut.
💬 FAQs
Tiramisu is best served chilled. Make sure you store it in the refrigerator until serving. Tightly cover the baking dish with plastic-wrap to prevent exposures to the air as this can cause it to dry out and absorb odors from the fridge.
Tiramisu, in my opinion, is one of those desserts that tastes even better when it's rested in the fridge for a day. That's why I recommend making it a day ahead and letting the flavors hang out overnight before serving.
Yes, of course, this recipe has quite a bit of caffeine but you can swap the regular coffee out for decaf, no problem.
You can omit the alcohol altogether or opt for a few tsp of rum essence or non-alcoholic rum alternative if preferred.
If you're leaving it out, compensate for the liquid amount for extra soy milk in the mascarpone custard base and additional coffee in the soak. Please note that this will affect the flavor of the dessert!
Technically yes, it just won't give you that luscious smooth consistency. To make it without, add the cooled custard to a large bowl and whisk with an electric mixer for a few minutes until light, then slowly add the mascarpone a couple of tbsp at a time while continuing to blend until light and creamy.
☕️ More Italian-Inspired Desserts
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📖 Recipe
Vegan Tiramisu
Equipment
- 10.5"x7.5" ceramic dish or similar
Ingredients
- 1 batch (460 g) vegan mascarpone *see notes 1+2
- 1 batch vegan ladyfingers *see note 3
Filling
- 450 ml (1 ¾ cups + 2 ½ tbsp) soy milk or oat milk or almond milk
- 75 ml (⅓ cup) dark rum or Amaretto/marsala/brandy *see note 4
- 120 g (⅗ cup) granulated sugar
- 60 g (½ cup) cornstarch cornflour
- 1 tablespoon vanilla extract
- 180 g (6.35 oz) vegan butter (block-style) cold and cut into small cubes *see note 5
Espresso Soak
- 160 ml (⅔ cup) espresso freshly brewed + cooled to room temperature
- 50 ml (⅕ cup) dark rum or Amaretto/marsala/brandy *see note 4
Topping
- 50 g (½ cup) unsweetened cocoa powder
Instructions
- Note: For the best and most accurate results, I recommend measuring your ingredients using a digital scale.
- Prepare: Make the vegan mascarpone the day/night before. Prepare the vegan ladyfingers - this can be done on the day (recommended), or a day ahead of making the tiramisu. (See notes 1,2+3)
- Make the vegan sabayon: Add the soy milk, rum, sugar, cornstarch, and vanilla extract to a heavy-bottomed saucepan 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 you have a very thick custard. Note: If you're using a gas hob, be extra vigilant and cook it out 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 to a large mixing bowl and pour the hot custard on top. Whisk vigorously - It will appear split at first but after a few seconds the ingredients will emulsify leaving you with an incredibly smooth and glossy pastry cream consistency.
- Cover the sabayon with plastic wrap - this will prevent it from forming a skin. Make sure you leave no space between the custard and the clingfilm. Place it in the fridge to chill completely for 30 minutes to an hour.
- Make the mascarpone cream filling: Once chilled, the sabayon will be extremely thick - so much that it will feel wrong! But don't worry, this is what you need for the pudding to set properly. Add the vegan mascarpone to a blender jug and scoop the sabayon mixture on top of it. If your blender is small, do this in 2 batches.
- Blend the filling until smooth and creamy. This should not take very long, under a minute. Set aside.
- Make the espresso soak: In a wide shallow bowl or container, mix together room temperature espresso and rum, set aside.
- Assemble: Add a thin layer of the mascarpone cream to the base of a 10.5"x7.5" dish (or similar), smooth it out with the back of a spoon or an offset spatula. Individually dip each ladyfinger in the rum-espresso soak for 2-3 seconds on each side and arrange them side by side 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. Take your time and smooth it out as evenly as possible with an offset spatula.
- Generously dust unsweetened cocoa powder on top of the final layer of mascarpone. You can use a pastry brush to carefully brush away any powder from the sides of the baking dish. Refrigerate the tiramisu until set for at least 4-6 hours (for best results - overnight!)
- Serving: Carefully mark out your servings with a sharp knife and wipe the knife clean between each cut. I highly recommend using a wide metal spatula to lift out the slices. Then use a large knife or cake scraper to carefully push the tiramisu off of the spatula and onto your serving plate.
- Storage: Make sure you store it in the refrigerator until serving. Tightly cover the baking dish with plastic-wrap so that it is not exposed to the air as this can cause it to dry out and absorb odors from the fridge. It will keep in the fridge for 4 days. To freeze, you can add the set tiramisu to an airtight container and freeze for up to a month. Defrost it on a plate in the fridge overnight before serving.
Notes
- Vegan mascarpone: Make this 1-2 days ahead (it needs to set in the fridge for a minimum of 12 hours). Swap homemade for store-bought vegan mascarpone if preferred.
- "Cheat's" vegan mascarpone: Whisk together 300 g (10.5oz) vegan cream cheese, 150g (5.3oz) vegan Greek-style yogurt, and ½ teaspoon lemon juice for an alternative quick mascarpone.
- Vegan ladyfingers: Make sure the cookies are completely cool before assembling the tiramisu. If baking a day ahead, store the cookies in an airtight container at room temperature until ready to use.
- Alcohol-free version: You can omit the alcohol altogether or opt for a few tsp of rum essence or a non-alcoholic rum alternative if preferred. If leaving it out, compensate for the liquid amount for extra milk in the custard and additional coffee in the soak. Please note that this will affect the flavor of the dessert!
- Vegan butter: This recipe calls for block-style such as violife block, flora plant butter, or naturli block, NOT spreadable butter from a tub.
- Make a small batch vegan tiramisu by reducing the recipe. For an 8"x8" pan reduce the recipe to ¾ (this will generously feed 6-8 people), or for a loaf pan version (around 4 decent servings), cut the recipe in half.
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*This recipe was originally published in September, 2021. The recipe has since been improved and updated with minimized ingredients, improved method and simplified instructions
Hello,
I decided to go ahead and make this recipe, I hope that it works!
I followed the directions however, the only thing that I've changed
was the Vegan butter to regular Land O' Lakes sticks.
🍀Wish me luck!🍀
This recipe is fantastic - I have made it a few times and it turns out perfectly! I just wanted to leave a comment for anyone else from Australia who might be making this - Nuttelex Buttery works perfectly in the sabayon. We don't have vegan block butter available in our rural area so had to work with what we had - don't be afraid to use trusty old Nuttelex if you can't get your hands on Naturli (which apparently is no longer being imported here anyway!). Thanks for another amazing recipe 🙂
Hi Whitney,
Thank you so much for your lovely comment and for sharing this helpful tip for other readers in Australia! I’m so happy to hear you’ve made the recipe a few times and that it’s been turning out perfectly. It’s great to know Nuttelex Buttery worked well in the sabayon too, especially for anyone who doesn’t have access to vegan block butter. Really appreciate you taking the time to share your experience 🙂
I never thought making tiramisu would be so difficult. Following the steps exactly was quite complex. Making the ladyfingers, the mascarpone and the tiramisu filling requires very precise measurements. You can also make something ordinary and quick, but you won't achieve that traditional flavor that transports you to Italy. If you want something of quality, you have to dedicate time on it.
Next time I order vegan tiramisu in a restaurant, I'm going to enjoy it much more, knowing all the work that goes into it.
Textures and flavors are exceptionals.
Thank you again for taking the time to create and improve this recipe.
Thanks so much for your feedback, German! It definitely takes a bit of effort with vegan ladyfingers and mascarpone not being available to buy generally.
Gorgeous, gorgeous, gorgeous. I used spiced rum as I didn't have dark, and I don't think it made a difference (I couldn't taste the alcohol at all, even!) and instant coffee. My sabayon also didn't set after 2 hours in the fridge to the consistency in the photos, but I went ahead with it anyway (and used the cheat's mascarpone) then set the tiramisu overnight and the final result was a gorgeous creamy consistency, perfectly stable and easy to slice. This comfortably served 8 hungry people. I'm so grateful and will absolutely be making this time and time again.
Hi Ellie,
Thank you so much for the lovely feedback! I’m so glad it worked out well for you, and the spiced rum sounds like a great swap. The tiramisu setting overnight usually helps everything firm up nicely, so I’m happy to hear it came together perfectly in the end.
This was amazing! There are many versions of tiramisu out there using cashew or coconut oil and other ingredients, this was the best tiramisu recipe I've made by far! I made the mascarpone one day ahead. The ladyfingers were also the first time a vegan sponge actually came out spongy for me. I want to make the strawberry tiramisu next. That recipe uses a different homemade mascarpone, wondering if I could make the mascarpone in this recipe instead?
Hi Tamar,
Thank you so much! I’m really happy to hear you enjoyed it and that the ladyfingers worked well for you too!
Yes, you can absolutely use the mascarpone from this recipe for the strawberry tiramisu if you prefer, it should work just fine there as well.
This recipe is so freaking amazing!!!! No processed products, everything made from scratch, and final result tastes incredible! It made so much I brought some into work and the non vegans LOVED it as well 🥰
Hi Shelby,
Ahh this makes me so happy to read! I love that you went all in with everything from scratch — it really does make such a difference! And the fact that non-vegans were into it too is always the ultimate win. Thanks so much for taking the time to share, it means a lot 💛
It's divine! I'm going to make it many more times. I'm so happy to have found a vegan tiramisu alternative!
So happy to hear this, thank you so much for your feedback!
Very very very good. With a fuzzy&dreamy memory of tiramisu, had been craving it for years! This recipe nailed it. While making the mascarpone, realized w dismay my already-added Greek yogurt had agar in it. Simmered for a few extra minutes, and it all worked out. Thank you!
Hi Maddie,
I’m really glad it still worked out despite the agar surprise (nice save with the extra simmering!), and even happier that it scratched that long-standing tiramisu craving. Thank you so much for the lovely feedback!
Good bit for some reason the cake turned out really granulated although it was perfect and smooth when I assembled the tiramisu. Also, after 1h of refrigeration, the sabayon didn’t look like the picture — completely solid— it was actually still really smooth.
But otherwise, delicious
Clear and precise instructions.
Hi Yasmine,
Thank you so much for the kind words. I’m really glad you enjoyed the flavor and found the instructions clear! Just curious, which part turned out granulated for you? That might help me figure out what went wrong, as the texture should stay smooth throughout. Also, the sabayon does stay soft at first and firms up more with longer chilling, so that sounds totally normal. Really appreciate you sharing your experience!
I just made the filling, it was going well until I blended it with the mascarpone. It tastes good and it seems smooth between my fingers but it looks like it separates slightly with little granules, not smooth like the pictures. Is this from over blending? I’ve assembled it anyway and now it’s in the fridge, I hope I didn’t screw this up lol took so much work 🙁
Hi Margaret,
How long did you blend it for? Let me know how it turns out please!
I made this for Christmas pudding at it was amazing! I swapped the lady fingers for spiced biscuits as they were easier to find and it did not disappoint. I will be making this for every event in future 🤩
This is wonderful, Kim! Love that you were able to make it with different cookies too. Thank you so much for your lovely feedback 🙂
Could you please tell what should I do if my cheats mascarpone appeared to be too runny compared to the long original one you suggested?
Also I wonder if I should brew coffee with or without sugar since the cream(filling) part doesn’t seem sweet and I question whether ladyfingers will compensate I for it or should I add more sugar to the filling or coffee?
Thank you in advance!
Also, my sabayon is runny and didn’t get harder with cooling. Would it be ok if I simmer it once again with the butter being added?
Hi Anastasiia,
Did it thicken up before you took it off the heat? It's important to let it thicken in the pan first, to the consistency shown in the images, otherwise the cornstarch hasn't been activated. I would return it to the heat and repeat before adding the butter, to make sure the cornstarch has worked. I hope this helps!
Hi Anastasiia,
Sure! The mascarpone should firm up again when you chill the final tiramisu. I personally don't add sugar to the espresso-soak, as it will be eaten with the filling and ladyfingers, but feel free to add a spoon or two according to your taste.
I have already added the butter. Then I tried once again adding more cornstarch and heat the mixture. However it resulted it even runnier consistency overnight(( should I totally remake it then if the butter is already in?
Tbh, it tastes really good and I’d like to save it not to waste this filling((
Hi Anastasiia,
It sounds like something is off with the ingredients or measurements, as the cornstarch should thicken it even before adding the butter or chilling. I can't say for sure if it will work out I'm afraid :(.
I would personally remake it (measuring with a scale for accuracy just in case), and ensure that the mixture is initially thick before taking it off the heat the first time, if it hasn't set overnight it won't set up much more than that. Also, make sure you use block-style vegan butter, no spreadable margarine.
My husband made me this tiramisu for my birthday a few months ago and it was SO FREAKING GOOD! We talk about it at least once a week. Can't wait for him to make it again for me.. and to try your other variations. Thank you!!!
Hi Syd,
Aw that's amazing, thank you so much for letting me know. Excited for you to try the others too!
Hi, I have a question, how much grams of mascarpone should I put to make this (I will buy it, not make it myself)?
Thank you,
Ana
Hi Ana,
460g, I've added a note to the recipe now, hope you enjoy it!
Thank you, I am sure I will! 🙂
This was positively DIVINE.
I made this all in one day and it was a LONG ordeal, making the lady fingers and mascaropone from scratch (I drained it a little less than suggested, but it was still perfect), but it was so so worth it. The flavor was on point. This is new go to when I need to pull out all the stops to impress my non-vegan family and friends.
I made this NA with NA Rum and added a splash of Rum extract to that to give it more depth.
11/10. Thank you. Making your ricotta now as I was so impressed with the mascarpone. Thank you.
Hi Sarah,
I'm so happy you loved the recipe! And fair play for getting it all done in one day! Thanks so much for your wonderful feedback, much appreciated x
The vegan Tiramisu was absolutely mind blowing. Enjoyed making it and then being able to eat it mostly guilt free.( I replaced Sugar with coconut sugar which according to me added to the taste) Great to be able to clear my doubts to trouble free putting together of the Tiramisu
Hi Anjali,
Thank you so much for your wonderful feedback! So great that you were able to use coconut sugar, I can imagine it added a lovely toasted caramel flavor 🙂
Hello Christina, I would need your help to clarify the quantities - you stated in the comments that one batch of the vegan mascarpone gives us 460 g, while the cheating version should be 600 g, could you please confirm how many of the vegan mascarpone we actually need?
Thank you for the recipe, it looks delicious!
Hi Daria,
My apologies, yes you need 460g the same as one batch of mascarpone. I will adjust the ratios for the cheats mascarpone now 🙂 Hope you enjoy the recipe!
Thank you very much for the answer. I will try the recipe this week and I hope the store bought mascarpone will do fine.
Have a lovely day!
After multiple attempts at tiramisu recipes, for me this is the one that comes closest to the original recipe. Even better 48 hours later......😋
Thank you very much for the recipe!😉
Thanks so much, Celine! I appreciate that 🙂
Hi! Im making both your tiramisu and your tiramisu cheesecake, so I’ve made a double batch of the mascarpone, but I’ve just seen that it doesn’t say how much mascarpone is needed for the tiramisu (just one batch), so should I just take half of the recipe I made of the mascarpone? 😊
Hi Bodil,
The mascarpone recipe yields approx 460g. You will need a full batch for the tiramisu, and another 240g for the cheesecake. Hope this helps!
I wanted to take a moment to say Thank you! I have made this incredible tiramisu last week-end and it’s been perfect! I strictly followed the recipe and also made the mascarpone and ladyfingers, it took some time but the ingredients are uncomplicated and the result was a total hit! In my top ten 👍 Thank you again!!!
Hi Lorenza,
Oh wow, you have made my day! Thank you so much for taking the time to come back and leave our wonderful review.
Is there anything I can use in place of the Amaretto? To a non alcoholic alternative?
Hi Lidiya, You can use a teaspoon of rum essence or omit it completely if preferred. If you're leaving out the alcohol, compensate for the liquid amount for extra soy milk in the mascarpone custard base, and extra espresso in the soak. If you can find a non alcoholic alternative to rum, brandy, amaretto or marsalla this would be wonderful!
What would you recommend to use instead of lemon juice? I'm allergic to all things Citrus.
Hi Laura, apple cider vinegar is an option if that works for you!
The ladyfingers are great. I made the sabayon and it was glue. I didn't even cook it as long as the recipe indicated. There was no folding this into anything - it was a block. I tried, however, and it just ruined my mascarpone and I was back to the beginning (with another grocery trip to do). It seems like a lot of cornstarch. Did I heat it to high? Help?
Hi Jill,
Are you cooking on a gas hob by any chance? Something I've noticed is this can lead to custards thickening very quickly before they have a chance to properly cook out the cornstarch.
I was charged with making a vegan tiramisu for my son for his birthday, and I was more than a little bit stressed about it. Not an easily veganized dessert, to say the least. I knew I didn’t want a recipe with silken tofu in it, like so many other recipes have, because whenever I’ve used that, the dessert has had that odd, tofu packing water taste. Yuck. This recipe was so much tastier, and so easy to do. My son loved it — it made his birthday! Thanks!
Hi Kari,
Thank you so much for choosing my recipe for your son's special day. I'm so happy to hear you both loved it!
Hi!
At the beginning it says there is no coconut in this recipe, yet your linked vegan cream cheese is made from coconut cream. Is there an alternate no coconut or nut based cream cheese? (Almost every cream cheese I’ve ever seen involves cashews or almonds and /or at very least coconut oil or coconut cream)
Hi Alayna,
Up until recently, I had been using Violife, this one does have coconut oil in it but not coconut milk. Now I usually use my homemade recipe which you see linked to, which does have coconut milk in it, so I'll reword the beginning - thanks for noting that!
There are some cream cheese recipes out there that are based on soy/tofu, so that's another option if you can't have coconut or nuts.
Is this suitable to freeze ?
Hi Rosie!
I haven't frozen it myself yet, but I think it should work fine.
I'm not a tiramisu fan, but I did make the mascarpone mixture, because I needed a vegan alternative for a different recipe. I used it as a filling inside a chocolate cake with blackberry jam, and it is sooooo delicious!! I would just slab this on everything. It is so creamy, so lucious, so amazing! I made some pumpkin whoopie pies and used the leftover mixture as filling, big succes!
I used oat milk btw for the sabayon and when making the sabayon element it looked like glue. Oat milk is so weird when warmed. Didn't wait for it too cool and just mixed it in with the mascarpone immediatly. Worked great!
Hi Inge,
Those are such creative ways to use the mascarpone! Thanks so much for trying the recipe, even though you don't like tiramisu, I'm so happy you were still able to make good use of the filling 🙂
Hi there! I was just wondering where the sabayon goes during assembly! I might have missed it but didn’t see it!
Hi Alexa,
You're absolutely right! My apologies, it's folded into the cream cheese mixture, I've just updated the instructions x
Dear Christina, sorry maybe I got lost somewhere reading the recipe but I don't understand the measurements I see - for example "480 ml (236 ml) soy milk, or oat milk or almond milk" so it's 480 or 236 ml? I think one should read American measurements and one metric? Or I can't see the answer even with my glasses on 😜
Thank you for your help as it looks delicious!!
Hi Sisa,
Goodness, that's my mistake, the American measurements didn't get converted when I updated the recipe. They should both be there now, I always recommend using grams for accuracy. Thank you so much for calling this out!
This tiramisu is insanely delicious. Wow that custard turned out perfect. I definitely will be making this again. It was a real hit for my daughter's birthday. Thank you for a great recipe.
Hi Andrea,
I'm so happy to hear you loved the recipe, thank you so much for your amazing feedback. And happy belated birthday to your daughter 🙂
This recipe looks amazing !! I’ll give it a try for sure 😍
Hey Christina!
You are truly gifted. I’ve tried a couple of your recipes and they all turn out to be fabulous! This tiramisu was the newest recipe I tried and its heavenly! keep rocking ❤️
Hi Shivangi,
Awh that makes me so happy to hear, thank you so much for your incredibly kind words!
This was a bit *too* tasty. So easy to make as well. Try to not eat it all in one go I dare you.
So happy you loved the recipe! Definitely hard to stop at just one slice 🙂