I recently posted a poll over on my Instagram and a vegan tiramisu recipe was the most requested dessert that you want to see on here. 

Now this recipe takes a bit of work, but I promise you it is totally worth it. For this recipe, you'll learn my method of how to make vegan tiramisu from scratch. This means making all the layers including the vegan ladyfingers biscuits, the vegan custard "sabayon", mascarpone, and non-dairy whipped cream. The mascarpone layer is loosely based on my vegan lemon mascarpone tart recipe.

For a really easy take on tiramisu, why not try this vegan Biscoff tiramisu that requires just a handful of ingredients. Or for a summery twist, try this strawberry tiramisu.

close up of homemade tiramisu on a plate.Pin
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🗒 What is classic tiramisu made of?

Classic tiramisu recipes are heavy in eggs and dairy and definitely not suitable for vegans! So I took it upon myself to re-create this dish and get it tasting as close as possible to its original form but using completely vegan ingredients.

This vegan tiramisu went down as an absolute treat with everyone who tried it, and everyone said it was the closest to the "real deal" they had tasted.

  • Espresso-soaked ladyfingers (Savoiardi): Usually made from egg whites, these biscuits are dipped in a coffee and alcohol soak.
  • Mascarpone custard: The base of tiramisu is formed with a sabayon (or zabaglione), which is a custard-like dessert. Sabayon is made by whisking egg yolks and sugar with dry white wine over a bain-marie (water bath) as shown in this article on Food52.com
  • Whipped cream: This is sometimes folded through the mascarpone mixture, or added as another layer in tiramisu.

☕️ Ingredients Needed

Ingredients for the vegan mascarpone layer

You'll also need half a batch of my homemade vegan ladyfingers.

  • Soy milk: The base of the mascarpone custard - could also be replaced with another plant-based milk of your choice.
  • Caster sugar (superfine)
  • Dark rum: You can also use spiced rum, brandy, tia maria, amaretto, or whiskey depending on what you have to hand.
  • Vegan cream cheese: I use violife, but you can use any vegan-friendly cream cheese that’s available to you.
  • Vegan Greek-style yogurt: If you can’t find vegan Greek-style yogurt, you can substitute it with regular soy yogurt or coconut yogurt.
  • Lemon juice: This helps to give that tangy flavor that's usually found in mascarpone cheese.
  • Vanilla extract: An absolute must for desserts if you ask me.
  • Coffee: I highly recommend using a good quality coffee for this recipe as the flavor will definitely shine through. 

Ingredients for the vegan whipped cream

  • Coconut cream: You can also use a whipping oat or soy cream.
  • Icing sugar: This is used to sweeten the coconut cream.
  • More vanilla extract

🥣 How to make vegan tiramisu

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

Prepare the mascarpone custard

(1) To make the custard base, add the soy milk, sugar, cornflour, and dark rum to a heavy-bottomed saucepan and bring to a simmer while whisking for 2 minutes. Using a stick blender if you have one, very carefully blend the custard for another 3 minutes while it cooks.

Alternatively use an electric whisk, I don't recommend using a regular whisk as it may not be strong enough. Remove from the heat and allow to cool for 15 minutes before transferring to the fridge to chill completely for 1 hour.

(2) In a large bowl, make the vegan mascarpone by whisking together the vegan cream cheese, vegan greek style yogurt, lemon juice, and vanilla for 2-3 minutes until combined. Add the chilled custard to the bowl with the mascarpone mixture and using an electric whisk, beat until smooth with no lumps.

Transfer the custard into a piping bag if desired (otherwise, you can simply use a spoon for the assembly) and set it aside in the fridge until ready to use.

Make the non-dairy whipped cream

In a large bowl, whisk together the coconut cream, icing sugar, and vanilla for a minute or two until light and fluffy. Transfer the cream to a piping bag fitted with a round nozzle and refrigerate until ready to use.

making non dairy whipped cream.Pin

🔪 How to assemble tiramisu

To make the espresso soak, simply mix together the espresso and rum in a bowl and set it aside. Take enough ladyfingers to create 2 layers in an 8x8" dish. The number of cookies you need will depend on how large they are.

In the images below the cookies are almost double the size of what's pictured in my vegan ladyfingers recipe, so you'll need approximately 10 cookies for each layer (20 in total). Dip half of the biscuits in the espresso soak and arrange them in the base of the dish.

Follow with a layer of the mascarpone custard on top, I recommend using a piping bag here to get even distribution. Then pipe on a layer of coconut cream. Then repeat the layers for a second time. If desired you can pipe a design with the coconut cream for the top layer. Dust with some cacao powder to finish.

tiramisu in a serving dish.Pin

💬 Frequently asked questions

How long should tiramisu sit before you eat it?

To be quite honest, this is one of those desserts that tastes even better when it's rested in the fridge for a day. By the end of the second day it will still be delicious however after that it's possible that the ladyfingers will start to go a little mushy. So I recommend making it the day before your event, or at least 5 hours in advance.

How do you keep tiramisu from getting soggy?

Be careful not to let the ladyfingers sit in the espresso soak for too long. You can quickly dip them or if your biscuits are on the softer side, I'd recommend using a pastry brush and glazing them with the coffee soak.

Can I make this recipe using decaf coffee?

Yes, of course, this recipe has quite a bit of caffeine but you can swap the regular coffee out for decaf, no problem.

Can I make this tiramisu non-alcoholic?

You can omit the rum altogether or opt for a rum essence if preferred. If you're leaving out the rum, compensate for the liquid amount for extra soy milk in the mascarpone custard base.

Can I omit the coconut cream?

If you want to leave out the coconut cream you can instead double the ingredients for the mascarpone custard recipe. Note that it won't be possible to pipe the design on top of the tiramisu as the custard is not stable enough for that purpose.

layered vegan tiramisu on a ceramic plate with an espresso cup in the background.Pin

➕ More tiramisu-inspired recipes

Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!
Stay in touch with me through social media InstagramPinterestTikTok, and Facebook. And if you like one of my recipes, tag me!

Vegan Tiramisu with Homemade Ladyfingers

4.83 from 34 votes
PREP TIME: 50 mins
Chilling Time: 5 hrs
TOTAL TIME: 5 hrs 50 mins
Servings: 12
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Description

Delicious vegan tiramisu recipe with layers of espresso soaked homemade ladyfingers, vegan mascarpone custard, and whipped cream. Made without cashews or silken tofu. Completely eggless and dairy-free yet incredibly close to the classic version!

Ingredients

Mascarpone Custard

  • 1 cup (236 ml) soy milk
  • cup (67 g) caster sugar (superfine), or cane sugar
  • 4 tablespoons (32 g) cornstarch, (cornflour)
  • 2 tablespoons (30 ml) dark rum, or brandy/tia maria/whiskey/amaretto
  • 7 oz (200 g) vegan cream cheese
  • ½ cup (122 g) vegan greek style yogurt, sub with ⅓ cup regular soy or coconut yogurt
  • 1 teaspoon (5 ml) lemon juice
  • ½ teaspoon (2.5 ml) vanilla extract

Whipped Cream

  • 25.4 oz (720 g) coconut cream, or full fat canned coconut milk *see notes
  • 3 tablespoons (24 g) icing sugar
  • 1 teaspoon (5 ml) vanilla extract

Espresso Soak

  • ½ cup (118 ml) espresso, or brandy/tia maria/whiskey/amaretto
  • 3 tablespoons (45 ml) dark rum
  • 2 tablespoons (10 g) cacao powder, for garnish

Instructions

Mascarpone Custard

  • To make the custard base, add the soy milk, sugar, cornstarch, and dark rum to a heavy-bottomed saucepan and bring to a simmer while whisking for 2 minutes. Using a stick blender if you have one, very carefully blend the custard for another 3 minutes while it cooks. Alternatively use an electric whisk, I don't recommend using a regular whisk as it may not be strong enough. Remove from the heat and allow to cool for 15 minutes before transferring to the fridge to chill completely for 1 hour.
  • In a large bowl, make the vegan mascarpone by whisking together the vegan cream cheese, vegan greek style yogurt, lemon juice, and vanilla for 2-3 minutes until combined. Add the chilled custard to the bowl with the mascarpone mixture and using an electric whisk, beat until smooth with no lumps. Transfer the custard into a piping bag if desired (otherwise, you can simply use a spoon for the assembly) and set it aside in the fridge until ready to use.

Whipped Cream

  • In a large bowl, whisk together the coconut cream, powdered sugar, and vanilla for a minute or two until light and fluffy. Transfer the cream to a piping bag fitted with a round nozzle and refrigerate until ready to use.

Espresso Soak

  • In a bowl mix together the espresso and rum and set it aside.

Assembly

  • Take enough ladyfingers to create 2 layers in an 8x8" dish. Dip half of the biscuits in the espresso soak and arrange them in the base of the dish. A quick dip is enough as you want to avoid letting them soak as they can become soggy.
  • Pipe a layer of the mascarpone custard on top, followed by a layer of coconut cream. Then repeat the layers for a second time. If desired you can pipe a design with the coconut cream for the top layer. Dust with some cacao powder to finish.
  • Cover and refrigerate for a minimum of 4 hours to allow the layers to set and the flavors to intensify. You can still eat it sooner if preferred however, it won't be as easy to cut it into servings.

Storage

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

Notes

  • Coconut milk: Refrigerate the tins of coconut milk overnight, then only use the thick cream from the top of the can. You'll need about 3 tins for this recipe, but it can vary depending on the brand.
  • Be careful not to let the ladyfingers sit in the espresso soak for too long. You can quickly dip them or if your biscuits are on the softer side, I'd recommend using a pastry brush and glazing them with the coffee soak.
  • You can swap the regular coffee out for decaf.
  • You can omit the alcohol altogether or opt for a teaspoon of rum essence if preferred. If you're leaving out the alcohol, compensate for the liquid amount for extra soy milk in the mascarpone custard base.
  • If you want to leave out the coconut cream you can instead double the ingredients for the mascarpone custard recipe. Note that it won't be possible to pipe the design on top of the tiramisu as the custard is not stable enough for that purpose.

Nutrition

Calories: 465kcal | Carbohydrates: 45g | Protein: 7g | Fat: 30g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 143mg | Potassium: 615mg | Fiber: 3g | Sugar: 9g | Vitamin A: 77IU | Vitamin C: 5mg | Calcium: 98mg | Iron: 4mg
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