Delicious vegan tiramisu recipe with layers of espresso-soaked homemade ladyfingers, and vegan mascarpone custard dusted with cocoa powder. With no coconut, no tofu, and no cashews, and completely eggless and dairy-free, yet incredibly rich and close to the classic Italian dessert!
Make the vegan sabayon: Add the soy milk, sugar, cornstarch, and Amaretto to a heavy-bottomed saucepan and whisk well until smooth without any visible lumps.Bring to a simmer over medium-high heat while whisking. Turn the heat down to medium and continue to cook for 6-8 minutes, while constantly stirring with a spatula or whisk, until you have a thick custard.Remove from the heat and allow to cool for 15 minutes before transferring to the fridge to chill completely for 1 hour.
Make the vegan mascarpone: Add the vegan butter to a large bowl or stand mixer with a whisk attachment. Whisk for a minute until smooth and fluffy.Add the vegan cream cheese, vanilla, and lemon juice and whisk again for a couple of minutes until combined.Turn down the whisk to low speed and add in the vegan yogurt until combined.
Carefully fold the cooled custard (sabayon) into the vegan mascarpone mixture using a spatula until just combined.Cover and place the bowl in the fridge until ready to use.
Make the espresso soak: In a bowl mix together the espresso and sugar if using. Stir in the Amaretto and set it aside.
Assemble the tiramisu: Cover the base of the dish with ladyfingers. Pour half of the espresso soak over the ladyfingers - they will soak up all the moisture. Transfer the chilled mascarpone custard mixture into a piping bag (you may need 2 bags or to fill the one bag twice with each half of the mixture). Pipe a layer of the mascarpone custard on top of the soaked cookies.Use an offset spatula to smooth out the mascarpone cream.
Repeat the layers: Add a layer of the remaining ladyfingers and espresso soak. Pipe the remaining mascarpone on top of the soaked cookies.
Dust with cocoa: Sift a thin layer of cocoa powder on top of the tiramisu.
Chill: 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 2-3 days.
Alcohol-free version: 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.
Use a piping bag fitted with a medium round nozzle tip to pipe the beautiful topping for the tiramisu. The pan I use isn't that deep, but with a deeper pan, you will get away without using a nozzle and adding the mascarpone in a layer with a spatula.
If you can't find vegan butter, replace it with more vegan cream cheese. The cuts of tiramisu likely won't look as clean, but it's totally doable without butter.
Make a small batch of tiramisu by reducing the recipe. For an 8"x8" pan reduce the recipe to ¾ (this will feed around 10 people), or for a loaf pan version (feeds 5-6), cut the recipe in half.