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layered strawberry tiramisu on a plate with fresh strawberries and strawberry sauce.

Strawberry Tiramisu (vegan)

Delicious vegan strawberry tiramisu with layers of homemade ladyfingers, and vegan mascarpone with fresh strawberry confit. Completely eggless, dairy-free, and nut-free.
Course Dessert
Cuisine Italian
Diet Vegan, Vegetarian
Prep Time 1 hour
Chilling Time 2 hours
Total Time 3 hours
Servings 10
Calories 474kcal


Strawberry Confit

  • 400 g fresh strawberries
  • 120 g cane sugar or superfine/caster/brown sugar
  • 2 tablespoons lemon juice
  • 1 ½ tablespoons cornstarch (cornflour)
  • 50 ml water

Vegan Mascarpone


  • 4 tablespoons strawberry powder or freeze-dried strawberries


Strawberry Confit

  • Wash the strawberries well and remove the tops. Place the strawberries in a saucepan with the sugar and lemon juice and place on medium heat. Simmer for 12-15 minutes until bubbling. Check the strawberries are down by piercing once with a fork, it should be soft but firm anough to hold its shape.
  • Pass the mixture through a fine-mesh sieve to separate the strawberries from the strawberry syrup.
  • In the same saucepan, whisk together the cornstarch and water until smooth without lumps. Pour the strawberry syrup into the pan and whisk to combine Place back on medium heat and cook for 3 minutes until the mixture has thickened, whisking continuously to prevent it from burning to the bottom of the pan.
  • Remove from the heat and stir the strawberries into the thickened syrup. Set aside to cool to room temperature for about 20 minutes.

Vegan Mascarpone

  • Add the coconut whipping cream to a medium bowl and whisk for a couple of minutes using an electric mixer until light and fluffy. You can use a regular whisk if needed, it will just take a little longer to whisk up.
  • Scrape the seeds from the inside of the vanilla pod (if using) and add them to a separate large bowl with the vegan cream cheese, and sweetened condensed coconut milk. Whisk until the mixture is smooth.
  • Fold the whipped coconut cream into the vegan cream cheese mixture using a rubber spatula. Refrigerate the mixture until ready to use. Then transfer the mascarpone into a piping bag fitted with a round nozzle.

Assembling the tiramisu

  • Take enough ladyfingers to create 2 layers in an 8x8" dish and cut them to size if needed. Arrange one layer of cookies in the base of the dish and use a pastry brush or spoon to brush/spoon some of the strawberry confit on top of them. Pipe a layer of vegan mascarpone on top. Followed by another layer of ladyfingers.
  • Spoon the strawberry confit over the second layer of ladyfingers, including some of the whole strawberries. Pipe the remaining mascarpone on top and dust with strawberry powder. 
  • Place the tiramisu in the fridge to set for 2 hours before serving.

Storage instructions

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


  • Strawberry tiramisu with alcohol: Add 2-3 tablespoons of amaretto, rum, or strawberry liquor to the strawberry mixture before cooking.
  • You can also simplify the recipe further by using storebought vegan cookies and strawberry jam or strawberry puree in place of the homemade ladyfingers and strawberry confit.
  • If you don't have access to strawberry powder, you can garnish the tiramisu with sliced strawberries before serving.


Calories: 474kcal | Carbohydrates: 50g | Protein: 6g | Fat: 31g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 241mg | Potassium: 251mg | Fiber: 3g | Sugar: 19g | Vitamin A: 5IU | Vitamin C: 27mg | Calcium: 71mg | Iron: 5mg