Publised on 23/02/2022 by Richard. Last Updated on 11/01/2023 by Richard.
My flawless vegan tiramisu with home-made coffee-soaked savoiardi sponge fingers and a smooth mascarpone style cream.
When I say that this vegan tiramisu is your most requested sweet recipe, I mean it (possibly second to this vegan chocolate cake). Once I got an anonymous letter in the post made from cut out bits of text (I suspect from Vegan Living Magazine) saying "ReLeaSe tHe TIrAmisU rEciPe oR eLsE!", which was mildly menacing in a Vegan Zodiac kind of way.
I've also received several creepy phone calls in the middle of the night from an unknown number who simply says "VEGAN TIRAMISU" in a hoarse voice then hangs up. So to put all this mischief to rest, once and for all, here is your damn vegan tiramisu recipe. HAPPY NOW!?? You CAN have your vegan pancakes and eat them!
Jump to:
🧈 What is Vegan Tiramisu?
You'd BETTER be bloody happy, because this one took a LONG TIME to figure out. Sure, we've all seen vegan tiramisu recipes which are a little bit sad and I was determined not to put another one of those out into the universe. This guy had to be special! Ridiculously tasty, with vanilla-heavy vegan ladyfingers and a tangy yet super smooth mascarpone style cream holding it all together.
Luckily for you, this recipe is ACTUALLY really easy to make (especially if you've already baked/bought your vegan ladyfingers). You don't even need to make my vegan whipped cream! So without further ado, here's how to get your vegan tiramisu journey underway!
☕️ Vegan Tiramisu Ingredients
Here's everything you'll need to whip up the BEST vegan tiramisu on planet earth.
- Espresso (or very strong coffee)
- Rum or marsala
- Caster sugar (aka superfine sugar in the USA)
- Vegan savoiardi sponge fingers (use one batch of my recipe or use store bought)
- Vegan butter (melted)
- Firm silken tofu (room temperature)
- Soy yogurt (plain, unflavoured and unsweetened, room temperature)
- Caster sugar
- Vanilla extract
🥣 Method
Looking for the full recipe? You're nearly there! Just keep scrolling to the bottom of the page! Want more of my comedy genius prose and perhaps a little extra instruction before you get cracking? Awesome! Here's a brief guide to making perfect vegan tiramisu.
1. Soak the ladyfingers! I'm always surprised that tiramisu is filed in my brain as such a coffee-heavy dessert. There's really only one element which contains coffee and that's the syrup we use to soak our ladyfingers. But this is a great reason why you should use REALLY GOOD coffee and (if you can) fresh espresso! We whisk the coffee together with some sugar and a little rum (or leave out the rum if you're feeding children or non-drinkers obvs) and then we soak our ladyfingers one by one. Arrange the ladyfingers in a single layer on the bottom of your chosen dish (ideally around 21x15cm) and then set aside.
2. Make the mascarpone style cream! We're literally just going to blend some melted vegan butter (for creamy velvetiness) with silken tofu (for body and bounce) and some vegan yogurt (for gentle tang). Throw in a little sugar and vanilla and you'll be shooketh at how good this stuff tastes. Just remember, your butter needs to be melted and all the other ingredients at room temp before you blend, otherwise the mixture will split. It's also essential to use "block-style" vegan butter and not soft margarine (I use "baking block" in the UK but Naturli or Miyokos vegan butters also work great!). Otherwise the mixture won't set properly in the fridge.
3. Layer it up! Now we're mostly just doing a game of repeat! You're going to build your vegan tiramisu by pouring over half of the mascarpone cream then repeating with a second layer of soaked ladyfingers. Make sure you don't pack TOO many ladyfingers into the container, otherwise you won't leave enough room for the cream (which is a very important element.
4. Refrigerate! Look, you could TECHNICALLY eat the tiramisu immediately after layering. Just dive in with a spoon and don't tell mum. But we're adults with impulse control now (pfft speak for yourself!) and we can WAIT for our tiramisu to mature, right? All you gotta do is cover it up with either a lid or cling film and refrigerate for at least 4 hours (ideally overnight).
🧞♂️ Hint
Before serving it's ESSENTIAL that you dust the top with a decent cocoa powder. No ifs and buts please, just do it! It's OPTIONAL however to ALSO sprinkle the top with finely grated chocolate. I like to do both, because who says no to extra chocolate??
🔄 Substitutions
Here's how to make this vegan tiramisu perfect for everyone - no matter what their dietary requirements may be!
- Gluten Free - All the ingredients in this tiramisu are already gluten free, however the sponge fingers recipe uses regular flour. This is an easy fix though! Just replace the flour with Freee or Bob's Red Mill 1:1 blends (my favourite brands), when you make the ladyfingers!
- Sugar Free - Again, easy peasy swap! Just use a sugar-free alternative like this one in place of the caster sugar.
Let me know via instagram if you make any swaps or subs.
🥞 How to Serve Vegan Tiramisu
I like to portion this guy up with a knife before diving in with my cake-slice. It helps to make sure everyone gets a decent portion and also means you can halve those ladyfingers more easily.
- Serve it cold, at fridge temperature.
- If you don't finish the vegan tiramisu in one go, don't worry. Just cover it with film or reusable wrap and store in the fridge.
- If you'd like to make the ladyfingers in advance, let them cool fully then store in an airtight container.
🔪 Equipment
Here's all you'll need to make my vegan tiramisu!
- 1 wide bowl
- 1 deep 21x15cm dish
- High Speed Blender
- 1 sieve for dusting cocoa
- 1 grater, for grating chocolate
🤷♀️ Vegan Tiramisu FAQs
A: No, tiramisu is not vegan - but this version of the recipe is! Traditional tiramisu uses mascarpone, egg and butter, but this recipe is completely vegan with no lack of flavour
A: Always cold! It needs to be fridge temperature or it will fall apart as you scoop it out of the dish. Definitely not hot!
Vegan Tiramisu
Equipment
- 1 wide bowl
- 1 deep 21x15cm dish
- High Speed Blender
- 1 sieve for dusting cocoa
- 1 grater, for grating chocolate
Ingredients
For the Sponge Layer
- 150 ml espresso (or very storng coffee)
- 2 tablespoon rum or marsala
- 6 tablespoon caster sugar (aka superfine sugar in the USA)
- 12 vegan savoiardi sponge fingers ((use one batch of my recipe or use store bought))
For the Cream Layer
- 170 g vegan butter (melted)
- 350 g firm silken tofu (room temperature)
- 120 g soy yogurt (plain, unflavoured and unsweetened, room temperature)
- 120 g caster sugar
- 1 teaspoon vanilla extract
For Serving
- 2 tablespoon cocoa powder
- 20 g vegan dark chocolate
Instructions
To Make the Sponge Layer
- In a wide bowl, whisk together the espresso, rum and caster sugar until no granules of sugar remain.150 ml espresso, 2 tablespoon rum or marsala, 6 tablespoon caster sugar
- One by one, dunk each savoiardi sponge finger in the coffee mixture, flip and dip again, before placing in a row on the bottom of a deep 21x15cm dish.12 vegan savoiardi sponge fingers
- Once you have a row of 5 or 6 sponge fingers (depending on the size of your dish) across the base of the dish, pause the dunking and make the cream layer.
To Make the Cream Layer
- Place all the cream layer ingredients in the cup of a high-speed blender and blend until smooth. If the mixture appears to have split or doesn't quite look smooth, put the lid on the blender cup and sit it in a bowl of just-boiled water for 5-10 minutes before blending again.170 g vegan butter, 350 g firm silken tofu, 120 g soy yogurt, 120 g caster sugar, 1 teaspoon vanilla extract
- Pour half of the cream mixture over the bottom layer of soaked savoiardi sponge fingers. Give the dish a gentle jiggle to even out the cream layer and fill the cracks between the sponge fingers.
- Continue dunking and arranging the remaining sponge fingers in a second layer on top of the first then top with the remaining cream mixture. Use a pallet knife or spatula to flatten off the surface then cover with cling film (making sure it's not touching the cream surface) and place in the fridge for at least 4 hours or ideally overnight.
- Once ready to serve, dust with the cocoa powder and finely grate with the vegan dark chocolate.2 tablespoon cocoa powder, 20 g vegan dark chocolate
Kelly
Just made this and what a game changer! Thank you Richard - it’s setting in my fridge right now!
Richard Makin
You're so welcome! I love this recipe too!
Tatiana
Thanks for this recipe! It was really tasty 🤩
Kelly
Just made this and what a game changer! Thank you Richard - it’s setting in my fridge right now!
Jan T
I didn’t think it was possible!
The BEST tasting tiramisu I’ve ever had.
Amazing!
Richard Makin
Haha! Amazing! So happy you like it!
Jan T
I didn’t think it was possible!
The BEST tasting tiramisu I’ve ever had.
Amazing!
Laura Fischer
Phwoar! Can’t wait to make it!
Richard
Thanks Laura!!
Laura Fischer
Phwoar! Can’t wait to make it!
Jake Varetti
Tastes great for vegan food.
And if you've forgotten what real tiramisu tastes like
Richard Makin
Thanks Jake!! Really happy you enjoyed the tiramisu - thanks for taking the time to comment too! Really means a lot! x R
Jake Varetti
Tastes great for vegan food.
And if you've forgotten what real tiramisu tastes like
JP
I was expecting this to take forever but it was actually super quick. I didn't chill for the full 4 hours but it was still perfect! I'm so excited!
Richard Makin
Haha I did the same actually, I simply am too impatient!
JP
I was expecting this to take forever but it was actually super quick. I didn't chill for the full 4 hours but it was still perfect! I'm so excited!
Richard Makin
Thanks Jake!! Really happy you enjoyed the tiramisu - thanks for taking the time to comment too! Really means a lot! x R
Richard Makin
You're so welcome! I love this recipe too!
Richard Makin
Haha! Amazing! So happy you like it!
Richard Makin
Haha I did the same actually, I simply am too impatient!
Kels
Please keep up the great work - this was wonderful!
Richard Makin
Thank you Kels! Lots of love!
Kels
Please keep up the great work - this was wonderful!
Richard
Thanks Laura!!
Michelle
Made both the biscuits and the Tiramisu. This is so delicious you'll probably be eating 2-3 servings and regret nothing.🙈 If you’re looking for an easy to make dessert for a special dinner this is it!!!✨
Richard Makin
WHY IS IT SO DIFFICULT TO STOP EATING IT!? HAHAH!
Thanks so much for the review! Big love xxx
Michelle
Made both the biscuits and the Tiramisu. This is so delicious you'll probably be eating 2-3 servings and regret nothing.🙈 If you’re looking for an easy to make dessert for a special dinner this is it!!!✨
Clare
I added marsala wine to my coffee instead of rum and also flavoured the cream with some extra espresso powder. It was perfect and made my parents really happy.
Richard Makin
Such a great idea! Thanks for making the recipe!
Cosi
I cannot find silken firm tofu, I have a block of soft silken and a block of firm other type of tofu - would a half and half be possible? Or should i just try the firm beancurd tofu block? I’m gutted 😭 help would be greatly appreciated!
Liz
If you press your silken tofu in a tofu press for an hour or so, it will work perfect. I just made mine using this method and it is glory. When you first put it in the press some tofu will squeeze through the drain holes, but it stops, I promise!
Clare
I added marsala wine to my coffee instead of rum and also flavoured the cream with some extra espresso powder. It was perfect and made my parents really happy.
Richard Makin
WHY IS IT SO DIFFICULT TO STOP EATING IT!? HAHAH!
Thanks so much for the review! Big love xxx
Richard Makin
Such a great idea! Thanks for making the recipe!
j Sherman
The texture is just unbelieveable. made for my sister's birthday and I only got a tiny slice because everyone(even carnists) went nuts over it. Best recipe
Richard
Damnnn gotta be fast around those carnists! 🤣
j Sherman
The texture is just unbelieveable. made for my sister's birthday and I only got a tiny slice because everyone(even carnists) went nuts over it. Best recipe
Sabrina
Just made this and it is SO amazing. Perfect textures and flavour and suspiciously easy to make.
TIRAMISU IS BACK ON THE MENU BOYS! Thanks for the magic, Richard!
Richard
Bahaha! You tell em! Thanks for the love!!
Sabrina
Just made this and it is SO amazing. Perfect textures and flavour and suspiciously easy to make.
TIRAMISU IS BACK ON THE MENU BOYS! Thanks for the magic, Richard!
Richard
Bahaha! You tell em! Thanks for the love!!
Richard
Damnnn gotta be fast around those carnists! 🤣
Dorina
Very easy to make and tastes delicious! Thank you so much for this amazing recipe!
Richard Makin
Thanks for the review and the 5 stars Dorina! So glad you loved the recipe!
Dorina
Very easy to make and tastes delicious! Thank you so much for this amazing recipe!
Richard Makin
Thanks for the review and the 5 stars Dorina! So glad you loved the recipe!
Richard Makin
Thank you Kels! Lots of love!
Lina
Finally a tiramisu recipe that actually tastes like tiramisu! The biscuits were a bit dense and not as porous as I would like them but the rest, oh man oh man. Yum!
Chloe
Made this for my mum's dinner party (as designated dessert maker) and WOW! Amazing texture, perfect layers and tastes exactly like non-vegan tiramisu... I will be recommending this recipe to everyone within earshot who mentions tiramisu, dessert or even Italy.
L37P
Incredible! I am blown away at how great this is. I used Marsala and it was just how I remember it tasting, but so much better. I can't stop eating it, and telling everyone I know about it (while not sharing). Game changing recipe, thank you Richard!
Anna
Wow wow wow I am so happy right now!! I made this last night and it’s the first bite of food I’ve had this morning, bc tiramisu for breakfast? Self care. This is spot on what I remember tiramisu tasting like, and being like texturally. YOUVE DONE IT!! I can’t wait to make this for the rest of my life hahaha
Patricia
This looks delicious and I really love tiramisu but I'm just a bit worried about the amount of vegan butter in the filling so I'll just have to drool over the photo of it.
Mimi
This looks DIVINE, and I‘m so excited that it sounds pretty easy to make!
Any way to replace the rum/Masala for an alcohol-free version?
Thanks so much 🌷
Tina
You are not even kidding. This recipe is insanely delicious! Did a quick test version using vanilla tea bisquits instead of the sponge. The cream is perfection!! Can’t wait to make it with the sponge next time, and I plan on also using it in a tiramisu layer cake.
Tina
No lies. It is acutally flawless!
Tracy
Oh my this was delicious, definitely be making this again. My daughter has been vegan for 8 years so it's been a long time since she last had tiramasu, I made the savoiardi too brilliant. Thank you, Tracy
Victoria Phipps
THIS RECIPE IS THE BOMB!
It’s my favourite dessert and I made it with the Ladyfingers recipe too and it was easy and the BEST vegan Tiramisu I have EVER had! Nice one Richard you smashed it!
Tessa
I not so secretly wanted to eat the whole recipe by myself, but it turns out this is Italian family approved. Will definitely make this again and not tell them.
Dominique
Pre vegan life I used to make tiramisu regularly and never thought it could be replicated…. Boy was I wrong! And how simple and delicious is this recipe?! Thank you Richard for your ingenuity and sharing this with us. It’s AMAZING!
Elaine
I made this vegan tiramisu, and it's quite good! Instead of piping the lady fingers, I baked it as a rectangle and sliced it. The cream filling is tasty, and I like how simple it is. It's a tad too much vegan butter for my taste, so I'll try reducing that the next time.
Helen
Fantastic recipe! Used sherry instead of rum. Delicious! We were fighting over the last serving. Thanks so much.
neet neilson
ah ignore my question on the whipped cream recipe! I'll be trying this!!
Alessandra
What sorcery is this?? This is the best vegan dessert recipe I have EVER tried. My mum who hates sweet things couldn’t stop eating this. I followed the recipe exactly and it is PERFECT. Wow. 1000/10
Jane
Oh my goodness, this was insanely delicious. So easy and so satisfying. Thank you for sharing your recipe, whole family enjoyed it.
Andrada
I've looked up a couple of recipes for vegan Tiramisu and decided to do yours...don't need other recipes any more cause this one tastes absolutely amazing and it was surprisingly easy to make! Thank you for sharing!
jenny
Planning on making this for a dinner party, it looks amazing! Does it really serve 6? your 21x15 dish seems tiny! or maybe I'm just super greedy for tiramisu 🙂 Thankyou!
jenny
me again, I made x1.5 the recipe for 7 of us and OMG it was so good! Aside from not adding the extra sugar to the espresso I followed your recipe exactly (using vanilla-bean coconut yoghurt) and it was truly sublime. Totally worth making the xl portion! Thank you so much, this is totally glorious!
Dominique Nieto Banhegyi
I thought I’d miss tiramisu forever since I went vegan. I was wrong. Thank you Richard, you’re a Godsend
Linda
Superb!
Raquel
Just gave the link for this recipe to my date.
I'm crossing my fingers he actually comes through and blows my mind with this Tiramisu 😍
Wish me luck!
Sheri City Kid Adventures
This recipe is absolutely amazing! I have kids so I switched out the coffee (and the, ahem, rum) for chocolate and it was an absolute hit. Loved it!
Sheri City Kid Adventures
This recipe is absolutely amazing! I have kids so I switched out the coffee for chocolate and it was an absolute hit. Loved it!
ela
can’t wait to try this!
I’m not a big fan of the vegan yogurt my country has, it has a bit of an after taste i dont like. Do you have an idea for a substitute? Or, do you think that taste might not be significant in this recipe?
Richard Makin
Hey Ela, Just use soy milk with a tablespoon of lemon juice whisked in!
Marie-Eve
I finally found what I am doing for Christmas dessert. And I know that your recipes are always so good so I am confident about end results 🙂
Meg
Super easy to make and soooo tasty. I would know it was vegan if I hadn't made it myself. Thanks for the recipe, Richard! Nailed it.
Linda
This is nothing short of amazing
Marie
Made this for Christmas Eve and what can I say - everyone LOVED it. Thank you so much for this amazing recipe!!
Sophia
Made this for a New Year’s Day lunch with family and my mother said she couldn’t believe it was vegan and that I should open a bakery, so it’s safe to say this was an absolute hit! Didn’t love that I had to make the cookies from scratch because fluffing the aquafaba took forever and never actually got to stiff peaks, but that’s my own fault for not having a stand mixer and deciding to make this last minute so I didn’t have a chance to look for vegan ladyfingers. This was truly a delicious dessert though and I had been missing tiramisu for a while since becoming vegan so this hit the spot and then some. Would 100% recommend!
Allison
Amaaaaazing. Oh my I could eat it all. My friends and family are lucky I like them and will share 😊 Thanks for another delicious recipe!
Oka
OMG, said my 11-year old last week when I made it for the 1st time, the best thing ever!!! He's coming back home today from a skiing trip, and guess what am i making?!🥳🥳🥳 thank you🙏
Amanda Berishaj
Can I use soft silken tofu instead of firm?
Matt
Ridiculously under estimated prep time.
Jerli Gutiérrez
I made this recipe and it is the best tiramisu I have ever had. Thanks for sharing and congratulations for such good recipe.
Lizzette Trochez
This recipe is amazing!! I've made it several times and always sooo good. I do have one question though...can I use sponge cake instead of the lady fingers? if so, can you recommend one?
Natalie
Soooooooo delicious, omg! It was much quicker and easier than I was anticipating, too. Already planning to make again in a few days to share with friends 🙂 Thank you so much for sharing this recipe, Richard!
Nikks
How long does this last?