Publised on 23/02/2022. Last Updated on 06/12/2024 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! Oh and (one last thing) do you prefer vegan Tiramisu Cupcakes instead?? Well I got those for ya too!
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!
A: Yes! Loads! I've got vegan peach cobbler, classic trifle (and cherry lemon trifle) and even classic vegan birthday cake!
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
Liz
Thank you so much for this brilliant recipe, I have been vegan for years and love to cook and this is seriously one of the best deserts I have ever made!! I made the biscuits too and it was all so easy. My whole family, vegan and non vegan alike loved it. We will make this again and again 🤩
Valerie
Ok, so the truth is.. I did not execute the lady fingers very well. They were not easily piped when following the recipe and therefore they were very wide. I still went through with baking them just to see what would happen. They tasted excellent! I think I am going to try and modify the flour amount in order for them to be a bit easier to pipe. Nonetheless, I moved forward with the wide lady fingers by cutting them in half. The tiramisu recipe??? 10/10, no complaints! So so simple and delicious! The hardest part was waiting for it to set (because of my own impatience!)
We did try to eat it too soon (~4-5hrs) and though it was still delicious it was blatantly not set up fully. Oh well hehe
Michelle
Hi
Is it the yogurt that is replacing the eggs or a combination of silken tofu and yogurt. I plan to use both vegan and non-vegan ingredients since I'm not vegan anymore. I plan to use silken tofu because I have those in hand. I'm guessing that they're replacing mascarpone cheese?? Thank you in advance!
Michelle
By the way, I'm using a vegan recipe to dodge eggs! 😫
Ele45
I can’t express my gratitude for your recipes. This was the first thing I’ve tried and it’s simply next level vegan cooking!
Alessandra
I’m Italian, a huge dessert lover, and I’ve been vegan for four years. Tiramisù was always my favourite, and after going vegan, I tried countless times to recreate a version that could be even just half as good as the original. I was almost ready to give up, until THIS! This recipe is GENUINELY JUST AS GOOD as any non-vegan tiramisù. You have to try it!
Martta
Love it! Thank you. I needed this dessert in my life. The lady fingers nearly didn't make it into the tiramisu, because they were delicous on their own.
cheryl Andrews
Made this for a veggie/vegan group in Florida - it didn't last long! Fab recipe 5 Star!
SS
This recipe was BANGING im soooo happy I have so much tiramisu ahhahahaha 😀
I used oatly whipping cream instead of the yogurt because I wanted a lighter flavour (not tangy)
and I used a bit less butter too.
ITS SO SO GOOD honestly as good as the Mildred’s one that I pay £9 for a slice - now I can make it for myself yum yum yum thank youuuuuuuu :)))))))
Nz
Can you use any vegan yogurt, or does it have to be soy?
Creative-vegan
This earns high marks from everyone from vegans, to skeptical omnis (just don’t tell them it’s bean water and tofu ;-). This was my first time using aquafaba (in the ladyfingers), and it went great! Really, unbelievably great flavor in the cream layer! I used the rum, and the extra chocolate on top too.
Bonbon20
Made this with my daughter and it was delicious. Recipes like this are definitely making us steer towards more plant based foods
Natalie
I adore this recipe! It's our annual tradition to make for Valentine's Day 🙂 Such incredible flavor.