Vegan Tiramisu

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?
☕️ Vegan Tiramisu Ingredients
🥣 Method
🧞‍♂️ Hint
🔄 Substitutions
🥞 How to Serve Vegan Tiramisu
🔪 Equipment
🤷‍♀️ Vegan Tiramisu FAQs

🧈 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

Q: Is tiramisu vegan?

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

Q: Is tiramisu served hot or cold?

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!

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