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 recipe, I mean it. 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 Zoadiac 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’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). So without further ado, here’s how to get your vegan tiramisu journey underway! 

How do I make vegan tiramisu?

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 your first layer of 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 your mascarpone-style cream

I toyed with many methods for this cream bit in my vegan tiramisu. In non-vegan recipes it’s a convoluted process of whipping egg whites into sugar and adding yolks to mascarpone yada yada yada. The important thing is this: it has to be lightly fluffy, very creamy and subtly tangy.

The process I landed on is SO simple, you’ll likely laugh out loud and scare your dog/cat/grandma. 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). 

You’ll find all the flavours have mingled and the cream has set to the perfect consistency: just firm enough to make the tiramisu sliceable, but still soft and creamy.

5. Dust with cocoa (and chocolate)

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??

6. Slice and serve!

And you’re good to go! 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. 

And that’s how to make vegan tiramisu!

I know! I know! You never thought I’d post this recipe because I’m famously unreliable on that front, but look who’s here to prove you wrong! (ME! I am!)

Please enjoy this recipe and tell your friends about it! If you love what I do, you can support me by buying me a coffee to say thanks right here! It’s also SUPER helpful if you rate my recipe 5 stars below or leave a nice comment! THANKS AS ALWAYS!

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Yield: 6 servings

Vegan Tiramisu

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My flawless vegan tiramisu with home-made coffee-soaked savoiardi sponge fingers and a smooth mascarpone style cream.

Prep Time 20 minutes

Chilling Time 4 hours

Total Time 4 hours 20 minutes

Ingredients

For the Sponge Layer

• 150 ml espresso, or very storng coffee
• 2 tbsp rum or marsala
• 6 tbsp 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 tsp vanilla extract

For Serving

• 2 tbsp cocoa powder
• 20 g vegan dark chocolate

Instructions

To Make the Sponge Layer

1. In a wide bowl, whisk together the espresso, rum and caster sugar until no granules of sugar remain.
2. 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.
3. 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

1. 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.
2. 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.
3. 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.
4. Once ready to serve, dust with the cocoa powder and finely grate with the vegan dark chocolate.

Nutrition Information:

Yield:

6

Serving Size:

1 grams
Amount Per Serving:Calories: 525Total Fat: 24gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 49mgSodium: 234mgCarbohydrates: 71gFiber: 1gSugar: 35gProtein: 9g