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!
Vegan Tiramisu
My flawless vegan tiramisu with home-made coffee-soaked savoiardi sponge fingers and a smooth mascarpone style cream.
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
- In a wide bowl, whisk together the espresso, rum and caster sugar until no granules of sugar remain.
- 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.
- 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.
- 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.
Nutrition Information:
Yield:
6Serving Size:
1 gramsAmount Per Serving:Calories: 525Total Fat: 24gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 49mgSodium: 234mgCarbohydrates: 71gFiber: 1gSugar: 35gProtein: 9g
Just made this and what a game changer! Thank you Richard – it’s setting in my fridge right now!
You’re so welcome! I love this recipe too!
I didn’t think it was possible!
The BEST tasting tiramisu I’ve ever had.
Amazing!
Haha! Amazing! So happy you like it!
Phwoar! Can’t wait to make it!
Thanks Laura!!
Tastes great for vegan food.
And if you’ve forgotten what real tiramisu tastes like
Thanks Jake!! Really happy you enjoyed the tiramisu – thanks for taking the time to comment too! Really means a lot! x R
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!
Haha I did the same actually, I simply am too impatient!
Please keep up the great work – this was wonderful!
Thank you Kels! Lots of love!
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!!!✨
WHY IS IT SO DIFFICULT TO STOP EATING IT!? HAHAH!
Thanks so much for the review! Big love xxx
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.
Such a great idea! Thanks for making the recipe!
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
Damnnn gotta be fast around those carnists! 🤣
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!
Bahaha! You tell em! Thanks for the love!!
Very easy to make and tastes delicious! Thank you so much for this amazing recipe!
Thanks for the review and the 5 stars Dorina! So glad you loved the recipe!
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.
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!
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.
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 🌷
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.
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
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!
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!
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.
Fantastic recipe! Used sherry instead of rum. Delicious! We were fighting over the last serving. Thanks so much.
ah ignore my question on the whipped cream recipe! I’ll be trying this!!
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
Oh my goodness, this was insanely delicious. So easy and so satisfying. Thank you for sharing your recipe, whole family enjoyed it.
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!
Planning on making this for a dinner party, it looks amazing! Does it really serve 6? your 21×15 dish seems tiny! or maybe I’m just super greedy for tiramisu 🙂 Thankyou!