Vegan Tiramisu

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4.95 from 248 votes

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

Prep Time10

Total Time10

Course: Dessert

Cuisine: Italian

Servings: servings

Calories: 525kcal

Author: Richard Makin

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

Video

Notes

If you can't find any vegan sponge fingers for your vegan tiramisu, you can make them from scratch. My recipe can be found here. They're easy to make and the recipe works best with these sponge fingers. Also remember that tiramisu always tastes best made with fresh espresso. Strong black coffee will also do but try your best to use espresso if you possibly can.

Don't worry about the tiramisu if it looks a bit too jiggly as you're assembling. It'll set in the fridge over time.

Nutrition