Vegan Tiramisu

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This vegan tiramisu is quite literally the ultimate vegan dessert. It's super creamy, easy to make and so delicious. This vegan tiramisu is perfect to make when you have guests over for dinner because you can make it 1-2 days in advance, in fact the longer it rests in the refrigerator, the better it tastes! Also, if you use store-bought vegan ladyfingers, this vegan tiramisu is ready in under 20 minutes.

This vegan tiramisu recipe is perfect for anyone who likes vegan coffee desserts. The recipe makes 10 servings and can be made up to 2 days in advance. Moreover, making it is super easy. You will only need 8 ingredients and little time.

If you like Italian desserts, you should absolutely try this vegan Italian custard pie or this delicious vegan panettone.

⭐ Why I love this recipe

I love this vegan tiramisu because it's super creamy, full of flavour and so simple to make. In addition, my Italian family loves this recipe, so it has become a household staple in our house.

The highlight of this dessert is the vegan Marsala cream. It's creamy, not too sweet and deeply rich in taste. The cream marries perfectly with the delicate bitterness of the espresso coffee and cocoa powder. I consider this dessert a hit precisely because of the balancing act between the bitterness of espresso and the rich sweetness of the vegan Marsala cream. This combination of flavours makes the dessert light, delicate and absolutely irresistible.

🧾 Ingredients

These are the key ingredients for making vegan tiramisu. Turn to the next chapter for information on how to replace an ingredient.

• Cashews: are perfect for making the vegan marsala cream because they have a neutral yet sweetish flavor and are easy to grind because of their smooth texture.
• Vegan Marsala wine: marsala is a Sicilian wine with a nutty-sugary taste that gives tiramisu its typical flavor. It's not always vegan so check the ingredients.
• Vegan cream cheese: adds a touch of tartness that contrasts the sweetness of the cream making its flavor more complex and deep.
• Refined coconut oil: we use refined oil because it has a neutral flavor. It gives stability to the cream making it super creamy.
• Espresso: should be strong and aromatic so that it can balance the sweetness of the cream.
• Vegan ladyfingers: use store-bought if you can find them, if not the recipe is in the recipe card at the end of this blog-post.

Check out the recipe card for the quantities.

Substitutes

These are the ingredients that can be substituted in this recipe:

• Vegan Marsala wine: if you can't find Marsala you can replace it with Amaretto liqueur. This is a fairly common variation in Italy. Use the same amount.
• Refined coconut oil: can be substituted with the same amount of melted cocoa butter.
• Vegan ladyfingers: use about double the amount of vegan digestive cookies instead.

🥄 Equipment

To make the vegan mascarpone cream, you need to have a strong high-speed blender to grind the cashews perfectly. If your blender is not powerful enough to do so, soak the cashews in boiling water for 30 minutes. This will make the cashews softer and easier to grind.

🥣 How to make

These are the key steps to make this vegan tiramisu. Each step is complemented by a picture.

Step 1: For the vegan "mascarpone" cream, place the cashews and oat milk in a high-speed blender and blend until smooth.

Step 2: Add in the Marsala, sugar, salt, vegan cream-cheese, turmeric and coconut oil and blend for a few seconds until incorporated. Pour in a bowl, cover with plastic wrap and set in the fridge overnight.

Step 3: The next day, add the espresso to a shallow bowl. Dip the lady fingers in the coffee. Don't soak them, just quickly dip them on both sides and lay them in a single layer on the bottom of an 20x25 centimeters (8x10 inches) baking dish.

Step 4: Pour the cream onto the ladyfingers, spread evenly and dust with cocoa powder. Set it in the fridge overnight.

🎥 Video

Here you have the recipe video for this vegan tiramisu recipe:

💭 Cooking tips

Blend the cream until it's perfectly smooth and free of lumps. If your blender is not powerful enough you can soak the cashews in boiling water for 30 minutes. You will need to use 1-2 extra tablespoons of coconut oil in this case to stabilize the cream.

👨🏻‍🍳 Expert tip

This is one of those desserts that if it stays 1-2 days in the refrigerator it gets better and better. The ladyfingers will have time to absorb not only the coffee but also the flavor of the Marsala cream, making this dessert even more delicious. So I recommend making this vegan tiramisu in advance. You will see that it is totally worth it.

🥑 Variations

These are the most beloved tiramisu variations you can make with this recipe:

• Baileys Tiramisu - use vegan Baileys (Baileys Almande) instead of Marsala. You can also add a dash of Baileys in the espresso.
• Chocolate Spread Tiramisu - instead of adding Marsala, add three tablespoons of vegan chocolate spread into the cashew-cream.
• Gluten free Tiramisu - use gluten free digestive biscuits, the Marsala cream is already gluten-free.
• Kid-friendly Tiramisu - I recommend making a separate serving for the children where you leave out the Marsala.

❄️ Storage

This vegan Tiramisu can be stored in the refrigerator for up to 4 days. Cover it with plastic wrap or store it in an air-tight container.

If you want to store it in the freezer, you can do so without any problem. Place the tiramisu in an air-tight container and store it in the freezer for up to 3 months. Let it thaw in the refrigerator overnight before serving.

📔 FAQ

📖 Recipe

Vegan Tiramisu

Carlo Cao

This vegan tiramisu is absolutely delicious! This recipe makes a tiramisu with one layer of ladyfingers and one layer of Marsala cream. If you want to make a tiramisu with 2 layers of ladyfingers and two of Marsala cream you need to double the recipe.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 8 minutes mins

Resting Time 12 hours hrs

Total Time 12 hours hrs 50 minutes mins

Course Dessert

Cuisine Italian

Servings 10

Equipment

• high-speed blender
• hand mixer
• oven

Ingredients

 

MetricImperial (US)

 

1x2x3x

Tiramisu

• 200 g raw cashews
• 350 ml oat milk
• 2 tablespoon vegan Marsala wine or Amaretto***
• 100 g sugar
• 1 pinch salt
• 150 g plant-based cream-cheese
• ¼ teaspoon turmeric powder
• 100 g refined coconut oil melted
• 250 ml espresso at room temperature (not hot!)
• 12 vegan ladyfingers store-bought or made using the recipe below
• 1 tablespoon cacao powder unsweetened

Ladyfingers

• 85 g aquafaba
• ¼ teaspoon (0.6 gr) xanthan gum*
• 100 g all-purpose flour
• 100 g granulated sugar
• 1 pinch of vanilla powder or vanilla extract
• 60 g refined coconut oil** melted
• 35 g cornstarch
• ½ teaspoon baking powder
• 35 g powdered sugar to dust the ladyfingers

Instructions

 

Tiramisu

• The day before serving the tiramisu make the Marsala cream. Place the cashews and oat milk in a high-speed blender and blend until perfectly smooth. Add in the marsala, sugar, salt, cream-cheese, turmeric and coconut oil and blend for a few seconds until incorporated. Pour into a bowl, cover with plastic wrap and allow to chill in the fridge overnight.
• The next day, add the espresso to a shallow bowl. Dip the lady fingers in it, don't soak them, just quickly dip them on both sides. Lay them in a single layer on the bottom of an 20x25 centimeters (8x10 inches) or similar size pan. scoop the Marsala cream onto the ladyfingers, spread evenly and dust with cacao powder. Set it in the fridge for a couple of hours before serving.

Ladyfingers

• Preheat the oven to 230 °C (460 °F).
• Pour aquafaba into a mixing bowl, start whipping, as soon as it gets firm, add the xanthan gum. Keep whipping until stiff peaks form and the mixture is firm. Slowly add the sugar one teaspoon at a time. When the mass is nice and firm, use a spatula to incorporate the vanilla and oil. Then add the flour, cornstarch and baking powder and mix well from top to bottom, being careful not to disassemble the mixture.
• Transfer the mixture to a pastry bag and onto a baking sheet lined with baking paper form about 12 ladyfingers (about 7 cm long). Leave at least 2 cm of space between each ladyfinger. Sprinkle with powdered sugar and bake at 230 °C (460 °F) in a static oven for about 8 minutes. When they have cooled dust again with powdered sugar.

Notes

*Can be substituted with guar gum. Cannot be left out since it gives structure to the mixture.

**Refined coconut oil does not taste like coconut and gives structure to the cream so it cannot be substituted with another oil.

**I added Amaretto only because a lot of people like to make Tiramisù with it. I personally would never make Tiramisu with it since I grew up making it with Marsala. Marsala is not always vegan so check the ingredients when you buy it. There are also people using rum, all I can say about it is: if you find a recipe using rum, run from it as fast as you can ;)! Jokes aside, don't use rum for Tiramisu.

Nutrition

Calories: 463kcalCarbohydrates: 46gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 96mgPotassium: 204mgFiber: 1gSugar: 28gVitamin A: 274IUVitamin C: 0.1mgCalcium: 89mgIron: 2mg

Keyword ladyfingers, Tiramisu

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