Name: Vegan Tiramisu Recipe
Prep time: 40 min
Cook time: 10 min
Total time: 5 h
Cuisine: Italian
Ingredients: 1 batch vegan mascarpone (see notes 1 and 2); 1 batch vegan ladyfingers (see note 3); 450 ml soy milk (or oat milk or almond milk); 75 ml dark rum (or Amaretto/marsala/brandy, see note 4); 120 g granulated sugar; 60 g cornstarch (cornflour); 1 tablespoon vanilla extract; 180 g vegan butter (block-style, cold and cut into small cubes, see note 5); 160 ml espresso (freshly brewed and cooled to room temperature); 50 ml dark rum (or Amaretto/marsala/brandy, see note 4); 50 g unsweetened cocoa powder

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Introduction

Vegan tiramisu offers a delightful twist on the classic Italian dessert, perfect for those avoiding dairy. With rich layers of creamy vegan mascarpone and espresso-soaked ladyfingers, this recipe is both indulgent and plant-based.

A close-up of a slice of tiramisu sits on a white plate with light speckles, placed on a white marbled surface. The dessert has three visible layers of light brown, soaked ladyfinger biscuits alternating with two thick layers of creamy, pale yellow mascarpone filling. The top layer is dusted evenly with a fine layer of dark brown cocoa powder. The texture of the cream looks smooth and soft, slightly melting at the edges of the plate. In the background, there is a blurred view of another slice of tiramisu on a white plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 batch vegan mascarpone (see notes 1 and 2)
1 batch vegan ladyfingers (see note 3)
450 ml soy milk (or oat milk or almond milk)
75 ml dark rum (or Amaretto, marsala, brandy; see note 4)
120 g granulated sugar
60 g cornstarch (cornflour)
1 tablespoon vanilla extract
180 g vegan butter (block-style, cold and cut into small cubes; see note 5)
160 ml espresso (freshly brewed and cooled to room temperature)
50 ml dark rum (or Amaretto, marsala, brandy; see note 4)
50 g unsweetened cocoa powder

Instructions

Step 1: Prepare the vegan mascarpone the day or night before. Make the vegan ladyfingers either on the same day (recommended) or a day ahead. (See notes 1, 2, and 3.)
Step 2: In a heavy-bottomed saucepan, whisk together soy milk, 75 ml rum, sugar, cornstarch, and vanilla extract until smooth with no lumps.
Step 3: Heat the mixture over low-medium heat, whisking continuously, until it simmers and thickens into a custard, about 3-4 minutes. If using a gas stove, use the lowest setting to avoid thickening too quickly.
Step 4: Remove from heat. Place the cold cubed vegan butter in a large bowl, then pour the hot custard over it. Whisk vigorously until smooth and glossy, even if it appears split at first.
Step 5: Cover the custard closely with plastic wrap to prevent a skin from forming, pressing it directly onto the surface. Chill in the fridge for 30 minutes to an hour until completely cold.
Step 6: Once chilled, the sabayon custard will be very thick. Add it atop the vegan mascarpone in a blender jug (do this in batches if needed).
Step 7: Blend until smooth and creamy, about a minute. Set this mascarpone cream filling aside.
Step 8: Mix the cooled espresso with the remaining 50 ml rum in a shallow bowl to make the soak.
Step 9: Spread a thin layer of mascarpone cream in the base of a 10.5″x7.5″ dish. Quickly dip each ladyfinger into the espresso soak for 2-3 seconds per side and arrange them in a single layer over the cream.
Step 10: Divide the remaining mascarpone cream into two parts. Spread one part evenly over the ladyfingers, then add a second layer of soaked ladyfingers on top.
Step 11: Spread the last mascarpone cream layer evenly over the top, smoothing carefully with an offset spatula.
Step 12: Generously dust the surface with unsweetened cocoa powder. Use a pastry brush to clean away any excess cocoa from the dish edges.
Step 13: Refrigerate the tiramisu for at least 4-6 hours, or ideally overnight, to allow it to set properly.
Step 14: To serve, mark slices carefully with a sharp knife, wiping clean between cuts. Use a wide metal spatula to lift slices and transfer them to plates with a large knife or cake scraper.

Tips & Variations

For the best texture, prepare the vegan mascarpone a day before and chill the sabayon well before blending.
Swap soy milk for oat or almond milk if preferred.
Adjust the alcohol type to your taste, using Amaretto, marsala, or brandy instead of dark rum.
Use a digital scale for precise measurements to achieve ideal texture and flavor balance.

Storage

Store the tiramisu in the refrigerator covered tightly with plastic wrap to prevent drying out and absorbing odors. It keeps well for up to 4 days. For longer storage, freeze it in an airtight container for up to one month. Thaw in the refrigerator overnight before serving.

How to Serve

A close-up view of a square dessert in a white rectangular dish with a white marbled texture surface beneath. The dessert has three visible layers: the bottom and middle layers consist of soaked, light brown sponge cake pieces with a slightly wet texture, while in between and on top of these is a thick, creamy off-white mascarpone layer. The entire dessert is topped with a fine, even dusting of dark cocoa powder, covering the surface smoothly except for a clean rectangular cut segment removed from one corner, showing the layered inside clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the vegan mascarpone and ladyfingers ahead of time?

Yes, making the vegan mascarpone the day before and preparing the ladyfingers either the same day or a day ahead helps improve the final texture and ease assembly.

How long should I soak the ladyfingers in the espresso mixture?

Dip each ladyfinger for 2-3 seconds on each side to ensure they absorb enough flavor without becoming too soggy.