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Vegan Tiramisu Recipe

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★★★★★

4.7 from 149 reviews

This Vegan Tiramisu is a luscious plant-based twist on the classic Italian dessert, featuring homemade vegan mascarpone and ladyfingers soaked in espresso and rum. The dessert layers a rich vegan sabayon custard blended with creamy mascarpone, creating a smooth, velvety texture topped with a dusting of cocoa powder. Perfectly chilled to set, this tiramisu offers an indulgent yet animal-friendly treat that captures the authentic flavors with a vegan flair.

Ingredients

Scale

Vegan Mascarpone

  • 1 batch vegan mascarpone (see notes 1 and 2)

Vegan Ladyfingers

  • 1 batch vegan ladyfingers (see note 3)

Sabayon and Cream Filling

  • 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)

Espresso Soak

  • 160 ml espresso (freshly brewed and cooled to room temperature)
  • 50 ml dark rum (or Amaretto/marsala/brandy, see note 4)

Topping

  • 50 g unsweetened cocoa powder

Instructions

  1. Measurement: For the best and most accurate results, weigh your ingredients using a digital scale.
  2. Prepare Components: Make the vegan mascarpone the day or night before. Prepare the vegan ladyfingers either on the day you assemble the tiramisu (recommended) or up to a day ahead.
  3. Make Vegan Sabayon: In a heavy-bottomed saucepan, whisk together soy milk, 75 ml rum, sugar, cornstarch, and vanilla extract until smooth with no lumps.
  4. Cook Custard: Heat the mixture over low to medium heat, stirring continuously, and bring to a simmer. Cook for 3-4 minutes until thickened to a custard consistency. Use the lowest flame setting on gas stoves to avoid rapid thickening.
  5. Emulsify Butter: Remove from heat. Place cold cubed vegan butter into a large bowl, then pour the hot custard over it. Whisk vigorously until emulsified into a smooth, glossy pastry cream.
  6. Chill Sabayon: Cover the bowl with plastic wrap, ensuring contact with the custard to prevent skin formation. Refrigerate for 30 minutes to 1 hour until fully chilled.
  7. Prepare Mascarpone Cream: Once chilled and thick, combine the sabayon with the vegan mascarpone in a blender jug, blending until smooth and creamy, about under a minute. Do this in two batches if needed.
  8. Mix Espresso Soak: Combine cooled espresso and 50 ml rum in a shallow bowl or container for soaking ladyfingers.
  9. First Layer Assembly: Spread a thin layer of the mascarpone cream on the base of a 10.5″ x 7.5″ dish, smoothing evenly with a spoon or spatula. Quickly dip each ladyfinger into the espresso soak for 2-3 seconds per side, then arrange them close together over the cream.
  10. Layering: Divide the remaining mascarpone cream into two equal parts. Spread one part evenly over the ladyfinger layer. Arrange another soaked ladyfinger layer on top.
  11. Top Layer: Spread the final layer of mascarpone cream evenly over the ladyfingers. Smooth carefully with an offset spatula.
  12. Cocoa Topping: Generously dust the surface with unsweetened cocoa powder. Use a pastry brush to gently remove excess powder from the dish edges.
  13. Chill to Set: Refrigerate the tiramisu for at least 4-6 hours to set properly; overnight is best for optimal flavor and texture.
  14. Serving: Use a sharp knife to mark servings, cleaning the knife between cuts. Lift slices with a wide metal spatula, then transfer to plates using a large knife or cake scraper.
  15. Storage: Keep tiramisu refrigerated, covered tightly with plastic wrap. It will stay fresh for 4 days. To freeze, place in an airtight container for up to one month and thaw overnight in the fridge before serving.

Notes

  • Note 1 & 2: Vegan mascarpone is made separately and recommended to prepare a day ahead for best results.
  • Note 3: Vegan ladyfingers can be prepared on the day of assembly or a day before.
  • Note 4: You can substitute the dark rum with Amaretto, marsala, or brandy for different flavor profiles.
  • Note 5: Use cold vegan butter cut into small cubes to ensure proper emulsification with the hot custard.
  • Use a digital scale for precise measurements to ensure the perfect texture.
  • Maintain low heat when cooking the sabayon to avoid curdling or uneven thickening.
  • Ensure espresso and soaking liquids are at room temperature before dipping ladyfingers to prevent sogginess.

Keywords: vegan tiramisu, plant-based tiramisu, vegan dessert, Italian vegan dessert, vegan mascarpone, vegan ladyfingers, dairy-free tiramisu, espresso dessert, rum tiramisu

Find it online: https://ricoloranz.com/vegan-tiramisu-recipe/