Vegan Tiramisu

Tiramisu is a classic Italian dessert: in this Vegan Tiramisu recipe I swap the dairy and eggs for vegan alternatives. Despite the changes to the recipe, it’s still the perfect “pick me up” after a meal. Get the recipe below.

A classic Italian dessert

Did you know that tiramisu means “pick me up” or “lift me up” in English? It’s a nod to the coffee in the dessert that’s sure to give you a boost! A tiramisu is made with layers of coffee-soaked ladyfingers (also known as savoiardi biscuits) which are alternated with a rich and creamy mixture of mascarpone cheese, eggs and sugar.

It’s chilled before serving, allowing the flavours to meld together and creating a deliciously creamy dessert with a hint of coffee flavour. Sometimes you’ll find it dusted with cocoa powder or garnished with chocolate shavings too.

Ingredients

Now, tiramisu doesn’t sound very vegan friendly does it? The ladyfingers are usually made with eggs and the mascarpone cheese and eggs definitely aren’t suitable for anyone following a plant based diet. But, with a number of swaps we can make a delicious vegan tiramisu!

Here’s what you’ll need:

For the vegan ladyfingers:

• Aquafaba – The liquid from canned chickpeas, which mimics egg whites when whipped.
• Cream of tartar – This helps to stabilise the aquafaba to create a meringue-like texture.
• Sugar – Adds sweetness and structure.
• Flour – Provides the base for the ladyfingers.
• Baking powder – Adds lightness and helps the biscuits rise.
• Vanilla extract – Enhances the flavour.

For the vegan mascarpone cream:

• Vegan cream cheese – Acts as a dairy-free substitute for mascarpone.
• Maple syrup – Adds natural sweetness.
• Vanilla extract – Brings out the creamy flavor.
• Vegan double cream – Creates a rich and fluffy texture.

For the coffee soak & topping:

• Espresso or strong brewed coffee – Infuses the ladyfingers with bold coffee flavor.
• Cocoa powder – A finishing dusting for a hint of chocolate bitterness.

Vegan ladyfingers

Savoiardi biscuits or ladyfingers are a type of sweet, sponge biscuit originating from Italy and they are an essential component for a tiramisu. They are made from flour, sugar and eggs which is piped into long finger shaped cookies and then baked until light, airy and crisp on the outside whilst soft in the middle. Unfortunately they’re not very vegan!

Making vegan ladyfinger biscuits involves substituting traditional animal-based ingredients like eggs and dairy with plant-based alternatives. In this recipe the main substitute is aquafaba - also known as chickpea or bean water. The economical thing would be to save the chickpea water every time you use a tin of chickpeas but you can also buy aquafaba in cartons at the supermarket now.

If you've made biscuits before you might be thinking the method below is a little strange. Essentially, you make a meringue with the aquafaba and cream of tartar. You then fold in the other ingredients to make a light, pipable mixture.

You pipe this into longer finger shapes then bake in the oven until they are golden brown.

It might be a little odd but it is what gives them their signature texture and makes them so good for soaking up the coffee.

Step-by-Step Instructions

1. Making the Vegan Ladyfingers

1. Preheat your oven and line a baking sheet with parchment paper.
2. In a clean bowl, whip the aquafaba and cream of tartar using an electric mixer until stiff peaks form.
3. Gradually add sugar while continuing to whip until glossy and thick.
4. Gently fold in the flour, baking powder, and vanilla extract, being careful not to deflate the mixture.
5. Transfer the batter to a piping bag and pipe finger-shaped strips onto the baking sheet.
6. Bake until golden brown. Let them cool completely before using.

2. Making the Vegan Mascarpone Cream

1. In a bowl, beat the vegan cream cheese, maple syrup, and vanilla extract until smooth.
2. In a separate bowl, whip the vegan double cream until fluffy.
3. Gently fold the whipped cream into the vegan cream cheese mixture to create a light, airy texture.

3. Assembling the Tiramisu

1. Quickly dip each ladyfinger into the brewed coffee (don’t soak too long, or they’ll become too soft).
2. Arrange a layer of dipped ladyfingers at the bottom of your dish.
3. Spread half of the vegan mascarpone cream over the ladyfingers.
4. Repeat with another layer of dipped ladyfingers and top with the remaining cream.
5. Cover and chill in the refrigerator.
6. Before serving, dust with cocoa powder for the finishing touch.

Substitutions

• No aquafaba? Use store-bought egg replacer or a flaxseed mixture.
• Can't find vegan double cream? Opt for coconut cream instead.
• No maple syrup? Use agave syrup or powdered sugar instead.
• Avoiding caffeine? Swap the espresso for decaf coffee or even a chicory-based alternative.

Variations

• Chocolate Lover’s Tiramisu: Add a layer of melted dairy-free chocolate between the ladyfingers and cream.
• Nutty Tiramisu: Sprinkle crushed nuts like almonds or hazelnuts between layers for added crunch.
• Berry Tiramisu: Add a layer of fresh berries for a fruity twist.

Storage Tips

• Refrigeration: Store in an airtight container in the fridge for up to 4 days.
• Freezing: You can freeze vegan tiramisu for up to a month. Just thaw overnight in the fridge before serving.
• Make-Ahead: This dessert tastes even better when made the day before, as the flavours meld beautifully over time.

FAQ

The recipe

Serve as part of an Italian feast

This tiramisu is the perfect ending to an Italian meal. You can find more Italian recipes in my Italian recipe archive: