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A portion of vegan tiramisu served with fresh strawberries
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Vegan tiramisu

Tiramisu is a classic Italian dessert. Find out how to make this simple pudding below.
Prep Time15 minutes
Cook Time15 minutes
Chilling time2 hours
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: Italian
Diet: Vegan, Vegetarian
Keyword: coffee, ladyfingers, sponge fingers, vegan cream, vegan cream cheese
Servings: 8 portions
Calories: 401kcal

Ingredients

For the vegan ladyfinger biscuits:

  • 125 g aquafaba
  • ½ teaspoon cream of tartar
  • 125 g caster sugar plus extra for dusting
  • 200 g plain flour
  • 50 g fine semolina
  • 25 g cornflour
  • 2 teaspoons baking powder
  • 3 Tablespoons vegetable oil
  • 1 teaspoon vanilla paste

For the vegan tiramisu filling:

  • 225 grams vegan cream cheese
  • 200 ml vegan double cream e.g. Elmlea or Oatly
  • 60 ml maple syrup or agave syrup
  • 2 teaspoons vanilla extract
  • 3 tablespoons strong brewed coffee cooled
  • 1 tablespoon Cocoa powder for dusting

Instructions

To make the ladyfinger biscuits:

  • Pre-heat your oven to 180C / 350F / gas mark 4.
  • Line two baking sheets with baking paper.
  • In a large bowl, whisk together the aquafaba and cream of tartar until it forms soft peaks.
  • Add the caster sugar a spoonful at a time, whisking well after each addition. Continue to whisk until the meringue is thick and glossy and forms stiff peaks.
  • In a separate bowl, mix together the dry ingredients (flour, semolina, cornflour and baking powder).
  • Add the dry ingredients and fold through very gently.
  • Finally fold in the oil and vanilla paste.
  • Spoon the batter into a piping bag with a large round nozzle.
  • Pipe lines of the batter on the baking sheets, about 2.5 cm (1 in) wide and 8-10 cm (3-4 in) long. Make sure to leave room for them to spread.
  • Bake for 15-20 minutes until golden.
  • Once baked, turn them out on to a wire rack and leave to cool completely.

To assemble the tiramisu:

  • In a mixing bowl beat the cream cheese, vanilla extract and maple syrup until smooth.
  • In a separate mixing bowl beat the vegan cream until stiff then fold into the vegan cream cheese.
  • Dip each ladyfinger biscuit into the cooled coffee and arrange a layer of dipped biscuits on the bottom of your serving dish.
  • Spread some of the vegan cream cheese mixture evenly over the layer of biscuits.
  • Repeat the process with until you've used up all of the biscuits and cream cheese mix.
  • Cover the tiramisu and refrigerate for at least 2 hours, or preferably overnight.
  • Before serving, dust the top of the tiramisu with cocoa powder for garnish.

Nutrition

Calories: 401kcal | Carbohydrates: 55.68g | Protein: 6.05g | Fat: 17.63g | Saturated Fat: 8.61g | Polyunsaturated Fat: 0.53g | Monounsaturated Fat: 2.35g | Cholesterol: 28.42mg | Sodium: 223.87mg | Potassium: 130.2mg | Fiber: 3.01g | Sugar: 25.91g | Vitamin A: 369.69IU | Vitamin C: 0.15mg | Calcium: 110.56mg | Iron: 2.02mg