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Vegan Pumpkin Spice Tiramisu Recipe

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4.1 from 13 reviews

This Vegan Pumpkin Spice Tiramisu is a delightful plant-based twist on the classic Italian dessert, featuring aromatic pumpkin spice flavors, airy aquafaba-based ladyfingers, and a creamy dairy-free mascarpone layer. Perfectly layered with coffee-soaked sponge and topped with whipped coconut cream and cocoa pumpkin spice dusting, it offers a festive and indulgent treat that’s completely vegan-friendly.

Ingredients

Ladyfingers

  • 180ml aquafaba (chickpea brine)
  • 12g cream of tartar
  • 180g caster sugar (divided: 150g + 30g)
  • 60ml sunflower oil
  • 20g dairy-free plain or vanilla yogurt
  • 40g coconut cream
  • 30g pumpkin puree
  • 2 teaspoons baking powder
  • 300g all-purpose/plain flour
  • 3 teaspoons pumpkin spice mix (blend of ground cinnamon, nutmeg, allspice, ginger, and cloves)

Cream Filling

  • 170g dairy-free butter
  • 350g silken tofu
  • 160g caster sugar
  • 100g plain or vanilla dairy-free yogurt
  • 20g pumpkin puree
  • 2 teaspoons pumpkin spice mix
  • 220ml dairy-free whipping cream (plus additional 220ml for topping)

Additional

  • Brewed coffee or espresso (for dunking ladyfingers)
  • 20g cocoa powder (for dusting)
  • 1/2 teaspoon pumpkin spice (optional, for dusting)
  • Orange food gel
  • Brown food gel

Instructions

  1. Prepare the Ladyfingers Batter: Preheat the oven to 180°C fan and line two baking trays with greaseproof paper. Pour aquafaba into a large bowl, add cream of tartar, and whisk on low then high speed with an electric hand mixer or stand mixer until soft peaks form.
  2. Incorporate Sugar into Aquafaba: Gradually add 150g caster sugar into the whipping aquafaba, continue whisking on high speed until stiff peaks form, confirmed when meringue holds shape when bowl is inverted.
  3. Mix Wet Ingredients: In a separate bowl, combine sunflower oil, dairy-free yogurt, coconut cream, pumpkin puree, and the remaining 30g sugar. Whisk until well combined.
  4. Combine Mixtures: Gently fold the meringue into the wet mixture in 2-3 stages to retain airiness without deflating the meringue.
  5. Add Dry Ingredients: Sift in the baking powder, flour, and pumpkin spice into the batter, carefully fold in until no dry ingredients remain, taking care not to overmix.
  6. Pipe Ladyfingers: Transfer the batter into a piping bag fitted with a large round tip nozzle and pipe strips approximately 10cm long and 4cm wide spaced on the prepared trays, as the batter will spread while baking.
  7. Bake Ladyfingers: Bake one tray at a time for 15 minutes until edges turn golden brown. Remove from oven and cool on the tray before transferring to a wire rack to cool completely. Repeat until all batter is used.
  8. Store Ladyfingers: Keep the cooled ladyfingers in a sealed container at room temperature and use within one to two days to prevent softening.
  9. Prepare Mascarpone Cream: Blend dairy-free butter, silken tofu, caster sugar, dairy-free yogurt, pumpkin puree, and pumpkin spice in a high-speed blender for at least 5 minutes until very smooth and creamy, scraping sides as needed.
  10. Whip Dairy-Free Cream: In a stand mixer with a balloon whisk or using an electric hand whisk, whip 220ml dairy-free whipping cream on high until thick.
  11. Fold Creams: Gently fold the blended mascarpone mixture into the whipped cream using a spatula without overmixing.
  12. Prepare Coffee: Brew concentrated espresso or strong coffee for soaking the ladyfingers.
  13. Assemble First Layer: Quickly dip ladyfingers into coffee without over-soaking to avoid sogginess. Arrange a layer of coffee-soaked ladyfingers in the bottom of a rectangular dish.
  14. Add Cream Layer: Spread a generous even layer of the mascarpone cream over the ladyfingers using an offset spatula, reaching the corners.
  15. Repeat Layers: Repeat dipping ladyfingers and layering cream until all are used, finishing with a cream layer.
  16. Chill Before Topping: Refrigerate the assembled tiramisu for at least 1 hour before adding the final cream topping.
  17. Prepare Colored Whipped Cream: Whip remaining 220ml dairy-free whipping cream until peaks form. Separate a few tablespoons, color with orange food gel and place into a piping bag with a large star tip. Color a small portion with brown food gel and place into a piping bag for pumpkin stalks.
  18. Top Dessert: Spread an even layer of the white whipped cream over the tiramisu with an offset spatula.
  19. Dust Tiramisu: Mix cocoa powder with pumpkin spice and dust over the cream. Alternatively, dust with plain cocoa powder.
  20. Pipe Pumpkin Decorations: Pipe orange whipped cream in small tall stars to resemble pumpkins and add brown cream stalks on top as decoration.
  21. Final Chill: Refrigerate for 6-8 hours or preferably overnight to fully set the tiramisu.
  22. Slicing Tips: Using a sharp knife wiped clean between cuts, slice the chilled tiramisu into neat squares or servings.
  23. Serve and Enjoy: Use a flat spatula to carefully lift out each slice and serve this rich vegan pumpkin spice tiramisu.

Notes

  • Use full-fat coconut cream for best texture in the ladyfingers to maintain moisture and richness.
  • Aquafaba must be whipped thoroughly to achieve proper meringue structure for the ladyfingers.
  • Do not over-soak ladyfingers in coffee to prevent soggy texture; a quick dip is sufficient.
  • The tiramisu is best eaten within 2 days of preparation for freshness.
  • Allowing the tiramisu to chill overnight results in a more set and flavorful dessert.
  • Use a stand mixer with a balloon whisk for best whipping results, though a hand mixer works as well.

Find it online: http://bitezly.com/vegan-pumpkin-spice-tiramisu-recipe/