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Easy Homemade Vegan Tiramisu with Espresso-Soaked Ladyfingers and Creamy Mascarpone Layer Recipe

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4.3 from 14 reviews

This Easy Homemade Vegan Tiramisu is a luscious dairy-free twist on the classic Italian dessert. Featuring espresso-soaked homemade gluten-free vegan ladyfingers layered with a rich, creamy vegan mascarpone filling and dusted with cocoa powder, this recipe delivers the authentic flavor and texture of traditional tiramisu without any animal products, cashews, or tofu. Perfect to prepare ahead, it tastes even better after chilling overnight.

Ingredients

Vegan Gluten Free Ladyfingers:

  • 2 cups (250 grams) all purpose flour or sifted gluten-free 1-to-1 baking flour (if gluten-free, add 1 tsp arrowroot powder)
  • 2 tbsp (20 g) cornstarch or arrowroot starch
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup (120 mL) aquafaba*
  • 3/4 cup (150 g) granulated sugar, divided
  • 1 tsp cream of tartar
  • 1/4 cup (50 g) dairy free yogurt or unsweetened applesauce, room temperature
  • 2 tbsp melted vegan butter or avocado oil, room temperature
  • 1 tbsp pure vanilla extract
  • 1/4 tsp almond extract
  • 1/4 cup (30 g) powdered sugar

Vegan Mascarpone Cream:

  • 2 batches vegan mascarpone, chilled + 2 tsp cornstarch or arrowroot starch*
  • 1 1/2 cup (360 mL) vegan heavy cream, chilled
  • 1/2 cup (60 g) vegan powdered sugar, sifted
  • 1 tbsp cornstarch or arrowroot starch
  • 2 tsp vanilla extract
  • 1 tsp vanilla bean paste

Decoration:

  • 2/3 cup cocoa powder
  • 1 cup brewed espresso
  • Optional: coconut whipped cream for decoration (recommended Forager Project coconut whipped cream for ease of piping)

Instructions

  1. Make the mascarpone cheese: Prepare the vegan mascarpone cheese one day prior by blending it with 2 tsp cornstarch, then chill thoroughly; this will ensure it’s firm enough for the cream.
  2. Preheat the oven and prepare pans: Preheat oven to 390°F (200°C). Line two baking sheets with parchment paper.
  3. Prepare dry ingredients for ladyfingers: In a medium bowl, whisk together all purpose flour (or gluten-free baking flour), baking powder, and baking soda. Set aside.
  4. Whip aquafaba: Using a stand mixer with whisk attachment, whisk aquafaba and cream of tartar on high speed for 2-3 minutes until fluffy. Gradually add 3/4 cup sugar one tablespoon at a time, then increase speed to high and whisk for 5-7 minutes until stiff peaks form.
  5. Incorporate flavorings and wet ingredients: Add vanilla extract, almond extract, melted vegan butter, and dairy-free yogurt to the whipped aquafaba. Mix just until incorporated; batter will lose some volume.
  6. Fold in dry ingredients: Place a sieve over the bowl, sift in half the flour mixture, gently folding to combine without overmixing. Repeat with remaining flour. Batter will be thick but pipeable.
  7. Pipe ladyfingers: Fill a piping bag fitted with round nozzle and pipe 3-4 inch long ladyfingers on prepared baking sheets spaced about 1 inch apart. Dust the piped batter with powdered sugar.
  8. Bake ladyfingers: Bake for 12 minutes until lightly golden; for a crisper texture, bake an additional 2 minutes. Remove and cool completely. Best used the following day.
  9. Chill bowl and prepare mascarpone cream: Chill a large mixing bowl in the freezer for 20 minutes. Whip vegan heavy cream in the chilled bowl until stiff peaks form (4-5 minutes). Add powdered sugar, 1 tbsp cornstarch, vanilla extract, and vanilla bean paste; whip again until combined and creamy. Fold in chilled mascarpone cheese until fluffy.
  10. Assemble tiramisu: Brew espresso and prepare a 6×9 or 8×8 inch pan. Lightly dip ladyfingers in espresso (do not soak), lay half of them in pan. Spread half of mascarpone cream on top. Repeat layers with remaining ladyfingers and cream.
  11. Chill and serve: Refrigerate assembled tiramisu for at least 3 hours, preferably overnight. Before serving, optionally pipe coconut whipped cream on top and dust with cocoa powder. Slice and serve immediately. Store leftovers covered in fridge for up to 3 days.

Notes

  • Aquafaba: The liquid from canned chickpeas; it mimics egg whites for vegan baking.
  • Vegan yogurt: Any dairy-free yogurt will work; Forager Project cashewmilk yogurt recommended for consistent results.
  • Soy-free mascarpone cream option: Use 1/2 cup vegan butter, 1-2 cups powdered sugar, 1/2 cup vegan cream cheese, 2 tbsp dairy-free yogurt, 1 tsp vanilla extract. Cream butter and cream cheese until fluffy, add powdered sugar and vanilla, then yogurt, mix until fluffy. Refrigerate before use.
  • Original tiramisu recipe variant: Recipe includes details for lady fingers and mascarpone using vegan cream cheese and butter for a different texture.
  • For best results, prepare components over 3 days: mascarpone and ladyfingers on Day 1, mascarpone cream and assembly on Day 2, serving on Day 3.

Find it online: https://bitezly.com/easy-homemade-vegan-tiramisu-with-espresso-soaked-ladyfingers-and-creamy-mascarpone-layer-recipe/