Vegan Tiramisu with Homemade Ladyfingers

Delicious vegan tiramisu recipe with layers of espresso soaked homemade ladyfingers, vegan mascarpone custard and whipped cream. Made without cashews or silken tofu. Completely eggless and dairy free yet tastes incredibly close to the classic version!
Prep Time: 50 minutes
Chilling Time: 5 hours
Total Time: 5 hours 50 minutes
4.84 from 12 votes
vegan tiramisu recipe.

I recently posted a poll over on my Instagram and a vegan tiramisu recipe was the most requested dessert that you want to see on here. 

Classic tiramisu recipes are heavy in eggs and dairy and definitely not suitable for vegans! So I took it upon myself to re-create this dish and getting tasting as close as possible to it’s original form, but using completely vegan ingredients. This tiramisu went down an absolute treat with everyone who tried it, and everyone said it was closest to the “real deal” they had tasted. 

Now this recipe takes a bit of work, but I promise you it is totally worth it. For this recipe, you’ll learn my method of how to make vegan tiramisu from scratch. Which means making all the layers including the vegan ladyfingers biscuits, the vegan custard “sabayon”, mascarpone and non dairy whipped cream. The mascarpone layer is loosely based on my vegan lemon mascarpone tart recipe.

close up of homemade tiramisu on a plate.

The components of classic Tiramisu usually include:

  • Espresso soaked ladyfingers (Savoiardi): Usually made from egg whites, these biscuits are dipped in a coffee and alcohol soak.
  • Mascarpone custard: The base of tiramisu is formed with a sabayon (or zabaglione), which is a custard like dessert. Sabayon is made by whisking egg yolks and sugar with dry white wine over a bain-marie (water bath), like shown in this article on Food52.com
  • Whipped cream: This is sometimes folded through the mascarpone mixture, or added as another layer in tiramisu.
 

layered vegan tiramisu.

Ingredients for making tiramisu vegan

Ingredients for the vegan mascarpone layer

You’ll also need half a batch of my homemade vegan ladyfingers.

  • Soya milk: The base of the mascarpone custard – this could also be replaced with another plant based milk of your choice.
  • Caster sugar (superfine)
  • Dark rum: You can also use spiced rum, brandy, tia maria, amaretto or whiskey depending on what you have to hand.
  • Vegan cream cheese: I use violife, but you can use any vegan-friendly cream cheese that’s available to you.
  • Vegan greek style yoghurt: If you can’t find vegan greek style yoghurt, you can substitute it with regular soya yoghurt or coconut yoghurt.
  • Lemon juice: This helps to give that tangy flavour that’s usually found in mascarpone cheese.
  • Vanilla extract: An absolute must for desserts if you ask me.
  • Coffee: I highly recommend using a good quality coffee for this recipe as the flavour will definitely shine through. 
 

ingredients to make vegan tiramisu with no cashews.

Ingredients for the vegan whipped cream

  • Coconut cream: You can also use a whipping oat or soya cream.
  • Icing sugar: This is used to sweeten the coconut cream.
  • More vanilla extract
 

ingredients for non dairy whipped cream.

How to make this recipe (with step-by-step images)

(Full ingredient quantities and instructions can be found in the recipe card at the end of this post)

Prepare the mascarpone custard

  1. To make the custard base, add the soya milk, sugar, cornflour and dark rum to a heavy bottomed saucepan and bring to a simmer while whisking for 2 minutes. Using a stick blender if you have one, very carefully blend the custard for another 3 minutes while it cooks. Alternatively use an electric whisk, I don’t recommend using a regular whisk as it may not be strong enough. Remove from the heat and allow to cool for 15 minutes before transferring to the fridge to chill completely for 1 hour.
  2. In a large bowl, make the vegan mascarpone by whisking together the vegan cream cheese, vegan greek style yoghurt, lemon juice and vanilla for 2-3 minutes until combined. Add the chilled custard to the bowl with the mascarpone mixture and using an electric whisk, beat until smooth with no lumps. Transfer the custard into a piping bag if desired (otherwise you can simply use a spoon for the assembly) and set aside in the fridge until ready to use.

Make the non dairy whipped cream

  1. In a large bowl, whisk together the coconut cream, icing sugar and vanilla for a minute or two until light and fluffy. Transfer the cream to a piping bag fitted with a round nozzle and refrigerate until ready to use.
 

making non dairy whipped cream.

How to assemble tiramisu

  1. To make the espresso soak, simply mix together the espresso and rum in a bowl and set side. Take enough ladyfingers to create 2 layers in an 8×8″ dish. The amount of cookies you need will depend on how large they are. In the images below the cookies are almost double the size of what’s pictured in my vegan ladyfingers recipe, so you’ll need approximately 10 cookies for each layer (20 in total). Dip half of the biscuits in the espresso soak and arrange them in the base of the dish.
  2. Follow with a layer of the mascarpone custard on top, I recommend using a piping bag here to get even distribution. Then pipe on a layer of the coconut cream. Then repeat the layers for a second time. If desired you can pipe a design with the coconut cream for the top layer. Dust with some cacao powder to finish.

Expert tips and FAQs

How long should tiramisu sit before you eat it?

To be quite honest, this is one of those desserts that tastes even better when it’s rested in the fridge for a day. By the end of the second day it will still be delicious however after that it’s possible that the ladyfingers will start to go a little mushy. So I recommend making it the day before your event, or at least 5 hours in advance.

How do you keep tiramisu from getting soggy?

Be careful not to let the ladyfingers sit in the espresso soak for too long. You can quickly dip them or if your biscuits are on the softer side, I’d recommend using a pastry brush and glazing them with the coffee soak.

Can I make this recipe using decaf coffee?

Yes of course, this recipe has quite a bit of caffeine but you can swap the regular coffee out for decaf, no problem.

Can I make this tiramisu non-alcoholic?

You can omit the rum altogether or opt for a rum essence if preferred. If you’re leaving out the rum, compensate for the liquid amount for extra soya milk in the mascarpone custard base.

Can I omit the coconut cream?

If you want to leave out the coconut cream you can instead double the ingredients for the mascarpone custard recipe. Note that it won’t be possible to pipe the design on top of the tiramisu as the custard is not stable enough for that purpose.

tiramisu in a serving dish.

Storage instructions

Store this vegan tiramisu in an airtight container and refrigerate. The quality is best if eaten in the first two days.

Related recipes

More vegan coffee recipes

 

layered tiramisu with espresso and coffee beans.

vegan tiramisu recipe.

Vegan Tiramisu with Homemade Ladyfingers

4.84 from 12 votes
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Delicious vegan tiramisu recipe with layers of espresso soaked homemade ladyfingers, vegan mascarpone custard and whipped cream. Made without cashews or silken tofu. Completely eggless and dairy free yet incredibly close to the classic version!
Prep Time 50 mins
Chilling Time 5 hrs
Total Time 5 hrs 50 mins
Servings 12

INGREDIENTS

MASCARPONE CUSTARD

  • 1 cup soya milk
  • cup caster sugar (superfine) or cane sugar
  • 4 tbsp cornflour (cornstarch)
  • 2 tbsp dark rum or brandy/tia maria/whiskey/amaretto
  • 7 oz vegan cream cheese
  • ½ cup vegan greek style yoghurt sub with ⅓ cup regular soya or coconut yoghurt
  • 1 tsp lemon juice
  • ½ tsp vanilla extract

WHIPPED CREAM

  • 25.4 oz coconut cream or full fat canned coconut milk *see notes
  • 3 tbsp icing sugar
  • 1 tsp vanilla extract

ESPRESSO SOAK

  • ½ cup espresso
  • 3 tbsp dark rum
  • 2 tbsp cacao powder for garnish

INSTRUCTIONS

MASCARPONE CUSTARD

  • To make the custard base, add the soya milk, sugar, cornflour and dark rum to a heavy bottomed saucepan and bring to a simmer while whisking for 2 minutes. Using a stick blender if you have one, very carefully blend the custard for another 3 minutes while it cooks. Alternatively use an electric whisk, I don't recommend using a regular whisk as it may not be strong enough. Remove from the heat and allow to cool for 15 minutes before transferring to the fridge to chill completely for 1 hour.
  • In a large bowl, make the vegan mascarpone by whisking together the vegan cream cheese, vegan greek style yoghurt, lemon juice and vanilla for 2-3 minutes until combined. Add the chilled custard to the bowl with the mascarpone mixture and using an electric whisk, beat until smooth with no lumps. Transfer the custard into a piping bag if desired (otherwise you can simply use a spoon for the assembly) and set aside in the fridge until ready to use.

WHIPPED CREAM

  • In a large bowl, whisk together the coconut cream, icing sugar and vanilla for a minute or two until light and fluffy. Transfer the cream to a piping bag fitted with a round nozzle and refrigerate until ready to use.

ESPRESSO SOAK

  • In a bowl mix together the espresso and rum and set side.

ASSEMBLING THE TIRAMISU

  • Take enough ladyfingers to create 2 layers in an 8x8" dish. Dip half of the biscuits in the espresso soak and arrange them in the base of the dish. A quick dip is enough as you want to avoid letting them soak as they can become soggy.
  • Pipe a layer of the mascarpone custard on top, followed by a layer of the coconut cream. Then repeat the layers for a second time. If desired you can pipe a design with the coconut cream for the top layer. Dust with some cacao powder to finish.
  • Cover and refrigerate for a minimum of 4 hours to allow the layers to set and the flavours to intensify. You can still eat it sooner if preferred however, it won't be as easy to cut it into servings.

RECIPE NOTES

* Coconut milk - refrigerate the tins of coconut milk overnight, then only use the thick cream from the top of the can. You'll need about 3 tins for this recipe, but it can vary depending on the brand.

 

Storage instructions

Place in an airtight container and refrigerate. The quality is best if eaten in the first two days.

How do you keep tiramisu from getting soggy?

Be careful not to let the ladyfingers sit in the espresso soak for too long. You can quickly dip them or if your biscuits are on the softer side, I'd recommend using a pastry brush and glazing them with the coffee soak.

Can I make this recipe using decaf coffee?

Yes of course, this recipe has quite a bit of caffeine but you can swap the regular coffee out for decaf, no problem.

Can I make this tiramisu non-alcoholic?

You can omit the alcohol altogether or opt for a teaspoon of rum essence if preferred. If you're leaving out the alcohol, compensate for the liquid amount for extra soya milk in the mascarpone custard base.

Can I omit the coconut cream?

If you want to leave out the coconut cream you can instead double the ingredients for the mascarpone custard recipe. Note that it won't be possible to pipe the design on top of the tiramisu as the custard is not stable enough for that purpose.

NUTRITION

Calories: 465kcal | Carbohydrates: 45g | Protein: 7g | Fat: 30g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 143mg | Potassium: 615mg | Fiber: 3g | Sugar: 9g | Vitamin A: 77IU | Vitamin C: 5mg | Calcium: 98mg | Iron: 4mg
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