Vegan Tiramisu

A simple vegan tiramisu recipe featuring vegan ladyfingers dipped in espresso and smothered in a simple Italian-style vanilla cream filling.

Course Dessert

Cuisine Italian, vegan

Keyword vegan tiramisu

Prep Time 25

Resting Time 2

Total Time 2 25

Servings pieces

Calories 262kcal

Author Jamie

Ingredients

1 cup unsweetened almond milk or similar plant-based milk (236 ml)
¼ cup granulated sugar , vegan friendly (50 grams)
⅓ cup potato starch (50 grams)
3 tablespoons vegan butter
1 teaspoon vanilla extract
2 cups coconut cream , solid part only (it will likely need to be refrigerated for a full 24 hours) (473 ml)
24 vegan ladyfinger cookies , this is one batch of my vegan ladyfingers recipe
1 cup espresso , cooled, plus more as needed (236 ml)
4 teaspoons dark rum (optional)
1 tablespoon cocoa powder plus more as needed

Instructions

Vegan Zabaglione: To a medium saucepan over medium heat, add the milk, sugar, starch, and butter. Whisk together and heat until steaming, then whisk constantly while the mixture thickens. Remove from heat once simmering and whisk vigorously to prevent clumps. It should have the consistency of a very thick pudding. Use an electric mixer if possible since it can get quite tiring. Allow to cool slightly, then cover the mixture with plastic wrap by nestling it directly on the mixture to prevent the formation of a 'skin' on top. Place in the fridge for at least 2 hours to overnight.
1 cup unsweetened almond milk, ¼ cup granulated sugar, ⅓ cup potato starch, 3 tablespoons vegan butter, 1 teaspoon vanilla extract
Blend: To a high speed blender, add the stovetop mixture, vanilla extract, 1 tablespoon of espresso, and solid coconut cream. Blend on high until creamy but do not overmix. Keep blending time under 1 minute at high speed if possible. You will likely need to use a blender tamper or stop to stir frequently since the mixture can be quite thick, especially at the start.
2 cups coconut cream
Espresso dip: To a wide bowl, add the remaining espresso and rum. Stir together. Fully submerge ⅓ of the ladyfingers in the mixture until soaked but not falling apart. See notes for more details. Then distribute them evenly along the bottom of an 8x8 inch baking dish.
1 cup espresso, 4 teaspoons dark rum, 24 vegan ladyfinger cookies
Layers: Add ⅓ of the mock mascarpone filling and spread it gently and evenly over the ladyfingers. Add another layer of ladyfingers, a second layer of cream, then a third layer of ladyfingers and the final layer of cream.
Chocolate topping: Cover snugly with plastic wrap and place in the refrigerator for 2 hours or overnight to set. The longer it sets, the better the flavors will meld and the cream will set. Before serving, dust the top with a layer of cocoa powder or chocolate shavings.
1 tablespoon cocoa powder

Notes

See the blog post for ingredient notes with brand names and substitutions, step-by-step photos, expert tips, and FAQs.

Recommended schedule: While this recipe can be made in a single day, I find this schedule has the best results. Day 1: Make the vegan ladyfingers and vegan zabaglione (stovetop cream component). Put the coconut cream cans in the refrigerator. Day 2: Blend the custard and coconut cream, assemble the vegan tiramisu, and allow it to set overnight. Day 3: Dust the vegan tiramisu with cocoa powder and serve.

Espresso soaking time: Ideally, the vegan ladyfingers should be well soaked but not falling apart. I found significant variability, from 5 seconds to nearly 20 seconds, depending on the ingredients in the ladyfingers and packaged vs homemade. Use the first dipped ladyfingers to experiment with the best time for your batch. If they fall apart or flake off on the outside, it's too long. If they still seem quite hard and float on the surface, that's too short (you may need to nearly submerge them while soaking for best results).

Storage: Store leftover vegan tiramisu in an airtight container in the refrigerator for up to 4 days.

Nutrition