Vegan Tiramisu
This Vegan Tiramisu is just like the real thing: delicate ladyfingers dipped in espresso layered with a sweet and tangy cream. Restaurant quality made at home!
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Servings: 9
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Equipment
- 2 cookie sheets
- baking parchment or silicone baking mats
- electric hand mixer
- piping bag
- 8x8" square pan
- mesh sieve(s)
Ingredients
Tiramisu
- 1 batch (about 24) vegan ladyfingers recipe follows, or see notes for substitutions
- 1/2 cup silken tofu
- 8 ounces vegan cream cheese room temperature, see notes for brand recommendations
- 2 teaspoons vanilla extract
- 2 tablespoons coffee liqueur optional
- 1/2 cup granulated sugar
- 1 (15 oz) can coconut cream chilled in the can overnight
- 2 tablespoons cocoa powder to dust on top
Coffee Soak
- 6 ounces espresso or strong coffee cooled
- 3 tablespoons coffee liqueur optional; add more or less to preference
Vegan Ladyfingers
- 1/2 cup aquafaba room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar divided
- 3 tablespoons plain unsweetened vegan yogurt room temperature
- 1 tablespoon vegetable oil
- 1 ½ cups all-purpose flour (180g)
- 2 tablespoons cornstarch
- 1/4 teaspoon fine salt
- 1 teaspoon baking powder
- powdered sugar for dusting
Instructions
Vegan Ladyfingers
- Note 1: These can be made a day or two ahead of time and stored in an airtight container until ready to use.
- Note 2: Make sure your mixing bowl and the whisk attachments for your mixer are spotlessly clean to start. Any residual grease can make it harder to whip up the aquafaba to the correct texture.
- Preheat oven to 350°F. Line 2 cookie sheets with parchment or silicone baking mats.
- Add the aquafaba, cream of tartar, and about 2 tablespoons granulated sugar to the mixing bowl. Using an electric hand mixer, beat on high speed for a minute or two until the mixture is pale and very foamy.1/2 cup aquafaba, 1/4 teaspoon cream of tartar, 1/2 cup granulated sugar
- Continue beating on high speed, adding the remaining granulated sugar in gradually. Beat until the mixture reaches firm peaks. The mixture should feel very thick at this point and it should retain the ribbon patterns made by the electric mixer. If the patterns collapse or "melt" away after a few seconds, keep beating.This process usually takes about 5-8 full minutes on high speed with my hand mixer, but it can take longer depending on the aquafaba you are using.
- Add in the yogurt and oil. Beat for just a few seconds to incorporate.3 tablespoons plain unsweetened vegan yogurt, 1 tablespoon vegetable oil
- Sift in the flour, baking powder, cornstarch, and salt. Gently fold the dry ingredients into the whipped aquafaba mixture until no streaks of dry flour are visible.1 ½ cups all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, 1/4 teaspoon fine salt
- Allow the mixture to sit for about 5 minutes. Then transfer the mixture to a large piping bag with 1/2" piping tip. Pipe out the ladyfingers in lines, about 4" long. Leave about 2" of space between them to expand while baking. I divide the batter between 2 cookie sheets and usually get 24-28 ladyfingers.
- Give one tray of ladyfingers a generous dusting of powdered sugar, then bake in preheated oven for 15 minutes, or until just slightly golden brown on the bottoms.Repeat with the second cookie sheet. (Wait to dust it with powdered sugar right before it goes in the oven, or the sugar will start to dissolve while it sits.) Bake for 15 minutes.powdered sugar
- Let the ladyfingers cool on the cookie sheets before removing them.
Make the Cream
- Add silken tofu, cream cheese, sugar, vanilla extract, and optional coffee liqueur to a food processor. Process until completely smooth, scraping down the sides as needed to make sure everything is evenly blended.1/2 cup silken tofu, 8 ounces vegan cream cheese, 2 teaspoons vanilla extract, 1/2 cup granulated sugar, 2 tablespoons coffee liqueur
- Open the chilled can of coconut cream. Scoop the hardened coconut cream into the food processor, leaving the coconut water in the can. (It can be saved and used in smoothies if you like.)Process until the mixture is smooth and fluffy, making sure to blend out any lumps from the coconut cream.1 (15 oz) can coconut cream
Assemble the Tiramisu
- Pour the espresso or strong coffee into a dish wide enough to dip a ladyfinger. If using, add in coffee liqueur. Feel free to add extra for a more boozy tiramisu.6 ounces espresso or strong coffee, 3 tablespoons coffee liqueur
- Dip each ladyfinger in the coffee soak. (Vegan ladyfingers are a little more dense than non-vegan ones, so dip them for a couple seconds longer than you think you need.) Then arrange in one layer at the bottom of an 8x8" or 9x9" square pan. Spread about 1/3 of the cream mixture over the ladyfingers. Repeat twice more.1 batch (about 24) vegan ladyfingers
- Dust the top of the tiramisu with cocoa powder, or cover with chocolate shavings.2 tablespoons cocoa powder
- Cover the tiramisu and refrigerate for at least 8 hours before serving. (I know it's hard to resist, but the ladyfingers need that time to soften up fully.)
Notes
Ingredient Notes
- Coconut cream: I use the Sprouts brand coconut cream. If you can't find coconut cream, you can instead use 2 cans of full-fat coconut milk — just the hardened cream portion that floats to the top of the can when chilled. Try to use a brand that doesn't have a lot of thickeners/stabilizers, because this can sometimes prevent the coconut cream from separating and hardening in the way that we need.
- Vegan-friendly coffee liqueur: Tia Maria is vegan-friendly. Kahlua is not suitable for vegans according to their website. (Their sugar is not processed in a vegan-friendly manner.)
- Cream cheese: My go-tos for desserts are the ones from Simple Truth or Kite Hill. You can also make your own.
Substitutions
- Coffee liqueur alternatives: You can substitute dark rum, marsala wine, amaretto, or Frangelico.
- Coconut cream substitute: I've only personally tested this recipe with canned coconut cream, but I think it could work with a store-bought heavy cream substitute, such as the one from Country Crock/Trader Joe's. Let me know if you try it out!
- Tofu substitute: You can substitute in 1/2 cup of plain plant-based yogurt if needed. The filling will be a little more tart but should still be tasty.
- Biscoff cookies instead of ladyfingers: You can also substitute Biscoff cookies! You'll need about two 8.8oz containers (each contains 32 cookies). Dip the Biscoff cookies 2 at a time — subbing 2 cookies per 1 ladyfinger.
Vanilla Cake (instead of ladyfingers)
- 1 cup unsweetened plant milk
- 1 tbsp vinegar or lemon juice
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/3 cup vegetable oil (I use sunflower oil)
- 1 tablespoon vanilla extract
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.