Author: This post for my Vegan Tiramisu is sponsored by Breville who I love for their amazing espresso machines. I now get to enjoy fancy coffee shop quality espresso drinks from the comfort of my home. Every morning is the best morning!
Let's do some quick math to break down just what Vegan Tiramisu is:
Sweet fluffy sponge cake + liqueur spiked espresso sauce + fluffy clouds of cashew coconut cream= pure blissful heaven. That's what you're looking at right there in that photo. Vegan Tiramisu where have you been all my life!? Good thing I was meeting my friends shortly after preparing this dessert because vegan tiramisu and I can't be in the same room alone together without a close encounter. This classic Italian dessert is traditionally made with ladyfinger cookies (not vegan), layered with a custard made of mascarpone cheese (not vegan), egg yolks (not vegan), and whipped cream (not vegan). So when I made this vegan tiramisu and brought it to my vegan friends (one of whom is Italian), let's just say that they were pleased. Very, very pleased. Like, unbelievably, give me more, murmured yums in between bites pleased. ~Brushes imaginary dust off of shoulders~ thankyouverymuch.
Now, I'm not gonna lie, vegan tiramisu isn't the easiest of desserts that you can whip up in a rush. BUT it is something you can totally do in steps, and even start a couple of days ahead if you prefer. All of the layers could be made ahead of time, and then you can assemble, and pop it in the fridge to set overnight. So when it comes to the special event you are serving this at, everything is done, all that's left to do is dig in and be prepared to taste espresso cake heaven.
Let's just take a moment to talk about my love of Breville . My old espresso machine died a while back, and as I'm someone who goes to bed thinking about how excited I am for coffee in the morning, this was very, very sad. My old espresso machine worked well for a very long time, and I originally stole it from an ex-boyfriend (oops) so it didn't owe me any favours, but it was still a sad day. So when Breville was eager to work with me in the espresso range of things, I was jumping up and down fist pumps in the air, dancing in the kitchen, excited about it! I'm so, so thrilled to be the proud owner of the incredibly fancy shcmancy Barista Express. ❤️❤️❤️
Oh, how I love the Barista Express, let me count the ways:
- The Barista Express has all you need in one handy dandy compact machine, including an espresso grinder, steamer, tamper, and hot water tap.
- You can adjust all of the settings to meet your own preferences, no matter how picky you are!
- THEN you just tap a button to grind, then tap another one to make espresso, making it so incredibly easy for the best espresso.
- I don't know how the team at Breville does it, but this machine always makes a gorgeous crema. (Which is the foamy bit on the top of the espresso). It's perfect every time!
Yeah, the love is deep, and the love is real.
Now let's get to making this espresso infused Vegan Tiramisu! Omnomnom.
To Make the Ladyfingers:
To Make the Ladyfingers:Make two batches of The Best Vegan Vanilla Cupcakes, (that's enough to make 24 cupcakes) and instead of making cupcakes, divide the batter into two lightly greased 9" square baking pans. Bake until lightly golden and a toothpick comes out clean in the center.
Let the cakes cool completely then slice into fingers about 1" wide. You should get about 18 to 20 fingers out of each pan.
To Make the Espresso Sauce:
Add the espresso and coffee liqueur to a measuring cup, and fill with water until you have ¾ cup of liquid.
To Make the Cream Layer:
First, soften the cashews by putting them in a medium pot and covering with water. Boil for about 10 minutes until the cashews are tender. Drain and rinse with cold water.
Add the cashews to a blender along with the non-dairy milk, agave, and vanilla extract. Blend until completely smooth stopping to scrape down the sides as needed.
Open the can of well-chilled premium coconut milk and scrape out just the hardened coconut cream leaving behind any coconut water. Add the cream to a mixing bowl and beat until it softens and becomes fluffy.
Lightly fold in the cashew mixture. If not using right away, store in the fridge until ready to use.
To Assemble the Vegan Tiramisu:
In an 8" x 12" or 9"x 9" dish line up the ladyfingers in a single layer. Spoon over half of the espresso sauce, then spread over the cream mixture.
Repeat with another layer of ladyfingers, the remaining espresso sauce and remaining cream. (You might have several ladyfingers left over which makes perfect treats for eager snackers or for dipping into coffee.) Cover and put in the fridge to set for a minimum of 3 hours or overnight.
To Serve the Vegan Tiramisu:
put the cocoa powder in a fine sieve and sprinkle over the top of the tiramisu. Store any leftover tiramisu in the fridge.
Common Questions:
- Can you freeze tiramisu? Yes. Tiramisu can last in a freezer for approx. 3 months if you wrap the tiramisu well with both plastic wrap and foil. This will prevent freezer burn. To thaw, take out of the freezer and put in the refrigerator overnight.
- How long does tiramisu last? Homemade tiramisu can last for up to three days if in an airtight container and stored in the refrigerator.
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Vegan Tiramisu
This vegan tiramisu layers soft homemade ladyfingers soaked in coffee with rich, fluffy vegan mascarpone cream and a dusting of cocoa. Creamy, coffee-infused, and perfect for making ahead, it’s a little slice of dessert heaven!
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Ingredients
For the Vegan Ladyfingers
- 2 cups all-purpose flour
- 1 cup white sugar
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- 1 cup plant-based milk, (such as oat or soy)
- ½ cup neutral oil
- 3 tablespoons lemon juice or apple cider vinegar
- 2 teaspoons vanilla extract
For the Vegan Mascarpone Cream
- 1 cup raw cashews, softened if needed (see notes)
- ½ cup plant-based milk, (such as oat or soy)
- 3 tablespoons agave or maple syrup
- 1 teaspoon vanilla extract
- 1 can (13.5 fl oz / 400 ml) premium full-fat coconut milk, chilled overnight
For the Coffee Soak
- ½ cup espresso, cooled (or ¾ cup very strongly brewed coffee)
- ¼ cup water, if using espresso
- 2 tablespoons coffee liqueur, optional
For Dusting
- 1 tablespoon cocoa powder
Instructions
Make the Vegan Ladyfingers
- Preheat the oven: Preheat your oven to 350°F (180°C). Lightly grease an 8 × 12-inch (20 × 30 cm) or 9 × 13-inch (23 × 33 cm) baking pan and line with parchment paper, leaving some overhang for easy removal.
- Mix the dry ingredients: In a large bowl, whisk together the flour, white sugar, baking soda, and salt.
- Add the wet ingredients: Pour in the plant-based milk, oil, apple cider vinegar or lemon juice, and vanilla extract. Stir until just combined. A few small lumps are fine.
- Bake and cool: Pour the batter into the prepared pan and spread evenly. Bake for about 20 minutes, until lightly golden and a toothpick inserted into the center comes out clean. Let cool completely.
- Cut the ladyfingers: Lift the cooled cake out of the pan using the parchment paper. Use a long serrated knife to cut into strips about 1 inch (2.5 cm) wide. Cut shorter pieces as needed to fit your assembly dish.
Make the Vegan Mascarpone Cream
- Blend the cashew cream: Add the cashews, plant-based milk, agave or maple syrup, and vanilla extract to your blender. Blend until completely smooth and creamy, stopping to scrape down the sides as needed.
- Whip the coconut cream: Scoop the thick, hardened cream from the chilled coconut milk into a large bowl, leaving the watery liquid behind. You should have about ¾–1 cup (180–240 ml) of thick cream. Whisk until smooth and fluffy, using a hand mixer if the cream is too stiff to whisk easily.
- Combine the creams: Gently fold the blended cashew mixture into the whipped coconut cream until evenly combined.
Assemble the Tiramisu
- Prepare the coffee soak: Stir together the cooled espresso, water, and coffee liqueur, if using. If using strongly brewed coffee instead of espresso, omit the water.
- Layer the ladyfingers: Arrange half of the ladyfinger strips snugly in a single layer in a 9-inch (23 cm) square glass or ceramic baking dish.
- Add the coffee and cream: Spoon half of the coffee mixture evenly over the ladyfingers, allowing it to soak in. Spread half of the vegan mascarpone cream evenly overtop.
- Repeat the layers: Arrange the remaining ladyfingers over the cream, then add the remaining coffee mixture and mascarpone cream. Smooth the top.
- Chill: Cover and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to develop and the layers to set.
- Finish and serve: Just before serving, sift the cocoa powder evenly overtop. Cut into 9 servings and enjoy!
Notes
Soften the cashews: If using a high-powered blender, you can skip soaking. Otherwise, cover the cashews with water and soak overnight in the fridge, or boil for 10 minutes until tender. Drain and rinse well before blending.
Homemade vegan ladyfingers: These soft, cake-style ladyfingers use a simplified version of my Best Vegan Vanilla Cake. They soak up the coffee beautifully and create soft, creamy layers.
Coconut milk: Use premium full-fat canned coconut milk or coconut cream that firms up when chilled. I like Thai Kitchen Premium Coconut Milk. Refrigerate overnight, then scoop out only the thick cream, leaving any watery liquid behind. You should get about ¾–1 cup (180–240 ml), and anywhere in that range works! If using canned unsweetened coconut whipping cream or heavy coconut cream or heavy coconut cream, measure out a full 1 cup (240 ml) of thick cream. Avoid light coconut milk and carton coconut milk beverages.
Coffee: Use espresso diluted with water as directed, or very strongly brewed coffee without added water. Choose coffee you enjoy drinking, as its flavor comes through in the finished dessert. For an alcohol-free version, simply omit the coffee liqueur.
Make it over two days: On day one, bake the cake, prepare and refrigerate the coffee, chill the coconut milk, and soak the cashews if needed. Once cooled, cover the cake. On day two, cut the ladyfingers, make the cream, and assemble. Refrigerate for at least 3 hours before serving, or overnight for the best flavor and texture.
Storage: Store covered in the refrigerator for up to 3–4 days. Dust with cocoa powder just before serving.
Nutrition
Serving: 1 serving (recipe makes 9 servings) | Calories: 522kcal | Carbohydrates: 58g | Protein: 8g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.05g | Sodium: 403mg | Potassium: 296mg | Fiber: 2g | Sugar: 31g | Vitamin A: 155IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 3mg
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕Bon Appetegan!
Sam.
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Jade says
This recipe looks great! I'm planning on making this for my fiance's birthday this weekend and am really excited about it. If I don't have coffee liqueur, what would be a good alternative? Thinking of substituting it with a mixture of espresso, sugar, and vanilla
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jade! Yes, that should work! Since the recipe only uses 2 tablespoons of coffee liqueur, you can simply replace it with a little extra espresso or strong coffee and add a touch of sugar and vanilla if you’d like. Just make sure you still end up with ¾ cup of espresso mixture total. I hope your fiancé loves the tiramisu, and happy birthday to them!
Allison says
delicious, it was a hit for my fiance's birthday
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So glad it was a hit, Allison! 😊 What a lovely birthday dessert.
Beth says
Hi Sam, you mentioned that the coconut milk is essential, but are there any other options? Would it be possible to substitute silken tofu for example and add some coconut extract? Just trying to avoid the saturated fat in coconut milk. Thanks for your thoughts on this!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Beth! Silken tofu could work but it will change the flavor and texture quite a bit. I haven’t tested it myself so I can’t guarantee results 😊
Miss P says
By Premium Coconut Milk, do you mean the coconut alternative to milk (like soya, oat etc) or the stuff that comes in cans and that is used in Asian/Caribbean cooking?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Miss P! It’s the canned coconut milk used in cooking, not a carton milk alternative 😊