This vegan tiramisu tastes incredibly authentic.
Thanks to the homemade ladyfingers that are prepared in no time, which we dip in coffee and an incredibly creamy layer of cashews and coconut cream or white beans.
Sprinkled with delicious cocoa powder, this tiramisu makes an irresistible dessert.
This italian dessert is also wfpb, soy-free and great when you want a comforting dessert. It is ideal to make in bigger batches for a dairy-free party dessert.
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I have to say that since we started eating vegan, I haven't eaten tiramisu.
And this dish was created when I was so keen on a tiramisu that I quickly veganized the classic tiramisu.
If you are looking for a dessert for your next birthday or just when you invite friends or family over for dinner, this tiramisu is perfect.
You can also serve the tiramisu in jars or cups, just crumble the ladyfingers and drizzle with coffee.
Ingredients
Here is a brief overview of the ingredients we use in the vegan tiramisu:
Coffee or espresso
Maple syrup
Amaretto, opt or Marzipan
Cashews
Almond milk
Coconut milk
Wholemeal flour
Ground almonds
Sweetener, date puree, apricot puree or raw cane sugar
Almond butter
Baking powder
Cocoa powder
Instruction
First, mix the moist ingredients for the ladyfingers and the dry ingredients in another bowl.
Now add the moist ingredients to the dry and stir until a homogeneous dough is formed.
Take a piping bag with a 0.5” tip and put the dough on a baking sheet lined with baking paper in the form of ladyfingers.
Sprinkle some raw cane sugar on the dough. And bake the ladyfingers in the preheated oven at 300°F (150°C) for about 20 minutes.
Let them cool completely.
In the meantime, soak the cashews and brew the coffee.
Prepare the “Mascarpone” cream by blending all the ingredients for the cream in a high speed blender. Put the cream in the fridge.
When the ladyfingers are cold. Dip them in the coffee and put them in a baking dish.
If they are flat just lay two ladyfingers on each other.
Now put half of the cream on the ladyfingers and put another layer of ladyfingers that you dunk in coffee on top of the cream.
Now put the remaining cream on the biscuits and sprinkle the cream with cocoa powder. Chill the finished tiramisu until ready to serve.
Ladyfinger Substitute
You can bake a conventional sponge cake. And cut it into rectangles according to the ladyfingers.
And dry it at 250°F (120°C). This way, the coffee can be sucked up better. Normal sponge cake would become too soft.
Amaretto Substitute
You can use alcohol-free almond extract or marzipan.
If you don't care about alcohol, you can use hazelnut liqueur or chocolate liqueur.
Since amaretto has a similar taste to marzipan, it is best to add marzipan.
Coconut Cream Substitute
You can easily substitute the coconut cream with 2 cups unsweetened yogurt and 1.5 can white beans.
Blend the white beans with the cashews in a high speed blender until super creamy and smooth. And fold under the yogurt.
Storage
The tiramisu lasts in the fridge for 4-5 days. To do this, simply cover it with foil or wax cloth or prepare it in a pan with a lid.
Freezing
The tiramisu can also be frozen very well. If you need it, just let it thaw in the fridge.
More vegan dessert recipes:
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Have you tried the recipe
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📖 Recipe
Vegan Tiramisu with Homemade Ladyfingers
Ingredients
- 1 ⅔ cups 300 ml strong coffee or espresso
- 2 tablespoon maple syrup
- 6 tablespoon amaretto or 2 tablespoon marzipan
- 3.5 tablespoon 70 g maple syrup
- 1 cups 150 g cashews, raw and soaked
- ½ cup 125 ml almond milk
- 2 cans of coconut milk solid part (just the firm part of the coconut milk)
- 1 ¼ cups 150 g flour (wheat or spelled, whole grain)
- 1 ¼ cups 110 g almond, ground
- ½ cup 100 g sweetener e.g. Raw raw sugar date puree or apricot puree
- 3 tablespoon almond butter
- 1 teaspoon vanilla extract
- 180 ml sparkling
- 1 pack 1 tablespoon or 16 g baking powder
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- Raw cane sugar for sprinkle opt
- Some cocoa powder
Instructions
- First, mix the moist ingredients for the ladyfingers and the dry ingredients in another bowl. Now add the moist ingredients to the dry and stir until a homogeneous dough is formed. Take a piping bag with a 0.5” tip and put the dough on a baking sheet lined with baking paper in the form of ladyfingers. Sprinkle some raw cane sugar on the dough. And bake the ladyfingers in the preheated oven at 300°F (150°C) for about 20 minutes.
- Let them cool completely.
- In the meantime, soak the cashews and brew the coffee.
- Prepare the “Mascarpone” cream by blending all the ingredients for the cream in a high speed blender. Put the cream in the fridge.
- When the ladyfingers are cold. Dip them in the coffee and put them in a baking dish. If they are flat just lay two ladyfingers on each other. Now put half of the cream on the ladyfingers and put another layer of ladyfingers that you dunk in coffee on top of the cream.
- Now put the remaining cream on the biscuits and sprinkle the cream with cocoa powder. Chill the finished tiramisu until ready to serve.
Zach says
Hello Jasmin,
What is the sparkling water doing in this recipe? What I am trying to figure it is whether it really is necessary or whether it would just be barely noticeable if left out. Thank you for sharing this recipe. I am going to try it out tomorrow.
Jasmin says
Hello Zach, the dough rises better with the sparkling water. You can use normal water as well but it can be a little more dense.
Zach says
Thank you for your comment! I did go ahead and get some sparkling water to use. I think that overall the tiramisu came out pretty well. I have not had much tiramisu in my life, and what I can recall having has been vegan. The recipe ended up making 46 lady fingers that were around 3 inches long. I used home made date purée in the lady fingers, and 2T of home made thick almond cream (almonds, dates, and some water) to mix into the coffee as opposed to marzipan or amaretto. Something that I was not sure about was whether the lady fingers were supposed to be cooked long enough to get to dry and crunchy or more of a soft cookie texture. I cooked them as indicated in the recipe.
Thank you for developing this recipe and putting it out; it can be hard to find recipes that use non-refined sweeteners and do not include oil. Whole foods win every time!
Jasmin says
Zach, thank you very much. Usually Ladyfingers are more crunchy like cookies. And when you soak them in coffee they turn out soft like a biscuit (sponge) dough. Once I tried to make them with just a sponge base but with the soaked coffee it turned out to mushy. Your feedback means a lot to me. Thank you again 🙂
Tomer says
I made this recipe earlier and it came out great.
And as a bonus, I now have a recipe for vegan ladyfingers!
I had to put my cream in the fridge to harden up a bit before using.
Also note that you need a small baking dish.
The coconut flavor is noticeable, so this might not be for those who do not like coconut flavor 🙂
Thanks for sharing.
Jasmin says
Hi Tomer, thank you very much for your feedback. I am happy you liked the recipe 🙂
Tamika Drake says
What does 1 pack baking powder mean. How much baking powder?
Jasmin says
Hi Tamika, it is 1 tbsp or 16 grams. I updated it in the recipe card. Thank you for letting me know.
Tamika says
For the lady fingers in the ingredient list you have 180 ml sparkling. What is that?
Jasmin says
I mean sparkling water to use for the lady fingers. I will update the post. Thank you for letting me know.
Sara says
The cream turned out to be too liquidy even after chilling. I can't believe I just wasted expensive ingredients 🙁
Sara says
Update: tasted delicious, but the cream was not necessarily cream. I did not "waste" ingredients, sorry I said that.
Jasmin says
Sarah thank you for your feedback. Did you just use the solid / firm part of the coconut milk for the tiramisu cream? It should be pretty thick.