Description
This Vegan Tiramisu is a luscious plant-based twist on the classic Italian dessert. Featuring homemade vegan mascarpone and ladyfingers combined with a rich, smooth sabayon made from non-dairy milk, dark rum, and vanilla, it’s layered with espresso-soaked ladyfingers and finished with a generous dusting of cocoa powder. Perfectly creamy, indulgent, and dairy-free, this tiramisu is ideal for special occasions or anytime you crave a comforting, cruelty-free treat.
Ingredients
Scale
Vegan Mascarpone
- 1 batch vegan mascarpone (see notes 1 and 2)
Vegan Ladyfingers
- 1 batch vegan ladyfingers (see note 3)
Sabayon and Filling
- 450 ml soy milk (or oat milk or almond milk)
- 75 ml dark rum (or Amaretto, marsala, brandy – see note 4)
- 120 g granulated sugar
- 60 g cornstarch (cornflour)
- 1 tablespoon vanilla extract
- 180 g vegan butter (block-style, cold and cut into small cubes – see note 5)
Assembly
- 160 ml espresso (freshly brewed and cooled to room temperature)
- 50 ml dark rum (or Amaretto, marsala, brandy – see note 4)
- 50 g unsweetened cocoa powder
Instructions
- Measure Ingredients: Use a digital scale for the most accurate results to ensure the best texture and flavor.
- Prepare Components: Make the vegan mascarpone a day or night before. Prepare vegan ladyfingers on the day of assembly or up to one day ahead (refer to notes 1, 2, and 3).
- Make Sabayon: In a heavy-bottomed saucepan, whisk together soy milk, rum, sugar, cornstarch, and vanilla extract until smooth with no lumps.
- Cook Sabayon: Heat the mixture over low-medium heat, whisking continuously until it thickens into a custard in about 3-4 minutes. On gas stovetops, keep the temperature very low to avoid rapid thickening.
- Emulsify Butter: Remove the pan from heat. Pour the hot custard over cold vegan butter cubes in a large bowl and whisk vigorously until the mixture emulsifies into a smooth, glossy pastry cream.
- Chill Sabayon: Cover with plastic wrap pressed directly onto the surface to prevent skin formation. Refrigerate for 30 minutes to 1 hour until completely chilled and thick.
- Make Mascarpone Filling: Add vegan mascarpone to a blender jug and scoop the chilled sabayon on top (in batches if necessary). Blend until smooth and creamy, under one minute. Set aside.
- Prepare Espresso Soak: Combine room temperature espresso and rum in a shallow dish and set aside.
- Assemble Base Layer: Spread a thin layer of the mascarpone cream in the base of a 10.5″ x 7.5″ dish and smooth evenly.
- Layer Ladyfingers: Quickly dip each ladyfinger in the espresso-soak for 2-3 seconds per side and arrange them side-by-side over the cream layer.
- Add Cream Layer: Divide remaining mascarpone cream into two parts. Smooth one part over the ladyfingers with a spatula.
- Repeat Ladyfinger Layer: Dip ladyfingers again and place a second layer on top of the mascarpone cream.
- Finish with Cream: Spread the remaining mascarpone cream over the top layer evenly using an offset spatula.
- Dust with Cocoa: Generously dust the surface with unsweetened cocoa powder. Use a pastry brush to remove any excess from sides if needed.
- Refrigerate: Chill the assembled tiramisu for at least 4-6 hours, preferably overnight for best set and flavor melding.
- Serve: Use a sharp knife wiped clean between cuts to portion. Lift slices with a wide metal spatula and slide onto plates carefully.
- Store: Cover tightly with plastic wrap and refrigerate up to 4 days. To freeze, store in an airtight container for up to a month and thaw overnight in the refrigerator before serving.
Notes
- Note 1: Vegan mascarpone recipe is essential for the creamy texture and should be prepared in advance.
- Note 2: Use firm, block-style vegan butter for proper emulsification and richness.
- Note 3: Homemade vegan ladyfingers provide the best texture and soakability but can be substituted with store-bought vegan sponge fingers if needed.
- Note 4: Dark rum is traditional, but Amaretto, marsala, or brandy can be used to adjust flavor profile.
- Note 5: Keep vegan butter cold and cubed to ensure smooth emulsification when combined with hot custard.
- Measure ingredients with a digital scale for accuracy.
- Ensure espresso is cooled to room temperature before soaking ladyfingers to avoid sogginess.
