This is quite literally the best vegan tiramisu you will ever make. With homemade vegan ladyfingers and a dairy free egg free custard mascarpone, it’s so incredibly easy and tastes just like the classic Italian “pick-me-up” layered dessert! Perfect for Christmas dessert or a dairy free holiday treat!
Preheat the oven to 350F and line a baking sheet with parchment paper. Prepare a piping bag with a large round tip or snip a corner on a large plastic bag.
Prepare the ladyfingers first. In a large bowl, whisk together the flour, coconut sugar, baking powder, and baking soda. Fold in dairy-free milk mixture, applesauce, dairy-free yogurt, and vanilla extract until there are no streaks of dry ingredients and the batter is smooth. The batter will be slightly thick. Spoon the batter into the piping bag and begin to pipe the ladyfingers on the parchment paper. Each ladyfinger should be about 6″ long and 1″ wide. Pipe each lady finger right next to each other in a line; the batter of each ladyfinger can end up spreading to each other, which is fine. You should be able to pipe 15-18 ladyfingers. Start a new row once you have about 2″ left on either side of the length of the baking sheet. Place the baking sheet into the oven and bake for 15-18 minutes, or until the ladyfingers have lightly browned. Remove from the oven and allow the lady fingers to fully cool before slicing.
Prepare the mascarpone. In a large bowl, use a hand mixer to beat together the vegan cream cheese and vegan butter. Add in the sifted powdered sugar and vanilla extract, and continue beating until smooth. Once the mascarpone is made, cover the bowl, and place the mixture into the fridge to chill.
Assembly: brew the espresso and make sure you have a 6×9″ or 8×8″ baking pan. Remove the mascarpone from the fridge and slice the ladyfingers. Dip one ladyfinger into the espresso, and be careful not to soak it too much. Just make sure it’s entirely covered in the espresso. Remove the ladyfinger from the espresso and place in the dish. Repeat with the remaining ladyfingers until the first layer is complete. You’ll have leftovers for the second layer. Spoon half of the mascarpone on top of the first layer of lady fingers. Use a sifter to sift 1/3 cup cacao powder over the mascarpone. Repeat for the second layer, dipping the ladyfingers into the espresso, topping with mascarpone and sprinkling with cacao powder.
Place the dish into the fridge to chill for 3 hours. Then remove and serve!
Allow the dairy free milk and apple cider vinegar mixture to sit for 5 minutes before using.
A note on vegan cream cheese and vegan butter: the brand you choose will make or break this vegan tiramisu. I recommend using Miyoko’s vegan butter (oat butter or coconut/cashew butter) or Forager Project’s vegan butter. For vegan cream cheese, I recommend using Kite Hill’s vegan cream cheese, Miyoko’s cream cheese, or Daiya for nut free.
Room temperature vegan cream cheese and vegan butter: both are very similar to the conventional counterparts in vegan baking. Please refer to this post to make sure you’re using the correct consistency for vegan butter/cream cheese!