Quite literally the best vegan tiramisu you will ever make, this easy dairy free tiramisu is layered with espresso soaked homemade ladyfingers, creamy and rich vegan mascarpone filling, and topped with a dusting of cocoa powder. Tastes just like the classic Italian “pick-me-up” layered dessert!
Vegan Gluten Free Ladyfingers:
- 2 cups (250 grams) all purpose flour or sifted gluten-free 1-to-1 baking flour (if doing gluten-free, add in 1 tsp arrowroot powder)
- 3/4 tablespoon baking powder
- 1 teaspoons baking soda
- 1/2 cup (100 grams) aquafaba*
- 1/2 cup (100 grams) granulated sugar, divided
- 1 tsp cream of tartar
- 1/3 cup (100 grams) dairy-free milk
- 1/2 cup (120 grams) unsweetened applesauce or dairy free yogurt, room temperature
- 2 tbsp melted vegan butter or coconut oil, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup (8 ounces) vegan butter, room temperature
- 2 cups powdered sugar, sifted
- 1/2 cup (112 g) vegan cream cheese, unsweetened
- 2 tbsp dairy free yogurt*
- 1 tsp vanilla extract
- 1–2 tbsp dairy free milk, as needed
- 2/3 cup cacao cocoa powder
- 1 cup brewed espresso
- Optional: coconut whipped cream for decoration (I also recommend Forager Project coconut whipped cream- it’s super easy to pipe!)
- 6x9″ or 8x8″ baking pan
- Baking sheet
- Parchment Paper
- Espresso machine
- Stand mixer or Hand mixer
- Please read through all instructions before beginning.
- Prep: Preheat the oven to 350F and line two baking sheets with parchment paper. Measure out the ingredients for the ladyfingers first.
- Prepare the ladyfingers first. In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside. In a stand mixer with whisk attachment, whisk together the aquafaba and cream of tartar on high speed for 2-3 minutes until fluffy. Then add in 1/4 cup of the sugar, continuing to mix on medium speed. Then turn the speed up to high and continuing whisking for 10 minutes, until you reach stiff peaks (aquafaba takes longer to reach stiff peaks than egg whites). Set aside. In a large bowl, whisk together the dairy free milk, applesauce, remaining sugar, vegan butter, and vanilla extract. Add the mixture to the aquafaba meringue, and use a silicone spatula to gently fold the applesauce mixture into the meringue, being careful not to deflate the mixture. Then add in the flour mixture and gently fold again, being careful not to deflate the meringue. The batter will be slightly runny but should still be thick enough to pipe. Fill a piping bag with round nozzle, and pipe 3″ lady fingers onto your baking sheet, separating them by about 1″.
- Bake the ladyfingers: Place the baking sheet into the oven to bake for 15-18 minutes. Then remove from the oven and set aside. Cool for 10 minutes. You should yield 20-30 ladyfingers. Set the ladyfingers aside to cool completely. They’re even better if used the following day.
- Prepare the mascarpone. In a stand mixer or a large bowl with a hand mixer, cream the vegan butter and cream cheese until fluffy, about 2-3 minutes Add in the powdered sugar and vanilla extract, and continue cream together until smooth. Then add in the dairy free yogurt, and cream together until fluffy. Use a tablespoon of dairy free milk as needed to help with the texture. Place the mascarpone in the fridge until ready to use.
- Assembly: brew the espresso and make sure you have a 6×9″ or 8×8″ baking pan. Remove the mascarpone from the fridge. 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 half of the ladyfingers until the first layer is complete. You’ll have half for the second layer. Spoon half of the mascarpone on top of the first layer of lady fingers. Repeat for the second layer, dipping the ladyfingers into the espresso, topping with mascarpone.
- Place the dish into the fridge to chill for at least 3 hours, preferably overnight.
- Serve: when ready to serve, remove the tiramisu from the fridge. Pipe coconut whipped cream on top if desired, then dust with cacao or cocoa powder. Slice and serve! Store any leftovers covered in the fridge for up to 3 days.
Aquafaba: This is the liquid in your chickpea can or jar. It acts just like an egg white and is an amazing egg substitute in baking!
Vegan yogurt: You can use any dairy free yogurt brand here. I used Forager Project cashewmilk yogurt, but you can use a nut-free one if you’d like. The original version I created used vegan cream cheese but I found there were too many inconsistencies across brands and this was the safer option to provide more consistent results.
Original recipe: Because of so many requests for the vegan cream cheese option for the mascarpone, I decided to add it as an option in the notes! Please find the original recipe here:
- Lady fingers:
- 2 cups cake flour or sifted gluten free 1:1 baking flour
- 3/4 cup granulated sugar
- 3/4 tbsp baking powder
- 1 1/2 tsp baking soda
- 3/4 cup dairy free milk with 1 tsp apple cider vinegar
- 1/2 cup unsweetened applesauce
- 2 tbsp dairy free yogurt or vegan sour cream, room tempearture
- 1 tbsp pure vanilla extract
- Vegan Mascarpone:
- 8 ounces vegan cream cheese, room temperature
- 4 ounces vegan butter, room temperature
- 2 cups powdered sugar, sifted
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