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plate of vegan tiramisu

Vegan Tiramisu (No Cashews, No Tofu!)

  • Author: Britt Berlin
  • Prep Time: 25
  • Cook Time: 18
  • Total Time: 40 minutes
  • Yield: 9 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegan


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)
  • 2 tbsp (20 g) cornstarch or arrowroot starch
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup (120 mL) aquafaba*
  • 3/4 cup (150 g) granulated sugar, divided 
  • 1 tsp cream of tartar
  • 1/4 cup (50 g) dairy free yogurt or unsweetened applesauce, room temperature
  • 2 tbsp melted vegan butter or avocado oil, room temperature
  • 1 tbsp pure vanilla extract
  • 1/4 tsp almond extract
  • 1/4 cup (30 g) powdered sugar

Vegan Mascarpone Cream:*

  • 2 batches vegan mascarpone, cooled to room temperature
  • 1/2 cup (113 g) vegan butter, room temperature
  • 1 cup (140 g) vegan powdered sugar, sifted
  • 2 tsp vanilla extract
  • 1/4 tsp sea salt


  • 2/3 cup 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!)



  1. Please read through all instructions before beginning.
  2. Prep: Preheat the oven to 390F and line two baking sheets with parchment paper. Measure out the ingredients for the ladyfingers first.
  3. 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 tablespoon at a time of the sugar, continuing to mix on medium speed, until you finish the entire 3/4 cup (150g). Then turn the speed up to high and continuing whisking for 5-7 minutes, until you reach stiff peaks (aquafaba takes longer to reach stiff peaks than egg whites). Add in the vanilla extract, almond extract, melted vegan butter, and dairy free yogurt. Mix just until incorporated (the mixture won’t be stiff peaks anymore- that’s okay!). Remove the bowl from the stand mixer. Place a sieve over the bowl, and add about 1/2 of the flour mixture to the sieve. Sift in the mixture, and gently fold again, being careful not to over mix. Once JUST incorporated, add in the remaining half of the flour mixture to the sieve and sift again. Fold JUST until the flour is incorporated (it will be super thick- don’t worry! It will still be pipe-able).  Fill a piping bag with round nozzle, and pipe 3-4″ long lady fingers onto your baking sheet, separating them by about 1″. You should yield about 28 4″ lady fingers, or 36 3″ lady fingers. Dust with 1/4 cup powdered sugar before baking.
  4. Bake the ladyfingers: Place the baking sheet into the oven to bake for 12 minutes. They’ll be lightly golden. For crispier cookies, bake for another 2 minutes. Ten remove from the oven and set aside. Set the ladyfingers aside to cool completely. They’re even better if used the following day.
  5. Prepare the mascarpone cream: In a large bowl, cream together the vegan mascarpone, vegan butter, powdered sugar, vanilla extract, and sea salt until creamy and combined. Set aside covered and in the fridge for when you’re ready to assemble. 
  6. 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.
  7. Place the dish into the fridge to chill for at least 3 hours, preferably overnight.
  8. 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.

For a soy free mascarpone cream:

  • 1/2 cup (113 g) vegan butter, room temperature
  • 1-2 cups powdered sugar, sifted
  • 1/2 cup (112 g) vegan cream cheese, unsweetened 
  • 2 tbsp dairy free yogurt
  • 1 tsp vanilla extract

To make it: 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.

Original tiramisu 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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