Description
This Vegan Tiramisu is a decadent, dairy-free twist on the classic Italian dessert, featuring a creamy vegan mascarpone, tender vegan ladyfingers, and a luscious coffee-soaked custard layered to perfection. Made with soy milk, dark rum, and rich cocoa powder, this dessert is perfect for a special occasion or when you crave something indulgent yet plant-based. The recipe requires some advance preparation but delivers a stunning, silky dessert that will impress vegans and non-vegans alike.
Ingredients
Scale
Mascarpone Cream
- 1 batch vegan mascarpone (*see notes 1+2)
- 180 g vegan butter (block-style, cold and cut into small cubes *see note 5)
- 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
Ladyfingers and Soak
- 1 batch vegan ladyfingers (*see note 3)
- 160 ml espresso (freshly brewed and cooled to room temperature)
- 50 ml dark rum (or Amaretto/marsala/brandy *see note 4)
Topping
- 50 g unsweetened cocoa powder
Instructions
- Prepare Ingredients: For best and most accurate results, weigh your ingredients using a digital scale. Prepare the vegan mascarpone the day or night before. Make the vegan ladyfingers either on the day of assembling or a day ahead for convenience.
- Make Vegan Sabayon: In a heavy-bottomed saucepan, combine soy milk, 75 ml rum, sugar, cornstarch, and vanilla extract. Whisk thoroughly until the mixture is smooth and free of lumps.
- Cook Custard: Heat the mixture over low to medium-low heat, whisking continuously to prevent lumps. Cook for 3-4 minutes until the custard is thick and glossy. If using a gas stove, keep the heat very low to avoid rapid thickening.
- Emulsify with Butter: Remove from heat and immediately pour the hot custard over the cold vegan butter cubes placed in a large mixing bowl. Whisk vigorously until the mixture emulsifies into a smooth and shiny pastry cream texture.
- Chill Custard: Cover the sabayon with plastic wrap placed directly on the surface to prevent skin formation, then refrigerate for 30 minutes to 1 hour until completely chilled and thick.
- Blend Cream Filling: Transfer the chilled sabayon onto the prepared vegan mascarpone in a blender jug, blending until smooth and creamy, about a minute. Work in batches if necessary.
- Prepare Espresso Soak: In a shallow dish, combine the cooled espresso with 50 ml rum. Set aside for dipping the ladyfingers.
- Assemble First Layer: Spread a thin layer of the mascarpone cream on the base of a 10.5″x7.5″ dish. Dip each vegan ladyfinger briefly (2-3 seconds per side) in the espresso-rum soak and arrange them in a single layer on top of the cream.
- Layer Cream and Ladyfingers: Divide the remaining mascarpone cream into two portions. Spread one portion evenly over the ladyfingers. Add a second layer of soaked ladyfingers on top, then cover with the remaining cream, smoothing carefully with an offset spatula.
- Top and Chill: Generously sift unsweetened cocoa powder over the final mascarpone layer. Use a pastry brush to clean edges if desired. Refrigerate the assembled tiramisu for at least 4-6 hours, preferably overnight, until set.
- Serve: Mark servings with a sharp knife, cleaning between cuts. Use a wide metal spatula to lift slices and a large knife or cake scraper to transfer to plates gently.
- Storage: Keep the tiramisu refrigerated, tightly covered with plastic wrap to prevent drying and odor absorption. It will stay fresh for up to 4 days. For longer storage, freeze in an airtight container for up to a month; thaw overnight in the fridge before serving.
Notes
- Note 1: Vegan mascarpone can be prepared ahead following specialized recipes involving soaked cashews or tofu-based cream alternatives.
- Note 2: Ensure your vegan mascarpone is firm but spreadable for best texture.
- Note 3: Vegan ladyfingers can be baked in advance or purchased if available from specialty stores.
- Note 4: Dark rum, Amaretto, Marsala, or brandy can be substituted interchangeably depending on preference and availability.
- Note 5: Use cold vegan butter cut into small cubes to ensure proper emulsification into the custard for a creamy texture.
