Description
This Vegan Strawberry Tiramisu is a delightful plant-based twist on the classic Italian dessert, featuring layers of vegan ladyfingers soaked in strawberry confit and a creamy vegan mascarpone made from coconut cream and vegan cream cheese. Naturally dairy-free and bursting with fresh strawberry flavor, it’s a perfect treat for vegan and dairy-free diets, ideal for summer gatherings or a special occasion dessert.
Ingredients
Vegan Ladyfingers
- ½ batch vegan ladyfingers (or vegan cookies or vegan graham crackers)
Strawberry Confit
- 400 g fresh strawberries
- 120 g cane sugar (or superfine/caster/brown sugar)
- 2 tablespoons lemon juice
- 1 ½ tablespoons cornstarch (cornflour)
- 50 ml water
Vegan Mascarpone
- 700 g coconut whipping cream
- 400 g vegan cream cheese
- 70 g sweetened condensed coconut milk
- 1 vanilla pod (or 1 tsp vanilla bean paste/vanilla extract)
Finishing
- 4 tablespoons strawberry powder (or freeze-dried strawberries)
Instructions
- Prepare the Vegan Ladyfingers. Prepare the vegan ladyfingers according to your recipe or use store-bought vegan cookies or graham crackers as a substitute. Cut them to fit your serving dish if necessary.
- Make the Strawberry Confit. Wash and hull the fresh strawberries. Place them in a saucepan with the sugar and lemon juice over medium heat. Simmer for 12-15 minutes until strawberries are soft but still hold their shape.
- Separate Syrup from Strawberries. Pass the cooked strawberry mixture through a fine-mesh sieve to separate the strawberry pieces from the syrup.
- Thicken the Syrup with Cornstarch. In the same saucepan, whisk the cornstarch with water until smooth. Return the strawberry syrup to the pan and cook over medium heat for 3 minutes, whisking constantly, until thickened to a syrupy consistency.
- Combine Strawberries and Syrup. Remove from heat and stir the reserved strawberry pieces back into the thickened syrup. Let cool to room temperature for about 20 minutes.
- Whip the Coconut Cream. Using an electric mixer, whisk the coconut whipping cream in a medium bowl for a couple of minutes until light and fluffy.
- Prepare Vegan Cream Cheese Mixture. Scrape the seeds from the vanilla pod and combine them with vegan cream cheese and sweetened condensed coconut milk in a large bowl. Whisk until smooth and creamy.
- Fold in Whipped Coconut Cream. Gently fold the whipped coconut cream into the vegan cream cheese mixture using a rubber spatula until fully combined. Chill the mixture in the refrigerator until ready to use. Transfer into a piping bag fitted with a round nozzle.
- Assemble the Tiramisu - First Layer. Arrange a layer of vegan ladyfingers in the bottom of an 8x8-inch dish. Brush or spoon some of the strawberry confit syrup over the ladyfingers. Pipe a layer of the vegan mascarpone cream over this.
- Assemble the Second Layer. Add another layer of ladyfingers on top of the mascarpone. Spoon over more strawberry confit, including some whole strawberries from the mixture. Pipe the remaining vegan mascarpone cream on top.
- Finish and Chill. Dust the top layer evenly with strawberry powder or crushed freeze-dried strawberries. Cover the tiramisu and place in the refrigerator for at least 2 hours to set.
- Storage. Store the tiramisu in an airtight container in the refrigerator. Best enjoyed within two days for optimal freshness and quality.
Notes
- Use vegan ladyfingers for authenticity or substitute with vegan cookies or graham crackers if preferred.
- Ensure the coconut cream is well chilled before whipping for the best texture.
- The dessert is best served chilled and should be consumed within two days.
- Strawberry powder can be replaced with finely crushed freeze-dried strawberries for a natural finish.
- Vanilla extract or vanilla bean paste can be used if a vanilla pod is not available.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
