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Vegan Tiramisu Recipe

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3.8 from 8 reviews

  • Author: Eliza
  • Total Time: 5 hours 20 minutes
  • Yield: 12 servings
  • Diet: Vegan

Description

This Vegan Tiramisu is a luscious, dairy-free version of the classic Italian dessert, featuring homemade vegan mascarpone and ladyfingers soaked in espresso and dark rum. It is layered with a smooth vegan sabayon custard blended with mascarpone, finished with a dusting of cocoa powder. Perfect for a special occasion or indulgent snack, this recipe is rich, creamy, and vegan-friendly.

Ingredients

Vegan Mascarpone

  • 1 batch vegan mascarpone (see notes 1+2)

Vegan Ladyfingers

  • 1 batch vegan ladyfingers (see note 3)

Sabayon Custard

  • 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
  • 180 g vegan butter (block-style, cold and cut into small cubes, see note 5)

Espresso Soak

  • 160 ml espresso (freshly brewed and cooled to room temperature)
  • 50 ml dark rum (or Amaretto/marsala/brandy, see note 4)

Finishing

  • 50 g unsweetened cocoa powder

Instructions

  1. Measure ingredients: For the best and most accurate results, use a digital scale to measure all ingredients precisely.
  2. Prepare base components: Make the vegan mascarpone the day or night before assembling. Prepare the vegan ladyfingers either the same day or a day in advance as recommended (refer to notes 1, 2, and 3).
  3. Make the vegan sabayon: In a heavy-bottomed saucepan, whisk together soy milk, rum, sugar, cornstarch, and vanilla extract until smooth with no lumps.
  4. Cook sabayon custard: Heat the mixture over low to medium heat, whisking continuously until it simmers and thickens to a thick custard consistency (about 3-4 minutes). If using a gas hob, cook on the lowest setting to avoid thickening too quickly.
  5. Emulsify with butter: Remove saucepan from heat. Place cold cubed vegan butter in a large mixing bowl and pour the hot custard over it. Whisk vigorously until the mixture emulsifies into a smooth, glossy pastry cream.
  6. Chill sabayon: Cover the sabayon with plastic wrap pressed directly onto the surface to prevent skin formation. Refrigerate for 30 minutes to an hour until fully chilled and thickened.
  7. Prepare mascarpone cream filling: Once chilled, transfer the sabayon and vegan mascarpone to a blender in batches if needed. Blend until smooth and creamy, for under a minute. Set aside.
  8. Make espresso soak: In a shallow bowl, combine cooled espresso and rum. Set aside.
  9. Assemble tiramisu - first layer: Spread a thin layer of mascarpone cream evenly on the base of a 10.5"x7.5" dish. Dip each ladyfinger into the espresso soak for 2-3 seconds per side, then arrange them side by side over the cream.
  10. Assemble tiramisu - second and third layers: Divide remaining mascarpone cream into two parts. Smooth one part over the ladyfingers, then add a second layer of soaked ladyfingers. Spread the last mascarpone cream layer evenly on top.
  11. Finish with cocoa powder: Generously dust the top layer of mascarpone with unsweetened cocoa powder. Use a pastry brush to clean the edges of the dish from excess powder.
  12. Chill to set: Refrigerate the fully assembled tiramisu for at least 4-6 hours, preferably overnight for best results.
  13. Serve: Use a sharp knife to mark servings, cleaning the blade between cuts. Lift slices with a wide metal spatula and transfer carefully to serving plates.
  14. Storage: Keep tiramisu covered tightly with plastic wrap in refrigerator up to 4 days. To freeze, place in airtight container and freeze up to 1 month. Defrost overnight in fridge before serving.

Notes

  • Note 1: Vegan mascarpone recipe is essential for authentic creaminess; prepare ahead to save time.
  • Note 2: The mascarpone needs to be cold and well-prepared to achieve the correct texture.
  • Note 3: Vegan ladyfingers can be made from scratch; prepare on the day of assembly for freshness or up to a day ahead.
  • Note 4: Dark rum is preferred for flavor; Amaretto, marsala, or brandy can be substituted as desired.
  • Note 5: Use block-style vegan butter chilled and cubed for better emulsification in the sabayon.
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://recipekind.com/vegan-tiramisu-recipe/