This Vegan Tiramisu has fluffy layers consisting of a homemade sponge cake dipped in freshly brewed coffee. On top, we put a soft cream made from yogurt and tofu, completely nut-free, cheese-free, and egg-free.
This tiramisu is an indulgent dessert served in single-portion cups and covered with a sprinkle of cacao powder.
Tips
Tiramisu is the most emblematic dessert of Italian cuisine. It is served cold and it is adored for its creaminess and bitter-sweet taste. The perfect mixture of contrasts in each layer makes this dessert a true delight for your palate.
- How to serve Tiramisu: Use cacao powder as a sprinkle, or decorate the surface with coffee beans covered in dark chocolate. If you want a fruity finish, it is beautiful and refreshing with candied orange peel or fresh orange zest.
- Tiramisu with fruit: For a tasty and summery variety, replace the coffee with rum-flavored fruit syrup. After arranging the tiramisu, use fresh strawberries or raspberries on top, these go well with the rich "mascarpone" cream.
- If you like coffee flavoured desserts, try our Vegan Coffee Custard. It is soft and creamy and works perfectly in birthday cakes and pastries.
Storage
This tiramisu without mascarpone or eggs can be kept in the fridge wrapped in foil or covered with an air-tight lid for 3 days.
Recipe
Vegan Tiramisù | Nut-free
Equipment
- Pastry piping bag
- cheese cloth
Ingredients
- 250 g (1 cup) coffee (black)
- 30 g (4 tbsp) cacao powder
Vegan Mascarpone Cream
- 400 g (1⅔ cups) unsweetened soy yogurt
- 200 g (7 oz) silken tofu (soft)
- 100 g (3.5 oz) vegan butter
- 100 g (½ cups) sugar
- 50 g (3½ tbsp) soy milk
Vegan Sponge Cake
- 200 g (1⅓ cups) all-purpose flour
- 200 g (¾ cups + 1 tbsp) water
- 180 g (¾ cups + 1 tbsp) sugar
- 100 g (7 tbsp) corn starch
- 70 g (⅓ cup) sunflower oil or refined coconut butter
- 16 g (1 tbsp) baking powder
- 1 whole vanilla bean
Instructions
Vegan Mascarpone Cream
- Put the yoghurt to drain for at least 8 hours in a sieve wrapped in a cheese cloth with weights on top (better if the night before).
- With an immersion blender, emulsify (blend) the soy milk with the melted vegetable butter.
- Blend together all the ingredients for the mascarpone cream (drained yoghurt, tofu, butter-milk emulsion, and sugar). If you use unrefined sugar, blend it first separately.
Vegan Sponge Cake
- In a bowl, mix water, oil, vanilla and sugar.
- Sift flour, cornstarch and baking powder and add them to the liquid mixture, stirring with a spatula until the mixture is smooth.
- Bake in the oven for about 30 / 40 minutes at 180˚C [360˚F].
Assemble the Tiramisu
- In small glasses, add a layer of sponge cake, wet it with sweetened coffee, and top with the vegan mascarpone cream.
- Repeat the previous step till you reach the rimo of the glass. Top with some cacao powder.
- Store the tiramisu in the refrigerator for a couple of hours before consuming it, this makes the flavour more intense.
Notes
Nutritional Values
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Did you try this recipe at home? Let us know in the comments below, or take a picture and tag us on Instagram @italiaplantbased.
Buon appetito!
Nico
Steph
Is it right with 16grams of baking soda for the sheet??
nico
Hi Steph, yes this is correct. You just need 16 grams of baking soda to make the vegan sponge cake. 🙂 Let us know if you need any help!
Sherrell
Hi Nico, I wanted to let you know that the ingredients list should specify Baking Powder, not Baking Soda. I made the cake with the baking soda and it was inedible. I looked at other sponge cake recipes and noticed they all call for Baking Powder. I also noticed that in your instructions, it specifies Baking Powder correctly. I made a second sponge cake with the Powder and the whole dish turned out beautifully!
Nico
Hi Sherrell, thanks so much for letting us know, and for the very kind comment 🙂 I'm happy the tiramisu turned out well at the end ❤️
Connie
Hi Nico,
I love your mascarpone recipe! I used it to finish a grapefruitcello cake I made. Texture and flavour were perfect! Thank you from Australia!
Nico
Hi Connie, thank you so much for your message! I'm super happy you like our mascarpone 🙂 Your grapefruitcello cake sounds amazing!!! Cheeers 🙂
Angela
Tiramisù is my favourite dessert - but i haven't been able to enjoy it since going dairy free. This recipe was excellent - I did substitute oat for the soy yogurt and milk - but i think it still worked lovely. I also used cookies similar to lady fingers as I didn't need it to be vegan just dairy free. I will definitely make this again - I did feel like it was 'missing something' perhaps the rum that I am use to - or maybe my coffee wasn't strong enough - I look forward experimenting to find out. Thank you!
Nico
Hi Angela, thanks so much for your comment. We are happy you like the tiramisu. Two things, yes, in some parts of Italy we add liqueur to the coffee, so that might be what you were missing if you are used to it. The other thing is, the coffee used for tiramisu is generally very strong as it's made with coffee from Italian Moka, very well pressed, so that could also make the tiramisu a bit weaker if you don't use a very strong Italian coffee 🙂 Great to know that it worked with oat yogurt and milk 🙂
Arianna
Hi Nico and Louise,
Saying that I’m in love with your brand is an understatement. So keen to try this tiramisu recipe. I read in the YT comments that you’ll soon come out with an updated recipe? If that’s the case, I’m looking forward to it!! (Would love to see a savoiardi recipe, too?)
I wanted to ask… can you taste the tofu at all in the mascarpone? I’ll make this recipe for a non-vegan friend and that’s my main concern.
Congrats again, you can really see all the passion and hard work that’s behind your content. Keep up the great work.
Nico
Hi Arianna, thanks so much for your message. It makes us really happy 🙂
I don't think your friends will be able to taste the tofu. That's why we use yogurt and vegan butter, to hide to tofu flavour.
Hopefully, we'll be able to make a recipe also with the savoiardy soon.
Thanks again 🙂