Here we show you how to make the best vegan tiramisù that we have ever had, with simple plant-based ingredients.

We developed and tested several recipes for months to recreate a flavor and texture that is as close as possible to the one of real Italian tiramisù.

vegan tiramisu in a dish

Check out our best plant-based dessert recipes!

What to expect

vegan tiramisu

Tiramisù is the most recognizable and the most loved Italian dessert in the world.

Its distinct, strong, Italian coffee flavor, wrapped in soft, moist savoiardi biscuits (ladyfingers), and layered in a sweet, velvety mascarpone cream make this masterpiece of Italian cooking impossible to resist.

Here we show you how to make a tiramisù without eggs, without dairy, and without nuts, but with all the same textures and flavor nuances of a real Italian Tiramisù.

Trust me, I had so much tiramisù growing up in Italy, I almost cried when I tasted this version for all the memories that brought back.

tiramisu in the making with exposed ladyfingers
tiramisù in the making

Intructions

Equipment

  • Hand mixer.
  • Sieve + Clean Kitchen Cloth or Cheesecloth.
  • Baking dish 1.7qt (11.6×6.7 inch) or (29 x 18cm).
  • Pastry piping bag if you make your own ladyfingers.
ladyfingers, mascarpone cream, strong Italian coffee
ladyfingers, mascarpone cream, strong Italian coffee

1. Vegan Ladyfingers

So, let’s start right away by preparing the ingredients for the ladyfingers. For this recipe, it’s best to use a digital scale and grams measurements.

In a bowl, put 100 grams (½ cup + 2 tablespoons) of flour, 100 grams (½ cup + 1 tablespoons) of potato starch, and 8 grams (½ tablespoon) of baking powder.

Give it a quick stir and set aside.

In another bowl put the seeds of a vanilla bean along with 30 grams (2 tablespoons) of sunflower oil.

You can also use vanilla extract if you don’t have a vanilla bean. Give it a stir to distribute the vanilla in the oil and set it aside.

At this point, preheat the oven to 375F or 190 C and line two baking sheets with parchment paper.

ingredients for vegan ladyfingers
ingredients for vegan ladyfingers

Now that our ingredients are ready, pour 120 grams (½ cup ) of aquafaba into a large bowl.

Aquafaba is nothing more than the soaking water from the chickpeas. We use room-temperature canned chickpeas. Aquafaba is a versatile ingredient and works as an egg-white substitute. It gives air and fluff to many vegan desserts, for examples vegan meringues and even vegan brownies.

Make sure the bowl is clean and that there is no chickpea residue in the aquafaba. I pass it through a sieve to be sure.

aquafaba in a bowl

Traditional ladyfingers are very light and airy cookies, perfect for soaking coffee because they are made by first whipping the yolks and then the egg whites separately with sugar, thus incorporating a lot of air.

The aquafaba will allow us to achieve the same result, giving lightness and airiness to the biscuits, and without leaving any taste of chickpeas. 

Whip the aquafaba with a hand mixer at maximum speed for 5 minutes. It’s important to whip for the full 5 minutes, so I recommend setting a timer.

At the end of 5 minutes, you’ll have a very whipped mixture to which you add 100 grams (½ cup) of white sugar, a little at a time, continuing to whisk at maximum speed for another 5 minutes

In the end, you will have a smooth, airy, and stable mixture. Add in a third of the sunflower oil and a third of the flour mix, then mix it with a silicone spatula, gently, from the bottom and up.

whipped up aquafaba with sugar

Try to incorporate the ingredients gently, this is important. Then add a little more oil and flour and continue to incorporate the ingredients, with a rotary motion from the bottom to the top of the bowl.

Go on like this until all ingredients are incorporated, then transfer the mixture into a pastry piping bag.

aquafaba mixed with flour and oil

Now shape the ladyfingers. With the pastry piping bag make sticks of about 2.5 inches (6 – 7 centimeters), leaving a little space between each ladyfinger, considering that they will expand a bit during cooking. 

You’ll be able to make two baking sheets of ladyfingers, about 30 biscuits, with these doses. 

Before baking, take one of the baking sheets and dust the ladyfingers with white sugar, then with powdered sugar

This step is optional, and if you want to use less sugar you can also avoid it.

vegan ladyfingers on a baking tray and covered in sugar

In addition to adding sweetness and making the savoiardi prettier, the sugars on top help trap moisture in the savoiardi during baking, making the biscuits lighter and airier. 

Bake in a preheated oven at 375F or 190C for about 12 minutes. Baking time may vary depending on your oven, so keep an eye on them and remove them when they start to brown on top.

Repeat the process with the second pan, bake, and once cooked let them cool completely before proceeding with the tiramisù.

just baked vegan ladyfingers

This ladyfingers’ recipe is very easy, and in less than half an hour you will have homemade eggless ladyfingers that taste much better than the store-bought.

They are very light, airy, and perfect for soaking the coffee in the tiramisù and we can even prepare them a day or two in advance.

2. Vegan Mascarpone Cream

Now let’s make the first tiramisù, which I call classic tiramisù because in our plant-based world it’s the one that most resembles the traditional tiramisù made with mascarpone. 

Mascarpone is a very fatty dairy product mainly made with cream processed together with citric acid. In tiramisù, mascarpone is added to yolks and egg whites whipped with sugar.

vegan tiramisu

To recreate the same velvety and airy texture we are going to use two ingredients.

A 100% plant-based whipping cream, and unsweetened soy yogurt

First, drain 500 grams (2 cups) of unsweetened soy yogurt. Place a strainer over a large bowl/pot, then cover it with a clean kitchen towel made with 100% cotton or with a cheesecloth.

Pour the soy yogurt into the cloth, wrap it, put a weight on top and let it drain for at least 2 hours, even better overnight.

Once drained, transfer it into a bowl, add 80 grams (a little less than ½ cup) of sugar and a teaspoon of vanilla extract

Beat with a hand mixer for two or three minutes until the sugar has practically dissolved in the yogurt.

Tip: make sure your kitchen towel is 100% cotton and with a fine mesh or else the yogurt will go through. You can also use cheese cloth.

drained soy yogurt whipped with sugar

Now whisk the plant-based whipping cream, cold from the fridge. Once whisked add in the yogurt, a little at a time, and mix gently with a silicone spatula.

Continue until cream and yogurt have become one smooth, creamy mixture

The drained yogurt adds a slightly tart and fresh touch to the cream. The mixture is very similar to that made with mascarpone cheese, it is velvety and delicious, despite being much lighter.

whipped cream and yogurt mixed together

3. Assemble the vegan tiramisù

Make 400 grams (1⅔ cups) of coffee, best if strong Italian coffee, then we put it in a large container, I use a baking dish.

Let the coffee cool down, otherwise, it will soak the cookies too quickly when it’s hot, then start dipping one ladyfinger at a time, turn it a bit in the coffee, let excess coffee drain, and place it in the baking dish. 

We use a 1.7qt (11.6×6.7 inch) or 29 x 18cm glass baking dish here, which is enough to serve 6 – 8 people.

vegan ladyfingers soaked in coffee

Once the ladyfingers’ layer is finished I like to add a touch more coffee, then we proceed with about half of our mascarpone cream, and spread it evenly on top of the ladyfingers.

layer of vegan mascarpone cream

Continue with the second layer of ladyfingers soaked in coffee. This time place them in the opposite direction, then cover everything with the rest of the cream. 

tiramisu in the making with exposed ladyfingers
tiramisù in the making

Spread evenly, and let rest in the refrigerator for at least an hour. Then when you are ready to serve the tiramisù cover it with a nice dusting of unsweetened cacao powder and serve it with a large spoon, and eat it with a small spoon.

vegan tiramisu

Storage

Store the tiramisù in the refrigerator, covered with plastic wrap or with a lid, for up to 3 to 4 days. I would not recommend freezing it.

Variations for vegan tiramisù

For the following variations, we use a smaller baking dish to assemble the Tiramisù. The smaller dish is 8.5″L x 5.5″W (22 cm x 13 cm).

If you want the use a bigger dish of 11.6″L x 6.7″W (29cm x 18cm) like the one we use in the recipe above, then multiply all ingredients by 1.25.

1. Vegan Sponge cake

You can use vegan sponge cake to replace the vegan ladyfingers. While ladyfingers are more true to the original recipe of tiramisù, vegan sponge cake is easier to make.

To make the vegan sponge cake mix 120 grams (½ cup + 1 tbsp) of brown sugar, 170 grams (⅔ cup) of plant milk (such as oat, almond, or soy), 30 grams (2½ tablespoons) of sunflower oil, and 1 teaspoon of vanilla extract in a bowl. 

liquid ingredients for vegan sponge cake

Then sift in 210 grams (1 ⅓ cups) of allpurpose flour and 12 grams (1½ teaspoons) of baking powder

Mix for just a minute with a hand mixer, then transfer to a baking sheet lined with parchment paper. With these doses, you can use a squared baking sheet of 8 x 8 Inches (20 x 20 cm), or a round baking pan 8 inches (21 cm) in diameter.

vegan sponge cake batter

Bake in a preheated oven at 350F or 180C, between 15 and 20 minutes depending on the pan we use. In a pan with low edges, it takes about 15 minutes, in one with taller edges it takes around 20.

The sponge cake should be golden on top and dry inside, we always do the test with a toothpick. It should come out dry. Once baked make it cool down completely, otherwise, you won’t be able to cut it.

vegan sponge cake cut in slices

Once cooled, cut the sponge cake with a serrated knife, like the one for bread, into slices about 1 cm thick.

Then place the slices in your tiramisù dish and wet it well with coffee.

vegan tiramisù made with sponge cake

Cover the sponge cake with half of your chosen vegan mascarpone filling (we show you 3 more variations below).

Continue with another layer of sponge cake, this time put in the opposite direction than the previous layer. 

Wet it with coffee, then cover with the rest of the cream. 

Put to rest in the fridge for at least an hour, then before serving the vegan tiramisù we dust it with unsweetened cacao powder

vegan tiramisù with sponge cake

With the same sponge cake, you can make smaller single portion tiramisù. All you need to do is cut the sponge cake into disks rather than slices, then assemble the tiramisù.

single portion vegan tiramisù with sponge cake

2. Vegan Ricotta Filling

Use this as a lighter vegan tiramisù version to replace the vegan mascarpone cream.

Heat up 1 liter (¼ gallon) of soy milk. It should be very hot, almost boiling, then add 2 tablespoons of white wine vinegar, apple cider vinegar, or lemon juice.

Stir and set it aside for a couple of minutes to curdle.

curdling soy milk

In the meantime, place a strainer over a large bowl/pot, then cover it with a clean kitchen towel made with 100% cotton with a fine mesh, or with a cheesecloth.

Pour the curdled soy milk into the cloth, wrap it, put a weight on top and let it drain for 30 minutes. No more than that or the ricotta will be too dry for this recipe.

latte cagliato messo a scolare
latte cagliato messo a scolare

While the ricotta is draining prepare the custard. In a saucepan put 400 grams (1⅔ cups) of plant milk (oat, almond, or other), 70 grams (⅔ cup) of brown sugar, 40 grams (6 tablespoons) of cornstarch, a pinch of turmeric, optional just to give a touch of color, and stir until all lumps are gone.

Bring to medium heat and continue stirring until the mixture becomes creamy. This will take a couple of minutes at most. 

vegan custard for tiramisu

Transfer to a bowl, let cool a few minutes stirring a bit, then add 150 grams (about 1 cup) of the soy ricotta that should be ready by now, and a teaspoon of vanilla extract

Beat it well with a hand mixer until the mixture is smooth and creamy. Use this in the tiramisù to replace the vegan mascarpone cream.

vegan ricotta filling for tiramisù

This tiramisù variation is also amazing, despite having very low fat content. It’s creamy, light, and it has the unmistakable flavour of tiramisù.

tiramisù with vegan ricotta cream

3. Yogurt Filling

This is our lightest and easiest variation of all.

As in the previous version, we prepare a base custard made with 400 grams (1⅔ cups) of plant milk, 70 grams (⅓ cups) of sugar, a pinch of turmeric, and in this case 50 grams (½ cup) of cornstarch. We want a slightly thicker custard here. 

Once the cream has cooled stir in 150 grams (⅔ cup) of unsweetened soy yogurt, or another plant-based yogurt, and a teaspoon of vanilla extract. 

Mix well with a whisk and there you have a super easy, delicious, and light tiramisù filling. Use to replace the vegan mascarpone filling.

vegan tiramisù with soy yogurt filling

4. Silken tofu filling

This is a variation for those of you who can’t find plant-based whipped cream, but still want to eat a full-fat, indulgent, vegan tiramisù.

Put 500 grams (2 cups) of unsweetened soy yogurt to drain for at least 8 hours. I use a sieve wrapped in a clean kitchen cloth or cheesecloth, with weights on top (better if it drains overnight).

With an immersion blender in a tall container, blend 60 grams (¼ cup) of soy milk with 125 grams (½ cup) of melted vegan butter (or good quality vegetable margarine, without hydrogenated fats).

This creates an emulsion that is velvety and pleasant to the mouth.

Now in a blender add the butter and milk emulsion, drained yogurt, 250 grams (8.8 ounces) of soft silken tofu, 125 grams (⅔ cup) of sugar, and 1 teaspoon of vanilla extract.

Blend till smooth, this is your replacement for vegan mascarpone cream.

Vegan Tiramisù with silken tofu

Similar recipes

If you like this vegan tiramisù, let us know in the comments below and leave a star rating. Feedback helps us improve our recipes and help other people too.

For many more easy dessert ideas, check out our desserts category page.

vegan tiramisù

Vegan Tiramisù | Nut-free

By: Nico Pallotta
4.86 from 34 votes
Here we show you how to make the best vegan tiramisù that we have ever had, with simple plant-based ingredients.
We developed and tested several recipes for months to recreate a flavor and texture that is as close as possible to the one of real Italian tiramisù.
Prep Time: 45 minutes
Cook Time: 12 minutes
Draining: 2 hours
Total Time: 57 minutes
Servings: 8 people
Course: Dessert
Cuisine: Italian

Equipment

  • Hand mixer
  • Sieve + Clean Kitchen Cloth or Cheese Cloth
  • Baking dish 1.7qt (11.6×6.7 inch) or (29 x 18cm)
  • Pastry piping bag if you are doing the homemade ladyfingers

Ingredients

Vegan Ladyfingers

  • 120 grams aquafaba the water in a can of chickpeas
  • 100 grams sugar white
  • 100 grams all-purpose flour
  • 100 grams potato starch
  • 30 grams sunflower oil
  • 8 grams baking powder
  • 2 teaspoons vanilla extract
  • 100 grams sugar optional, for topping the ladyfingers
  • 100 grams powdered sugar optional, for topping the ladyfingers

Vegan Mascarpone Cream

  • 500 grams soy yogurt unsweetened
  • 300 grams vegan whipping cream sweetened
  • 80 grams sugar double that if your whipping cream is unsweetened
  • 1 teaspoon vanilla extract

Coffee + Topping

  • 400 grams coffee strong and black
  • 30 grams cacao powder unsweetened

Instructions 

Vegan Ladyfingers

  • STEP 1: Prep all ingredients and set them aside:
    1) to a bowl, add flourpotato starch, and baking powder. Stir with a whisk to combine.
    2) to a large bowl, add the aquafaba. Make sure there are no chickpea pieces in the aquafaba. Use a strainer. The aquafaba should be at room temperature.
    3) to a small bowl add the sunflower oil and the vanilla extract.
    4) to a small bowl add the sugar.
    5) line two baking sheets with parchment paper.6) preheat the oven to 375F or 190C.
    prepping the ingredients
  • STEP 2: With an hand mixer at full speed, beat the aquafaba for 5 minutes. Use a timer. You should have stiff peaks.
    Keep beating the aquafaba for another 5 minutes, this time adding sugar a little at a time, till the 5 minutes are up. Use a timer. You should have stable, stiff peaks.
    beating aquafaba till stiff
  • STEP 3: To the bowl with the aquafaba, add around ¼ of the sunflower oil and ¼ of the dry ingredients (flour, potato starch, baking powder mix). The dry ingredients should be sifted in.
    With a silicon spatula, incorporate the ingredients together, with gentle movements, mixing from the bottom to the top of the bowl.
    Once incorporated, repeat the previous step: add more oil and dry ingredients, in ¼ increments, till you run out, mixing gently with the silicon spatula.
    Tip: watch video for technique.
    aquafaba mixed with flour and oil
  • STEP 4: Transfer the mixture to a pastry piping bag then shape the ladyfingers onto the first baking sheet.
    Each ladyfinger should be about 2½ inches (7 cm) long. Keep some space between each biscuit, as they'll expand a little.Sprinkle each biscuit with some white sugar first, then with powdered sugar.
    Tip: sprinkle the white sugar with your hands, and the powdered sugar with a small sieve.
    shaping the ladyfingers
  • STEP 5: Bake in a preheated oven at 375F or 190C for around 12 minutes.
    Baking time varies greatly between ovens so keep an eye on the ladyfingers and take them out when they are slightly golden on top. Bake one tray of ladyfingers at the time.
    Let cool down completely before using for cakes and tiramisù.
    vegan ladyfingers

Vegan Mascarpone Cream

  • Make the coffee and pour it into a large dish to cool. Best if the coffe is strong espresso.
    pouring coffee in a large container
  • Place a strainer over a large bowl/pot, then cover it with a clean kitchen towel made with 100% cotton with a fine mesh or with a cheese cloth.
    Pour the soy yogurt in the cloth, wrap it, put a weight on top and let it drain for at least 2 hours, even better overnight.
    draining the soy yogurt
  • Transfer the drained yogurt in a bowl, add the sugar, and mix with an hand mixer at full speed for about 3 minutes, till the sugar is fully combined in the yogurt.
    In a separate bowl, whip up the plant-based whipping cream, then add the yogurt in, a spoonful at a time, and fold it in gently with a spatula till all the yogurt is combined with the whipped cream.
    yogurt and sugar mixed together

Assemble the Tiramisù

  • Dip the ladyfingers, one by one, in the black coffee. Turn them around a couple of times, drip excess coffee, and place in your chosen tiramisù dish, forming a base layer of ladyfingers.
    Tip: the coffee should be cold. You can add a tablespoon of sugar to the coffee if you like it sweeter.
    ladyfingers dipped in coffee
  • Add half of the mascarpone cream on top of the ladyfingers, and spread evenly with a spoon.
    spreading the mascarpone filling
  • Repeat with a second layer of ladyfingers, dipped in coffee. This time place them in the opposite directions than the ones on the bottom layer.
    Cover with the remaining mascarpone cream, spread it out evenly, and let set in the refrigerator for at least 1 hour, and up to 12 hours.
    second layer of ladyfingers and mascarpone
  • Before serving, add a generous amount of unsweetened cacao powder sifted on top.
    Serve the tiramisù with a large spoon, and eat it with a small spoon.
    vegan tiramisù is ready

Video

Tiramisù Senza Uova + Savoiardi Senza Uova

Notes

This is an advanced recipe. For optimal results use a digital scale and grams measurements.
See variations of this recipe in the variations chapter. We make two light tiramisù variations without whipping cream, and one classic without whipping cream.

Nutrition

Calories: 438kcal, Carbohydrates: 66g, Protein: 6g, Fat: 19g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Potassium: 446mg, Dietary Fiber: 3g, Sugar: 39g, Vitamin B6: 1mg, Vitamin C: 10mg, Vitamin E: 2mg, Vitamin K: 1µg, Calcium: 147mg, Folate: 37µg, Iron: 2mg, Manganese: 1mg, Magnesium: 42mg, Zinc: 1mg
Tried this recipe? Leave a comment below or mention @theplantbasedschool on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.

If you liked this recipe, you might also like:


Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

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Recipe Rating




27 Comments

  1. Hi Nico! Sean from the US here, love your page, so many plant based recipes, amazing! We have cooked so many different things from this page and love them all. The only reason I did not rate this recipe is because I have not made it yet, I feel like it’s gonna be a 5 start review though when I do make it. I was wondering, what type of plant based yogurt are you using in Italy? The ones that I have access too currently in Pennsylvania are not super great and I am struggling to thicken them, or get them to strain out the water. If I know what brand you use I might be able to order it. Thank you for all the great PLANT BASED food, love the page!

    1. Hi Sean, Nico here. Thanks so much for your message! It made our day 🙂 We are soooo happy you like the recipes.

      Regarding PB yogurt, here in Italy, we are lucky to have access to an amazing French brand called Triballat-Noyal which makes plain, unsweetened soy yogurt that thickens beautifully.

      They sell the yogurt under the name SOJASUN in Italy and France, SOJADE SoSoja in Germany and the UK.

      Here’s a link to their page: https://www.sojade.co.uk/blog/produits/soya/yogurt-alternatives/sojade-soya-natural-125g/ and https://www.sojasun.com/produit/dessert-nature.

      I hope this helps Sean. Let me know if you have any other questions.
      Thanks again for the message and for cooking our recipes 🙂

    2. 5 stars
      Hi Sean, have you tried one of the greek yogurts? I have used Kite Hill and Silk greek vanilla without draining them and have been happy with the result.
      And I concur – GREAT recipes, GRAZIE Nico!!!

  2. i’m german but i will try it in english 😉
    is it right that you measure the wet ingredients in grams, not in ml?
    as far as i know, that would make a difference.
    i would be happy if you could answer 🙂 thank you so much

    1. Hi Bianca, thanks for commenting! Yes it’s correct, all ingredients are measured in grams (and cups when you switch to US measurements). Hope that helps! Cheers, Nico.

  3. 5 stars
    I did this today and was excellent. What I miss since I turned vegan about 40 years ago ! was white chewy nougat. I believe it can be done with AF. Have you tried it?

  4. 5 stars
    First of all, thank you so much for sharing this excellent recipe. I made the version with the home-made ladyfingers and home-made mascarpone (I used whipped coconut cream) and this was seriously one of the best things that have ever come out of my kitchen.
    One question: Why do my ladyfingers not come out as beautifully even as yours? I’ve made them again today and once again the batter seems to be slightly too runny and doesn’t distribute evenly when I pipe it onto the baking tray. This hasn’t affected the taste in the slightest, or at least I’m not noticing anything wrong with that. I’m just wondering if perhaps I’m doing something wrong after all? I have used exact measurements, even for small things like the baking powder, and the only difference in my approach may be that I’ve substituted rapeseed oil for the sunflower oil – Could this substitution may be changing the batter’s consistency (it just seems unlikely)?
    Apologies if this question is too small of a detail, I understand if you might not have an answer. Either way, I love this recipe and will make it many more times, I’m sure. 🙂

    1. Hi Julia, thanks so much for your message, we are super happy you liked the tiramisù and the ladyfingers.

      Regarding the ladyfingers, I don’t think it’s the oil, but I personally haven’t tried with rapeseed oil, so there’s a tiny chance it could be (this is not a forgiving recipe when it comes to substitutions 🙂
      Regarding the ingredients, just make sure you are using white sugar and store-bought canned chickpeas for the aquafaba.

      In general, I think it just takes a little practice with the ladyfingers.
      Have you tried watching the YouTube video linked in the recipe? You might catch some nuances there in the process that are hard to explain in the written recipe.

      My three tips would be:
      – try to get really stiff peaks with the aquafaba, whipping it with a timer for the full time mentioned in the recipe.
      – I noticed that adding the ingredients, especially the oil and the flour, a little at a time, keeps the aquafaba stiffer and easier to pipe it.
      – mix in the oil and flour really really gently, with a spatula, trying not to deflate the aquafaba.

      It’s small things like these that make or break a recipe like this one 🙂

      Hope this helps Julia 🙂
      I’d love to hear if you manage to troubleshoot it.
      Cheers,
      Nico

  5. 5 stars
    I just made the ‘original’ version with the homemade ladyfingers and it turned out beautifully. I really appreciate your recipes and youtube videos, thank you for sharing!

    1. Thank you so much for letting us know Jules, so happy you liked the ladyfingers and super happy they turned out well 🙂 Thanks a lot for the comment, it’s our pleasure to share these recipes 🙂

  6. 5 stars
    The mascapone is so delicious!! I made a vanilla sheet cake instead of the ladyfingers and the tiramisu turned out perfetti!

  7. 5 stars
    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.

    1. 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 🙂

  8. 5 stars
    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!

    1. 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 🙂

  9. 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!

    1. Hi Connie, thank you so much for your message! I’m super happy you like our mascarpone 🙂 Your grapefruitcello cake sounds amazing!!! Cheeers 🙂

      1. Hi, I was wondering if I can use corn flour/starch instead of potato? Just cause I have that already 🙈
        I can’t wait to make this as tiramisu is probably my most missed desert as a vegan

        1. Hi Anna, yes you can use cornstarch instead of potato starch in this recipe 🙂 It was my most missed dessert tooo 🙂

    1. 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!

      1. 5 stars
        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!

        1. 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 ❤️