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.
Keyword: Plant-Based, Vegan
Sieve + Clean Kitchen Cloth or Cheese Cloth
Baking dish 1.7qt (11.6x6.7 inch) or (29 x 18cm)
Pastry piping bag if you are doing the homemade ladyfingers
120gramsaquafabathe water in a can of chickpeas
100gramssugaroptional, for topping the ladyfingers
100gramspowdered sugaroptional, for topping the ladyfingers
Vegan Mascarpone Cream
300gramsvegan whipping creamsweetened
80gramssugardouble that if your whipping cream is unsweetened
STEP 1: Prep all ingredients and set them aside:1) to a bowl, add flour, potato 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 sunfloweroil 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.
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.
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.
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.
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 Mascarpone Cream
Make the coffee and pour it into a large dish to cool. Best if the coffe is strong espresso.
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.
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.
Assemble the Tiramisù
Dip the ladyfingers, one by one, in the blackcoffee. 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.
Add half of the mascarpone cream on top of the ladyfingers, and spread evenly with a spoon.
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.
Before serving, add a generous amount of unsweetenedcacao powder sifted on top. Serve the tiramisù with a large spoon, and eat it with a small spoon.
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.