Description
This Vegan Tiramisu is a delightful plant-based twist on the classic Italian dessert, featuring homemade vegan mascarpone and ladyfingers, layered with a luscious rum-infused espresso soak and a creamy mascarpone filling. Perfectly dusted with unsweetened cocoa, this tiramisu sets beautifully in the fridge for a rich, indulgent treat that’s both dairy-free and egg-free, making it suitable for vegans and anyone seeking a lighter, yet decadent alternative.
Ingredients
Scale
Vegan Mascarpone
- 1 batch vegan mascarpone (*see notes 1+2)
Vegan Ladyfingers
- 1 batch vegan ladyfingers (*see note 3)
Sabayon Mixture
- 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
Butter
- 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)
Topping
- 50 g unsweetened cocoa powder
Instructions
- Measure Ingredients: For accurate results, weigh all your ingredients using a digital scale to ensure precision in the preparation process.
- Prepare Components: Make the vegan mascarpone a day or more in advance to develop flavor. Prepare the vegan ladyfingers either on the same day (recommended) or one day prior to assembling the tiramisu.
- Make Sabayon Base: In a heavy-bottomed saucepan, combine soy milk, rum, sugar, cornstarch, and vanilla extract. Whisk thoroughly until the mixture is smooth with no lumps.
- Cook Sabayon: Over low to medium heat, bring the mixture to a gentle simmer while continuously whisking. Cook for 3-4 minutes until it thickens into a rich custard, taking care with heat control especially on a gas hob to avoid premature thickening.
- Emulsify Butter: Remove the saucepan from heat. Place the cold cubed vegan butter into a large mixing bowl and pour the hot custard over it. Whisk vigorously until the mixture emulsifies into a smooth, glossy pastry cream consistency, even if it appears initially split.
- Chill Sabayon: Cover the sabayon directly with plastic wrap to prevent skin formation, ensuring contact between the wrap and the surface. Refrigerate for 30 minutes to an hour to set.
- Prepare Mascarpone Filling: Once chilled, the sabayon will be very thick. Add the vegan mascarpone into a blender jug, then add the sabayon mixture on top (in batches if needed). Blend until smooth and creamy, under one minute.
- Make Espresso Soak: Combine the cooled espresso and rum in a shallow wide bowl for dipping the ladyfingers later.
- Assemble Layer One: Spread a thin layer of mascarpone cream at the base of a 10.5″x7.5″ dish. Dip each ladyfinger briefly (2-3 seconds) on each side into the espresso soak, then arrange them side by side atop the cream layer.
- Layer Mascarpone and Ladyfingers: Divide the remaining mascarpone cream into two parts. Evenly spread one part over the ladyfinger layer, then add another layer of soaked ladyfingers on top.
- Top with Final Mascarpone Layer: Spread the remaining mascarpone cream evenly over the second ladyfinger layer and smooth the surface carefully with an offset spatula.
- Add Cocoa Powder: Generously dust unsweetened cocoa powder over the top layer. Use a pastry brush to gently clear any powder from the sides of the dish for a neat presentation.
- Chill to Set: Refrigerate the assembled tiramisu for at least 4-6 hours, preferably overnight, to allow the flavors to meld and the dessert to fully set.
- Serve: Cut the tiramisu into servings using a sharp knife, cleaning the blade between cuts. Use a wide metal spatula to lift slices carefully and transfer to serving plates.
- Store: Keep tiramisu refrigerated tightly covered with plastic wrap to prevent drying and odor absorption. It will keep fresh for up to 4 days or can be frozen in an airtight container for up to one month; thaw overnight in the fridge before serving.
Notes
- Use a digital scale for the most accurate ingredient measurements and best results.
- Make the vegan mascarpone and ladyfingers in advance to save time on assembly day; both keep well refrigerated.
- Alternative alcohol options include Amaretto, marsala, or brandy based on personal preference.
- Using a gas hob requires careful temperature control to avoid quick thickening of the sabayon mixture.
- Cold, block-style vegan butter cut into small cubes ensures proper emulsification when combined with the hot custard.
- For a gluten-free version, substitute gluten-free flours in the vegan ladyfingers recipe.
- This vegan tiramisu is free from dairy and eggs, perfect for vegan and lactose-intolerant diets.
