Indulge in the velvety, dairy-free delight of homemade vegan tiramisu. This eggless, creamy dessert is the perfect make-ahead treat for any occasion! It's layered with espresso soaked ladyfingers, a rich mascarpone style cream filling, and topped with a dusting of cocoa powder.
I had few boxes of silken tofu in the fridge, so I thought I’d experiment by adding them to the tiramisu cream - the result was a delicious egg-free and dairy-free tiramisu! The versatility of tofu never ceases to amaze me, and this tiramisu recipe is proof that you can turn tofu into almost anything, and the best part is, this cream is just as rich and creamy as any other tiramisu recipe, but it’s a much lighter alternative. If you’re a fan of creamy, refreshing desserts, then you’ll love this tiramisu! This is the perfect make-ahead dessert as it’s quick and easy to prepare and can be whipped up a day or two in advance.
Why you'll love this eggless and dairy-free Tiramisu vegan tiramisu eggless dairy-free dessert
Smooth & Creamy Texture --- The silken tofu and coconut cream is whipped to a velvety, creamy consistency.
A healthier alternative –- The majority of the cream is made from silken tofu, making this tiramisu higher in protein and lower in calories.
Perfect for preparing in advance --- Most of the elements of this dessert can be made a few days in advance. This makes it the perfect dessert to prepare ahead of a dinner party or special event.
Intense espresso flavour ---- This vegan tiramisu is rich, creamy and utterly delicious. It may not be exactly the same as the traditional version but it is pretty damn close and tastes just as good.
What is Tiramisu?
A traditional Tiramisu is a coffee-flavoured Italian dessert. It's made of ladyfingers dipped in coffee or espresso, and layered with a whipped mixture of eggs, sugar, and mascarpone cheese, and topped with cocoa. My vegan tiramisu recipe is a great eggless and dairy-free version of this traditional Italian dessert.
How does Tiramisu taste?
This Tiramisu isn’t overly sweet so you can have a big slice without finding it sickly. If you love tiramisu, just wait until you try this amazing vegan version! It has all the delicious flavours of the classic, along with those layers of espresso soaked ladyfingers and creamy filling. It's deliciously light, velvety, and refreshing.
Tiramisu Ingredients:
Here’s everything you’ll need for this recipe – consider it your shopping list!
Vegan Ladyfingers – it’s a little difficult to find vegan ladyfingers, but you can use store-bought if available. I personally think homemade ladyfingers taste better, so I recommend my homemade vegan Ladyfingers recipe which is made without eggs or dairy.
Silken tofu – You’ll need 2 packs of silken tofu to make the cream filling. This is the softest tofu in texture among all the tofu. Silken tofu is not pressed and hence it’s very soft, wobbly, and fall apart easily. Soft tofu and other types of tofu have been pressed and more compact in texture. If you substitute with firm tofu, soft tofu or medium-soft tofu, the texture won’t be as creamy and it'll be quite grainy.
Coconut cream ---- I'd recommend using a thick coconut cream, but if you're using coconut milk instead, make sure to store the can of coconut milk in the fridge at least a hour before using it; you'll find the solids and liquid have separated, so drain away the liquid and use only the thick coconut milk to make the cream.
Caster sugar ---- I've used white caster sugar as it dissolves faster than granulated sugar. I wouldn't recommend using brown sugars or fruit syrups as they'll darken the colour of the cream.
Vanilla extract – This will add a lovely flavour and aroma to the tiramisu.
Espresso powder – Espresso powder is much more concentrated than instant coffee, but if you don't have any espresso powder at hand, you can just use strong instant coffee instead.
Dark brown sugar – you’ll need some dark brown sugar for adding into the soaking liquid. You could use regular granulated sugar, but I prefer to use dark brown sugar as it has a rich molasses flavour.
Sherry vinegar and - This ingredient is optional, but I find that adding a bit of sherry vinegar to the soaking liquid intensifies the flavour of the espresso.
Cocoa powder - You can use either cacao powder or cocoa powder.
How to make vegan Tiramisu
STEP 1:
Make the cream filling: Add the sugar, silken tofu, coconut cream, and vanilla extract to a large mixing bowl and use a hand blender to blend for 2-3 minutes until smooth and creamy.
STEP 2:
Make the soaking liquid: Add the boiling water, dark brown sugar, vanilla extract, and espresso powder to a jug and whisk until the sugar and espresso powder has dissolved.
STEP 3:
Assembly: Quickly and individually dip half of the ladyfingers in the soaking liquid, arranging each one on the base of a 9x9 inch baking dish. Spoon 2-3 tbsp more soaking liquid over the assembled ladyfingers.
STEP 4:
Pour half of the cream filling in an even layer on top of the ladyfingers, then use a spatula to smooth out the top.
STEP 5:
Repeat this process with the remaining ladyfingers and cream so that you have 2 layers.
STEP 6:
Set in the fridge: Refrigerate the tiramisu for at least 5 hours, or preferably overnight. Top with a generous dusting of cocoa powder. Serve chilled.
How to store Tiramisu
This is the perfect make-ahead dessert that can be made a day or two in advance and then stored in the fridge until you’re ready to serve it. Place the tiramisu in a sealed container or wrap the baking dish really well with cling film so that the tiramisu isn't exposed to the air. Refrigerate for up to 5 days.
Can Tiramisu be frozen?
Absolutely! You can freeze it in an airtight container for up to 2 months. Simply defrost it in the fridge overnight before serving.
Notes and Tips
Alcoholic version: add a dash of Rum or marsala to the soaking liquid for an extra kick.
Make homemade ladyfingers – I’ve shared a super simple recipe of homemade ladyfingers, so I’d suggest you give that a try. They can be prepared a week in advance and stored in an airtight container. They’re also suitable for freezing for they can be made a month in advance.
Give the tiramisu at least 5 hours to set – this vegan tiramisu doesn’t contain any mascarpone or egg, so it’ll take a little longer to set. I’d recommend leaving it in the fridge to set for at least 5 hours, or preferably overnight.