Description
This Vegan Tiramisu is a delicious plant-based twist on the classic Italian dessert, featuring a creamy vegan mascarpone and homemade vegan ladyfingers. The recipe includes a rich vegan sabayon custard made with soy milk, dark rum, and vegan butter, layered with espresso-soaked ladyfingers, and finished with a dusting of cocoa powder. Perfectly chilled and set, this tiramisu is an indulgent, dairy-free treat that will satisfy cravings while accommodating dietary preferences.
Ingredients
Scale
Vegan Mascarpone
- 1 batch vegan mascarpone (*see notes 1+2)
Vegan Ladyfingers
- 1 batch vegan ladyfingers (*see note 3)
Sabayon Custard
- 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
- 180 g vegan butter (block-style) (cold and cut into small cubes *see note 5)
Espresso Soak
- 160 ml espresso (freshly brewed + cooled to room temperature)
- 50 ml dark rum (or Amaretto/marsala/brandy *see note 4)
For Finishing
- 50 g unsweetened cocoa powder
Instructions
- Prepare Ingredients
Make the vegan mascarpone the day or night before. Prepare the vegan ladyfingers; this can be done on the day of assembly or a day ahead for convenience. - Make the Vegan Sabayon
In a heavy-bottomed saucepan, combine the soy milk, rum, sugar, cornstarch, and vanilla extract. Whisk thoroughly to a smooth consistency with no lumps. - Cook Custard Mixture
Place the saucepan over low to medium heat and bring the mixture to a simmer, stirring continuously for 3-4 minutes until it becomes thick and custard-like. Use the lowest heat on a gas hob to avoid over-thickening. - Emulsify with Butter
Remove the custard from heat. Place cold cubed vegan butter into a large mixing bowl and pour the hot custard over it. Whisk vigorously until the mixture emulsifies and becomes a smooth, glossy pastry cream. - Chill Sabayon
Cover the sabayon with plastic wrap directly touching the surface to prevent skin formation. Refrigerate for 30 minutes to 1 hour until completely chilled and thickened. - Prepare Mascarpone Cream Filling
Combine the chilled sabayon and vegan mascarpone in a blender jug. If necessary, do this in batches. Blend for under a minute until smooth and creamy. Set aside. - Prepare Espresso Soak
In a shallow bowl, mix the cooled espresso with the rum or chosen liqueur. Set aside to soak ladyfingers. - Assemble First Layer
Spread a thin layer of mascarpone cream evenly on the base of a 10.5″x7.5″ dish. Dip each ladyfinger quickly (2-3 seconds per side) into the espresso soak and lay them side by side on top of the cream layer. - Assemble Middle Layers
Divide the remaining mascarpone cream into two parts. Spread one part gently over the ladyfingers. Add another layer of espresso-soaked ladyfingers on top. - Top Layer & Cocoa Dusting
Spread the second half of the mascarpone cream evenly on top. Generously dust the surface with unsweetened cocoa powder, using a pastry brush to clean edges as needed. - Chill to Set
Refrigerate the assembled tiramisu for at least 4-6 hours, preferably overnight for best setting and flavor development. - Serve
Use a sharp knife to carefully portion the tiramisu, wiping the knife clean between cuts. Use a wide metal spatula to lift slices and transfer them using a large knife or cake scraper. - Storage
Cover the tiramisu tightly with plastic wrap and store in the refrigerator for up to 4 days. For longer storage, freeze in an airtight container for up to one month and thaw overnight in the fridge before serving.
Notes
- Measure ingredients precisely using a digital scale for best results.
- The vegan mascarpone should be prepared ahead to ensure proper texture and flavor.
- Vegan ladyfingers can be prepared fresh on the day of assembly or made a day in advance.
- Rum may be substituted with Amaretto, Marsala wine, or brandy according to preference or availability.
- Use block-style vegan butter cold and cut into small cubes to achieve proper emulsification in the sabayon.
