Vegan Tiramisu
My flawless vegan tiramisu with home-made coffee-soaked savoiardi sponge fingers and a smooth mascarpone style cream.
Prep Time10minutes mins
Total Time10minutes mins
Course: Dessert
Cuisine: Italian
Keyword: vegan tiramisu
Servings: 6 servings
Calories: 525kcal
Equipment
- 1 wide bowl
- 1 deep 21x15cm dish
- High Speed Blender
- 1 sieve for dusting cocoa
- 1 grater, for grating chocolate
Ingredients
For the Sponge Layer
- 150 ml espresso or very storng coffee
- 2 tbsp rum or marsala
- 6 tbsp caster sugar aka superfine sugar in the USA
- 12 vegan savoiardi sponge fingers (use one batch of my recipe or use store bought)
For the Cream Layer
- 170 g vegan butter melted
- 350 g firm silken tofu room temperature
- 120 g soy yogurt plain, unflavoured and unsweetened, room temperature
- 120 g caster sugar
- 1 tsp vanilla extract
For Serving
- 2 tbsp cocoa powder
- 20 g vegan dark chocolate
Instructions
To Make the Sponge Layer
- In a wide bowl, whisk together the espresso, rum and caster sugar until no granules of sugar remain.150 ml espresso,2 tbsp rum or marsala,6 tbsp caster sugar
- One by one, dunk each savoiardi sponge finger in the coffee mixture, flip and dip again, before placing in a row on the bottom of a deep 21x15cm dish.12 vegan savoiardi sponge fingers
- Once you have a row of 5 or 6 sponge fingers (depending on the size of your dish) across the base of the dish, pause the dunking and make the cream layer.
To Make the Cream Layer
- Place all the cream layer ingredients in the cup of a high-speed blender and blend until smooth. If the mixture appears to have split or doesn’t quite look smooth, put the lid on the blender cup and sit it in a bowl of just-boiled water for 5-10 minutes before blending again.170 g vegan butter,350 g firm silken tofu,120 g soy yogurt,120 g caster sugar,1 tsp vanilla extract
- Pour half of the cream mixture over the bottom layer of soaked savoiardi sponge fingers. Give the dish a gentle jiggle to even out the cream layer and fill the cracks between the sponge fingers.
- Continue dunking and arranging the remaining sponge fingers in a second layer on top of the first then top with the remaining cream mixture. Use a pallet knife or spatula to flatten off the surface then cover with cling film (making sure it’s not touching the cream surface) and place in the fridge for at least 4 hours or ideally overnight.
- Once ready to serve, dust with the cocoa powder and finely grate with the vegan dark chocolate.2 tbsp cocoa powder,20 g vegan dark chocolate
Notes
If you can’t find any vegan sponge fingers for your vegan tiramisu, you can make them from scratch. My recipe can be found here. They’re easy to make and the recipe works best with these sponge fingers. Also remember that tiramisu always tastes best made with fresh espresso. Strong black coffee will also do but try your best to use espresso if you possibly can.
Don’t worry about the tiramisu if it looks a bit too jiggly as you’re assembling. It’ll set in the fridge over time.
Nutrition
Serving: 1grams | Calories: 525kcal | Carbohydrates: 71g | Protein: 9g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 234mg | Fiber: 1g | Sugar: 35g
