Vegan tiramisu

Vegan tiramisu

vegan tiramisu slice

It’s a big day in the Lazy Cat Kitchen household as finally, after about a year of tinkering, we are launching a new version of this website. If everything goes to plan, you should be looking at it by the time this recipe is live. I am a bit nervous, I won’t lie.

It was a big job and we somehow didn’t divorce over it, although it got tense a couple of times 😉 . There are so many things to do and think of when doing a job like that. I am lucky as I am married to a web developer extraordinaire with an admirable amount of tenacity but despite having such a first class level of IT expertise in the house, the job was still stressful as we were both tackling it alongside our day jobs. It put a lot of pressure on us and made other chores (DIY mostly) suffer. We are glad to be finally crossing the finish line.

We have listened to your feedback and introduced some improvements to the layout, legibility and added nutritional information to all our recipes – something that Duncan beavered away at for hours while I plied him with hot beverages and snacks 🙂 (we played to our strengths, what can I say?). We hope you like this new version of our site and find it a pleasure to use.

Meanwhile, after last week’s recipe for vegan lady fingers, I promised you a dessert featuring these and I’m pretty sure most of you guessed what I was talking about…Being a massive coffee aficionado, I’ve had to correct an oversight of there being no tiramisu recipe (apart from these tiramisu jars) on the blog thus far.

This tiramisu uses my vegan lady fingers as a base, but you could also make a drier sponge and use that instead. For the cream, I used a combination of silky tofu and cashews, which while lush and creamy once blended, do ideally need to be stiffened a little. You have two options here, either deodorised (which means no coconut aroma or flavour is present) coconut oil or agar agar powder. Both of them work well with the first one being more indulgent than the latter. It’s not that fussy to make and the result is well worth it, it makes for a perfect dinner party dessert.

vegan tiramisu ingredients

vegan tiramisu assembly

vegan tiramisu assembling

vegan tiramisu dusting cocoa

vegan tiramisu dusted

vegan tiramisu tray

makes
16-12 pieces
PREP
30 min
COOKING
0 min
makes
16-12 pieces
PREPARATION
30 min
COOKING
0 min
INGREDIENTS

COFFEE MIXTURE

  • 240 ml / 1 cup strong coffee*
  • 30-45 ml / 2-3 tbsp sweet Marsala wine*

CREAM

METHOD
COFFEE MIXTURE

  1. Mix cold coffee with alcohol and pour into a shallow dish. You could sweeten this soaking liquid if you wish, but I don’t as the other two components of the dessert provide enough sweetness.

CREAM

  1. Place drained tofu at the bottom of the blender followed by half of the cashews and the rest of the ingredients (apart from cocoa powder). Once blended, add the remaining cashews and blend until smooth – use a tamper or a silicone spatula to help the blender churn from time to time. You may want to add some lemon juice (if liked), I personally did not feel that it was needed.
  2. Stiffen the cream by blending in melted coconut oil OR agar agar powder activated in 150 ml (½ cup + 2 tbsp) water (see NOTES on activating instructions). Refrigerate until ready to assemble.

ASSEMBLY

  1. Dip each lady finger in the coffee mixture briefly. Arrange a layer of coffee dipped lady fingers at the bottom of the dish. Drizzle a small amount of coffee on top, but not too much as you don’t want the lady fingers to disintegrate completely after resting.
  2. Spread half of the cream on top, followed by another layer of coffee dipped lady fingers. Again, drizzle a small amount of coffee on top.
  3. Spread the rest of the cream on top and allow the dessert to set overnight at least (two nights is best).
  4. Dust with cacao powder, cut and serve (chilled).

NOTES
*LADY FINGERS: They can be made a week or two in advance and stored in an air-tight container. Alternatively, you could also make a regular vanilla sponge.

*COFFEE: I brewed 30 g of dark roast coffee in 240 ml / 1 cup of water. You could also use 2-3 espresso shots or approx. 2-3 tbsp instant coffee instead.

*MARSALA WINE: You could use rum, brandy, whiskey, any coffee-flavoured liqueur or Amaretto instead. If you don’t want to use alcohol, you could skip it or replace it with a few drops of almond extract, for example.

*CASHEWS: Should be soaked overnight or for at least 30 minutes in boiling water.

*ICING SUGAR: You could use softened dates instead. If you were to use a liquid sweetener (like maple syrup), it would make the cream too loose.

*AGAR AGAR POWDER: To activate agar agar powder, place it in a small pot with 150 ml (½ cup + 2 tbsp) water and set aside for 10 minutes to rehydrate. Next, bring the two to a simmer (stirring the whole time) and allow it to simmer for 60 seconds to activate. Once activated, immediately add to the cream. Agar agar powder can theoretically be replaced by agar agar flakes but you’ll need to triple the volume as they are 3 times less potent and I generally do not like using them as they never fully dissolve, in my experience.

*The Pyrex dish I used had the following dimensions: 30 cm x 22 cm (12″ x 8.5½), but you could also use a square 25 cm (10″) dish for a slightly taller tiramisu.

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NUTRITIONAL INFO
calories
326
16%
sugars
10 g
11%
fats
22 g
31%
saturates
10 g
48%
proteins
7 g
14%
carbs
28 g
11%
*per serving
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4.9
13 reviews, 31 comments
REVIEWS & QUESTIONS
Amanda Martin:
Ania, thank you so much for this AMAZING recipe! I made the whole thing including your sponge fingers and the result surpassed my expectations. It took some time but then that's to be expected with a dessert like this. The flavor and texture were beautiful and even my non-vegan guests were mightily impressed. Thank you!!! Amanda
    Ania
    Ania:
    Thanks so much for this kind review, I’m delighted that this dessert was such a success! And I really appreciate you taking the time to review – thank you so much! x Ania
Helen:
This dessert was perfection, Ania! I could not believe how good it was and my vegetarian husband went back to seconds. It took a while to make but that's to be expected given having to make vegan sponge fingers from scratch - they were great btw, I will leave another review too. Thank you for all your amazing recipes, we love you blog and they really make a big difference to our lives. Helen
    Ania
    Ania:
    Aw, thanks so much, Helen! I'm so chuffed to hear that you enjoyed this as well as some other of my recipes and thank you for taking the time to write this kind review – I really appreciate it. x Ania
Neeraj:
Loved this recipe, delicious and not hard to make, thank you!
    Ania
    Ania:
    Great to hear, thank you! Ania
Dave Green:
OMG! Cooked this for my wife on Valentine's Day and it was the star of the show. Easy to make and delicious!!
    Ania
    Ania:
    How nice of you to make it for your wife, Dave - what a lucky lady! I'm delighted to hear that it went down so well and thank you so much for taking the time to review, I really appreciate it. x Ania
Sara H:
Ania, this dessert was perfection! Both the tiramisu itself and the sponge biscuits. A lot of work, but so worth it, everyone was oooohhhing and aaaahhhhing. Thank you for all your hard work, your recipes never fail to impress my guests. Sara
    Ania
    Ania:
    Aw, thanks so much Sara! I am so delighted to hear that and I really appreciate you taking the time to review (a review of lady fingers would be awesome if I could be so cheeky ;) ) - it helps my recipes reach more people. x Ania
Aimee:
Yay yipee yay!
I made half the cream mixture recipe and full ladyfinger recipe (but only used half of the actual ladyfingers) to make 5 mini tiramisu pots! What a (another!!) winner of a recipe Ania!
Yes i agree that the ladyfingers could be soaked more than briefly, so I just soaked them a bit longer but took them out before they could crumble or disintergrate!
I used the softened dates instead of icing sugar, and although it changes the colour of the "cream", it is still absolutely delicious!
I also used coconut sugar in the ladyfingers instead of caster sugar, and they turned out great -I ground the sugar first to make it finer...
Thank you once again for an epic recipe!
Aimée
    Ania
    Ania:
    Aw, thanks Aimée! I'm so happy that you enjoyed both of these recipes and glad to hear that coconut sugar worked well as I haven't had a chance to test that - I am sure someone will find this helpful. x Ania
Kaitlyn:
Okay, SO. This is my second time making a vegan tiramisu recipe--the first time (with a different recipe), I was really unsatisfied with. For the sake of others learning from my experience should they encounter similar difficulties, I'll be somewhat detailed here.
First, the ladyfingers! I don't know if I added too much flour (I measured by volume and not weight, rookie mistake), but the dough came out very dry--I added a little bit of almond milk, but it was still more like a sugar cookie dough than anything you could pipe, and I was wary of overmixing by adding more and more liquid. So I ended up shaping the dough with my fingers into cylinders and pressing them down, which surprisingly seemed to work fine, and they came out pretty much perfect.
The mascarpone was really tasty, and the filtered coconut oil worked great (I used Thrive Market's)--no coconut taste whatsoever. I wonder if, because the original is technically a cheese, it could use something to create a slight tang, like lemon juice. Overall though I'm pretty happy with it!
According to my Italian mother, the ladyfingers are supposed to get rather soggy in the coffee mixture. I think the taste of coffee in the final product could have been stronger, myself. The cookies were certainly crisp enough to withstand longer soaking, but I wanted to follow instructions and only briefly submerged them. Do with this information what you will!
Very excited to have had success with this recipe. Thank you!!
    Ania
    Ania:
    Hi Kaitlyn,
    Thank you so much for taking the time to write this and I am so glad you did make this dessert in the end and, most importantly, that you enjoyed it!
    As for ladyfingers, it does sound like your ratio of wet to dry ingredients was off a little as the batter should not be that stiff, it needs to be thick or else they turn into puddles as soon as they get piped but you should certainly be able to pipe them through a large nozzle. And yes as you already mentioned yourself, measuring flour by volume is inherently imprecise so I would say that you probably ended up with too much flour in the mix. Glad you managed to make them work and that they came out well in the end.
    You could totally add a dash of lemon if you wish. I typically do (in fact I love things to be quite tangy so usually add more lemon juice to things than most people ;) ), but in this case, because coffee offers such a strong contrast with the cream, I did not feel the need to do that. I will keep an open mind next time I make it though and adjust the recipe if I change my mind...
    Yes, you could totally soak the biscuits more, I agree. It was a difficult thing to quantify in the instructions as when you keep the biscuit submerged for too long, it will start to crumble into the coffee, which I obviously didn't want. I think I should have mentioned to drizzle some more coffee on top once the biscuits are in the dish - good idea, I will add a note to make sure people add enough coffee.
    Thank you for taking the time to write such a thoughful comment and I am so happy that it's a thumbs up from you, overall.
    x Ania
      Kaitlyn:
      Hi! So I tried making the ladyfingers again yesterday (my mom actually requested that I do!), and made sure to measure everything by weight. I still seemed to have ended up with a very stiff dough--I wonder if my aquafaba sitting in the fridge for a week or two beforehand could have contributed to it? For the sake of transparency, I want to note that I used tapioca starch instead of corn or potato, and instead of a tsp of lemon juice in the aquafaba, I used 1/8 teaspoon of cream of tartar. These seem like very small adjustments on the surface to me, so I'm unsure they should really affect the dough much, but I'm admittedly an amateur so who knows. Same as last time, I ended up shaping them with my fingers. They still turned out fine! Totally useable in another tiramisu recipe. Not sure what I'm doing incorrectly, though.
        Ania
        Ania:
        Hi Kaitlyn,
        I am not sure, but it may be something to do with tapioca's absorbency (thickening effect) being higher than cornstarch in this context...while they can be used to similar effect, they are not exactly the same ingredient. I am assuming you replaced 5 ml of liquid lost due to not using lemon juce, they are very small differences but often add up especially when working on small batches. Next time you make them, simply use a little more aquafaba to achieve thick yet pipeable batter. x Ania
Kaitlyn:
Hi! I saw in a comment below that you said using vegan cream cheese is possible to replace the silken tofu (not that I'm worried about the tofu--just that I like the idea of using cream cheese!). How much would you recommend using in the recipe?
Also! Most tiramisu recipes I find usually call for a layer of whipped cream as the final layer (as opposed to just layering with mascarpone). I'm curious, is there a reason you decided not to do this in your recipe? Do you think adding it could be a good idea?
Thank you in advance for your help!
    Ania
    Ania:
    Hi Kaitlyn,
    I would go with similar weight to tofu if you wanted to try it, however, depending on the composition of the cream cheese (they tend to contain some sort of fat usually) you may feel the need to reduce the amount of coconut oil used as the mixture may end up a bit too rich - your best bet is to try with less coconut oil (if that's what you are using) and add more if you decide it is needed after some chilling time (but before you layer the tiramisu). As for your question, I didn't feel the need to add any vegan whipped cream alternative as I wanted to keep the recipe as simple as I could (and it is already quite involved due to the fact that it is impossible to buy vegan sponge fingers) and I find it already quite rich and indulgent. x Ania
Genevieve:
Really tasty end result but it definitely took a lot longer than 30mins to make. A couple of things about the recipe were confusing. 350g silken tofu - is this the weight straight out of the packet or after it's drained? I also typically press tofu otherwise it's too watery, which is what I did here, meaning I added much more than 350g as the tofu lost about 20% of its weight after being pressed. The cream also wasn't terribly sweet and just tasted like cashews so I added more sugar (probably x2 the amount) and also some lemon juice. I found the part about agar agar confusing. I used agar agar powder but it would have been good as a first timer to include specific agar agar instructions in the recipe - ie it needs to be boiled in order to be activated and straight after boiling it add it to the cream mixture and blend. The agar agar packet said to put in the fridge so that's what I did at first. Also the hyperlink for refined coconut oil goes to a page for unrefined coconut oil which the recipe says results in too much of a coconut taste. I'm really glad my partner helped or I would have thrown the towel in. I was very relieved it turned out well and my friends loved it.
    Ania
    Ania:
    Hi Genevieve,
    I'm delighted to hear that your friends loved this dessert and that it came out well, that's the most important bit. Here are my replies to the points / suggestions you've made - I hope they are helpful and it goes a lot smoother next time:
    1) silken tofu weight is what it says on the packaging. Silken tofu is custard-like and very fragile in texture and it NEVER requires pressing so I am wondering if you perhaps used a different kind of tofu?
    2) the sweetness is down to the individual preference and it can be easily adjusted to suit your own taste. Neither I nor any of my family and friends who tried this dish found it insufficiently sweet. It also depends on the sweetness of the biscuit base you used? I used my homemade vegan landyfingers, as per the recipe.
    3) because I cannot be sure which agar agar brand someone uses, I decided it was probably the safest to refer them to the packet instructions, but I take your point, I will amend the instruction to add more detail.
    4) for me, in the UK, that link takes you to the exact brand I use (which is unrefined Biona), unfortunately I have no control over what this link is for other locales. If you are based outside of the UK and the product I indicated to link to isn't available anymore, Amazon will automatically default to its closest cousin. I have no control over this and I don't even know when this happens so I am sorry you found this misleading, but that's how it works .
    Thanks for your partner's help and for not giving up and I am glad that the result was enjoyed by everyone. I spend an awful lot of time and care testing and writing these recipes so I am always genuinely worried if people are having issues executing them.
    Ania
      Genevieve Hartney:
      Hi Ania. Thanks so much for your reply.
      My answers as follows
      1) I definitely used silken tofu. I went to an Asian supermarket to be sure I had the widest variety available to choose from. It was very fragile but definitely very watery.
      2) I used your lady fingers recipe :) they were great.
      3) I used the Golden Trophy brand agar agar, made in Thailand, as that seemed to be the best rated brand.
        Ania
        Ania:
        Hi Genevieve,
        You are welcome. That's very strange, I have never come across silken tofu that requires pressing. The ones I've tried (Clearspring, Yutaka, Morinaga and Satono Yuki Shiki) come in a Tetra Pak and are perfectly smooth, no pores whatsover. It goes to show that there are some differences between products available in different countries and they are not always possible to predict. Glad you enjoyed my ladyfingers recipe (I would love it if you could review them too if you have a minute) - in this case you probably have more of a sweet tooth than I have, which is very easily rectified luckily. As for the agar agar, I don't know this particular brand but I've added more detailed activation instructions to the recipe as per your suggestion. x Ania
Sophie M:
What a beauty this dessert was!! I made it for Christmas Day and everyone was ooing and ahhing over it. It was beautiful (I made your sponge fingers also) and I will certainly be tempted to make it outside of Christmas too. Thanks so much for this amazing recipe. Sophie
    Ania
    Ania:
    Thank you, Sophie! I'm delighted to hear that it was such a popular dessert at your Christmas table. Thank you for taking the time to write this review, I really appreciate it! x Ania
Laura Woodland:
Happy New Year Ania! I made this for new years eve and it was phenomenal. My partner is Italian so he is a keen judge of these things! I must add a piping bag to my kitchen equipment list though, trying to improvise with cling film was a fairly messy endeavour!
Thanks for including the tip on the mixing bowl being spotlessly clean - I think last time I tried whipping aquafaba that got me - worked perfectly this time though!
    Ania
    Ania:
    Yay! Thank you, Laura! I am really happy to hear that it was such a success! Yes, piping bag is handy for sure, but alternatively you could use a large sandwich bag with a small corner cut off. x Ania
Stephanie:
Truly georgeous. I made your lady finger bics for base, but mine were long blobs as cant be bothered to pipe a biscuit. I halved recipe but made full coffee/alcohol amount by mistake and ended u using 2/3 of it. Did the agar method for thickening. I had also made some speculoos spice blend and then forgot what i intended to do with it so put half a teaspoon in cream. Was amazing and will be a staple for special occasions. Thanks x
    Ania
    Ania:
    Thank you for your kind words, Stephanie! I am delighted to hear that you enjoyed my take on tiramisu and plan to make it again. x Ania
Becky:
Hi Ania! This recipe looks so yummy!! Planning to make it for New Years Eve this year. I have a question… Can the cream be made ahead, the day before or will it set too much to spread it? Talking about the version with agar agar. Thanks x
    Ania
    Ania:
    Hi Becky,
    Sure, you can totally make the cream ahead of time. In fact, I would recommend assembling the entire dessert 2 days ahead of time and it allows it to set and for the flavours to mature and mingle with each other. x Ania
Jen:
Hi there
Is 5 teaspoons agar agar powder correct? I was wondering if it should be 5 grams?
Thank you!
    Ania
    Ania:
    Hi,
    Yes, 5 teaspoons is correct! Cheers, Ania
Kim M Evans:
I am allergic to tofu is there an alternative I could use for the creamy part?
    Ania
    Ania:
    Hi Kim
    Sure thing. The best replacement would be coconut cream (whipped would be ideal), which is best obtained from 2 cans of full fat coconut milk chilled in the fridge for a few days. Sometimes the fat (the cream) separates after 48 hours, but not always so just to be sure I would keep it in there for as many days as you can. You can also use a vegan cream cheese if you have found a brand you like the taste of. x Ania
Di King:
Can I use unrefined coconut oil? Love your receipes by the way.
    Ania
    Ania:
    Hi,
    Sure you can but the cream may have a slight coconut flavour. Hope this helps! Ania
Anna:
Hi! This looks amazing!
I'm allergic to soy. Is there a way to replace it?
    Ania
    Ania:
    Hi Anna,
    My alterative would be coconut cream (ideally obtained from 1-2 cans of chilled full fat coconut milk) and either used straight or even better whipped up first. Hope this helps! Anna
Becky:
The new version of the website looks great!
    Ania
    Ania:
    Thank you, Becky! I am so happy to hear that you like it! x Ania
Cindy Moxham:
Thank you for this recipe Anya - what a wonderful gift! I used to love Tiramisu, and missed it so much since I became intolerant to dairy. I'm definitely going to make this. You are a star! ⭐
    Ania
    Ania:
    Great to hear that, Cindy, and I hope that this recipe will hit the spot. x Ania
Aimée:
So exciting!!! 5 stars, cos I know it will be!
    Ania
    Ania:
    Aw, thank you Aimée! So lovely to hear that you think so :)
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