Tiramisu (Vegan)
Breads
Ingredients:
- 400 g (14 oz) vegan ladyfingers (savoiardi) — check label for dairy/egg-free
- 2 cups (480 ml) strong espresso or brewed coffee, cooled to room temperature
- 3 tbsp coffee liqueur or dark rum (optional)
- Cream Layer
- 400 g (14 oz) vegan cream cheese, room temperature
- 400 ml full-fat coconut cream, chilled overnight
- ¾ cup (90 g) powdered sugar, sifted
- 1½ tsp vanilla extract
- 1 tbsp lemon juice
- Topping
- 3 tbsp unsweetened cocoa powder, for dusting
- 50 g dark chocolate (70%+), finely grated (optional)
Equipments:
- 20 × 30 cm (8 × 12 inch) baking dish or deep serving dish
- Large mixing bowl
- Electric hand mixer or stand mixer
- Wide shallow bowl (for coffee dipping)
- Offset spatula or spoon
- Fine mesh sieve (for cocoa dusting)
- Plastic wrap
Features:
20 minutes or less
Refined Sugar-Free
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Raw
Nutrition:
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Instructions:
- Chill the Coconut Cream
The night before (or at least 4 hours ahead), place the can of full-fat coconut cream in the fridge. This allows the thick cream to solidify and separate from the liquid — you only want the thick, solid part. Do not shake the can. - Make the Coffee Dipping Mixture
Combine the cooled espresso or strong coffee with the coffee liqueur or rum (if using) in a wide, shallow bowl. The coffee must be completely cool — hot coffee will turn the ladyfingers to mush instantly. Set aside. - Make the Cream Layer
Open the chilled coconut cream can carefully — do not shake. Scoop out only the thick, solidified cream into a large mixing bowl, leaving behind the liquid (save it for smoothies). Add the vegan cream cheese, powdered sugar, vanilla extract, and lemon juice. Beat with an electric hand mixer or stand mixer on medium-high speed for 2–3 minutes until completely smooth, fluffy, and well combined. Taste — it should be rich, lightly sweet, and have a pleasant tang from the cream cheese and lemon. If it seems too stiff, add 1–2 tbsp of the reserved coconut liquid to loosen. Refrigerate while you prep the ladyfingers. - Dip the Ladyfingers
Working quickly, dip each ladyfinger into the coffee mixture for exactly 1–2 seconds per side — no longer. Vegan ladyfingers absorb liquid faster than traditional ones. You want them soaked through but still holding their shape — not falling apart. If they feel slightly firm in the center, that’s correct — they will continue to soften as the tiramisu chills. - First Layer
Arrange the dipped ladyfingers in a single, tight layer in the base of a 20 × 30 cm (8 × 12 inch) baking dish or equivalent deep serving dish. Snap ladyfingers to fill any gaps — no gaps means every slice gets full coverage. Spread half the cream mixture evenly over the ladyfinger layer using an offset spatula, smoothing to the edges. - Second Layer
Repeat with a second layer of dipped ladyfingers, followed by the remaining cream mixture, spreading it smooth and level. The top layer of cream should be thick, flat, and even — this is what you’ll dust cocoa onto. - Chill
Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours — overnight is ideal and gives significantly better results. The cream sets, the ladyfingers fully absorb the coffee, and the flavors deepen and meld together into something that tastes genuinely complex. - Finish and Serve
Just before serving, use a fine mesh sieve to dust the top generously and evenly with unsweetened cocoa powder — a thick, even coat, not a light dusting. If using, scatter the finely grated dark chocolate over the cocoa. Slice and serve directly from the dish with a spatula. Serve cold.
Notes:
Vegan tiramisu works beautifully because the two components that make traditional tiramisu special — the rich, creamy layer and the espresso-soaked ladyfingers — translate perfectly to vegan ingredients. Full-fat coconut cream whips up to a thick, silky cream, and vegan cream cheese provides the tang and structure that mascarpone gives in the original. The lemon juice is the secret weapon — it mimics the slight acidity of mascarpone and brightens the cream layer significantly.
Vegan ladyfingers vary by brand — some are firmer and can handle a longer dip, others are more delicate and will disintegrate in seconds. Test one ladyfinger first before dipping the whole batch. The perfect ladyfinger is soaked all the way through but still holds its shape when lifted. When in doubt, dip for less time — under-soaked is recoverable (they soften in the fridge), over-soaked is not.
Tips:
Chill the coconut cream can overnight without fail — this is non-negotiable. Unchilled coconut cream will not separate and you’ll end up with a liquid, unusable cream. Buy a backup can in case one doesn’t separate properly. Use the strongest coffee you can make — the flavor needs to punch through the cream layer. A double espresso or a very strong French press works best. The tiramisu will look unimpressive fresh — always taste it after the full chill. The overnight rest transforms it completely. Dust the cocoa powder through a fine sieve just before serving, not ahead of time — cocoa absorbs moisture and turns patchy if dusted too early.
Make-Ahead:
Tiramisu is an ideal make-ahead dessert — it must be made at least 4 hours ahead and is genuinely better the next day. Assemble up to 24 hours ahead and dust with cocoa just before serving. It keeps in the fridge for up to 3 days fully assembled (without the cocoa dusting).
Storage:
Cover tightly and refrigerate for up to 3 days. The texture actually improves on day 2. Dust fresh cocoa over leftovers before re-serving if the first dusting has absorbed into the cream. Tiramisu can be frozen — freeze individual portions on a tray, then transfer to an airtight container for up to 1 month. Thaw overnight in the fridge and dust with fresh cocoa before serving.
Swaps:
No vegan ladyfingers? Use vegan sponge cake cut into fingers, or vegan digestive biscuits for a different but equally delicious base. Swap coffee liqueur for amaretto, Baileys Almande (vegan), or simply use extra espresso. Replace coconut cream with cashew cream (blend 1 cup soaked cashews with ½ cup water until smooth) for a more neutral flavor. Add a layer of vegan chocolate ganache between the cream layers for a mocha tiramisu. Use matcha instead of espresso for a Japanese-inspired variation. Swap dark chocolate for carob powder if avoiding caffeine entirely.
Tiramisu (Vegan)
Ingredients:
- 400 g (14 oz) vegan ladyfingers (savoiardi) — check label for dairy/egg-free
- 2 cups (480 ml) strong espresso or brewed coffee, cooled to room temperature
- 3 tbsp coffee liqueur or dark rum (optional)
- Cream Layer
- 400 g (14 oz) vegan cream cheese, room temperature
- 400 ml full-fat coconut cream, chilled overnight
- ¾ cup (90 g) powdered sugar, sifted
- 1½ tsp vanilla extract
- 1 tbsp lemon juice
- Topping
- 3 tbsp unsweetened cocoa powder, for dusting
- 50 g dark chocolate (70%+), finely grated (optional)
Features:
Instructions:
- Chill the Coconut Cream
The night before (or at least 4 hours ahead), place the can of full-fat coconut cream in the fridge. This allows the thick cream to solidify and separate from the liquid — you only want the thick, solid part. Do not shake the can. - Make the Coffee Dipping Mixture
Combine the cooled espresso or strong coffee with the coffee liqueur or rum (if using) in a wide, shallow bowl. The coffee must be completely cool — hot coffee will turn the ladyfingers to mush instantly. Set aside. - Make the Cream Layer
Open the chilled coconut cream can carefully — do not shake. Scoop out only the thick, solidified cream into a large mixing bowl, leaving behind the liquid (save it for smoothies). Add the vegan cream cheese, powdered sugar, vanilla extract, and lemon juice. Beat with an electric hand mixer or stand mixer on medium-high speed for 2–3 minutes until completely smooth, fluffy, and well combined. Taste — it should be rich, lightly sweet, and have a pleasant tang from the cream cheese and lemon. If it seems too stiff, add 1–2 tbsp of the reserved coconut liquid to loosen. Refrigerate while you prep the ladyfingers. - Dip the Ladyfingers
Working quickly, dip each ladyfinger into the coffee mixture for exactly 1–2 seconds per side — no longer. Vegan ladyfingers absorb liquid faster than traditional ones. You want them soaked through but still holding their shape — not falling apart. If they feel slightly firm in the center, that’s correct — they will continue to soften as the tiramisu chills. - First Layer
Arrange the dipped ladyfingers in a single, tight layer in the base of a 20 × 30 cm (8 × 12 inch) baking dish or equivalent deep serving dish. Snap ladyfingers to fill any gaps — no gaps means every slice gets full coverage. Spread half the cream mixture evenly over the ladyfinger layer using an offset spatula, smoothing to the edges. - Second Layer
Repeat with a second layer of dipped ladyfingers, followed by the remaining cream mixture, spreading it smooth and level. The top layer of cream should be thick, flat, and even — this is what you’ll dust cocoa onto. - Chill
Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours — overnight is ideal and gives significantly better results. The cream sets, the ladyfingers fully absorb the coffee, and the flavors deepen and meld together into something that tastes genuinely complex. - Finish and Serve
Just before serving, use a fine mesh sieve to dust the top generously and evenly with unsweetened cocoa powder — a thick, even coat, not a light dusting. If using, scatter the finely grated dark chocolate over the cocoa. Slice and serve directly from the dish with a spatula. Serve cold.
