Description
A rich and creamy Vegan Tiramisu that layers homemade vegan mascarpone and ladyfingers soaked in espresso and rum for a decadent plant-based twist on the classic Italian dessert. This recipe uses dairy-free ingredients to create a luscious custard and a smooth mascarpone cream filling, perfect for special occasions or an indulgent treat.
Ingredients
Scale
Mascarpone Cream Filling
- 1 batch vegan mascarpone (see notes 1+2)
- 180 g vegan butter (block-style), cold and cut into small cubes (see note 5)
- 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
Ladyfingers
- 1 batch vegan ladyfingers (see note 3)
Soak
- 160 ml espresso, freshly brewed and cooled to room temperature
- 50 ml dark rum (or Amaretto/marsala/brandy, see note 4)
Topping
- 50 g unsweetened cocoa powder
Instructions
- Prepare Ingredients: Make the vegan mascarpone the day or night before. Prepare the vegan ladyfingers on the day of assembling or a day ahead. This ensures freshness and optimal texture.
- Make the Vegan Sabayon: In a heavy-bottomed saucepan, whisk together the soy milk, rum, sugar, cornstarch, and vanilla extract until smooth without lumps. Bring to a gentle simmer over low-medium heat while whisking continuously to avoid curdling.
- Cook Custard: Continue whisking the mixture for 3–4 minutes until it thickens into a very thick custard. On a gas hob, use the lowest heat and watch closely to prevent over-thickening.
- Emulsify with Butter: Remove the saucepan from heat. In a large mixing bowl, add the cold cubed vegan butter. Pour the hot custard over the butter and whisk vigorously until the mixture emulsifies into a smooth, glossy pastry cream consistency despite initially appearing split.
- Chill Sabayon: Cover the sabayon with plastic wrap pressed directly onto the surface to prevent skin formation. Refrigerate for 30 minutes to an hour until fully chilled and thickened.
- Blend Mascarpone Cream Filling: Once chilled, add the thickened sabayon on top of the vegan mascarpone in a blender jug. Blend in batches if necessary until smooth and creamy, about one minute. Set aside.
- Prepare Espresso Soak: In a wide, shallow bowl, mix cooled espresso and rum. This soak will flavor the ladyfingers.
- Assemble First Layer: Spread a thin, even layer of mascarpone cream on the bottom of a 10.5″x7.5″ dish. Individually dip each vegan ladyfinger into the espresso soak for 2–3 seconds per side, then arrange them side by side atop the cream.
- Layer Mascarpone and Ladyfingers: Divide the remaining mascarpone cream into two equal parts. Smooth one half over the ladyfingers. Repeat by dipping and layering a second row of soaked ladyfingers.
- Top with Remaining Cream: Spread the last portion of mascarpone cream evenly over the second layer of ladyfingers, smoothing carefully with an offset spatula.
- Add Cocoa Powder: Generously dust the surface with unsweetened cocoa powder. Use a pastry brush if needed to clean the edges of the dish for a neat presentation.
- Chill to Set: Refrigerate the assembled tiramisu for at least 4–6 hours, preferably overnight, to allow it to set and the flavors to meld beautifully.
- Serve: Use a sharp knife to cut servings cleanly, wiping the knife between cuts. Lift slices with a wide metal spatula and transfer carefully to plates using a large knife or cake scraper.
- Store: Cover tightly with plastic wrap and refrigerate up to 4 days. For longer storage, freeze in an airtight container for up to one month. Defrost overnight in the fridge before serving.
Notes
- Measure all ingredients precisely using a digital scale for best results.
- Vegan mascarpone can be made ahead and stored refrigerated.
- Vegan ladyfingers should be prepared fresh for optimal texture but can be made a day in advance.
- Any of dark rum, Amaretto, marsala, or brandy can be used for soaking and flavoring.
- Use cold, block-style vegan butter cut into cubes for emulsification to achieve a smooth sabayon.
