The BEST Vegan Tiramisu Recipe (Light & Creamy!)

Tiramisu
Out of this world!…This vegan tiramisu that will blow your mind! It tastes so similar to the dairy version that you will be astounded! This combination of coffee, sweet mascarpone and ladyfingers cookies (savoiardi) is so incredibly perfect. You have to try this recipe if you love tiramisu and I can’t wait to hear what you think…
Ladyfingers cookies ingredients:
3 cups cake & pastry flour
4 tbsp cornstarch
2 tsp baking powder
½ tsp salt
1 cup aquafaba (also called chickpea water, best kept cool in a refrigerator)
1 ½ cups granulated or fine sugar (cane sugar is too coarse, icing sugar too fine)
4 tsp vanilla
Icing sugar for dusting
Mascarpone cream:
2 pkg (349g) tofu, soft or silken
½ cup vegan butter, softened
1 cup vegan sour cream
½ cup granulated sugar
2 tsp vanilla
2 tbsp oat milk
Coffee for dunking:
1 cup espresso
2 tbsp sugar
Cocoa for dusting on top
NOTE: I have given a lot of specific instructions to help you have success with this recipe and especially with the ladyfingers cookies. Please pay attention to the special notes that I have made for you. Also this recipe will make enough cookies for a larger batch of tiramisu. I make a tiramisu in an 8”x8. The extra cookies are so I can choose perfectly shaped to use for my tiramisu and to have with my coffee!
Drain aquafaba/chickpea water and set aside in the fridge to keep cool.
Make espresso and add sugar to it. Set aside to cool to room temperature.
Heat oven to 350°F. Line a baking tray with parchment paper.
To make ladyfingers cookies, start by sifting together flour, cornstarch, baking powder and salt while making sure there are no lumps whatsoever. Stir dry ingredients to make sure they are well combined. Set aside.
In a separate bowl, whip up aquafaba. After 5 minutes, the aquafaba should look whipped up and fluffy. (If after 8 minutes, it doesn’t whip up nicely, it could be the type of aquafaba you are using.) Very slowly, add 1-2 tablespoons of sugar at a time. This mixture will form into stiff meringue peaks. Next add vanilla and whisk again.
Gently fold the aquafaba meringue with half the flour mix sprinkled on top. It will deflate a little bit as you do this. Sprinkle the other half of the flour mix and continue to gently fold in until the batter is just combined.
Support the piping bag by using a tall glass. Make a 1” wide cut for the opening of the bag. Fill the piping bag with the batter (place extra batter in the fridge). Squeeze onto a parchment lined baking tray. Pipe batter into 4” strips. (You don't want to make these too long or they won't bake well or be difficult to remove) Dust with icing sugar. Bake for 17 minutes.
IMPORTANT NOTE: Your baking tray will affect how these cookies bake. (On a different tray, the other batch we cooked for 24 minutes.) Watch these cookies carefully because they should be a light caramel colour when they are ready to come out.
SUGGESTION: if you leave one cookie not dusted, you can better gauge the caramel colour of the cookie.
When the ladyfingers cookies are done, remove them immediately from the parchment. They will be a bit soft when the cookies first come out of the oven. Don’t worry they will firm up after cooling on a wire rack for approximately 10-15 minutes.
NOTE: If a spatula while removing the cookie scrapes or ruins the bottom of the ladyfinger, then you could use your fingers to peel it away from the parchment and place it on the wire rack to cool. Alternatively, you could leave the cookies on the parchment for a little bit to firm up and then remove them.
If you make these cookies ahead of time, store them in an air tight container. They will go soft if left outside.
For the mascarpone, start by placing the soft tofu in a nut bag. Squeeze and remove as much of the water as possible. Scrape the tofu from the nut bag into a mixing bowl.
To the tofu in the mixing bowl, add the softened vegan butter, vegan sour cream, granulated sugar, vanilla and oat milk. Blend until smooth. Set aside.
Assembling the tiramisu:
!Use an 8” x 8” baking dish. Dip the ladyfinger cookies quickly in the coffee mix one at a time. Watch that you don’t let them sit in the coffee for too long or they will become mushy and disintegrate. Gently spoon half the mascarpone cream on that layer and spread evenly. Be careful not to damage the cookies layer underneath. Repeat with another layer of mascarpone and again spreading an even layer. Finally, dust with a layer of cocoa. Cover with plastic wrap. Refrigerate overnight.
Serve the next day and enjoy!
0:00 Intro - Vegan Tiramisu Recipe
0:15 vegan lady fingers recipe
2:41 vegan mascarpone cream recipe
3:57 coffee prep
4:18 assemble the Vegan Tiramisu
5:16 the review

[@nicholathorne449]

Oh my gosh that looks incredible!!!!

[@bakeeatreview]

Wait until you make it...it tastes awesome!

[@lauriekudoba7419]

This recipe is amazing! You would never know that it was made with tofu! ❤

[@bakeeatreview]

Thanks Laurie! Glad you liked it!