Vegan Tiramisu: the eggless, dairy-free dessert recipe for an alternative tiramisu

Total time: 30 Min
Difficulty: Low
Serves: 6 people
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By Cookist

This vegan tiramisu is a delicious pick-me-up layered dessert recipe, an eggless and dairy-free variant of the classic Italian dessert. Quick and easy to make at home, you don't need traditional mascarpone, cashews nor tofu – even novice vegan cooks will be able to prepare it in no time.

In our recipe, we replaced the ladyfingers with vegan cookies which we soaked in coffee to make them softer. Then, we alternate cookies with fluffy cream layers made of soy yogurt and vegan cream instead of mascarpone. Top this decadent dessert with a dusting of cocoa powder and chocolate chips.

You can serve vegan tiramisu in single-portion cups or in a single larger pan as we did. Serve it as a delicious layered dessert for a special occasion or as an afternoon break. So let’s find out how to make vegan tiramisu by following our step-by-step instructions and tips.

Tips for making Easy Vegan Tiramisu

You can use store-bought vegan cookies, or vegan ladyfingers.

You can replace chocolate chips with chopped hazelnuts or sliced ​​almonds.

Instead of brown sugar, you can use honey, maple syrup, agave or whole coconut sugar.

For making a fluffy cream, you can use another liquidy yogurt such as coconut one.

For an alcohol version, add some Kahlua.

How to store Vegan Tiramisu

Vegan tiramisu can be stored in the refrigerator, covered with cling film, for 1-2 days.

More Vegan Desserts You'll Like

vegan cookies
250 g
cold soy cream
250 g
soy yogurt
125 g
Unsweetened cocoa powder
Brown sugar
50 g
Chocolate chips

How to make Vegan Tiramisu

Make the espresso coffee, pour it into a bowl and let it cool.

Pour the yogurt into a bowl and add the sugar.

Stir until dissolved and refrigerate.

Before whipping the soy cream, place the bowl that will contain it in the refrigerator for a few hours. Do the same with the soy cream and let it cool for a few hours. At this point, pour the cream into the very cold bowl and whisk it with a hand whisk.

Add the yogurt and sugar mixture to the whipped cream.

Dip the cookies in the coffee for a few seconds.

Now it's time to assemble the vegan tiramisu. Arrange them on the bottom of a baking dish creating a layer.

Pour part of the cream and cover the biscuits well.

Sprinkle with the chocolate chips.

Arrange the other cookies.

Pour the remaining cream.

Sprinkle with cocoa powder.

Spread a few chocolate chips. Cover with cling film and transfer to the refrigerator for at least 6 hours, or overnight.

Serve and enjoy!

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