Description
This Vegan Tiramisu combines layers of coffee-infused cream and ladyfingers to create a fully dairy free version of the classic dessert. It's decadent, rich, absolutely delicious, and tastes just like the traditional version!
Ingredients
Coffee Liqueur Mixture:
- 3/4 cup hot water
- 3 tablespoons Delallo Instant Espresso Powder
- 1/4 cup coffee liqueur
- 1 1/2 teaspoons vanilla extract
Filling:
- 2 cups vegan cream cheese, softened
- 3/4 cup (1 1/2 sticks) vegan butter, softened
- 1 1/2 cups powdered (confectioners') sugar
- 3 tablespoons coffee liqueur mixture (from above)
Assembly:
- 24 vegan ladyfingers (store-bought or homemade - recipe here)
- 2-3 tablespoons cocoa powder, for dusting
Instructions
- If you're not using store-bought ladyfingers, follow this recipe to make them from scratch. The recipe linked here will make the exact number you need for this tiramisu. Let cool completely.
- Add instant espresso powder to hot water and whisk until dissolved. Add in coffee liqueur and vanilla extract and whisk to combine.
- Add the butter and cream cheese to a mixing bowl and beat on medium speed until no lumps remain. Add in the powdered sugar and continue mixing until well combined. Add in 3 tablespoons of the coffee liqueur mixture from step 1 and beat until smooth.
- Set aside ~1 cup of the cream mixture and refrigerate while you assemble the tiramisu.
- Dust the bottom of a 9x9" baking dish with a thin layer of cocoa powder.
- Brush each ladyfinger twice on each side with the coffee liqueur mixture. Start with just eight ladyfingers (wait to brush the rest until the next layer so they don't get too soggy).
- Place the ladyfingers flat side down on the bottom of the baking dish, covering it in an even layer. You may have to break a few of the ladyfingers in order for them to fit. We used 4 whole ladyfingers and 4 broken ones for each layer.
- Spread 1/3 of the cream mixture over the ladyfingers in an even layer. Repeat with two more layers of ladyfingers and cream. Spread the final layer of cream thinly over the top of the ladyfingers, just covering them.
- Use the remaining 1 cup of cream from the refrigerator to pipe atop the tiramisu.
- Refrigerate for at least 4 hours, or overnight before serving. Just before serving, dust the top of the tiramisu with cocoa powder. Slice and serve.
Notes
Soaking the ladyfingers: When brushing the ladyfingers with the coffee mixture, be careful not to oversoak them. Don't completely saturate them with liquid to avoid making them too soft or soggy. The cookies should still hold their shape and have a slight texture. We also suggest waiting to brush each layer of ladyfingers until just before adding them to the tiramisu. If you brush them all at once, they will be difficult to pick up later on when you get to the 3rd layer.
Storage: This is best enjoyed fresh within a day or two of preparation. While it can be stored in the refrigerator for a couple of days (up to 5), the ladyfingers may become softer over time.
Let it chill: After assembling your tiramisu, it's important to chill it in the refrigerator for at least several hours, or preferably overnight before serving. This allows all of the flavors to meld together, and it also allows the ladyfingers to soften more. Bonus: it's much easier to slice (and much less messy) once it's been chilled!
Vegan butter and cream cheese: See Ingredient Notes section above for product recommendations.
Nutrition information provided is an estimate. It may vary based on cooking method and specific ingredients used.
- Prep Time: 30 minutes
- Chill Time: 4 hours
- Cook Time: 15 minutes
- Category: Desserts
- Method: No Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 282
- Sugar: 23.1 g
- Sodium: 320.3 mg
- Fat: 15.6 g
- Carbohydrates: 32.7 g
- Fiber: 0.8 g
- Protein: 1.3 g
