It has been a long while since I posted here but my latest tiramisu creation got me so excited that I had to return!

Tiramisu has always been one of my favourite treats. It was one of the first desserts I tried to make at home in an attempt to make it raw egg free.

Fast forward a few years and now I was attempting to veganise it! I tried several versions, the easiest substitution being coconut cream. But tiramisu tasting of coconut is not really tiramisu at all, despite my futile efforts to convince my Italian partner!

The Creative Process

So it’s been a while since I thought of tiramisu until I came across the Schlagfix vegan mascarpone. Now, this is a game changer!

If you’ve known me for a while, this is a repeating trend for me so you won’t be surpised! None of the recipes I read was what I envisioned, so out the window they went and I let my imagination take over!

Since I’ve been unsuccessful in locating vegan lady fingers, I made vanilla cake for the sponge part. I used the Best Vegan Vanilla Cake recipe from It Doesn’t Taste Like Chicken. I halved the amounts and baked it in a shallow tray to create a thin layered cake. Once it was cooked and cooled, all I had to do was cut it into circles the size of my ramekins.

For the cream part I followed my insticts and I’m so very happy with how it turned out. Once I had all the components ready, it didn’t take long at all to assemble.

The Results

I was so proud of my handiwork that I couldn’t wait to share! I gave some to my next door neighbour and this is a direct quote she texted me shortly after:

” Best tiramisu I’ve ever eaten! “

-S-

This has to be the ravest review I’ve ever received!

My partner was very happy when he tried it too. It was one of the foods he thought he’d never truly experience since going vegan. But then again I shouldn’t be surprised that we can veganise absolutely anything! With so many great new products it just gets easier and easier.

I hope you try this recipe and if you post your culinary experiment on social media please tag me and use the #josveganlab hashtag. What was your reaction when you tried it? I’d love to see your wonderful and inspired creations!

Print Recipe

The Best Vegan Tiramisu Yum

Rich, indulgent and quintessentially Italian. This tiramisu will please even the fussiest omnivores!

Course

Dessert

Cuisine

Italian

Prep Time

1 hour

Cook Time

20 minutes

Servings

ramekins

Ingredients

Vanilla Cake Dry Ingredients

• 1 1/4 cup AP Flour
• 3/4 cup Sugar
• 1 tsp Baking Soda
• 1/2 tsp Salt

Vanilla Cake Wet Ingredients

• 2/3 cup Plant Milk
• 1/3 cup Sunflower Oil
• 2 tbsp Apple Cider Vinegar
• 1/2 tbsp Vanilla Extract

Coffee Mix

• 2 tbsp Instant Coffee
• 250 ml Water boiling
• 3 tbsp Brandy
• 1 tsp Coffee Extract (optional)

Mascarpone Cream

• Aquafaba from 1 can, chilled (~150 ml)
• 1/4 tsp Cream of Tartar
• 250 g Vegan Mascarpone
• 1/2 cup Sugar
• 200 ml Vegan Custard
• 5 drops Vegan Butter Flavouring

For topping

• Cocoa Powder

Course Dessert Cuisine Italian Prep Time 1 hour Cook Time 20 minutes Servings ramekins Ingredients Vanilla Cake Dry Ingredients 1 1/4 cup AP Flour 3/4 cup Sugar 1 tsp Baking Soda 1/2 tsp Salt Vanilla Cake Wet Ingredients 2/3 cup Plant Milk 1/3 cup Sunflower Oil 2 tbsp Apple Cider Vinegar 1/2 tbsp Vanilla Extract Coffee Mix 2 tbsp Instant Coffee 250 ml Water boiling 3 tbsp Brandy 1 tsp Coffee Extract (optional) Mascarpone Cream Aquafaba from 1 can, chilled (~150 ml) 1/4 tsp Cream of Tartar 250 g Vegan Mascarpone 1/2 cup Sugar 200 ml Vegan Custard 5 drops Vegan Butter Flavouring For topping Cocoa Powder

Instructions

Vanilla Cake

1. Preheat oven at 180°C. Lightly oil a 30 x 40 cm tray.
2. Mix all the wet ingredients and add to the dry ingredients. Mix with a whisk or electric mixer until combined.
3. Pour in the tray and even out with a spatula.
4. Bake for 20 minutes until golden brown.

Coffee Mix

1. Dissolve the instant coffee in the boiling water. Allow to cool to room temperature.
2. Once cooled, add the brandy and coffee extract.

Mascarpone Cream

1. In a tall bowl add the aquafaba and cream of tartar. Whisk with an electric mixer until stiff peaks form. Set aside.
2. In a larger bowl, again using the electric mixer, cream the mascarpone with the sugar and add in the custard and butter flavouring.
3. Once well combined, add in the aquafaba and fold in gently with a spatula until incorporated.
4. Place in a piping bag with a smooth nozzle.

Assemby

1. Cut pieces of cake to fit your ramekins. You will need 2 layers of cake per ramekin.
2. Soak the cake in the coffee mix for 1 second and squeeze gently. Place at the bottom of your ramekin.
3. Pipe an even layer of mascarpone cream and dust with cocoa powder.
4. Repeat the process with the cake layer but this time pipe the mascarpone cream in the shape you want. I went with small mounds. Dust with cocoa powder to finish.
5. Refrigerate for at least 2 hours before serving. Enjoy!

Recipe Notes

Jo's Tips

• It will be much less labour-intensive if you bake your cake layer the day before.
• You will need a powerful electric mixer to whisk the aquafaba quickly. If yours is not too powerful be patient. It can take from 2 to 10 minutes for the aquafaba to mount.
• Don't oversoak the cake in the coffee mix otherwise you risk it being too bitter.
• If your overall bitter to sweet ratio is off balance, dust with a layer of icing sugar before the final cocoa dusting.