vegan, tiramisu, italian
The Best Vegan Tiramisu
Rich, indulgent and quintessentially Italian. This tiramisu will please even the fussiest omnivores!
vegan, tiramisu, italian
The Best Vegan Tiramisu
Rich, indulgent and quintessentially Italian. This tiramisu will please even the fussiest omnivores!
Servings Prep Time
10-12ramekins 1hour
Cook Time
20minutes
Servings Prep Time
10-12ramekins 1hour
Cook Time
20minutes
Ingredients
Vanilla Cake Dry Ingredients
Vanilla Cake Wet Ingredients
Coffee Mix
Mascarpone Cream
For topping
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. 
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