Vegan Italian Tiramisù
Vegan Italian Tiramisù our original masterpiece recipe in all the details. Real Savoiardi biscuits (Lady fingers) and Vegan mascarpone recipe. Full Video Recipe
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Vegan Italian Tiramisù
Vegan Italian Tiramisù! Finally our favourite Dessert made Vegan, created as in the Italian tradition. Real Vegan Savoiardi biscuits and Vegan Mascarpone Cream made from scratch with few easy to find ingredients.
- 150 gr Organic All purpose Flour
- 150 gr Potato Starch
- 150 gr Powder Sugar
- 15 gr Baking Powder (1 + ½ tsp approximately)
- 100 gr of neutral-mild taste oil (we used Sunflower Oil)
- 30 gr Plant Based Milk (Soy, Cashew or Oat work best)
- Pinch of Salt
- 150 gr Aquafaba
- 1 +1/2 tsp Lemon Juice
All the ingredients are for 8 Portions using a Glass Pan 32 x 21 cm / 12 x 8 inch
- 300 gr Plant Based Whipping Cream
- 300 gr Cashews
- 50 gr Agave Syrup
- Pinch of Salt
- 60 ml Plant Based Milk (Soy, Cashew or Oat work best)
- 1/2 tsp Lemon Juice
- Espresso Coffee (strong coffee, possibly from a mocha)
- Cocoa Powder (unsweetened)
- Vegan Dark Chocolate (70% or above)
As in the original Italian version our authentic Vegan Italian Tiramisù recipe calls for Savoiardi biscuits.
We developed this recipe from scratch. We are so confident in this dessert that we guarantee you no one will be ever able to tell is Vegan.
Just few easy to find ingredients combine in few clear to follow steps to achieve great texture and incredible taste.
I’m Italian and this was one of the desserts I was missing the most since turning Vegan few years ago.
We have tried many different recipes in these years and even if there are many that taste great is nearly impossible to find one that is not using egg replacers and coconut in the recipe.
If you don’t want your Tiramisù tasting of coconut and are not willing to experiment with many different egg replacers you are in the right place now.
Vegan Ladyfingers (Savoiardi)
Vegan Lady Fingers Preparation
To prepare the Vegan Ladyfingers we start preheating the oven to 180°C – 350°F.
If you are using Savoiardi moulds you can skip the next few steps as you will fill the moulds with the batter once is ready.
If you are not using those moulds there is no problem, you just need to cut two or three parchment paper sheets (the different amount depends on your baking trays and oven dimension) of your baking trays dimension.
Use a pencil and a ruler and draw 45 lines of 7 cm / 3 inch each. Leave space between the lines as the biscuits will spread a bit after you pipe them on the sheets.
Make sure you turn the parchment paper to the other side, so you won’t eat graphite.
If you have dark colour baking trays you need to cut a second piece of baking paper for each sheet you draw on. Leave them underneath the parchment paper with the lines to be able to see and follow the lines, while piping the Ladyfingers.
Following the doses in this recipe you will be able to bake 45 Ladyfingers, enough to make a three layers Tiramisù as the one shown in the pictures, in a rectangular tray or glass pan of 32 x 21 cm / 12 x 8 inch.
Prepare a piping bag fitted with a round tip 1 cm / 0,5 inch of diameter.
Pour the aquafaba into your stand mixer bowl (or the bowl you will use with another electric mixer). Add powder sugar, salt and lemon juice.
Using a whisk attachment whip until stiff peaks form.
In another bowl add sifted flour, potato starch and baking powder. Whisk them together.
Add oil and milk, but do not stir.
Add the mixture into the whipped aquafaba.
Fold the mixture in with the help of a spatula, make sure you fold as shown, keep repeating the movement gently until all the ingredients are incorporated. It is important folding the ingredients in because stirring will cause deflation of the whipped aquafaba.
Fill the piping bag with the Ladyfinger batter and pipe the biscuits following the lines.
You start in one point and pipe a straight line, piping back a second line on top of the first you just did.
The batter is really fluffy and airy so the pipped Ladyfingers will slightly spread. Pipe following all the lines and put them in the preheated oven, in the middle of the oven. Bake at 180°C – 350°F for 10 minutes, or until light golden.
Do not touch the Ladyfingers before they cool a bit, as soon as they come out of the oven they are quite soft and frail.
Once they cool slightly you can leave them on a cooling rack and then in a cool and dry container for up to two weeks. We suggest you for the best result to use them as soon as possible anyway, they are porous biscuit and if not stored properly they will soften and absorb any odour.
Some of the possible substitutes that we tried, with similar but not the same results are:
- you could use vegan caster sugar in the same amount, instead of powder sugar (this will give you a crispier and drier Ladyfinger)
- corn starch instead of potato starch in the same amount
- for the plant based milk choose one that is lightly sweet and delicate taste, this is to completely balance the aftertaste of the aquafaba that using water or a different liquid will not do.
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In this recipe we are using roasted cashews. The plant based milk that work best in this recipe is lightly sweet soy milk, cashew milk or oat milk.
Start adding the cashews into a bowl and pour fresh water until covering the nuts completely. Leave them in the fridge soaking for 6 hours or overnight.
Remove the cashews from the water and place them in your blender.
Add plant based milk, salt, lemon juice, and agave syrup and blend for few minutes until smooth and creamy.
Leave aside in the fridge.
Whip at high speed the plant based heavy whipping cream using a cold bowl and whisk attachment. If you are working with hot weather or in a really hot kitchen you can start whipping the cream and stop to place the bowl in the freezer for 10-15 minutes and keep whipping until you gain a firm and airy texture.
Add the cashews cream in the whipping cream and fold the two together. Work the two together until just combined.
While you are getting everything ready to create your Tiramisù leave the mascarpone cream in the fridge. The mascarpone cream need to be use immediately after you prepare it, if is left in the fridge for long will set.
Prepare some espresso coffee, approximately 2 cups. You want to use unsweetened coffee and strong flavour selection, don’t worry even if you are not a huge coffee lover as all the flavours will balance out in the final dessert.
To create an amazing Tiramisù dip the Ladyfingers in the coffee and place them one next to the other covering the glass pan.
Add on top one layer of mascarpone cream, spreading evenly with a spatula or a spoon.
Add a second layer of coffee dipped Ladyfinger, is best if you place this layer perpendicular to the previous one to give more structure to the dessert and better texture that you will appreciate when eating.
Cover with a second layer of mascarpone cream.
Add another layer of coffee dipped Ladyfingers, perpendicular to the previous one.
Finish covering with the remaining mascarpone cream and spreading evenly creating a nice waves effect.
Using a strainer dust with unsweetened cocoa powder.
Add some grated dark chocolate, at least 70% cocoa. You can use a potato peeler to grate some dark chocolate or simple grate it.
Your Tiramisù is ready, it just need to rest in the fridge for 6 hours or overnight. Need to be serve cold and will last 2-3 days covered in the fridge.
The Vegan Italian Tiramisù can not be frozen.
Always serve this cake cold.
We hope you are going to try this amazing vegan dessert and we are looking forward to hear your feedback preparing this recipe.
Let us know what you think about our Vegan Italian Tiramisù recipe and feel free to share it with anyone you think may like it.
Drop a comment below for any query or if you have experimented any variation with our Vegan Italian Tiramisù recipe that you want to share.
Let’s change the world today one dessert at the time.