Tiramisu (Vegan)
This tiramisu is my spin on the indulgent classic Italian dessert. The homemade ladyfingers are light, airy, and sweet, while the traditional mascarpone is replaced with a creamy, luscious, slightly tangy dairy- and egg-free cream cheese filling. Being a big fan of amaretto liqueur, I thought it would be the perfect upgrade to the espresso. The dessert is finished with a dusting of equal parts cocoa powder and espresso powder for an extra boost of espresso flavor. It’s surprisingly easy to make, wonderfully indulgent, and entirely plant-based from the cookies to the liqueur.
PREP TIME
20 minutes
COOK TIME
00 minute
INGREDIENTS
15
Serves: 8
Ingredients
Ladyfinger Cookies
- 1 whole1 whole1 whole Ladyfingers, 28 ladyfinger cookies will be needed (see notes for link to my recipe for ladyfingers)
Cream Cheese Filling
- 600 grams600 grams600 grams Violife Dairy Free Cream Cheese, (3 tubs will be needed)
- 8 Tbsp8 Tbsp8 Tbsp Plant-Based Butter, -room temperature
- 1 whole1 whole1 whole Vanilla Bean Pod, OR 2 tablespoons of vanilla extract
- 135 grams135 grams135 grams Powdered Sugar, (1 cup + 2 tablespoons)
- 1 cup1 cup1 cup Dairy-Free Whipping Cream, -cold
Espresso (for dipping)
- 3 Tbsp3 Tbsp3 Tbsp Espresso Powder
- .5 cup.5 cup.5 cup Hot Water
- .25 cup.25 cup.25 cup Amaretto, (can substiture another 1/4 cup water or your favorite liqueur)
Decoration
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Espresso Powder
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Cocoa Powder
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Prepare the ladyfinger cookies. This can be done a day or two in advance to make the day of assembly easier.
- Prepare the cream cheese filling - Add the cream cheese, butter and all the seeds from one whole vanilla bean (or 2 tablespoons of vanilla extract) to a large bowl. Blend at high speed for about 2 minutes with a handheld mixer.
- Add the powdered sugar and blend for another minute or until all of the powdered sugar is incorporated.
- Add the cold whipping cream and blend at high speed for 2 more minutes.
- Prepare the espresso - Add the espresso powder, hot water and amaretto liqueur to a container large enough to be able to dip the ladyfingers easily, stir to combine.
- To assemble - I used an 11x9x2 oval dish, but a 9×9 square pan works perfectly as an alternative.
- Line the bottom of the dish with ladyfingers. It will take 12 to 14 cookies to cover the bottom of the dish. Dip the ladyfingers in the espresso mixture before placing them in the pan.
- Once the first layer of ladyfingers is placed in the pan, add half of the cream cheese mixture to the top of the ladyfinger layer. Make sure to spread it out evenly.
- Add the second layer of ladyfingers. Dip 12 to 14 cookies in the espresso mixture and place them across the top of the cream cheese layer.
- Add the rest of the cream cheese filling to the top of the second ladyfinger layer, making sure to spread it out evenly.
- Cover the tiramisu and place it in the refrigerator to set – this will take about 6 hours. I find the longer the better and I leave mine in the refrigerator overnight.
- When you are ready to serve the tiramisu, remove it from the refrigerator and dust the top with a mixture of espresso and cocoa powder.
- Store the tiramisu in an airtight container in the refrigerator.
Notes
Ladyfingers recipe - Ladyfingers (Vegan)
I use Disaronno Originale Amaretto Liqueur, the ingredients and filtering methods they use are all vegan friendly.Add a Note
My Notes:
About This Recipe
Show nutritional information
Desserts Other Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 291 |
| Fat: | 21 g |
| Carbohydrates: | 18 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 66 mg |
| Fiber: | 2 g |
| Sugars: | 9 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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