This Tiramisu recipe is a vegan take on the popular Italian dessert that will give you the same indulgent layers as the original – from the coffee-soaked, liquor-laced cookies to the dairy-free, rich-tasting mascarpone cream and sprinkling of cocoa powder on top! You only need 7 ingredients and less than 15 minutes to make this decadent layered dessert ready for chilling.
What is Tiramisu?
“Tirami su” is an Italian phrase that means “cheer me up” or “pick me up”. This may be due to the fact that it has both coffee and sometimes liquor in it! It is a no-bake, semi-frozen, layered dessert that will definitely put a smile on your face with every bite, so I would say it is aptly named! It is traditionally made with dairy and eggs, but it is quite easy to tweak the ingredients to make it wholly plant-based.
The Best Vegan Tiramisu Recipe!
Dairy-free, eggless and cholesterol-free – this is a lightened-up version of the classic Italian coffee-flavored treat! You will still enjoy the same amazing layers, but with fewer calories and fats – so you get to enjoy more without all the guilt! It’s easy to make (no cashews, no blender and no oven needed) plus, the flavors and textures are spot-on!
I used German rusks (Zwieback), instead of the usual ladyfingers because these sugar-free twice-baked crisp biscuits soak up the liqueured espresso so well without getting too soggy. Using Amaretto gives this chilled dessert a more authentic Italian flavor with hints of almonds and fruits!
What can I substitute for amaretto in tiramisu?
You can get that great special tiramisu flavor without amaretto by using bitter almond oil.
So if you are looking for an easy, no-bake yet elegant and delicious dessert to serve on holidays and celebrations, this Vegan Tiramisu is your best bet!
- Espresso: or any type of strong coffee you have. If you are not a fan of coffee, you can just use cocoa instead. It would still be delicious.
- Amaretto: this Italian coffee liqueur is classically used to make this dessert. It is commonly made of almonds and apricots which gives it a sweet, nutty, and slightly bitter flavor. You can also use rum or other coffee liqueurs as an alternative.
- Rusk (German “Zwieback”): you can also go traditional and bake a simple vegan sponge cake to use as a base for this tiramisu recipe. Or use vegan ladyfingers or other cookies!
- Dairy-free whipping cream: if you can’t find a good brand, you can use coconut cream (the solid part of coconut milk) instead. However, make sure it is whippable.
- Vegan mascarpone: if you do not have this, you can also use vegan cream cheese. You can also use silken tofu for a low-fat version.
- Sugar: use your favorite type or powdered sugar or substitute maple syrup.
- Cocoa powder: for dusting.
- Optional: cream stabilizer or cornstarch.
How to make Vegan Tiramisu
As always, I recommend checking out the recipe video and these step-by-step instructions first. Then, you can find the full recipe with the exact measurements in the recipe card below!
Step 1: Prepare all components
- First, make the espresso and whisk in 2 tablespoons of the sugar. Then let it cool down and stir in the amaretto.
- Beat the dairy-free cream with an electric hand mixer until fluffy and stiff peaks form.
- Set aside.
- In another mixing bowl, mix the mascarpone cheese with the remaining sugar until creamy.
Step 2: Whip up the mascarpone cream
Now carefully combine the whipped cream and the mascarpone using a spatula and fill it into a piping bag.
Step 3: Layer the tiramisu
- Place the rusks side by side on the bottom of a baking pan or casserole dish (approx. 7×9.8-inch / 18×25-cm) and drizzle with the cooled espresso (or dip the rusks in the espresso first and then place them in the dish).
- Pipe the mascarpone cream on the soaked rusk.
- Repeat this process with another layer of rusk and cream.
- Put the tiramisu in the refrigerator for at least 4 hours (or overnight).
Garnish and enjoy!
Before serving, dust your indulgent vegan tiramisu with cocoa powder. Decorate with red currants, pomegranate and dark chocolate motifs or other edible decorations as desired. Slice and enjoy!
Tips when Making Vegan Tiramisu
- Stir in the sugar into the espresso or coffee while it is still hot. Then allow to cool before drizzling the cookies.
- If you are planning to drizzle the espresso mixture onto the cookies, make sure that you add only enough for them to soak and soften. Do not add too much at once or you’ll end up with a mushy dessert.
- If you like it fruitier, you can add finely chopped fruit such as strawberries or peaches into the cream. To make sure the cream will not become too runny, you could add cream stiffener or cornstarch.
- Make a alcohol-free version by omitting the amaretto in the recipe.
- Use gluten-free cookies or biscuits to make this recipe gluten-free!
- For a more pronounced cocoa flavor, you can add it to all the layers instead of just on top!
- Feel free to try other tiramisu flavors by adding flavors or spices like vanilla extract, cinnamon, orange or lemon juice.
- If you want to make speculoos tiramisu, you can replace part of the mascarpone with Lotus Biscoff cream.
Make Ahead and Storing Notes
You can make this dessert ahead of time. In fact, I prefer making it the night before and chilling it longer! Make sure to place it on a lidded container or tightly cover the baking dish with cling wrap. It should last for 3-4 days in the fridge.
This Vegan Tiramisu recipe is:
- Gluten-free possible
- Richly layered
- As delicious as the classic!
- The perfect vegan dessert for Thanksgiving, Christmas, birthday parties, weddings, family dinners, buffets or other special occasions!
More Dessert Recipes for special occasions:
- Cinnamon Panna Cotta
- Coconut Rice Pudding
- Chocolate Mousse
- Cake Pralines
- Hazelnut Truffles
- Coconut Balls
- Blueberry Chia Pudding
- Lemon Curd Dessert
- Mango Mousse
- Semolina Pudding with Raspberries
- Caramel Cheesecake Mousse
- Blackberry Mousse
If you try this Vegan Tiramisu recipe, feel free to leave me a comment and a star rating! And if you take a photo of your Italian dessert and share it on Instagram or Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! Enjoy! 🙂
The Best Vegan Tiramisu (Quick and Easy )Author:
You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
- ¾ cup (200 ml) espresso or strong coffee
- 4 tbsp amaretto or rum
- ⅓ cup (75 g) sugar
- 7 oz (200 g) dairy-free whipping cream
- 2 tsp cream stabilizer or cornstarch, *optional see notes
- 10.5 oz (300 g) vegan mascarpone
- cocoa powder for dusting
*Note: Feel free to check out the recipe video and step-by-step pictures above!
- First, boil the espresso and dissolve 2 tablespoons of the sugar in it. Then let it cool down and stir in the amaretto.
- Beat the dairy-free cream with an electric hand mixer, adding crem stabilizer if needed, until fluffy and stiff peaks form. Set aside.
- In another mixing bowl, mix the mascarpone with the remaining sugar until creamy. Then carefully fold in the whipped cream with a spatula.
Layer the tiramisu
- Place the rusks side by side on the bottom of a baking dish (approx. 7x9.8-inch / 18x25-cm) and drizzle with the cooled espresso (or dip the rusk in the espresso first and then place in the dish).
- Fill the mascarpone cream into a piping bag and pipe it on the soaked rusk. Repeat this process with another layer of rusk and cream.
- Put the tiramisu in the refrigerator for at least 4 hours (or overnight).
- Before serving, dust with cocoa powder and decorate as desired. Enjoy!
- Instead of using rusk, you can bake a sponge cake or use vegan lady fingers or other cookies.
- If you don't like coffee, you can just use cocoa instead and omit the amaretto (if needed).
- If you like it fruitier, you can add finely chopped fruit such as strawberries or peaches into the cream. To make sure the cream will not become too runny, you could add cream stabilizer or cornstarch.
- If you like speculoos, you can replace part of the mascarpone with Lotus Biscoff cream.
- More helpful tips and information on the recipe, including make ahead and storing notes, are mentioned in the blog post above!
IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN THE FOLLOWING PICTURE, IF YOU LIKE! 🙂
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