Description
A luscious vegan tiramisu recipe featuring homemade vegan mascarpone and ladyfingers, layered with a rich espresso-soaked sabayon custard, blended into a silky cream filling and dusted with cocoa powder. This dairy-free, egg-free version captures all the classic tiramisu flavors using plant-based ingredients and a stovetop cooking method.
Ingredients
Scale
For the Vegan Sabayon Custard
- 450 ml soy milk (or oat milk or almond milk)
- 75 ml dark rum (or Amaretto, marsala, brandy)
- 120 g granulated sugar
- 60 g cornstarch (cornflour)
- 1 tablespoon vanilla extract
- 180 g vegan butter (block-style, cold and cut into small cubes)
For the Vegan Mascarpone Cream Filling
- 1 batch vegan mascarpone (see notes)
For the Vegan Ladyfingers
- 1 batch vegan ladyfingers (see notes)
For Assembly and Finishing
- 160 ml espresso (freshly brewed and cooled to room temperature)
- 50 ml dark rum (or Amaretto, marsala, brandy)
- 50 g unsweetened cocoa powder
Instructions
- Prepare Vegan Mascarpone and Ladyfingers: Make the vegan mascarpone the day or night before. Prepare the vegan ladyfingers either on the day you assemble the tiramisu (recommended) or a day ahead, as detailed in notes.
- Make Vegan Sabayon Custard: Combine soy milk, 75 ml rum, sugar, cornstarch, and vanilla extract in a heavy-bottomed saucepan. Whisk thoroughly until smooth with no lumps.
- Cook Sabayon on Stovetop: Heat the mixture over low to medium heat, whisking constantly. Simmer gently for 3-4 minutes until it thickens into a very thick custard, being careful to avoid overheating, especially on a gas stove.
- Incorporate Butter: Remove pan from heat. Place cold cubed vegan butter in a large mixing bowl and immediately pour hot custard over it. Whisk vigorously. Though it may appear split initially, continue whisking until it emulsifies into a smooth, glossy pastry cream consistency.
- Chill Sabayon: Cover custard surface closely with plastic wrap to prevent skin formation. Chill in fridge for 30 minutes to one hour until very thick.
- Make Mascarpone Cream Filling: Add the vegan mascarpone to a blender jug. Scoop chilled sabayon on top (in batches if needed). Blend until smooth and creamy, about under one minute. Set aside.
- Prepare Espresso Soak: Mix cooled espresso with remaining 50 ml rum in a wide shallow bowl. Set aside.
- Assemble Tiramisu – Base Layer: Spread a thin layer of mascarpone cream onto the base of a 10.5″x7.5″ dish or similar. Dip each ladyfinger into the espresso soak for 2-3 seconds on each side, then place them side by side on the cream layer.
- Add Layers: Divide remaining mascarpone cream into two portions. Spread one portion evenly over the ladyfingers. Add another layer of soaked ladyfingers on top.
- Top Layer: Spread the remaining mascarpone cream over the second ladyfinger layer, smoothing it out evenly with an offset spatula.
- Finish and Chill: Generously dust the top with unsweetened cocoa powder. Use a pastry brush to clean away any stray powder from the dish edges. Refrigerate for at least 4 to 6 hours—overnight for best results—until set.
- Serve: Use a sharp knife to mark portions, wiping the blade between cuts. Lift slices out with a wide metal spatula, then transfer carefully with a knife or cake scraper to serving plates.
- Storage: Keep tiramisu refrigerated, covered tightly with plastic wrap, for up to 4 days. To freeze, place in airtight container and freeze for up to one month; defrost in the fridge overnight before serving.
Notes
- Use a digital scale for best accuracy in measuring ingredients.
- The vegan mascarpone recipe is essential—make ahead for optimal texture and flavor.
- Vegan ladyfingers should be freshly made for best results but can be prepared a day before assembling the tiramisu.
- For rum alternatives, Amaretto, marsala, or brandy can be used.
- Cold vegan butter cut in small cubes helps the sabayon emulsion process.
