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Vegan Tiramisu on a baking tray

Vegan Tiramisu

  • Author: Liz Madsen
  • Total Time: 15 minutes
  • Yield: 6 serving cake 1x
  • Diet: Vegan


Rich, decadent, and delicious this easy Vegan Tiramisu is an incredible plant-based dessert that’s sure to impress.




Espresso mixture:

  • ¾ cup water
  • 2-3 tbsp espresso powder
  • 2 tbsp maple syrup, optional
  • 1 oz spiced rum, optional


  1. Make espresso mixture: Start by boiling your water and adding the espresso once it comes to a boil. Whisk it into the water until dissolved. If using, add maple syrup (or any other sweetener) and spiced rum now. Whisk and turn down the heat to a low simmer. Let it simmer for 5 minutes, then remove from heat and let cool until it is only just warm or room temperature.
  2. Make mascarpone mixture: Use a spatula to gently fold some vegan whipped cream with your vegan mascarpone. I recommend no more than 2-3 cups of the whipped cream, as the mixture can get too light and then it won’t set.
  3. Set up: Set up your assembly station with your pan or dish, bowl of espresso mixture, Ladyfingers, and mascarpone mixture.
  4. Dip ladyfingers: Add the ladyfingers to the bowl of espresso mixture a few at a time. Turn them over a few times in the coffee, allowing them to absorb a little, but not too much. Don’t let them get soft or they’ll make your Tiramisu soggy.
  5. Assemble: Start by adding a layer of espresso dipped ladyfingers to the pan, covering the pan in rows of the cookies. Spread on a generous layer of the mascarpone mixture and repeat 3 times so you have 3 layers of cookies each topped with a layer of mascarpone mixture. The mascarpone mixture should be the top.
  6. Top with cocoa: Use a fine mesh handheld strainer or a flour sifter to sprinkle cocoa all over the top in an even layer. Clean up the edges of the pan if you like.
  7. Optional topping: Add a few (or a lot) shavings of a vegan dark chocolate bar using a peeler.
  8. Chill out: Refrigerate overnight and then freeze 1 hour before serving for the best texture, or just freeze for 2-3 hours before serving and let it sit on the counter for 10 minutes before cutting. I recommend cutting with a serrated edge knife or a very sharp knife to cut through the layers.
  9. Store: Store in the fridge for 3-4 days or freeze individual pieces in a freezer safe container for up to 3 months.


  • Note 1: You can use my vegan ladyfingers recipe (it’s quite easy) or you can use a prepared vegan cookie from the store. I recommend Keebler Sugar Vanilla Wafers since according to PETA they are vegan. Unfortunately Nilla Wafers are not vegan. Allowing either to get stale overnight is crucial. Soft cookies will absorb too much liquid and go soggy.
  • Note 2: Vegan mascarpone is quite easy and very quick to make. If you do not want to make it, you could mix vegan cream cheese with a little coconut cream to thin it out and add a little maple syrup if you’d like.
  • Note 3: You can make aquafaba whipped cream or you can buy it from the store. I wouldn’t use the stuff from the can because they are expensive and don’t hold a lot. Instead, I’d recommend So Delicious Dairy Free Cocowhip or a similar brand. Cocowhip is REALLY good, and the only reason I didn’t use it for this recipe is because I’m avoiding oil.
  • Note 4: While you can use any square or rectangular deep pan or glass dish, I can’t recommend this square springform pan enough. You can build your tiramisu, chill it, then just release the walls of the pan for a clean and beautiful presentation. This also makes it easier to cut and scoop out the pieces of your tiramisu.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Dessert, Snack
  • Method: No Bake
  • Cuisine: American, Italian

Keywords: Vegan, Oil-Free, Nut-Free, Soy-Free, Vegan Tiramisu