Description
This Vegan Tiramisu is a luscious, dairy-free twist on the classic Italian dessert. Featuring homemade vegan mascarpone and ladyfingers, it is layered with a rich, smooth vegan sabayon custard infused with espresso and dark rum. Finished with a generous dusting of unsweetened cocoa powder, this tiramisu is a perfect indulgence for a plant-based diet and is ideal for preparing ahead to develop the flavors.
Ingredients
Scale
Vegan Mascarpone
- 1 batch vegan mascarpone (see notes 1 and 2)
Vegan Ladyfingers
- 1 batch vegan ladyfingers (see note 3)
Sabayon Custard
- 450 ml soy milk (or oat milk or almond milk)
- 75 ml dark rum (or Amaretto/marsala/brandy, see note 4)
- 120 g granulated sugar
- 60 g cornstarch (cornflour)
- 1 tablespoon vanilla extract
- 180 g vegan butter (block-style, cold and cut into small cubes, see note 5)
Espresso Soak and Toppings
- 160 ml espresso (freshly brewed and cooled to room temperature)
- 50 ml dark rum (or Amaretto/marsala/brandy, see note 4)
- 50 g unsweetened cocoa powder
Instructions
- Preparation: Prepare the vegan mascarpone a day or night before. Make the vegan ladyfingers either on the same day or the day before assembling the tiramisu, as referenced in notes 1, 2, and 3.
- Make Vegan Sabayon: In a heavy-bottomed saucepan, whisk together soy milk, rum, sugar, cornstarch, and vanilla extract until smooth and lump-free.
- Cook Sabayon: Place the saucepan over low-medium heat and bring to a simmer while continuously whisking. Cook for 3-4 minutes until the mixture thickens into a very thick custard, ensuring low heat to prevent premature thickening.
- Emulsify Butter: Remove from heat. In a large mixing bowl, put the cold cubed vegan butter and pour the hot custard on top. Whisk vigorously; the mixture will seem split initially but will emulsify into a smooth, glossy pastry cream consistency.
- Chill Sabayon: Cover the sabayon with plastic wrap pressed directly onto the surface to prevent skin formation. Refrigerate it for 30 minutes to an hour until fully chilled and thickened.
- Make Mascarpone Cream Filling: Once the sabayon is chilled and very thick, combine it with the vegan mascarpone in a blender jug. Blend until smooth and creamy, doing this in batches if necessary.
- Prepare Espresso Soak: Mix the cooled espresso with rum in a wide, shallow bowl or container and set aside.
- Assemble First Layer: Spread a thin layer of the mascarpone cream onto the base of a 10.5″ x 7.5″ dish. Dip each ladyfinger into the espresso soak for 2-3 seconds per side and arrange them side by side on top of the cream.
- Add Second Layer: Divide the remaining mascarpone cream into two parts. Spread one part gently over the ladyfinger layer using a spatula. Add another soaked ladyfinger layer over this.
- Final Layer: Spread the remaining mascarpone cream evenly on top. Smooth out the surface carefully with an offset spatula.
- Add Cocoa Topping: Generously dust the top layer with unsweetened cocoa powder. Use a pastry brush to clear any cocoa dust from the sides of the dish.
- Chill to Set: Refrigerate the tiramisu for at least 4-6 hours, ideally overnight, to let it fully set and develop flavors.
- Serve: Slice the tiramisu carefully with a sharp knife, cleaning the knife between cuts. Use a wide metal spatula to lift out portions and transfer them gently to serving plates.
- Storage: Keep the tiramisu covered tightly with plastic wrap in the refrigerator. It will stay fresh for up to 4 days. To freeze, place in an airtight container and freeze for up to one month. Thaw overnight in the refrigerator before serving.
Notes
- Note 1: For best accuracy, weigh ingredients with a digital kitchen scale.
- Note 2: Vegan mascarpone can be prepared from cashews or store-bought alternatives; refrigerate overnight for best texture.
- Note 3: Vegan ladyfingers can be made fresh or purchased if available; making them fresh on the day of assembling is recommended.
- Note 4: Dark rum can be substituted with Amaretto, Marsala, or brandy for different flavor profiles.
- Note 5: Using cold, block-style vegan butter cut into cubes helps emulsify the custard into a smooth cream.
