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This vegan tiramisu is a classic Italian dessert made completely dairy-free and eggless. It has rich layers of espresso-soaked ladyfingers and a creamy vegan mascarpone custard, finished with a dusting of cocoa powder. It’s bold, coffee-forward, and just as good as the traditional version!
Why You’ll Love This Vegan Tiramisu
My dad’s side of the family is Italian-American, and some of my favorite memories are picking out treats at Italian fairs and in Little Italy, like rainbow cookies and pizzelles. Those experiences are a big reason I love recreating classic Italian recipes today like my vegan panettone and this Italian pastina soup inspired by my grandma’s recipe.
This tiramisu is my vegan take on another nostalgic favorite, made from scratch with homemade ladyfingers and a rich mascarpone custard.
Emily’s Recipe Notes:
- Flavor: Bold espresso, cocoa-forward, with subtle cream flavor
- Texture: Creamy, smooth, sliceable
- Difficulty: Intermediate
- Time: Plan to make this a day or two in advance. Prepping the homemade components takes an hour or two and the tiramisu is better after an overnight chill!
Ingredients
Ingredient Highlights & Some Swaps
Homemade Vegan Mascarpone
This recipe uses my homemade vegan mascarpone, made by curdling soy milk with lemon juice using a method inspired by traditional dairy-based mascarpone. It’s simple and only uses three main ingredients, but the result is creamy, and perfect for tiramisu. This recipe makes about 1 1/2 cups of mascarpone. I recommend using West Life Soy Milk for the best results.
Homemade Vegan Ladyfingers
Store-bought vegan ladyfingers are pretty much impossible to find, especially in the U.S., so I highly recommend making them from scratch. My homemade vegan ladyfingers are light and airy with a crisp, meringue-like shell and a soft interior that soaks up espresso without falling apart.
They can be made up to 2 days in advance and stored at room temperature, wrapped well, which makes assembling the tiramisu much easier.
Espresso
The espresso is used to soak the ladyfingers and plays a huge role in the final flavor. I strongly recommend freshly brewed espresso or very strong brewed coffee rather than instant espresso powder.
Instant espresso tends to be overly bitter and one-dimensional, while brewed espresso gives the tiramisu a deeper, smoother coffee flavor.
Vegan Custard / Pastry Cream
The custard layer is made from soy milk, cornstarch, sugar, and vanilla, cooked gently on the stovetop until thickened. I prefer adding rum or Marsala to the custard so some of the alcohol flavor cooks off. Once chilled, it becomes smooth and creamy and is then whipped into the vegan mascarpone.
This custard replaces the egg yolks traditionally used in tiramisu, giving the dessert richness and structure without any eggs.
Vegan Heavy Whipping Cream
I used Country Crock Dairy-Free Heavy Whipping Cream, which nearly triples in volume when whipped and creates a light, fluffy texture. The whipped cream is gently folded into the mascarpone custard to lighten the overall mixture.
Full-fat coconut cream can be used instead if needed, but it doesn’t whip quite as light or airy. If using coconut cream, you’ll need about 1½ cups to replace the amount of dairy-free heavy cream listed above.
Cocoa Powder
The tiramisu is finished with a generous dusting of cocoa powder. I recommend using Dutch-processed cocoa powder for a smooth, chocolate-forward finish without bitterness. I used Guittard Dutch-processed cocoa, but any high-quality Dutch cocoa will work well here.
How to Make Vegan Tiramisu
Exact ingredient quantities are in the recipe card below!
Prep the Homemade Vegan Mascarpone
Make the mascarpone according to this recipe. You’ll simmer soy milk and lemon juice in a pot over medium-low heat until curdled.
Set the vegan mascarpone aside and chill in the fridge until ready to use.
Bake the Vegan Ladyfingers & Make Custard
Make the vegan ladyfinger batter according to this recipe.
Pipe and bake the ladyfingers. I recommend doing this a day in advance.
Keep the cooled ladyfingers in an airtight container at room temperature until ready to use.
Make the vegan custard by simmering cornstarch, sugar, rum (or Marsala wine) and soy milk in a pot until thickened. Add the vegan butter and vanilla.
Make the Vegan Mascarpone Cream
Add the chilled vegan mascarpone and custard to a large bowl. Use hand mixers to beat on medium speed until combined.
Whip the dairy-free heavy cream with powdered sugar until tripled in volume. Fold half into the mascarpone custard.
Fold the remaining vegan whipped cream into the dairy-free mascarpone. The mixture should be light and creamy.
Dip the vegan ladyfingers in cooled fresh brewed espresso. (About 5-10 seconds each side).
Assemble the Vegan Tiramisu
Spread vegan mascarpone on the bottom of an 8×8″ pan. Layer 8-9 soaked ladyfingers on top.
Spoon on a layer of vegan mascarpone cream and spread out. Add another layer of soaked ladyfingers.
Spoon more mascarpone cream on top and use an offset spatula to smooth out the top. Cover with plastic and chill for 6-8 hours or overnight.
When ready to serve, dust with a generous amount of cocoa powder.
Serving & Storing
This tiramisu is best served chilled, dusted with cocoa powder just before slicing. Leftovers keep well covered in the refrigerator for up to 5 days, and the flavor continues to improve as it sits.
Tips for Amazing Vegan Tiramisu
- Prep ahead for easy assembly. Make the vegan mascarpone, ladyfingers, and custard a day in advance. Everything will be fully chilled and set, making assembly quick and stress-free.
- Dip, don’t soak, the ladyfingers. A quick dip is all you need. You want the outside moistened with espresso, not saturated, so the layers hold their structure instead of turning soggy.
- Chill long enough for clean slices. Let the tiramisu chill for at least 6–8 hours, or overnight. This gives the custard time to fully set and makes slicing much cleaner.
More Classic Vegan Desserts
Vegan Tiramisu
Rate this RecipeIngredients
- 1 recipe homemade vegan ladyfingers, 18-20 cookies – see note 1
- 12 oz or 1 recipe homemade vegan mascarpone, about 1½ cups | 350g, see note 2
For the Vegan Custard
- 1 ½ tbsp cornstarch, 12g
- ¼ cup granulated sugar, 50g
- 2 tbsp dark rum or Marsala wine, 24g
- ½ cup unsweetened soy milk, 125g
- 1 tbsp salted vegan butter, 14g
- 1 tsp vanilla extract, 4g
For Assembly
- ¾ cup dairy-free heavy whipping cream, or 1 ½ cup coconut cream – see note 3
- ¼ cup powdered sugar, 28g
- ¾ cup fresh brewed espresso, about 2-3 double shots
- 3 tbsp Dutch-processed cocoa powder, for dusting
Instructions
Prep
- Prepare the components: Make the vegan mascarpone according to this recipe (makes about 1½ cups). Make the vegan ladyfingers according to this recipe (about 18–20 cookies). This can be done a day in advance.1 recipe homemade vegan ladyfingers, 12 oz or 1 recipe homemade vegan mascarpone
- Make the vegan custard: In a medium saucepan, whisk together the cornstarch and sugar. Whisk in the soy milk and rum, then cook over medium heat, stirring constantly, for 5–6 minutes, or until thickened into a pudding consistency.1 ½ tbsp cornstarch, ¼ cup granulated sugar, 2 tbsp dark rum or Marsala wine, ½ cup unsweetened soy milk
- Chill the custard: Remove from heat and stir in the vanilla and vegan butter. Transfer to a bowl, press plastic wrap directly onto the surface, and chill for at least 30 minutes or overnight.1 tbsp salted vegan butter, 1 tsp vanilla extract
Assemble
- Whip the cream: Use a hand mixer to beat the dairy-free heavy whipping cream with powdered sugar until tripled in volume and stiff peaks form.¾ cup dairy-free heavy whipping cream, ¼ cup powdered sugar
- Make the mascarpone custard: With the same mixer, beat the chilled vegan mascarpone and chilled custard together until smooth and uniform.
- Fold the whipped cream: Fold half of the whipped cream into the mascarpone mixture. Then gently fold in the remaining whipped cream until uniform.
- Layer the tiramisu: Spread 2–3 large spoonfuls of mascarpone cream in the bottom of an 8×8-inch baking dish. Dip 8–9 ladyfingers into the espresso for 5–10 seconds per side and arrange in a single layer. Spread half of the remaining cream on top. Add another layer of soaked ladyfingers, then finish with the remaining cream and smooth the top.¾ cup fresh brewed espresso
- Chill and serve: Cover and refrigerate for 6–8 hours or overnight, until set. Dust with cocoa powder just before serving (or before chilling, if preferred).3 tbsp Dutch-processed cocoa powder
Recipe notes
Note 3 – Dairy-Free Heavy Whipping Cream: I used Country Crock Dairy-Free Heavy Whipping Cream, which nearly triples in volume when whipped and creates a light, fluffy texture. Full-fat coconut cream can be used in it’s place if needed; however it doesn’t get as light and airy when whipped. You’ll need ~1½ cups to replace the amount of heavy cream listed above. Note 4 – Custard: If you prefer a richer, more custard-forward tiramisu, you can also omit the whipped cream entirely and triple the vegan custard ingredients instead. This creates a denser, creamier layer with less air and a more custard-like texture.
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Did You Make This Vegan Tiramisu?
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