Vegan tiramisu



Are you looking for a vegan dessert to finish off your dinner in style? The vegan tiramisu is just the dessert for you! It's a unique alternative to the classic and traditional tiramisu, made without eggs or mascarpone. When you dig your spoon in, instead of the typical ladyfingers, you'll find a sponge cake base made with olive oil, which gives it a delicate aftertaste. These soft layers soaked in coffee alternate with a fluffy cream, also prepared without animal derivatives, but made with tofu, made frothy thanks to the addition of vegan cream. These delicious tiramisu cups, served in pretty single portions, are finally topped with a cascade of dark chocolate curls, which give a crunchy and colorful note to the dessert. Are you curious? All you have to do is put on your aprons and bring this dessert to the table!

For other tasty variations of classic tiramisu: 


Ingredients for 4 cups of 250 g
Soy cream 1 ⅔ cup (300 g)
Brown sugar 2 ½ tbsp (35 g)
Vanilla bean 1
Tofu 1 ¾ cup (400 g)
for the base (baking pan of 7 inches)
Potato starch 1 ½ cup (70 g)
Cake flour 1 ½ cup (180 g)
Extra virgin olive oil ⅔ cup (120 g)
Sugar ½ cup (100 g)
Rice milk ½ cup (140 g) - at room temperature
Powdered yeast for sweets 1 tbsp (12 g)
for the soaking
Coffee 1 cup (250 g) - (espresso)
for garnish
Dark chocolate ⅓ cup (60 g) - (dark chocolate curls)

How to prepare Vegan tiramisu

To prepare the vegan tiramisu, start by making the base. Pour olive oil into a bowl, add brown sugar 1, and mix until almost completely dissolved 2. In a separate bowl, sift the flour and cornstarch 3.

Add the yeast 4 and gradually incorporate the mixture of powders into the oil mixture; whisk together to avoid lumps 5. While continuing to mix, also add the room temperature rice milk 6.

Mix the compound well and pour it into a 7 inch cake pan lined with parchment paper (7-8). Bake in a preheated static oven at 356°F (180°C) for about 45 minutes (or at 320°F/160°C for about 35 minutes if using a fan oven). Once ready, remove the base from the oven and let it cool at room temperature 9.

In the meantime, prepare the cream. Pour the tofu into a blender 10 and blend it until it becomes creamy; also add the brown sugar and blend again until the sugar has blended with the tofu 11. Put the mixture you have obtained into a large bowl 12.

Split the vanilla bean lengthwise and scrape out the seeds using a knife. Add them to the tofu-based mixture 13, then whip the vegan cream 14 and gradually fold it in with a spatula using a bottom to top circular motion, so as not to deflate the mixture 15. Transfer your cream to a pastry bag without a nozzle, which you can pierce with a hole, and store it in the refrigerator.

Once the base is cold, slice it into approximately 1/2 inch thick pieces 16. Then, place 2 slices side by side and use a cookie cutter of the same diameter as the small cups to cut out disks 17. Use the freshly prepared disks to line the base of 4 small cups with a capacity of 250 g and soak them with a spoonful of not too hot coffee 18.

Retrieve your pastry bag from the refrigerator and create a first layer of cream 19; continue by placing another layer of sponge cake 20 and pour another teaspoon of coffee 21.

Finish off your small cups with a final layer of cream 22, then decorate the surface by distributing curls of dark chocolate 23; refrigerate for at least 20 minutes. After the necessary time has passed, serve your vegan tiramisu nice and cold 24.

How to store

Keep the vegan tiramisu covered with plastic wrap in the refrigerator for a maximum of 3-4 days. Alternatively, once you have assembled your individual cups, you can choose to freeze them.


Try making a version of this cream by flavoring it with cardamom or other spices. Additionally, for a more summery version, you can use a fruit syrup to soak your cake disks.

For the translation of some texts, artificial intelligence tools may have been used.