Vegan Tiramisu
Add Preferred SourceVegan Tiramisu is a no-bake dessert that gives you the rich taste of the classic without using the oven or making everything from scratch. The layers come together with espresso-soaked vegan ladyfingers and a smooth, dairy-free cream that firms up beautifully once chilled. It’s everything you want from tiramisu, just made fully plant-based.
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This is one of those vegan desserts I’ve taken to dinners, where it adds something a little special without being fussy. I honestly think it tastes even better the next day once the layers have had time to settle, making it a great make-ahead treat. It holds up well in the fridge, which makes it an easy win if you have any leftovers or extras to enjoy later.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Tiramisu with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find making this vegan tiramisu quick and simple if you follow my fuss-free step-by-step directions.
Make the Cream Layer
Start by combining the vegan mascarpone, chilled coconut cream, maple syrup, and vanilla extract in a large mixing bowl. This deep glass bowl is just the right size for mixing without splashes, and it holds up well with thick ingredients.
Whisk it all together using a stand mixer or a high-speed blender until smooth and creamy, then set it aside while you prep the rest. I let my powerful stand mixer do the work here; it makes the blending totally hands-free and gets the cream smooth way faster.
Unlike traditional tiramisu, which uses eggs or whipped cream, you’re not aiming for peaks here—vegan mascarpone and coconut cream don’t whip the same way, and overmixing can make the mixture too soft. Just blend until it’s thick and spreadable enough.
Prepare the Espresso Mixture
Pour the brewed espresso into a shallow dish where you can easily dip the ladyfingers without breaking them. I like using a wide oval dish whenever I need one for dipping, so the whole ladyfingers lay flat and soak evenly without falling apart or making a mess.
Then stir in the coffee liqueur if you’re using it. This mixture will give the ladyfingers the signature coffee flavor of a classic tiramisu.
Soak the Ladyfingers
Quickly dip each vegan ladyfinger into the espresso mixture. Dip just long enough to soak up flavor without breaking apart or becoming soggy. You want them soft but not falling apart. I use these tongs to dunk the ladyfingers gently without getting my hands messy.
Carefully lay them out in a single layer across the bottom of your serving dish. An oblong glass baking dish like this works perfectly here and shows off the layers, too.
Try to cover as much of the base as possible, breaking a few ladyfingers if needed to fill in any gaps. This helps create a solid foundation for the creamy layer on top.
Layer the Tiramisu
Spread half of the mascarpone mixture evenly over the soaked ladyfingers, smoothing it into an even layer with a spatula. I use an angled icing spatula like this one to get the creamy layers nice and level without dragging the base.
Repeat the process with another layer of dipped ladyfingers and then finish with the remaining cream mixture.
Finish and Chill
Dust the top with cocoa powder using a fine sieve or sifter to avoid any clumps. This fine mesh stainless steel strainer gives me a soft, even dusting every time.
Cover with plastic wrap so it doesn’t dry out or absorb any fridge odors. I use BPA-free plastic wrap that clings well and keeps everything fresh without spilling. Refrigerate for a couple of hours, but overnight is even better for the best flavor and texture.
Slice and Serve
Once fully chilled, slice the tiramisu using a sharp knife, wiping it clean between cuts for neat layers. I like to use this ultra-sharp knife when working on soft and delicate desserts like tiramisu because it slices very cleanly and keeps the layers from smudging or dragging.
Use a flat spatula to lift out each piece gently and keep the layers intact. A flat wide spatula like this works especially great for lifting out each tiramisu slice cleanly without squishing the layers.
Enjoy your rich, plant-based twist on the classic Italian dessert!
If you’re taking this to a dinner or potluck, pack it in a hard-sided container with a locking lid so the layers stay intact and nothing spills. Then place the whole thing inside an insulated casserole carrier to keep the tiramisu cool and stable during the ride.
Recipe Notes and Expert Tips
I’ve gathered a few key tips to help your vegan tiramisu turn out just right from the very first try.
- Use the Right Mascarpone Substitute: Go with vegan cream cheese to get the rich, creamy texture you need for this recipe if you don’t have mascarpone on hand.
- Go with Full-Fat Coconut Cream: Stick to the solid cream from a chilled can as much as possible if you want to add body and hold the layers together better.
- Swap for Coconut Cream: If you don’t have coconut cream, use full-fat canned coconut milk. Chill it overnight and scoop out only the solid part for the same thick, creamy consistency.
- Lighten the Texture: If you want your cream mixture even fluffier, whip aquafaba (liquid from canned chickpeas) until soft peaks form. Then, fold it gently into the cream layer to mimic the lightness of traditional whipped egg whites.
- Adjust the Cream Mixture: If your cream is too thick, stir in a splash of soy milk or a few drops of lemon juice to loosen the texture and subtly balance the richness.
- Boost the Soak: If you’re fine with alcohol, feel free to use dark rum, marsala wine, brandy, or amaretto in place of coffee liqueur to add rich, warm flavor to the espresso mixture. Just 1 to 2 tablespoons is enough to give it a classic depth.
- Choose the Best Vegan Sponge Fingers: Vegan ladyfingers (sponge fingers) can vary, depending on the brand. Firmer, drier ones work best, as they soak up espresso without falling apart.
- Dust Just Before Serving: The cocoa powder will stay fresh and pretty if you wait to dust it until just before serving. If you dust it too early, especially before chilling, it can absorb moisture and turn dark, patchy, or damp instead of staying light and velvety.
How to Store Leftovers
Store any leftover tiramisu tightly covered in the fridge for up to 3-4 days. The texture actually gets better after the first day, as the flavors settle in. I keep mine in a glass storage container with a snap lid so it stays fresh and doesn’t absorb fridge odors.
Freezing isn’t recommended for this one—the cream can split, and the ladyfingers lose their structure once thawed.
What to Serve With Vegan Tiramisu
Vegan tiramisu works well as a stand-alone dessert but also pairs nicely with something fresh and light. Try it with a scoop of dairy-free coconut ice cream, a few chocolate shavings on top, or a small cup of espresso or your favorite coffee.
It also goes well alongside cashew-based treats if you’re putting together a small dessert spread. If you’re serving a bigger meal, it’s the perfect way to end on something creamy and comforting without feeling too heavy.
More Easy Recipes for You to Try at Home
I’ve got more plant-based, no-bake recipes that keep dessert simple and tasty—perfect if you’re building your collection of go-to vegan sweets:
- Decadent Raw Vegan Chocolate Cake
- No-Bake Mini Vegan Cheesecakes
- Raw Vegan Carrot Cake Bites
- Chocolate Coconut Mousse
- Almond Butter Bliss Balls
Equipment
Ingredients
- 1 cup vegan mascarpone store-bought
- ½ cup coconut cream
- ¼ cup maple syrup
- 2 teaspoons vanilla extract
- 2 cups brewed espresso
- ¼ cup coffee liqueur optional
- 1 package of vegan ladyfingers
- 2 tablespoons cocoa powder for dusting
Video
Instructions
- In a large mixing bowl, combine the vegan mascarpone, coconut cream, maple syrup, and vanilla extract. Whisk everything together until smooth and creamy, then set aside.1 cup vegan mascarpone, ½ cup coconut cream, ¼ cup maple syrup, 2 teaspoons vanilla extract
- In a shallow dish, stir together the brewed espresso and coffee liqueur, if using. This will be your dipping mixture.2 cups brewed espresso, ¼ cup coffee liqueur
- Quickly dip each vegan ladyfinger into the espresso mixture—just enough to soak up flavor without becoming soggy. Arrange them in a single layer in the bottom of a serving dish.1 package of vegan ladyfingers
- Spread half of the mascarpone mixture over the soaked ladyfingers, smoothing it into an even layer. Repeat the process with another layer of dipped ladyfingers and finish with the remaining cream mixture.
- Dust the top with cocoa powder, cover with plastic wrap, and refrigerate for at least a couple of hours, preferably overnight.2 tablespoons cocoa powder
- Serve chilled and enjoy this rich, plant-based twist on the classic Italian dessert.
Notes
- Use the Right Mascarpone Substitute: Go with vegan cream cheese to get the rich, creamy texture you need for this recipe if you don’t have mascarpone on hand.
- Go with Full-Fat Coconut Cream: Stick to the solid cream from a chilled can as much as possible if you want to add body and hold the layers together better.
- Swap for Coconut Cream: If you don’t have coconut cream, use full-fat canned coconut milk. Chill it overnight and scoop out only the solid part for the same thick, creamy consistency.
- Lighten the Texture: If you want your cream mixture even fluffier, whip aquafaba (liquid from canned chickpeas) until soft peaks form. Then, fold it gently into the cream layer to mimic the lightness of traditional whipped egg whites.
- Adjust the Cream Mixture: If your cream is too thick, stir in a splash of soy milk or a few drops of lemon juice to loosen the texture and subtly balance the richness.
- Boost the Soak: If you’re fine with alcohol, feel free to use dark rum, marsala wine, brandy, or amaretto in place of coffee liqueur to add rich, warm flavor to the espresso mixture. Just 1 to 2 tablespoons is enough to give it a classic depth.
- Choose the Best Vegan Sponge Fingers: Vegan ladyfingers (sponge fingers) can vary, depending on the brand. Firmer, drier ones work best, as they soak up espresso without falling apart.
- Dust Just Before Serving: The cocoa powder will stay fresh and pretty if you wait to dust it until just before serving. If you dust it too early, especially before chilling, it can absorb moisture and turn dark, patchy, or damp instead of staying light and velvety.
