Vegan Tiramisu

This Vegan Tiramisu recipe delivers all the layered goodness of the classic without needing the oven or a long prep. It’s completely no-bake, easy to assemble, and tastes even better after a night in the fridge. You can make it ahead, store it for a few days, and count on it to hold up every time. Whether it’s for a dinner, a hangout, or just to have something ready to slice into later, it fits right in.

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Prep Time: 25

Chill Time: 2

Total Time: 2 25

Course: Dessert

Cuisine: Italian

Keyword: Vegan Tiramisu

Servings:

Calories: 245kcal

Author: Mandy Applegate

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

US Customary - Metric

Video

[adthrive-in-post-video-player video-id="7ZdEsRrV" upload-date="2025-11-24T03:40:03+00:00" name="Creamy Vegan Tiramisu Dessert" description="Light, creamy layers that capture the classic tiramisu flavor." player-type="default" override-embed="default"]

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.

Nutrition

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