Vegan Italian Tiramisu

Vegan Italian Tiramisu

Are you just like me a coffee lover and a huge fan of sweet treats? If yes, this recipe for Vegan Italian Tiramisu will take you to a sweet place. Perfectly creamy with homemade ladyfingers!

Oh, sunny Italy, filled with the most delicious coffee, wine and pasta, I miss you very much. And especially now, when we can feel the first signs of spring and joy, I am sadden that I can’t visit you.

But it’s alright! With this recipe for Vegan Italian Tiramisu I am ready to bring all of the sunny memories! And even though, this tiramisu doesn’t have any mascarpone, my plant based version is still super creamy.

Store bought or homemade ladyfingers?

Well this is the tricky part, a lot of people would certainly chose the store bought and I can’t blame them! We are all busy, righty? But to be honest, I found it really difficult to find vegan ladyfingers and that are not crushing after you touch them. For this recipe, ladyfingers should be a little bit harder so they will soak up more of this delicious coffee and then become fluffy sponge.

So, there is no judgement- if you want to buy ladyfingers for your tiramisu, please do. But just in case, I’ll leave a recipe for homemade version as well.

How many layers?

The answer is simple: minimum 2! I would say that the perfect spot is 4 layers but it all dependence on the dish you are going to use for your tiramisu. I always use small casserole dish and many small ramekins. You know, so I can control portions of this tiramisu since I know I would be able to finish it all in a one sitting! But of course, when you use large dish, 3 layers of ladyfingers and vegan mascarpone should be okay ;).

Vegan Italian Tiramisu

Super creamy and full of caffeine tiramisu that is completely plant based!
Prep Time1 hr
Cook Time30 mins
Refrigerating Tiramisu Time5 hrs
Total Time6 hrs 30 mins
Course: Dessert
Cuisine: Italian
Servings: 6 portions
Cost: £6


  • Large Bowl
  • Baking Tray
  • Oven
  • Casserole Dish
  • Blender (or food processor)
  • Silicone Spatula



  • ½ cup Oat Milk or any other plant based milk
  • 2 tbsp Oil sunflower
  • 1 tsp Vanilla Extract
  • 1 tbsp Lemon Juice
  • ¼ cup Sugar
  • cup All purpose Flour
  • ½ tsp Baking Powder
  • ¼ tsp Baking Soda

Vegan Mascarpone

  • cup Cashews soaked for 30 minutes in a warm water
  • ½ cup Maple Syrup or ⅓ cup of sugar
  • ½ cup Oat Milk or any other plant based milk
  • 1 can Coconut Milk stored in the fridge for at least 1 hour
  • Pinch of Salt


  • 1 cup Strong Coffee cooled
  • Cocoa Powder



  • Preheat the oven to 170 degrees. Mix all wet ingredients in large bowl. In a separate smaller, mix dry ingredients thoroughly.
  • Then, combine gently the contents of both bowls, sprinkling dry ingredients over the wet. Put the mixed dough aside for 5 minutes to rest and during this time line the baking tray (or even 2) with baking paper.
  • After 5 minutes, you can start pouring the dough into a round or oblong shapes of biscuits on a baking tray. Bake them for about 30 minutes or until the biscuits will be brown and fairly dry.

Vegan Mascarpone

  • Blend cashews, maple syrup, salt, sugar and milk (don't worry if you don't get a smooth consistency). Put the mixture in the fridge for 5 minutes. Meanwhile, beat a solid part of the coconut milk with a mixer. Add the cashew to this whipped cream and mix it with a silicone spatula.

Tiramisu Layers

  • Place the first layer of biscuits soaked in coffee in a casserole dish. Pour one part of the mascarpone over it. Then, place another layer of biscuits soaked in coffee and pour mascarpone again. Add as many layers as you wish, remember that mascarpone should end up on the top. Sprinkle tiramisu generously with cocoa powder and refrigerate for a few hours (preferably overnight).


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating