Creamy, delicious and just a little addictive. This incredibly easy vegan tiramisu can be made in just 10 minutes!
I never thought that making this classic Italian dessert vegan would be so simple. It’s so quick, effortless and tasty that you will want to make it again and again. All you need is 7 simple ingredients, cocoa powder and chocolate for decoration included.
And it’s quick! We actually timed ourselves, and yes, you can really whip this up in ten minutes. This recipe gives you everything you are looking for in a good vegan tiramisu.
A lot of vegan recipes for tiramisu seem to be a bit over-complicated. Making your own ladyfingers, soaking cashews, tons of ingredients… You might do that once, and then say, Okay, I’ve had my vegan tiramisu now, and move on. Making it again? Too much of a hassle.
So, we set out to find an easier way to get that MMMMHH!! that only tiramisu gives you. And we’ve found it in three simple ingredients: Silken tofu, coconut milk and plain biscuits.
Our vegan tiramisu is nut-free, and can easily be made gluten-free by using biscuits that are free from gluten.
Table of Contents
The creamy layer
We love how simple this is. Traditional tiramisu uses mascarpone cheese and eggs. Our vegan version is similarly simple - with the added timesaver of not separating and beating the egg.
Silken tofu serves as the cream base, essentially replacing the mascarpone. The two are actually very similar in the way they are made. Both are curds. Mascarpone cheese is made from heated dairy milk that is curdled with lemon juice. Tofu uses soy milk, and is typically curdled with nigari salt (magnesium chloride) but you can actually also make it using (guess what) lemon juice. You see? Not much difference.
Don’t use non silken/block types of tofu, as they will always retain a grainy texture and a strong taste of its own. If you can’t get your hands on any silken tofu, we have a really easy, straightforward way to replace it with soy milk and lemon juice. Find it in the recipe notes!
We also blend in the creamy, fatty part of a can of coconut milk. The fat in it gives the tiramisu that smooth feeling on your tongue.
And finally, we add some sugar when we blend the silken tofu with the coconut cream. The reason for this has to do with the other main part of the tiramisu, the biscuits.
The biscuit layer
If you’ve ever tried to find vegan ladyfingers, you might know it seems impossible. Ladyfingers, aka sponge fingers or Savoiardi, are a very specific type of biscuits, and their main use is in the making of desserts. They get their light and spongy texture from eggs, and they are covered in very fine sugar crystals.
The good news is, there’s no reason to make life difficult when making vegan tiramisu. In place of ladyfingers, for our vegan tiramisu we use plain vegan biscuits which are so easy to find.
In the UK look for rich tea biscuits, digestives, in Europe you can use Marie biscuits and in America look for Graham Crackers. They are a great alternative, because they are so common, sweet and neutral, and most often vegan.
You can really use any type of plain biscuit. Just make sure they are vegan. You might even find ‘finger’ shaped biscuits, for an even more authentic experience. Because this kind of biscuits are typically not sugar-coated like ladyfingers, we add some sugar to the creamy layer for extra sweetness in our tiramisu.
Typical for any tiramisu, the biscuits are dipped in very, very strong coffee. We make this about three to four times as strong as Paul’s regular cup of coffee. Add a splash of alcohol if you like - marsala wine, rum, amaretto or coffee liquor - but it is not necessary.
Assembly tips and FAQ
Layering the tiramisu is the best part of making it, and it can be a social and fun activity! Here are some more thoughts and tips for making our vegan tiramisu, as well as some answers to commonly asked questions.
What size dish?
Our basic vegan tiramisu recipe makes about four (very generous) portions. If you want to make it in one dish, a size of about 20 x 20 cm (8” x 8”) should suffice. If it helps, you can use a dish about the size to make lasagne for four. Alternatively, you can simply use ramekins or glass dessert bowls for separate portions like we have here.
Soaking biscuits
There is a sweet spot to this, where the biscuit is not too dry and has soaked up a good amount of coffee flavour but is not soggy. When the biscuits are soaked right through, they fall apart very easily. Turn them over a couple of times, make sure they still have a solid core under a wet outside. As long as the coffee is strong enough, that will do.
How to layer? How many layers?
We start with a layer of coffee-soaked biscuit, and spread the creamy layers fairly thick. How many layers you make is up to you and the shape of your tiramisu dish! Top it off with some cocoa powder sprinkled through a fine sieve and grate some dark chocolate on top. Tastes great, looks great!
Will it taste like coconut? Or worse, like tofu?
Don’t worry, it won’t. Silken tofu is very neutral. The coconut cream adds richness, but the flavours of coffee and cocoa, combined with the sweetness in the cream gently overpower any flavours that don’t belong in tiramisu.
Can I eat it straight away? Do I have to make it in advance?
First of all, the coffee needs to cool down. Apart from that, this vegan tiramisu benefits from letting the flavours soak for a while in the fridge, and the cream layers to firm up bit. We recommend chilling for at least one hour, better eight hours or overnight for best consistency and flavour.
How long will it keep?
This vegan tiramisu should keep about three to four days if stored appropriately in the fridge.
Try these other delicious vegan desserts with an Italian twist!
Paul & Sophie
📖 Recipe
Easy Vegan Tiramisu
Ingredients
- 300 g (10.5 oz) silken tofu see notes for substitutions
- 150 g (½ cup) coconut cream from the top of a can of coconut milk
- 4 tbsp sugar
- 200 g (7 oz) plain biscuits rich tea, graham crackers
- 250 ml (1 cup) coffee very strong
Decoration
- cocoa powder
- dark chocolate
Instructions
Preparation
- Refridgerate the coconut milk over night for better separation of the creamy and liquid parts.
- Brew the coffee.
For the creamy layer
- Briefly drain the silken tofu, and put it in a blender bowl.
- Scoop off the creamy, fatty part from the top of a can of coconut milk (about 150g per can). Add it (the creamy part) to the blender.
- Add the sugar and blend until completely smooth.
Assembly
- Cover the bottom of your tiramisu dish(es) in biscuits soaked in coffee. (See recipe notes)
- Cover the biscuits with a layer of the creamy mixture.
- Add more layers of biscuits and cream, finishing with a layer of cream. How many layers you end up with depends on the size dish(es).
- Using a fine sieve, sprinkle on cocoa powder, and grate some dark chocolate on top.
- Refrigerate to let flavours blend and the tiramisu stiffen up. For best results, we suggest chilling for at least 8 hours.
Notes
- 1 L organic unsweetened soy milk
- juice of 1 lemon (or ½ tsp citric acid)
- Mix the lemon juice with about half a cup of water. If using citric acid, dissolve it in the water.
- Gently heat up the soy milk, stirring frequently, until just about to boil. Take off the heat.
- While stirring, slowly pour about half of the lemon water into the soy milk. Eventually, the soy milk will start to form curds. Slowly stir in the rest of the lemon water, until the soy milk has completely separated into curds and clear, yellowy liquid.
- Strain the curds in a sieve or colander lined with a muslin cloth or thin kitchen towel.
- Transfer to a suitable bowl and blend with an (immersion) blender until smooth. Let cool down a bit before using it in the Vegan Tiramisu recipe.
Nutrition
This information is calculated per serving and is an estimate only.
aya says
Hi, can I get a feedback on how did it taste? Did the sillken tofu dominate the flavor?
Sophie and Paul says
Hi Aya, a large majority of people don't find that the tiramisu tastes like silken tofu, but it might vary from brand to brand. We use Clearspring silken tofu, and have always had great feedback. Hope this helps! S&P
Robbie B Hopper says
hi. do you need to break up the biscuits into smaller pieces when making this? I am not sure how thick to make the biscuit layers etc
Sophie and Paul says
Hi Robbie, I usually use them whole and if necessary break them into smaller bits to fill the edges or gaps if any. I do a single layer using rich teas, but if you prefer a thicker layer or have particularly thin biscuits you can double up the layer, it's up to you 🙂 Hope that helps. Sophie
Rose says
I tripled the recipe for my Mum's birthday and it turned out perfect! I used your plum cake recipe (without the plums) to make a sheet sponge cake instead of using the biscuits and it worked great. It seemed a bit runny at first, but it set to just the right soft but firm consistency after chilling. Thanks so much!
Annie says
Hello,
You mentioned that the coconut cream from a can of coconut milk should be used. Can I just purchase a can of coconut cream and use that instead of having to worry about separating the cream from the milk?
Sophie and Paul says
Hi Annie, in our experience the contents of a can of coconut cream can still be quite liquid, not much different from coconut milk at all. We find separating the creamy part from coconut milk is the better way to get a good result with this recipe. Hope this helps! Good luck and hope you enjoy the tiramisu!
EJL says
I used a can of Native Forest organic solid coconut cream (no liquid), but the recipe still didn't turn out well. It was tasty, after I added almond extract and more sweetener, but was very, very runny. The filling never set up. Not sure why. I posted comments here, but they chose not to publish them
Sophie and Paul says
Thanks so much for your feedback. I took a look at the nutritional information of the brand of coconut cream you used and it looks like it has significantly less fat content (less than 30g fat compared to over 50g of an equivalent amount of cream obtained from a can of coconut milk like we suggest). This is the most likely cause for the runniness as the coconut fat is what helps the mixture to solidify in the fridge. Additional sweetener and almond extract could have also contributed. Also, thanks to you we've discovered a technical glitch which meant not all comments have been appearing correctly, so hopefully you should now see your earlier comment!
EJL says
I'll reserve judgement until I can taste the finished product, but don't have high hopes so far. I had to pause in the middle of making this because the blended tofu, coconut cream & sugar is so thin, I put it in the frig to set up, fingers crossed. I went by the recipe and used 150 g of solid coconut cream, 10.5 oz well drained silken tofu and 4 TBSP sugar. I blended them in my Vitamix. I know things can get warm in a high speed blender, and since coconut oil has a pretty low melt point (about 75° F), I figured coconut cream does too, so hoping for good things once it's been in the frig for a bit. The taste, however, is another thing. I tasted the mixture and could still easily detect the taste and smell of silken tofu 🙁 So I added some almond extract to try to mask that. Again, will see what happens when it hopefully sets up. I made some espresso and put a couple of graham crackers in for a couple of seconds, went to take them out and they were complete mush. So discarded those and found you literally have less than 2 seconds to put in a graham cracker, immediately flip and over and then take it out right away. If you wait 1 second more, it's mush.
Teodora says
I rarely leave comments but had to on this one! This was so amazingly delicious and definitely will be making it again.
Whole family enjoyed it and couldn’t believe it was from tofu lol
Instead of coconut cream I used a vegan thickened cream and it worked just as well. I thought it looked a little runny but it set up perfectly in the fridge.
Thanks for the recipe 😄
Sophie and Paul says
We're honoured to receive a comment from you then Theodora! Delighted it turned out so well and with substituting the vegan cream for the coconut cream. Do let us know what brand you used. Thanks 🙂
Almudena says
Hi Teodora,
which vegan thickened cream did you use? I live in the UK.
Thank you.
bhuvans says
Should i use all the can of cocunut cream or only half cup i feel it taste alot of tofu ?
Sophie and Paul says
Hi, the tofu and coconut cream tastes more like tofu when you try it on its own, but once the tiramisu is assembled, the taste is much less noticeable. Just use the amount specified 🙂
Eric says
I've made this atleast 6 times....one problem I've gotten in the last 3 was the ladyfingers kept floating once i poured the coconut and tofu mix. Any idea what the problem is? I thought blending it more than usual would do the trick but no success.
Sophie and Paul says
Hi Eric, sounds like a tricky problem!
We're not usually using ladyfingers, maybe they are a bit lighter and float more easily.
Sounds a bit like your cream might be too liquid. Drain the tofu well before blending and make sure to use just the creamy part of the coconut milk. Also try chilling the mixture to make it thicker before using to layer the tiramisu.
As you didn't have this problem the first few times, try and remember if you switched brands of tofu, coconut milk or ladyfingers, as they all can make a difference.
Hope this helps! 🙂 Good luck, Paul
Sherri Neil says
According to a band of carnivores (literal band) this had to be dairy. Their jaws dropped when I told them what I made it with. In fact one of the band members worked in an Italian restaurant and when he was cutting into it said the texture was spot on. I thought this would be nice with my vegan lasagna that they love and I just have to thank you for making my vegan dinner for carnivores a total success. Seriously delicious and easy.
Sophie and Paul says
Wow, sounds like an amazing dinner 🙂 So glad that everyone loved the tiramisu and thanks for taking the time to share your success!
Shamina says
This recipe is amazing. I have tried a bunch of vegan tiramisu recipes and this one is by far the easiest and tastiest. I'm making it on the regular to impress non vegan friends. I use biscoffs and tea cookies. Thank you for relieving my hand mixer from yet another falling apart liquid tiramisu result.
Eric says
If using Italian lady fingers, how much sugar would you use, given i assume these would be sweeter than the plain biscuits?
Sophie and Paul says
Hi Eric! Yes, typical ladyfingers are most likely higher in sugar, but it would vary depending on the brand/recipe that you use. I would start with using only half the sugar and see how it turns out! If the overall sugar in the biscuits is no more than 20%, I would still try using the full amount of sugar. We've never used ladyfingers in this recipe - they are not vegan as they have eggs in them.
Good luck with the tiramisu, hope it turns out nice 🙂 We'd be glad to hear how the sugar level works out for you!
Eric says
I only used 2.2 to 2.5 tbsp sugar and even tho it tasted perfectly sweet and mindblowingly delicious when i tasted the cream right after blending, the tiramisu wasn't sweet enough the following day. It might even work with 3.5tbsp maybe. I'm a total non coffee drinker so i probably didn't make the coffee strong enough coz i could hardly taste it in the finished product. A relative suggested maybe using an espresso coffee from starbucks? Im thinking of doing that next time plus add 2 tbsp of coffee liqueur (i already bought a kahlua 16% alcohol actually) for the lady finger dip. What do you think? Any specifics i should ask when i order at starbucks? Can i refrigerate or freeze any leftover espresso for future use?I don't drink coffee so totally an ignorant fool when it comes to it. Lol. Thanks for your feedback!
Sophie and Paul says
Hey Eric, thanks for the insights into how you got on! If you feel like it needs more sugar after the adjustments you've made, then do it - or you might just go 'all in' and use the full 4 tbsp from our recipe.
The coffee should really be espresso strength so you get the proper flavour. However, one espresso from Starbucks won't be enough coffee to soak the biscuits, you'd need quite a few. Maybe an Americano with an extra shot espresso might do the trick and is lighter on your wallet. If you are planning on making this more often, you could instead use soluble 'instant' coffee powder, and you can make your coffee as strong as you need, when you need it, and it's going to be less expensive and easier to store. If you prefer a low caffeine version, you could use decaffeinated coffee and still go strong on flavour!
As we mentioned in the post, coffee liquor is a a good idea too!
I would assume coffee freezes fine, as we've frozen the tiramisu before and it works well!
Good luck with your second batch, and kudos for being persistent! 🙂 Any more questions or feedback you have for us, feel free! Paul
Eric says
Update: I had leftover filling, coffee and a tip of a ladyfinger so i made a bite-sized "mini-misu" just to try it out immediately... a winner!!!
The following day, (less than an hour ago) i tested the main one from the fridge and was quite blown away by what i just made. I thought it got even better when i dropped about 1/4 tsp leftover coffee dip and let the now-fluffed lady finger soak it up. WOWWWW!!! To further perfect it tho, I'd make adjustments on the filling and maybe the coffee dip.....
1)Filling. The filling is fluffier/airier than what I consider the 2 best original italian tiramisu I've tasted. I want it relatively "wetter" ...basically like a firm pudding rather than a normal cake icing as mine turned out. I used pure 141g coconut cream packaged in a thick plastic wrap inside a small box which needed to be rehydrated with about 40ml water over very low heat because it's basically solidified when purchased. This block is like a block of candle but probably about 50% of the hardness just to give an idea. Its a slightly grainy pudding after the rehydration. Immediately after the blending of the ingredients, i could sense that ever so slight graininess you might've mentioned in your recipe, but a day after with the chilling, i couldn't detect that really but as i mentioned, i prefer a little "wetter" more like a pudding rather than fluffy like typical cake icing. I guess add more water when hydrating the coconut cream? Or maybe just eat it sooner??
Does yours turn out as fluffy as normal cake icing or is it more like a slightly firm pudding? I cant tell from your video really.
2) Coffee dip. I want to have a bit more "bite" or bitterness from the coffee flavor.... I used a mix of 3/4 cup espresso with 2 tbsp 16% alcohol kahlua coffee liqueur. Next time, I'd probably use 3 tbsp (maybe even 4???) coffee liqueur or maybe use 2 tbsp rum instead. I don't drink alcohol or coffee really so I'm not sure if it's the bite from the coffee or rum alcohol content im looking for.
Btw, would you by any chance have tasted tiramisu from Venice italy or vancouver Canada by any chance? My current winners are in those 2 cities. Both of those are non-vegan but their tiramisu and panna cotta i would "cheat" for to benchmark with.
All that said, as it stands now, if i were to bring a dessert to a party, vegan or otherwise, this would be the one!
Thanks again!
Kristyna says
My boyfriend made this for my birthday and it was the best tiramisu I've ever had!!! Better than original with Mascarpone
We both couldn't believe how divine it was! Thank you❤️❤️
Sophie and Paul says
Hey Kristyna, it's so lovely to hear from you. We're delighted that you both loved it 🙂
Sharon says
What a wonderful recipe - thank you for sharing! So simple but such great results... my non-vegan family members were suitably impressed.
For any Australians reading, I used Arnott's Nice biscuits, which worked well. Since the biscuits themselves are quite sweet, I only added two small spoonfuls of sugar to the cream mixture. Personally I found that to be enough but if you like your dessert very sweet you should add the amount specified by the recipe.
Also, I'd recommend using chopsticks as an efficient, non-messy way to soak the biscuits in coffee.
Sophie and Paul says
Hey Sharon, So delighted you and all the family enjoyed it! And thanks so much for the brilliant tips for our Australian readers, that's so helpful 🙂 Great idea on the chopsticks too! Have a lovely day, Sophie
Katherine says
Hi Sophie! Do you think I could make this without a blender? I have an electric hand mixer.
Sophie and Paul says
Hi Katherine, we haven't tried with an electric hand mixer. The important thing is to be able to mix the silken tofu into a smooth puree, so it doesn't turn out grainy. If your hand mixer can manage that then the rest should be fine. Perhaps you could first test if your mixer can puree the tofu smooothly and then add the other ingredients until well combined. Good luck! Soophie
Aimee says
Wow. Just, Wow! I don't usually enjoy vegan desserts, so we don't have them, but WOW!
I do just have one issue though; I had to make double, because I ate so much of the creamy part before it had even left the blender..!
Thank you so much for this recipe!
Sophie and Paul says
Thanks so much Aimee. Delighted you have found a vegan dessert to enjoy! If you are a fan of chocolate, you might like to try our vegan chocolate fondue for another easy dessert. Have a lovely day! Sophie
M Elsa says
Hi! Will using soft or firm silken tofu make a difference?
Sophie and Paul says
Hi M Elsa, we couldn't tell any difference between soft and firm silken tofu! If in doubt and you have a choice, go for firm silken tofu. Hope this helps 🙂
Pamela says
Please would you let me know if this Tiramisu can be frozen?
Sophie and Paul says
Hi Pamela, we haven't tried freezing the tiramisu yet, so can't really tell. We'd be concerned that the texture might change quite a bit and lose its smooth creaminess, but like I said we don't actually know for sure.
We will try it soon, so hopefully we can then give a straighter answer! Best wishes, Paul & Sophie
Pat says
I'm way too late to post this reply but just to say it freezes perfectly. Being the only vegan in the house and not wanting to waste any, I make individual dishes and freeze them. Absolutely divine!
Sophie and Paul says
Always happy to hear from you Pat! Great idea to have a stash in the freezer.
Sophie and Paul says
Hi Pamela,
Yes, after trying it we can say that freezing the vegan tiramisu works perfectly!
You can freeze the tiramisu straight after layering. Defrost vegan tiramisu for about 24 hours in the fridge. The cocoa powder and chocolate is better spread on top after thawing, as is looks better fresh. The texture of the creamy part just appears less smooth and a bit grainy, but you don't notice that at all in terms of mouthfeel. It is delicious and firm, but just melts away in your mouth!
Have a great day, Paul & Sophie
Natalya says
I’m confused about the coffee:alcohol , I don’t have a coffee maker, and I’m not a coffee drinker so how does one make this coffee to soak the biscuits in? Also alcohol, I love the taste in a real tiramisu so what alcohol is best and when do u add and to what part? Thank u
Sophie and Paul says
Hey Natalya, thanks so much for your questions!
There are many ways how people like to make their coffee, so I won't go into detail on all of them. If you are not a regular coffee drinker, the easiest option is probably to get some instant coffee powder or granules, which you just mix with boiling water. For strong coffee to use in the tiramisu, make it twice as strong as the instructions on the container suggest. Make sure to use very hot water when preparing the instant coffee, so that the powder is dissolved properly.
Just because you mentioned you are not a coffee drinker and are not used to caffeine, you might want to opt for a decaffeinated coffee, but it's up to you!
The traditional alcohol to use is Marsala wine, a high alcohol wine that's fortified with some sort of spirit. But you can also use rum, brandy, coffee liquor or almond liquor, for example. However, some wines and liquors are not actually vegan. For instance for coffee liquors, Tia Maria is vegan, but Kahlua is not...
To add some booze to your tiramisu, mix 1-2 tablespoons of liquor into 1 cup of coffee before dipping in the biscuits, depending on how strong you would like it.
I hope I could help you make the vegan tiramisu! I'd be eager to hear how you'll be getting on 🙂 Fingers crossed!
All the best, Paul
Lilith says
Hello,
I've made this tiramisu three times, and the first time was a real success (it was delicious), but afterwards, the cream was just way too liquidy... I don't know what the issue is. It is not really creamy, but very liquidy, and then doesn't really solidify.
Sophie and Paul says
Hi Lilith, We'd love to help you figure this out, so you can make it again as successfully as the first time! Here's a few things to think about - Are you using a different brand of ingredients than you did the first time? The coconut cream is what helps the cream to solidify the most, so a different brand might be the reason as they can be very variable - it should be very thick and hold its shape on a spoon (as you can see in the video). Another important thing is to drain the excess liquid from the silken tofu, if you don't that could also make the cream mix too liquid. Also, you can get different grades of silken tofu, we've made it with both soft and firm silken tofu and the texture was still good, but if you are having an issue with the firmness of the cream then using a firm silken tofu might help. Also, the creamy mix typically firms up more when the tiramisu is chilled overnight. Hope this helps! Sophie
Lilith says
The instructions are really straightforward and the steps are very easy. I was a bit unsure given the simplicity of the recipe but, oh my goodness, the tiramisu was absolutely amazing! I just love this recipe - totally incredible tasting vegan tiramisu. Can’t recommend it highly enough; five stars!
Sophie and Paul says
Yay! 🙂 Thank you Lilith!
Lainey says
Who knew it could be so easy making vegan tiramisu, without any baking involved?!
This recipe is simply amazing! I've made it twice now, and will be making more! THANK YOU so much for sharing this recipe with us!
Sophie and Paul says
Thank you Lainey 🙂
Yes it's astonishing how simple this recipe is! You're very welcome!
Awena says
Hi, isn't coconut a nut? Could I replace it with something else? I wanted to make something for someone who's allergic to nuts and everyone is using coconuts in their diets so I'm wondering if people with nut allergies are not allergic to coconut...
Sophie and Paul says
Hi Awena, thanks for asking such a good question.
While coconut isn't technically a nut, some people with nut allergy are also sensitive to coconut and seeds. It's best to ask that someone if they can consume coconut. If in doubt, use a thick vegan whipped cream that does not contain nuts or coconut.
Also, check the information on the biscuit packaging to make sure they don't have a 'may contain traces of nuts' warning on them!
We hope you have fun making the tiramisu and enjoy it!
All the best, Paul and Sophie <3
Jamie says
Hi! Is it okay to use maple syrup instead of sugar?
Sophie and Paul says
Hey Jamie, we haven't tried using syrup, but my guess is that it would make the cream more liquid, and the tiramisu wouldn't be as firm. You could try make up for that with a bit more coconut cream! Apart from that, it might give the cream a light brown color as well.
For the best, tried and tested results with this recipe use sugar. But if you do try maple syrup, let us know what you did and how it turned out so we can pass it on in the future! 🙂
Good luck and best wishes, Paul
Jamie says
Thank you! But I was told by my sister that maybe it would be better if I used powdered sugar instead of granulated sugar to avoid the possibility of having a grainy cream. Would that substitution work?
Sophie and Paul says
We haven't tested with powdered sugar, it would probably be fine as a sub, but keep in mind that it is less dense than granulated sugar so you will need to weigh it, or increase the amount if measuring in cups to get the same level of sweetness. We've never personally had any issues with grainy cream and the granulated sugar is always completely dissolved for us. I notice that other tiramisu recipes that call for powdered sugar typically fold in the sugar to the creamy part, but in our recipe we blend the sugar with the tofu and cream, so perhaps that helps the texture.