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    Home » Recipes

    Published: Feb 16, 2020 · Updated: Aug 1, 2024 · This post may contain affiliate links · We donate 10% of our profits to support good causes.

    Easy Vegan Tiramisu

    Jump to Recipe 109 Comments Share Pin Save Saved!

    Creamy, delicious and just a little addictive. This incredibly easy vegan tiramisu can be made in just 10 minutes!

    Individual servings of vegan tiramisu with chocolate and cocoa on top

    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
    • The biscuit layer
    • Assembly tips and FAQ
    • 📖 Recipe

    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.

    A close up shows the rich creamy layer, the coffee soaked biscuits and dark chocolate topping

    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.

    Four ramekins full of yummy vegan tiramisu

    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!

    A serving of vegan tiramisu in a glass ramekin, revealing the layers inside.

    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. 

    A spoonful of creamy tiramisu ready to be enjoyed!

    Try these other delicious vegan desserts with an Italian twist!

    Chocolate Salami

    Vegan Dessert Calzone

    Paul & Sophie

    📖 Recipe

    The alternating creamy and biscuity layers of tiramisu, topped with cocoa powder and chocolate

    Easy Vegan Tiramisu

    by Sophie & Paul
    4.96 from 127 votes
    The easiest way to make very tasty vegan tiramisu at home. It is super creamy and comes together in no time at all.
    Print Pin Save Saved!
    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Makes: 4 servings
    Course: Dessert
    Cuisine: Italian

    Ingredients
     

    • 300 g (10.5 oz) silken tofu see notes for substitutions
    • 150 g (⅔ cup) coconut cream from the top of 1 can of coconut milk
    • 50 g (¼ cup) 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.
      150 g (⅔ cup) coconut cream
    • Brew the coffee.
      250 ml (1 cup) coffee

    For the creamy layer

    • Briefly drain the silken tofu, and put it in a blender bowl.
      300 g (10.5 oz) silken tofu
    • Scoop off the creamy, fatty part from the top of the canned coconut milk (about 150g per can). Add it (the creamy part) to the blender.
    • Add the sugar and blend until completely smooth.
      50 g (¼ cup) sugar

    Assembly

    • Cover the bottom of your tiramisu dish(es) in biscuits soaked in coffee. (See recipe notes)
      200 g (7 oz) plain biscuits
    • 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

    Coconut milk/cream:
    This has to be full fat coconut milk, or it won't yield enough 'cream'. Coconut milk separates into a creamy and a liquid part when it rests on the shelf for a while. This can be sped up in the fridge, especially useful in warm climates.
    Some brands of coconut milk won't separate because of stabilisers or emulsifiers. This organic coconut milk from Buy Wholefoods Online is free from additives and separates into cream and water.
    Smaller tins or packs of 'coconut cream' are also available in some places, but we recommend against using these, as they vary in fat content and texture and this can effect the set of the creamy mixture. Use the creamy part from the top of a chilled can of coconut milk instead, as per the recipe.
    The solid type 'creamed coconut' won't work for this recipe.
    Soaking biscuits:
    There is a sweet spot of how soaked a biscuit is for layering the tiramisu. Don't be too shy here. If you just dip it in the coffee briefly, it will stay dry inside and not soak up a lot of flavour. However, biscuits that are soaked too long fall apart and make for a soggy, wet tiramisu.
    Soak your biscuits for about 10-20 seconds and turn them over a few times. You will get a feeling for when the biscuits are still firm enough to hold together, but soaked up a good amount of coffee. They will also continue to soak up moisture and get soft once in the dish.
    When soaking multiple biscuits at once, just watch out for biscuits swimming in there for a long time - while you spread another layer of cream, for instance.
    For a thicker biscuit layer, double stack the soaked biscuits/cookies. (Especially if you are using graham crackers) 
    Silken tofu (substitution):
    Silken tofu is a delicate and mild type of tofu that is very different from your 'normal', firm supermarket tofu. It can be hard to find if there is no Asian food store around, but there is an easy way to replace it. It uses only soy milk and lemon juice (or citric acid), which are commonly found in supermarkets.
    Instructions for vegan 'mascarpone':
    You will need:
     - 1 L organic unsweetened soy milk
     - juice of 1 lemon (or ½ tsp citric acid)
    1. Mix the lemon juice with about half a cup of water. If using citric acid, dissolve it in the water.
    2. Gently heat up the soy milk, stirring frequently, until just about to boil. Take off the heat.
    3. 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.
    4. Strain the curds in a sieve or colander lined with a muslin cloth or thin kitchen towel.
    5. 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

    Serving: 1serving | Calories: 447kcal | Carbohydrates: 53g | Protein: 5g | Fat: 25g | Saturated Fat: 19g | Sodium: 252mg | Potassium: 307mg | Fiber: 1g | Sugar: 28g | Vitamin C: 1mg | Calcium: 29mg | Iron: 5mg

    This information is calculated per serving and is an estimate only.

    Did you make this recipe?Leave a comment to let us know! Share a photo and tag @veganonboard - we love to see what you make!


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      4.96 from 127 votes (101 ratings without comment)

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    1. wendy t. says

      December 19, 2024 at 7:11 pm

      Is it possible to replace the coconut cream with coconut milk which could be thickened with cornstarch, xanthin gum or guar gum (I want the thick consistency but not the fat). Once thickened, it would be cooled.

      Reply
      • Sophie and Paul says

        December 21, 2024 at 3:08 pm

        Hi Wendy, I can't say how it would work out with out testing it myself, but I think it's an interesting idea! Perhaps you could try a small batch to see if it works out as you hope? I'd probably try using cornstarch first, making sure to mix it into a smooth slurry with an equal amount of coconut milk before adding to the rest of some already warmed coconut milk, then whisk and continue to cook until thick. Another possible lower fat idea would be to use a thick vegan Greek yogurt, which you could even strain through a muslin to thicken further. Let us know how you get on! S+P

        Reply
    2. Kate says

      April 26, 2024 at 9:16 am

      5 stars
      I do absolutely loads of cooking and this is one of the best, clearest, most informative recipes I’ve come across. I wouldn’t normally leave a comment but I just had to for this one. Thank you for all the different notes which mean that no matter where you live you know what substitutions you can use. You’ve got me out of a tight spot with this recipe today. Thank you.

      Reply
      • Sophie and Paul says

        April 29, 2024 at 4:41 pm

        Thanks Kate, Really delighted we could help you out 🙂

        Reply
    3. Helen says

      March 07, 2024 at 1:54 pm

      So excited to make this but was wondering if it would be possible to substitute the coconut cream with violife cream cheese instead please?

      Reply
      • Sophie and Paul says

        March 08, 2024 at 5:43 pm

        Hi Helen, Yes it might be a little more tangy, but I think that should work fine!

        Reply
    4. Eden Tropp says

      November 12, 2023 at 11:00 pm

      5 stars
      Will any full fat coconut milk do? I accidentally bought cream but will exchange it. I see Thai has a 2 ingredient coco milk

      Reply
      • Sophie and Paul says

        November 13, 2023 at 2:47 pm

        Hi Eden, If you already have a thick coconut cream that will work fine, as that's what you separate out from the full fat coconut milk to use in the tiramisu. I generally find that 2 ingredient coconut milks are the most reliable for being able to separate the cream and the water easily, as they don't contain stabilisers, but often other types work too. Hope that helps! Sophie

        Reply
        • Eden says

          November 21, 2023 at 7:07 pm

          5 stars
          I'm making a batch tomorrow for 10 people for Thanksgiving. my 2 ingredient Thai coconut milk is in fridge ... was thinking about adding rum and didn't know if it goes better in the coffee dip or the tofu cream?

          Reply
          • Sophie and Paul says

            November 21, 2023 at 8:11 pm

            I'd recommend adding the rum to the coffee mixture. Have a happy Thanksgiving!

            Reply
            • Eden says

              November 23, 2023 at 1:30 am

              3 stars
              My 2 ingredient Thai coconut milk was in fridge i it didn't separate into thick part!!!

            • Sophie and Paul says

              November 23, 2023 at 8:39 am

              Oh no, sorry to hear that, it might be that batch of coconut milk isn't so easy to separate. Here's a couple of things you can try: Pour the milk in to a lear plastic container and place in the freezer for a while, you should be able to see if it starts to seperate. Alterenatively if the milk is still quite thick you can just use that and make the tiramisu in individual containers for serving as the texture won't be quite as firm. We had a reader who just used the coconut milk anyway and said it turned out delicious.

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