"This tiramisu recipe is modeled on a classic version. Because vegan savoiardi biscuits aren’t yet on the market, you can substitute with slices of vegan cake to soak up the coffee. But to save time, a store-bought, plain, sweet vegan biscuit will do the trick, like Nice or arrowroot biscuits (you can also choose gluten free versions). Aquafaba (chickpea brine) will substitute egg whites, so you will need a stand mixer or hand-held electric beaters. This makes one large tiramisu or you may like to serve in individual glasses. This is best made a day ahead." ~ Nadia
Serves 6 | Prep time: 35 mins | Cooking time: 0 mins - refrigerate overnight
- ½ cup brine from a can of chickpeas
- ½ cup icing sugar, sifted
- 2 cups full fat soy milk
- 1/3 cup cornflour
- ½ cup sugar
- ½ cup vegan butter
- 1 tsp vanilla extract
- light dash of turmeric powder
- 250g tub vegan cream cheese
- 1 ½ cups brewed espresso coffee, room temperature
- 300g vegan sweet biscuits or slices of cake
- 4 Tbsp coffee or nut liqueur
- ½ cup cocoa powder
- dark chocolate, grated (optional)
- Pour the chickpea brine into a very clean bowl. Beat with an electric hand beater or stand mixer on high until stiff peaks form, gradually adding the icing sugar. This could take 5-10 minutes. To check if it is ready, carefully invert the bowl of the aquafaba. If the aquafaba doesn’t slide down then it is ready.
- Into a medium saucepan, add the soy milk and cornflour and whisk to combine, ensuring the cornflour has dissolved. Add the sugar, butter, vanilla and turmeric and whisk well. Heat over a medium to high heat, stirring occasionally.
- Once the custard thickens, reduce heat to low and continue to stir for a further 1-2 minutes. Take off the heat and pour into a large bowl.
- Scoop the cream cheese into the custard and beat together with an electric hand mixer until smooth. Fold in the aquafaba a little at a time until it is well combined.
- Combine the coffee and liqueur in a medium bowl. Dip the biscuits in one at a time for a few seconds, to allow the coffee to soak in. If you’re using cake slices, dip into the coffee only briefly. You don’t want the cake to go soggy. Line a casserole or trifle dish with a single layer of the dipped biscuits/cake.
- Scoop half of the prepared custard cream over the biscuits/cake, creating a thick layer. Repeat with another single layer of dipped biscuits/cake and a layer of the custard cream. Garnish with a generous dusting of cocoa powder.
- Cover and refrigerate for a minimum of 3 hours to overnight. Garnish with grated dark chocolate if using. The tiramisu is best served the next day.
Tiramisu – classic Italian dessert
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Nadia is a cookbook author, recipe creator, presenter and vegan Italian expert. She has been creating vegan recipes since 2001 and loves to share her passion for recreating Italian classics through her blog The Vegan Italian Kitchen and her cookbooks Discovering Vegan Italian and A Vegan Summer in Southern Italy. See all recipes by Nadia