Vegan Tiramisu

Delicious vegan tiramisu dish featuring layers of vegan mascarpone custard, whipped cream, and handmade ladyfingers soaked in espresso. made without silken tofu or cashews. Completely dairy- and egg-free, yet eerily similar to the traditional recipe!

Ingredients

For the Vegan Mascarpone Filling

1 and 1/2 cups vegan cream cheese (make sure it’s a smooth and creamy variety)
1/2 cup coconut cream (the thick part from a can of full-fat coconut milk)
1/4 cup powdered sugar (adjust to your sweetness preference)
1 teaspoon vanilla extract

For the Soaking Syrup

1 cup strong brewed coffee, cooled
2 tablespoons coffee liqueur (optional)
2 tablespoons maple syrup or agave syrup

For Assembling

Vegan ladyfinger cookies (make sure they’re eggless and dairy-free)
Cocoa powder, for dusting

Instructions

In a mixing bowl, beat the vegan cream cheese until smooth and creamy.
Add the coconut cream, powdered sugar, and vanilla extract to the cream cheese. Beat again until all the ingredients are well combined and the mixture has a smooth, mascarpone-like consistency. Adjust the sweetness to your liking.
In a separate shallow dish, mix the cooled brewed coffee, coffee liqueur (if using), and maple syrup or agave syrup to create the soaking syrup.
Briefly dip the vegan ladyfinger cookies into the soaking syrup one at a time. Be careful not to oversoak them, as they can become too soggy.
Arrange a layer of soaked ladyfingers in the bottom of a serving dish or individual serving glasses.
Spread a layer of the vegan mascarpone filling over the ladyfingers.
Repeat the layers with another layer of soaked ladyfingers and vegan mascarpone filling until you run out of ingredients, ending with a layer of the mascarpone filling on top.
Cover the tiramisu and refrigerate it for at least 4 hours (or preferably overnight) to allow the flavors to meld together and the dessert to set.
Before serving, dust the top of the tiramisu with cocoa powder using a fine mesh sieve.