Vegan Tiramisu

A creamy, coffee-soaked vegan tiramisu made with biscoff cookies and homemade dairy-free mascarpone.

Vegan | Soy-free

It’s my birthday week, so we’re celebrating the best way I know how: with dessert! And not just any dessert, but one of my all-time favorites. Tiramisu has always felt like the perfect mix of indulgent and comforting. The soft espresso-soaked layers, the creamy filling, and that light dusting of cacao on top come together in a way that feels both elegant and nostalgic.

After so many years of waiting for someone to commercialize vegan lady fingers, I got tired of waiting and decided to take matters into my own hands without compromising Tiramisu’s classic charm. And I’m happy to say this Vegan Tiramisu delivers! It’s rich, balanced, and shockingly easy to make. Whether you’re celebrating something special or just in the mood for a no-bake treat, this one’s for you.

The making of: Vegan Tiramisu

This vegan tiramisu stays true to tradition in taste and texture while using 100% plant-based ingredients. Instead of ladyfingers, I went with biscoff cookies, because let’s be honest… they taste 10x better. They hold their shape well when dipped in espresso, and the hint of caramelized spice works perfectly with the coffee. For the mascarpone, I made a dairy-free version using dairy-free cream cheese and dairy-free heavy cream. It whips up into a light, silky filling that tastes surprisingly close to the real thing.

I layered it just like the original: espresso-drenched cookies, mascarpone, more cookies, more mascarpone, and finally a generous dusting of unsweetened cacao powder. You can eat it as it is, or wait for it to chill in the fridge for a few hours or overnight, so the flavors come together. The result is a no-bake vegan tiramisu that’s creamy, bold, and packed with espresso flavor. This recipe is a go-to for vegan dinner parties or anytime you’re craving a plant-based twist on a classic Italian dessert.

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Vegan Tiramisu

Rating: 5.0/5

( 1 voted )

Serves: 8-10 Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Vegan Mascarpone:

• 1 cup dairy-free heavy whipping cream alternative (I used Silk)
• 8oz dairy-free cream cheese
• ½-¾ cup powdered sugar (more or less depending on your preference)
• 1 tsp vanilla extract
• ¾ tsp cinnamon 

Other Ingredients:

• 42 biscoff cookies (approximate, this depends on the size of your pan)
• ¼ cup espresso 
• ¼ cup unsweetened cacao powder

Procedure

Make the Mascarpone

1. In a large, chilled metal, mixing bowl, whip the non-dairy whipping cream with the powdered sugar, vanilla extract, and cinnamon. Use a hand mixer or stand mixer to whip everything together on medium-high speed for about 5–7 minutes, or until smooth, fluffy, and slightly thickened. 
2. Once successfully whipped, add the dairy-free cream cheese and mix with the electric mixer until fully incorporated. 
3. Taste and adjust sweetness as needed by adding more powdered sugar. Set aside in the fridge or freezer while you prep the rest.

Make the Tiramisu:

1. Make ¼ cup of strong espresso and let it cool to room temperature. You can use more if needed, depending on your pan size and how generously you soak the cookies.
2. Layer about 14 biscoff cookies in a single layer at the bottom of your serving dish. The amount of cookies depends on the size of your dish; I’m using a 13-inch x 9-inch pan. 
3. Once the cookies are placed, brush the espresso on top of each cookie. These cookies absorb the coffee quickly, and you don’t want to over-soak them as they can start to fall apart.
4. Then spread a thick layer of the dairy-free mascarpone evenly over the cookie layer. 
5. Now repeat with 2-3 more layers of cookies, coffee, and mascarpone. 
6. Using a fine mesh sieve, dust the top of the tiramisu with unsweetened cacao powder. 
7. You can either serve it as is or, cover and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and the cream set. 
8. When ready to serve, dust with a bit more cacao powder if desired. Slice and enjoy chilled. ENJOY!

Notes

1. This vegan tiramisu keeps well in the fridge for up to 4 days. 2. For a soy-free version use coconut whipped cream and soy-free vegan cream cheese.

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