Easy vegan tiramisu

This recipe for a vegan tiramisu will change your life! After making this tiramisu you will feel like a masterchef. After seeing Carlotta Perego's vegan tiramisu, I couldn't help but create my own version. This is a perfect vegan dessert for a special event like Christmas. If you are looking for other quick and easy vegan desserts to make you might also be interested in my plum tart, some vegan strawberry pastries or my vegan blueberry cake.

This recipe is a real savior because, although vegan ladyfingers can be made at home, this variation will save you a lot of time. In addition, your tiramisu will also be lighter, so on with the encore!

Using rusks or biscuits to make vegan tiramisu

So you may be wondering, what do I use instead of ladyfingers? This is an ingredient that so many people consume on a daily basis: Zwiebacks! Believe me, I too was very skeptical at first, but I have to say that it is a super good alternative, and the people I've had taste it, too, have really liked it.

Alternatively, you can also use biscuits and dip them in coffee just as you would with ladyfingers or rusks.

Here are the ingredients you'll need:

• 250 g vegan mascarpone
• 200 g vegan whipping cream
• 4-5 tablespoons any vegetable milk is fine
• 400 g rusks or cookies saiwa gold
• 300-350 ml coffee
• Cocoa powder
• Sugar to taste

Tip: If you don't have vegan mascarpone or vegan whipping cream you can also make a cashew-yogurt cream. You'll just soak the cashews in hot water for at least 1 hour and then blend them with water, vegetable yogurt and vanilla sugar.

Print recipe

5 from 2 votes

Vegan tiramisù

Prep Time30 minutes min

Course: Breakfast, Brunch, Dessert

Cuisine: Italian

Keyword: sweet, greedy, quick

Servings: 6 servings

Author: LuvveLovesFood

Cost: low

Ingredients

• 250 g 8.82 oz Mascarpone vegano
• 200 g Vegan whipping cream
• 4-5 Tbsp plant milk any vegetable milk will do
• 400 g Zwieback
• 300-350 ml coffee
• as needed cocoa powder
• as needed sugar

Instructions

• Make coffee, add sugar to taste and let it cool. I use the Moka for making coffee.
• While the coffee is cooling, soften the mascarpone with milk and a little sugar using electric whips. A smooth, even cream should form. Add milk if you feel the mascarpone is still too "hard."
• In a separate bowl, whip the cream, again with electric whips. It will be ready when, by turning the bowl upside down, the cream remains firm
• Mix the cream and mascarpone in one bowl with the help of a marisa (spatula) and add sugar if needed. The veg mascarpone cream is ready!
• Now take the baking dish and spread a spoonful of the mascarpone cream on the bottom.
• Dip the rusks in the coffee, soaking them well, and place them in the baking dish, creating one layer. If your rusks are very fine, you can also make two layers.
• Then put on a generous layer of the mascarpone cream and repeat the same process as in the previous step.
• Sprinkle cocoa over the surface of the tiramisu (the last layer is the mascarpone cream)
• Let the tiramisu rest in the refrigerator for a few hours. It will taste even better the next day!