Why Tiramisu Is So Famous — And Why It's Just as Good Vegan
Some desserts come and go. Others never leave the spotlight. Tiramisu belongs firmly in the second category — beloved in trattorias, dinner parties, and Italian households — tiramisu is more than a dessert; it’s a cultural icon.
So, what is it that makes tiramisu so special — and so universally loved? Well, it’s a dessert that brings together simple elements that, when layered just right, highlight the magic of Italian cuisine: familiar flavors combined to create something unique. In the case of tiramisu, it’s an explosion of contrasts — soft and bold, light and rich, bitter and sweet.
The story of how tiramisu was created has long been debated. Some claim its origins go as far back as the 1800s, possibly invented in the Veneto region as a type of energizing dessert with aphrodisiac qualities . The name itself comes from the Italian tirami su, meaning “pick me up” — a nod to both the espresso kick and the mood-lifting effect of something so comforting.
One of the most widely accepted accounts, however, traces it back to Treviso in the 1960s, where the wife of the owner of a restaurant called Le Beccherie is said to have developed the dessert. Her version was a new take on the sbatudin — a traditional mixture of whipped egg yolks and sugar used to boost energy — updated with mascarpone and espresso-soaked ladyfingers .
This dish must have been a hit at the restaurant because tiramisu quickly became a household name. By the 1980s, it was being replicated in Italian and non-Italian kitchens alike. Maybe it was the no-bake ease and simple assembly that helped its popularity spread. Or perhaps it was those espresso-soaked ladyfingers — tender yet structured, carrying that deep roast coffee flavor through every bite.
To be honest, for us, it’s the mascarpone layer. In the original recipe, the creamy heart of tiramisu comes from whipping mascarpone with sugar and eggs, creating a decadent contrast to the spongey ladyfingers.
We can’t lie — going vegan was hard on our love for tiramisu at first, because we weren’t sure how to replicate that exact texture and flavor.
Can Tiramisu Be Vegan?
What’s beautiful about any tradition — especially culinary ones — is that you can always reinterpret them. Just like that imaginative restaurateur in Treviso reimagined sbatudin, many plant-based chefs and makers today are giving tiramisu a new life through a kinder, more sustainable lens.
Making tiramisu vegan might sound like a challenge, but it’s surprisingly achievable — and delicious — when you understand what makes the original so beloved. You're not removing flavor — you’re rethinking how to create it.
Here’s how we (and many others) recreate it:
- Instead of dairy-based mascarpone, we use our own vegan mascarpone alternative, but many opt for blends of coconut cream with a neutral plant milk or soaked cashews.
- ·Ladyfingers can be made (or get our gluten-free ones) egg-free and are brushed with bold espresso or coffee concentrate.
- A touch of plant-based butter or cream adds the rich mouthfeel that mascarpone is known for.
- Instead of eggs, we rely on aquafaba, tofu-based emulsions, or cornstarch to bring that silky structure.
- And finally, a dusting of cocoa powder — because some traditions are perfect just as they are.
The result? A dessert that still carries the same emotional and sensory experience — the lift, the contrast, the depth — without any of the compromise. And today, as more people seek food that’s plant-based, allergy-friendly, and environmentally conscious, vegan tiramisu becomes less a substitute and more a natural evolution of a classic.
The Takeaway
Tiramisu became a classic because of how it makes people feel. It’s nostalgic, indulgent, and comforting — all in one spoonful. And that doesn’t change just because you’ve swapped out a few ingredients.
Every vegan — at some point — has reimagined a beloved dish from their past. It’s a rite of passage. And in that process, we all come to learn that flavor doesn’t live in animal products — it lives in technique, balance, and intention.
When you understand what makes a dish iconic, you can recreate it in a way that’s just as satisfying — and even more aligned with the future of food.
So yes, tiramisu is famous. And yes, tiramisu can absolutely be vegan.
And if you ask us — that’s the most delicious kind of progress there is.