Recipe by: Ansie Smit

Serving: This recipe serves 6 to 8 people, depending on portion sizes. Perfect for sharing at gatherings or indulging on your own!

One of our biggest motivations is showing that traditional cuisines can be made vegan. Of course, finding plant-based products to replace the originals can be tricky, but that’s why we’re dedicated to sourcing the best plant-based ingredients that allow us to recreate our favorite desserts. So, if you’ve been craving a rich, indulgent dessert that’s both plant-based and full of flavor, this Vegan Tiramisu is your new go-to.

With a luscious layer of vegan mascarpone cream, coconut milk, and just the right touch of rum extract, this dessert captures all the creamy goodness of the classic tiramisu, without any dairy. The combination of vegan ladyfingers (or butter biscuits) soaked in freshly brewed coffee creates the perfect balance of flavor and texture.

Topped with cocoa powder, this dessert feels just as indulgent as its traditional counterpart but with a vegan twist. It’s perfect for dinner parties, special occasions, or simply a sweet treat after a meal.

Fun Fact about Mascarpone: Despite being a key ingredient in many Italian dishes, including the classic tiramisu, mascarpone is technically not a cheese in the traditional sense. It’s made by curdling cream with an acid (like lemon juice or citric acid), rather than using rennet, which is typically used to make cheese. This gives mascarpone its rich, creamy texture, making it more like a thick, smooth cream. This makes creating a vegan-friendly version even easier, as you can simply swap in plant-based ingredients like coconut cream or cashews for a delicious, dairy-free alternative!

Ingredients:

• 200g vegan butter biscuits (or ladyfingers)
• 1 cup freshly brewed coffee (cooled)
• 1/2 cup coconut milk (full fat for creaminess)
• 1/4 cup maple syrup
• 1 teaspoon rum extract
• 1 cup vegan mascarpone cream
• 2 tablespoons cocoa powder (for dusting) 

Instructions:

1. Prepare the Coffee Soak: Brew the coffee and let it cool down to room temperature. Once cooled, pour the coffee into a shallow dish. Add rum extract to the coffee for that signature tiramisu flavor.
2. Assemble the Cream Mixture: In a large bowl, combine vegan mascarpone, coconut milk, and maple syrup. Use a whisk or hand mixer to blend until smooth and creamy. The texture should be thick yet spreadable, similar to traditional mascarpone.
3. Soak the Biscuits: Take the vegan ladyfingers (or vegan butter biscuits) and dip them quickly into the cooled coffee mixture. Don’t soak them too long; just a quick dip is enough to allow them to absorb the coffee flavor without becoming too soggy.
4. Layer the Tiramisu: In a deep dish or serving glasses, begin layering the soaked biscuits at the bottom. Spread a generous layer of the creamy mascarpone mixture over the biscuits. Repeat the process, layering biscuits and cream until you run out of ingredients, finishing with a layer of vegan mascarpone on top.
5. Chill and Set: Once layered, place the tiramisu in the fridge for at least 4 hours (or overnight if you can). This allows the flavors to meld together and the dessert to set to the perfect consistency.
6. Finish with Cocoa Powder: Before serving, dust the top of the tiramisu with cocoa powder for a beautiful, classic finish.

This Vegan Tiramisu is the ultimate way to indulge without compromising on your values. The creamy layers, the rich coffee flavor, and the hint of rum make it an unforgettable dessert that’s just as delicious as the original, if not better. Try making it today and share your creations with us on Instagram using #VegalianoEats!

Tip: If you’re looking for a different flavor profile, try adding a hint of vanilla extract to the vegan mascarpone or a sprinkle of cinnamon on top for a warming, spicy kick. You can also swap the maple syrup for agave or date syrup if you prefer.