Description
A delicious vegan and gluten-free tiramisu recipe featuring a creamy mascarpone-style layer made from vegan mascarpone cheese and whipped vegan heavy cream, soaked gluten-free ladyfingers in espresso and liqueur, and finished with a dusting of cocoa powder and dairy-free shaved chocolate. Perfect for a classic Italian dessert with a plant-based twist.
Ingredients
Mascarpone Mixture
- 1 1/2 cups vegan heavy whipping cream
- 2/3 cup powdered sugar or powdered sweetener of choice
- 8-ounce container vegan mascarpone cheese (such as Schlagfix)
- 1 tsp vanilla extract
Soaking Liquid
- 1 1/4 cups cold espresso or strongly brewed coffee
- 2 tsp alcohol of your choice (optional)
Main
- 24 gluten-free ladyfingers
- 2-3 Tbsp cacao powder (or cocoa powder, for dusting the bottom and top)
- A little bit of shaved or very finely chopped dairy-free chocolate (for garnish)
Instructions
- Whip Cream Mixture: In a mixing bowl, add the vegan heavy whipping cream and beat at medium speed using a hand mixer or stand mixer for about 1 minute. Add the sifted powdered sugar and vanilla extract, and continue mixing until almost stiff peaks form. Then add the vegan mascarpone cheese and continue whipping until stiff peaks form. Set the mixture aside.
- Prepare Baking Dish: Using a fine mesh sieve or sifter, lightly dust the bottom of an 8x8-inch baking dish with 1 tablespoon of cacao powder to create an even layer.
- Dunk Ladyfingers: In a wide shallow bowl, combine the cold espresso or coffee with optional alcohol. Quickly dunk each gluten-free ladyfinger one at a time, turning to moisten all sides lightly without soaking to prevent them from falling apart.
- Layer First Ladyfingers: Arrange the dunked ladyfingers, rounded side up, evenly on the bottom of the prepared baking dish to form a single layer. Break ladyfingers as needed to fill gaps.
- Spread First Mascarpone Layer: Spread half of the mascarpone mixture evenly over the bottom layer of ladyfingers using an offset spatula for smoothness.
- Layer Remaining Ladyfingers: Dip and layer the remaining ladyfingers over the mascarpone layer in the dish, just as before.
- Pipe or Spread Top Mascarpone Layer: Pipe the remaining mascarpone mixture onto the top layer of ladyfingers using a piping bag for decorative effect or simply spread evenly with a spatula.
- Chill: Cover the dish and refrigerate for at least 3-4 hours or overnight to allow the tiramisu to set properly and flavors to meld.
- Final Touch and Serve: Before serving, dust the top layer evenly with the remaining cacao powder using a fine mesh sieve. Lightly sprinkle with shaved or finely chopped dairy-free chocolate. Chill for an additional 30 minutes, then cut into slices or scoop to serve.
Notes
- Quickly dunk ladyfingers to prevent them from becoming too soggy and falling apart.
- Using gluten-free ladyfingers makes this dessert suitable for gluten-intolerant guests.
- Alcohol is optional and can be adjusted or omitted for a non-alcoholic version.
- Chilling overnight improves texture and flavor infusion.
- For a richer flavor, use freshly brewed espresso instead of regular coffee.
- Ensure vegan mascarpone and dairy-free chocolate are used to maintain the vegan status.
