How to Make Vegan Tiramisu

Tiramisu is a classic Italian desert loved all around the world. However, some people can be taken aback by the idea of eating raw eggs, as traditional tiramisu uses uncooked eggs in the cream. This recipe is for all vegans, vegan recipe lovers, and squeamish foodies like me.

Vegan tiramisu is almost simpler to make than regular tiramisu. The three main steps are: making the lady fingers, making the cream, and assembling the layers.

Disclaimers:

• this recipe contains Soy and potentially nuts (depending on milk used)
• Plan to make your Tiramisu 1 day before you plan to serve it as it takes at least 6 hours after preparation to set in the fridge. It will not have the tiramisu texture if consumed directly after preparation, therefore, this step is essential.

Supplies

Materials

• High Speed Blender
• Coffee machine (espresso is preferred by any coffee, even instant, works)
• whisk
• 1 wide bowl
• 1 smaller bowl
• 9'x12' deep rectangular dish
• 1 sieve for dusting cocoa
• whisk
• spatula
• Parchment Paper
• Oven tray
• Grater for chocolate (optional)

Minimum measuring tools:

• 1 teaspoon
• 1 tablespoon
• 1 measuring cup

Ingredients

For the Lady Fingers (sponge layer of the cake)

• Granulated sugar - 1 cup (if using sugar replacement such as stevia, use 1 + 1/2 cup sugar)
• Baking Powder - 4 teaspoons
• Egg replacer (egg replacer powder, chickpea flour, or flaxseed) - 4 tablespoons
• All Purpose Flour (to make this recipe gluten free simply substitute with gluten free flour) - 3 cups
• Corn Starch - 4 tablespoons
• Vanilla Extract - 1 tablespoon
• Water - 1/2 cup + 1 tablespoon

For the cream layer

• Silken/Soft Tofu - 1 block (14 ounces)
• Coconut Cream (preferred but vegan cream cheese works too) - 1/2 cup
• Granulated sugar
• Vanilla Extract - 1 tablespoon
• Plant based milk (almond, soy, oat, etc.) - 1/4 cup
• Salt (1 pinch)

For assembly

• Espresso coffee (any other type of coffee works too but espresso will give a stronger coffee flavor) - 1/4 cup
• Cocoa Powder for dusting on top of cream - as desired
• Vegan Dark Chocolate (optional) - as desired

Step 1: Prepare the Egg Replacer

In a small bowl mix the the replacer with water

Step 2: Mix Dry Ingredients

whisk flour cornstarch, baking powder and flour in a large mixing bowl

Step 3: Add Wet Ingredients to Dry Ingredients

Gradually add the egg replacer, the sugar and the vanilla extract to the mix in the previous step.

Step 4: Kneed the Mixture

Kneed the mixture until you have a dough

Step 5: Line a Baking Tray With Parchment Paper

Step 6: Scoop 1 Tbsp of Dough

Step 7: Shape the Lady Fingers Into Long Oval Shape

Step 8: Place the Lady Fingers in the Oven Tray and Bake for 15 Min

Step 9: Prepare Espresso and Set Aside

It is a good idea to prepare the espresso before moving on to the next step as it will give it time to cool so that you don't burn your fingers while dipping the lady fingers in the coffee later.

Step 10: In a Blender, Blend Silken Tofu, Coconut Cream, Vanilla Extract, Granulated Sugar, Dairy-free Milk, and Salt

Blend until you get a smooth and homogenous consistency. Taste the misture and adjust ingredients such as sugar to taste

Step 11: Take the Lady Fingers Out of the Oven and Allow Them to Cool

I continue this recipe with pre-made lady fingers in the interest of time

Step 12: Dunk Lady Fingers in Espresso and Line at the Bottoms of the Baking Dish

Dunk the lady fingers in the espresso for about 2 seconds on each side. Try not to leave gaps between lady fingers, break them up to fill gaps if needed.

Step 13: Pour Half of the Cream Mixture on Top of the Lady Fingers

Pour the cream and smooth it with a spatula, being careful not to smush the lady fingers beneath.

Step 14: Dust With Cocoa Powder

If you only want a one layer tiramisu, you could stop at this step, but I think the layering is one of the thinks that give tiramisu its characteristic texture, so I recommend at least two layers.

Step 15: Repeat Steps 12 to 14

Step 16: Cover and Refrigerate Your Tiramisu Overnight

Cover (cling film or aluminum foil is fine) your tiramisu and refrigerate for at least 6 hours or overnight. This step is essential as the flavors need to "marinate" and the cream needs to solidify.

Step 17: Enjoy Your Egg Free Tiramisu!