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vegan tiramisu without eggs recipe

Vegan Tiramisu Without Eggs (Dairy-Free & Eggless)

This vegan tiramisu is a rich, creamy, dairy-free twist on the classic Italian dessert. Made with homemade vegan mascarpone and soft aquafaba ladyfingers, it brings together deep espresso flavor and silky layers without eggs or dairy.
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Prep Time 40 minutes
Cook Time 15 minutes
Chilling Time 5 hours
Total Time 5 hours 55 minutes
Servings: 8 people
Course: Dessert
Cuisine: Italian (Vegan / Plant-Based)
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Vegan Mascarpone
  • 1 cup Coconut cream or soy/pea milk for nut-free option
  • 1 cup Cultured dairy-free yogurt
  • 1 tbsp Lemon juice
  • 1 tsp Vanilla extract
  • 2 tbsp Powdered sugar optional, for texture adjustments
For the Vegan Ladyfingers
  • ½ cup Aquafaba liquid from canned chickpeas
  • ½ cup Sugar
  • 1 cup All-purpose flour or gluten-free flour mix
  • 1 tsp Vanilla
  • Pinch of salt
For the Coffee Soak
  • 1½ cups Strong brewed espresso cooled
  • 2 tbsp Dark rum or amaretto optional
  • 1 tsp OR coffee extract for alcohol-free version
For the Vegan Custard (Sabayon)
  • 1 cup Non-dairy milk
  • ¼ cup Sugar
  • 3 tbsp Cornstarch
  • 1 tbsp Rum optional
  • 1 tsp Vanilla extract
  • 2 tbsp Vegan butter
For Assembly
  • 2 tbsp Unsweetened cocoa powder
  • ¼ cup Extra espresso as needed

Method
 

Make the Vegan Mascarpone
  1. Mix coconut cream (or soy/pea milk), dairy-free yogurt, and a squeeze of lemon juice.
  2. Let it sit so the mixture thickens and develops tang.
  3. Chill in the fridge until firm and creamy.
Make the Ladyfingers
  1. Whip aquafaba until it looks like stiff, fluffy meringue.
  2. Add sugar slowly until glossy.
  3. Fold in flour, vanilla, and salt.
  4. Pipe into ladyfinger shapes.
  5. Bake until lightly golden and fully set.
  6. Let cool.
Prepare the Vegan Custard
  1. Whisk non-dairy milk, sugar, cornstarch, rum (optional), and vanilla in a pot.
  2. Cook on low-medium heat, stirring constantly for 3–4 minutes.
  3. Remove from heat and stir in cold vegan butter.
  4. Chill 30–60 minutes until thick.
Combine Mascarpone & Custard
  1. Gently fold the chilled custard into the vegan mascarpone.
  2. Mix until smooth and creamy.
Soak the Ladyfingers
  1. Mix cooled espresso with rum OR coffee extract.
  2. Dip each ladyfinger quickly—2–3 seconds per side.
Assemble the Tiramisu
  1. Spread a thin layer of cream at the bottom of your dish.
  2. Add a full layer of soaked ladyfingers.
  3. Spread a thicker layer of cream.
  4. Repeat with a second layer of ladyfingers.
  5. Add the rest of the cream on top.
  6. Dust with cocoa powder through a fine mesh strainer.
Chill
  1. Refrigerate for 4–6 hours, or overnight for the best flavor and texture.

Notes

  • Make the tiramisu a day ahead—flavors deepen and the texture becomes perfect.
  • Always use cold espresso so the ladyfingers don’t get soggy.
  • If your mascarpone cream splits, add a little powdered sugar and chill before re-whipping.
  • Gluten-free works well with a mix of rice flour + cornstarch for ladyfingers.