★ Michelin Vegan Desserts ★
Vegan Tiramisu
Classic coffee tiramisu, rebuilt entirely plant-based — no eggs, no dairy, no gelatine, and no compromise on structure.
⏱ Prep: 2 hours · ⏲ Chill: 4 hours · ☕ Serves: 6 · ⭐ Difficulty: Advanced
The Two Ingredients Every Vegan Tiramisu Recipe Gets Wrong
Tiramisu has two structural problems for a plant-based rebuild: mascarpone, which carries the richness and set, and the raw or gently-cooked egg yolk base, which gives the cream its characteristic light, aerated structure. Most vegan tiramisu recipes solve this by using a heavy cashew cream and calling it done — the result is usually dense and one-note, missing the airiness that makes real tiramisu float rather than sit.
This version solves both properly. The mascarpone role is split between soaked cashews (for richness and body) and coconut cream (for the fat structure). The egg yolk role is replaced with a genuine pâte à bombe technique — the same hot-syrup-into-whipped-aquafaba method we use in our Tropical Mango Coconut Tiramisu, which pasteurises and aerates the aquafaba exactly the way hot syrup does egg yolks. Even the ladyfingers are rebuilt from scratch with an aquafaba-based sponge, since traditional savoiardi always contain egg.
The result holds its layers, slices cleanly, and tastes like tiramisu — not like an apology for it.
⭐ Why This Recipe
✔️ 100% plant-based
✔️ Real pâte à bombe technique
✔️ Homemade aquafaba ladyfingers
✔️ Coconut-cashew mascarpone cream
✔️ No gelatine, no eggs
✔️ Genuine light, aerated texture
✔️ Make-ahead friendly
✔️ Classic coffee & cocoa finish
Ingredients (serves 6)
Aquafaba Ladyfingers
120g aquafaba (chickpea brine)
1/4 tsp cream of tartar
80g caster sugar
90g plain flour
1 tsp vanilla extract
Icing sugar, for dusting
Coconut-Cashew Cream
200g raw cashews, soaked 4 hours/overnight
200g full-fat coconut cream (chilled, solids only)
60g icing sugar
1 tsp vanilla bean paste
Pinch of fine sea salt
Pâte à Bombe (Aquafaba)
90g caster sugar
35g water
90g aquafaba (separate batch, whipped)
Coffee Soak
250ml strong espresso, cooled
2 tbsp caster sugar
1 tbsp coffee liqueur (optional)
To Finish
Unsweetened cocoa powder, for dusting
Dark chocolate shavings (dairy-free)
The Method
Aquafaba Ladyfingers (make first)
Step 1. Preheat oven to 170°C. Whip aquafaba with cream of tartar to soft peaks. Gradually add sugar, whipping to stiff, glossy peaks — this takes longer than egg whites, be patient.
Step 2. Fold in vanilla, then sift the flour over in two additions, folding gently to keep as much air as possible.
Step 3. Pipe into 8cm fingers on a lined tray, spaced apart. Dust generously with icing sugar. Bake 12–15 minutes until pale gold and just firm. Cool completely — they’ll crisp further as they cool.
The Cream
Step 4. Drain the soaked cashews and blend with the coconut cream solids, icing sugar, vanilla and salt until completely smooth — this takes a full 2–3 minutes in a high-speed blender. Any graininess here will carry through the whole dessert.
Step 5 — The Pâte à Bombe. Combine sugar and water in a small pan, cook to 121°C (firm-ball stage — see our sugar stages guide for the full technique). Meanwhile whip the second batch of aquafaba to soft peaks. Pour the hot syrup in a thin stream down the side of the bowl while whipping continuously, then keep whipping on high speed until cooled and thick, about 8–10 minutes.
Step 6. Fold the pâte à bombe into the cashew-coconut base in two additions, keeping as much volume as possible. This is what gives the cream its lightness rather than a dense, cheesecake-like set.
Assembly
Step 7. Combine cooled espresso, sugar and liqueur (if using). Dip each ladyfinger briefly — a one-second pass per side, not a soak, since the eggless sponge is more delicate than traditional savoiardi.
Step 8. Layer soaked ladyfingers in a dish or individual glasses, top with a layer of cream, dust lightly with cocoa. Repeat for a second layer of ladyfingers and cream. Smooth the top layer of cream and refrigerate uncovered for a minimum of 4 hours, ideally overnight.
Step 9 — Finish. Dust generously with cocoa powder just before serving. Finish with dark chocolate shavings.
Chef’s Secrets
01 — Aquafaba Needs Patience
Aquafaba takes noticeably longer to whip to stiff peaks than egg whites — often double the time. Don’t rush it or stop early; an under-whipped batch won’t hold the pâte à bombe’s structure.
02 — Blend the Cashews Fully
This is the step people rush most. Two full minutes in a high-speed blender is the difference between silky cream and a gritty one — there is no fixing graininess after it’s folded together.
03 — Dip, Don’t Soak
The eggless ladyfingers are more fragile than traditional savoiardi and absorb liquid faster. A one-second dip per side is enough — they’ll continue softening overnight in the fridge.
Part of Michelin Vegan Desserts — plant-based fine dining built on the same technique as our classic recipes. See the same pâte à bombe method applied in our Vegan Chocolate Délice and Tropical Mango Coconut Tiramisu.
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