I have come up with the easiest way how to make tiramisu, using leftover cake! This recipe is also completely vegan and gluten-free.
It’s relatively impossible to find any vegan ladyfingers so I have come up with the easiest way to make it. And if you didn't even want to make it from scratch I have a super easy technique.
I’m going to share with you how to make it with leftover vegan cake!
To begin this easy recipe for tiramisu you will need to either grab yourself some of that leftover cake or follow my super simple vegan ladyfinger recipe here.
Why you’ll love this tiramisu easy recipe
- This quick vegan tiramisu can be made in just 20 minutes!
- It doesn't require any chill time
- Perfect for a breakfast, picnic, or tea party
Expert Baking Tips for this vegan gluten free tiramisu recipe
Although the recipe for this eggless tiramisu recipe is super simple, here are just a few expert tips I'd recommend:
- Make sure your vegan double cream is whipped until stiff peaks before adding in the vegan cream cheese. This will prevent the frosting from being too runny.
- Properly grease your cake tin when making your vegan ladyfingers. You can use my guide here
- Spread the mascarpone-inspired Chantilly cream on the top layer before piping the border.
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Vegan tiramisu ingredients
For this vegan gluten free recipe you will need:
- Vegan tiramisu ladyfingers /leftover vegan cake
- Vegan cream cheese - For the mascarpone-inspired frosting and filling
- Vegan double cream - This must be whippable, coconut cream will also work well here too
- Icing sugar - for sweetness
- Vegan condensed milk - I like the one from carnation, if you can't get a hold of any, icing sugar will work fine, the condensed milk will just make the filling creamier.
- Brewed coffee - This will be used to dip the fingers into.
- Cocoa powder - This will be used to cover the entire dessert.
- Plant-based milk - I used MIGHTY Barista milk for this recipe. It’s made from yellow split peas and British oats (with no concentrate) which require considerably fewer resources (land and water) than cow’s milk or nut milk. Making it more sustainable and great for the environment. Find out more here.
How to make tiramisu
Step-by-step tiramisu recipe
Begin by whipping your cream until stiff peaks, and divide it between 2 bowls. In the first bowl add the cream cheese and icing sugar and beat until smooth.
Add the milk to loosen the frosting slightly. Transfer to a piping bag with a 2D tip, and set aside.
For the mascarpone filling, cream together the other ½ of the cream with the cream cheese and condensed milk.
Dip the fingers into the brewed coffee and align them neatly on a rectangular dish. Then layer with the mascarpone filling.
Dip the remaining fingers in coffee and layer on top of the mascarpone filling. Making sure all the gaps are filled. Pipe the frosting on top of the fingers to create a border. Spread the remaining frosting across the top.
Finally dust with cocoa powder, making sure everything is covered. Then slice and enjoy!
If you don't want to make this vegan simply substitute the plant-based milk for normal whole milk, the vegan cream cheese for mascarpone and the vegan double cream for normal double cream.
FAQ’s about how to make tiramisu
Tiramisu how many layers ?
A traditional tiramisu has 2 layers, as does this recipe.
Can you serve tiramisu and ice cream ?
That's not a common pairing, but why not! I'm sure it'll taste delicious, but I'd recommend serving it with vanilla ice cream as any other flavour may over power the tiramisu.
What type of cake can I use for this tiramisu ?
Vanilla cake would be ideal for this tiramisu, as chocolate cake or any other flavored cake may overpower the coffee flavor.
Storing and freezing
How long does vegan tiramisu last ?
It can last up to 4 days in the fridge, but can last up to 2 months in the freezer if stored in an airtight container.
More vegan dessert recipes
Make sure to tag me @whiskmefree on Instagram and leave a review below if you followed this recipe on how to make tiramisu. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!
How To Make Tiramisu
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- Rectangle Baking Dish
Vegan Chantilly Inspired Mascarpone Frosting
- 200 g Vegan cream cheese
- 80 g Icing Sugar
- 1 tablespoon Mighty Barista Plant-based milk
Vegan Mascarpone Inspired Filling
- 80 ml Vegan Plant based double cream (½ for the filling and ½ for the frosting)
- 200 g Vegan cream cheese
- 2 tablespoon Vegan Condensed Milk
- 100 ml Brewed Coffee
- 2 tablespoon Cocoa powder
Vegan mascarpone Inspired Frosting
- Begin by whipping your cream until stiff peaks, and divide between 2 bowls. In the first bowl, add the cream cheese and icing sugar and beat until smooth.200 g Vegan cream cheese, 80 g Icing Sugar, 80 ml Vegan Plant based double cream
- Add the milk to loosen the frosting slightly.1 tablespoon Mighty Barista Plant-based milk
- Transfer to a piping bag with a 2D tip, and set aside.
Vegan Mascarpone Inspired Filling
- Cream together the other ½ of the cream with the cream cheese and condensed milk80 ml Vegan Plant based double cream, 2 tablespoon Vegan Condensed Milk, 200 g Vegan cream cheese
- And set aside.
- Dip the fingers into the brewed coffee and align them neatly on a rectangular dish. Then layer with the mascarpone filling.100 ml Brewed Coffee, Vegan Tiramisu Lady Fingers
- Dip the remaining fingers in coffee and layer ontop of the mascarpone filling. Making sure all the gaps are filled.
- Pipe the frosting on top of the fingers to create a border. Spread the remaining frosting across the top.
- Finally dust with coco powder, making sure everything is covered. Then slice and enjoy!2 tablespoon Cocoa powder
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