Vegan-Friendly Tiramisu Recipe
Prep Time:
4 hours, 30 minutes
Cook Time:
19 minutes
Servings:
8 servings
Ingredients
  • ¾ cup aquafaba (chickpea liquid)
  • ⅔ cup granulated sugar
  • 1 ¾ cups all-purpose flour
  • 1 tablespoon cornstarch
  • 3 tablespoons grapeseed oil
  • 1 teaspoon vanilla extract
  • 12 ounces vegan cream cheese, softened
  • 2 cups dairy-free whipping cream
  • ½ cup freshly brewed espresso
  • 1 cup powdered sugar
  • 2 teaspoons cocoa powder, for serving
Directions
  1. Preheat the oven to 325 F.
  2. Line a baking sheet with parchment paper.
  3. Add the aquafaba to a mixing bowl and whip to stiff peaks.
  4. Stream in the sugar slowly, and continue whipping on high until stiff and glossy, about 5 minutes.
  5. Add flour, oil, and cornstarch, and gently fold in with a spatula until just combined.
  6. Add the batter to a piping bag and pipe 18 1-inch-thick lines, leaving ½ inch between each.
  7. Bake for 17–19 minutes, until puffed and set. Cool completely.
  8. Add cream cheese, whipping cream, vanilla, and powdered sugar to a mixing bowl. Whip until thick and combined.
  9. Add espresso and coffee liqueur (if using) to a small bowl.
  10. Dip each lady finger in the mixture for 10–20 seconds.
  11. Place the soaked lady fingers in the bottom of a small baking dish.
  12. Spread over half of the cream cheese mixture in an even layer.
  13. Add a second layer of soaked lady fingers, then the remaining cream cheese mixture.
  14. Chill for 4 hours, or overnight.
  15. Serve, topped with cocoa powder.