I made a Vegan Tiramisu by layering eggless ladyfingers, dairy-free mascarpone, and a glossy strawberry confit to reveal a clever, allergy-friendly twist on the classic.

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I never expected a dessert could feel both bold and silly, but this version did. Imagine layers that melt on your tongue, bright pockets of strawberry and an airy lift from aquafaba (liquid from a can of chickpeas), chilled that somehow makes the whole thing float.

I used fresh strawberries, hulled and roughly chopped, for a tart-sweet punch that keeps you guessing with each bite. It looks like it belongs in a tiny bakery yet it’s weirdly homey, messy, and slightly rebellious.

Call it Vegan Tiramisu, but dont expect the usual, it’s its own thing.

Ingredients

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Aquafaba whips like egg whites, adds airy texture, little fat, some protein.
Silken tofu makes creamy vegan mascarpone, full of plant protein, subtle taste.
Fresh strawberries add sweet, tart flavor, vitamin C, fiber and bright color.
Flour gives structure to the sponge, mostly carbs and some iron.
Sugar sweetens and feeds the meringue, pure carbs so use balance.
Coffee adds bitter note to cut sweetness, tiny antioxidants, bold aroma.
Cornstarch thickens the confit and custard, its neutral and gluten free.
Lemon juice brightens flavors, gives acidity and preserves color a bit.
Cocoa dusting adds chocolate bitterness, low sugar, lots of aroma.

Ingredient Quantities

3/4 cup aquafaba (liquid from a 15 oz can chickpeas), chilled

1/4 teaspoon cream of tartar

3/4 cup granulated sugar, divided (about 1/2 cup + 1/4 cup)

1 teaspoon vanilla extract

1 cup all purpose flour, sifted

2 tablespoons cornstarch

Pinch fine salt

2 tablespoons neutral vegetable oil (sunflower or canola)

14 oz (400 g) silken tofu, well drained

3/4 cup powdered sugar, sifted

3 tablespoons neutral oil (for vegan mascarpone)

2 tablespoons lemon juice

2 teaspoons vanilla extract (for mascarpone)

1/4 teaspoon fine salt (for mascarpone)

1 lb (450 g) fresh strawberries, hulled and roughly chopped

1/2 cup granulated sugar (for strawberry confit)

2 tablespoons lemon juice (for confit)

1 teaspoon vanilla extract (for confit)

1 tablespoon cornstarch plus 1 tablespoon cold water (slurry)

1 cup strong brewed coffee or espresso, cooled

2 tablespoons coffee or strawberry liqueur, optional

2 tablespoons unsweetened cocoa powder, for dusting

2 tablespoons freeze dried strawberry powder, optional garnish

How to Make this

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1. Make the aquafaba ladyfingers: chill 3/4 cup aquafaba, then whip with 1/4 teaspoon cream of tartar until foamy, slowly add about 1/2 cup granulated sugar and whip to glossy stiff peaks, this can take 8 to 12 minutes so be patient. Fold gently with a spatula into a dry mix of 1 cup sifted all purpose flour, 2 tablespoons cornstarch and a pinch of salt, then fold in 2 tablespoons neutral oil just until combined, try not to deflate the foam. Pipe 3 to 4 inch fingers onto parchment lined baking sheets (or spoon them, they will spread a little), bake at 175 C (350 F) for 12 to 15 minutes until pale golden and set, cool completely.

2. Prep the tofu mascarpone: press and drain 14 oz silken tofu really well (wrap in a towel and put a small weight on it for 20 minutes), then blend with 3/4 cup sifted powdered sugar, 3 tablespoons neutral oil, 2 tablespoons lemon juice, 2 teaspoons vanilla extract and 1/4 teaspoon fine salt until ultra smooth and slightly fluffy. Taste and adjust lemon or sugar if you like, then chill so it firms up a bit.

3. Cook the strawberry confit: put 1 lb chopped strawberries, 1/2 cup granulated sugar, 2 tablespoons lemon juice and 1 teaspoon vanilla extract into a saucepan, bring to a gentle simmer and cook until berries break down and syrup forms, about 8 to 12 minutes. Mix 1 tablespoon cornstarch with 1 tablespoon cold water, stir into the simmering fruit and cook a minute more until thickened, then cool to room temp.

4. Make the coffee soak: mix 1 cup cooled strong brewed coffee or espresso with 2 tablespoons coffee or strawberry liqueur if using. Keep it nearby for assembly, do not soak ladyfingers too long or they get mushy.

5. Assemble the tiramisu base layer: quickly dip each cooled ladyfinger into the coffee for a second or two, or brush with a spoon, and line the bottom of an 8 by 8 inch dish or similar shallow pan. Work fast so they keep some structure.

6. Layer and repeat: spread about half of the tofu mascarpone over the soaked ladyfingers, spoon half the strawberry confit over that in an even layer, then add another soaked ladyfinger layer, finish with the remaining mascarpone and a light smear of the remaining confit if you like visible streaks.

7. Chill and set: cover the dish and refrigerate at least 4 hours, better overnight so flavors meld and textures firm up.

8. Finish and serve: just before serving dust the top with 2 tablespoons unsweetened cocoa powder using a fine sieve, and sprinkle 2 tablespoons freeze dried strawberry powder if you want a bright, pretty touch.

9. Tips and hacks: chill the aquafaba and bowl for faster, more stable whipping; fold with big gentle strokes so the air stays in the batter; press tofu well or your mascarpone will be watery; don’t over soak the ladyfingers, a quick dip is all you need; this actually tastes better the next day so make ahead when you can.

Equipment Needed

1. Electric mixer (stand or hand) and a large metal bowl you can chill for quicker, stabler aquafaba whipping
2. Measuring cups and spoons (accurate measuring matters here)
3. Sifter or fine-mesh sieve for flour, powdered sugar and for dusting the cocoa
4. Big rubber spatula for gentle folding so you dont deflate the foam
5. Piping bag or sturdy zip-top bag and parchment-lined baking sheets (or just a spoon if you prefer)
6. Blender or food processor to blitz the silken tofu into a smooth mascarpone
7. Medium saucepan and a wooden spoon for the strawberry confit
8. 8 x 8 inch baking dish or similar shallow pan plus a cooling rack for the ladyfingers
9. Clean kitchen towel and a small weight or heavy can to press the tofu

FAQ

Q: How do I get the aquafaba to whip up like real meringue?

A: Use the chilled aquafaba, a clean dry bowl and the 1/4 tsp cream of tartar, then whip at medium-high speed until glossy stiff peaks form, about 7 to 12 minutes. Add the larger portion of the granulated sugar gradually as it thickens. If it stays soft try a colder bowl or whip longer, sometimes cans vary so be patient.

Q: My vegan mascarpone is grainy, how do I make it silky?

A: Make sure the silken tofu is very well drained, blend it hot and hard with the powdered sugar, oils and lemon juice until completely smooth, scrape the sides and blend again. Chill the mixture to firm up, that helps smooth the texture. If it still feels grainy try passing it through a fine mesh or using an immersion blender for longer.

Q: How do I stop the sponge or ladyfinger layers from getting soggy?

A: Dip quickly and lightly in cooled coffee or coffee plus liqueur, don’t soak. Use a shallow dish and one quick flip per side, assemble sooner rather than later and refrigerate so layers set. If your strawberry confit is very runny use less of it between layers and try thicker compote or cook it a little longer with the cornstarch slurry to concentrate it.

Q: Can I use frozen strawberries or make this ahead?

A: Yes you can use frozen berries but thaw and drain them well, then simmer to remove extra water before building the confit. You can make components ahead: confit 3 to 5 days, sponge 2 days, mascarpone 2 to 3 days. Assembled tiramisu keeps 2 to 3 days in the fridge, any longer the textures start to break down. Freezing the finished cake is not recommended, but you can freeze cooked confit or unbaked sponge for about a month.

Q: Any easy swaps for allergens or missing ingredients?

A: For gluten free use a 1 to 1 gluten free all purpose flour mix. If you can’t do aquafaba try chilled full fat coconut cream or a commercial vegan whipping cream though the texture will change. If you need a nuttier flavor swap part of the oil for light olive oil or almond oil but keep it mild so it doesn't fight the strawberries.

Q: How long should I chill it before serving and can I travel with it?

A: Chill at least 4 hours but overnight is best for flavor and firm slices. For transport keep it cold in a cooler with ice packs and a tight lid, try to serve within 4 to 6 hours after leaving the fridge, longer and the structure will collapse.

Strawberry Tiramisu (Vegan) Recipe Substitutions and Variations

Silken tofu (14 oz) – swap with soaked cashews: use 1 1/2 cups raw cashews soaked 4 hours, drain and blend with 1/3 cup water, 3 tbsp neutral oil, 2 tbsp lemon juice and a pinch salt; or use 1 1/4 to 1 1/2 cups full fat coconut cream (chilled) for a richer, slightly coconutty mascarpone; or 12-14 oz vegan cream cheese, blended with 1-2 tbsp oil and 1 tbsp lemon for a firmer, tangier filling.
All purpose flour (1 cup) – swap with 1 cup gluten free 1:1 baking blend (make sure it has xanthan gum) for a gluten free cake; or use 1 cup whole wheat pastry flour for a nuttier, slightly denser sponge, sifted and maybe add 1 tbsp extra oil if it feels dry; or try 1 cup spelt flour, same swap but expect a softer crumb.
Granulated sugar for strawberry confit (1/2 cup) – swap with 1/3 to 1/2 cup maple syrup or agave (start with 1/3 cup, taste, reduce simmer time a bit), or use 1/2 cup coconut sugar 1:1 for a deeper, caramel note; for zero calorie try 1/2 cup erythritol or monk fruit blend, but texture will be a bit different.
Cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) – swap with arrowroot powder 1:1 for a clear glossy finish, or tapioca starch 1:1 (great for freezing), or use 1 1/2 tbsp all purpose flour mixed with cold water if nothing else is on hand, but cook a little longer to remove raw flavor.

Pro Tips

1) Chill the aquafaba and the mixing bowl, then be patient when you whip it — it can take longer than you expect; add the sugar slowly and stop when peaks are glossy and hold their shape, otherwise the ladyfingers will be flat and weepy.

2) Fold with big, gentle strokes and only stir in the oil at the very end; if the batter starts to look deflated, stop folding — less mixing keeps the texture light.

3) Press the silken tofu well and blend until totally smooth, then chill the mixture so the vegan mascarpone firms up; taste after blending and tweak lemon or powdered sugar, you might want a touch more acid or sweetness.

4) Don’t dunk the cookies; either brush with coffee or dip for a second or two — quick contact keeps them from turning into mush. Also assemble a day ahead if you can, it actually tastes better after resting.

5) For the strawberry confit, cook until the juices are syrupy then add the cornstarch slurry to finish; cool completely before layering so it doesn’t weep into the mascarpone and make the dessert soggy.

Strawberry Tiramisu (Vegan) Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I made a Vegan Tiramisu by layering eggless ladyfingers, dairy-free mascarpone, and a glossy strawberry confit to reveal a clever, allergy-friendly twist on the classic.

Servings

servings

Calories

368

kcal

Equipment: 1. Electric mixer (stand or hand) and a large metal bowl you can chill for quicker, stabler aquafaba whipping
2. Measuring cups and spoons (accurate measuring matters here)
3. Sifter or fine-mesh sieve for flour, powdered sugar and for dusting the cocoa
4. Big rubber spatula for gentle folding so you dont deflate the foam
5. Piping bag or sturdy zip-top bag and parchment-lined baking sheets (or just a spoon if you prefer)
6. Blender or food processor to blitz the silken tofu into a smooth mascarpone
7. Medium saucepan and a wooden spoon for the strawberry confit
8. 8 x 8 inch baking dish or similar shallow pan plus a cooling rack for the ladyfingers
9. Clean kitchen towel and a small weight or heavy can to press the tofu

Ingredients

3/4 cup aquafaba (liquid from a 15 oz can chickpeas), chilled
1/4 teaspoon cream of tartar
3/4 cup granulated sugar, divided (about 1/2 cup + 1/4 cup)
1 teaspoon vanilla extract
1 cup all purpose flour, sifted
2 tablespoons cornstarch
Pinch fine salt
2 tablespoons neutral vegetable oil (sunflower or canola)
14 oz (400 g) silken tofu, well drained
3/4 cup powdered sugar, sifted
3 tablespoons neutral oil (for vegan mascarpone)
2 tablespoons lemon juice
2 teaspoons vanilla extract (for mascarpone)
1/4 teaspoon fine salt (for mascarpone)
1 lb (450 g) fresh strawberries, hulled and roughly chopped
1/2 cup granulated sugar (for strawberry confit)
2 tablespoons lemon juice (for confit)
1 teaspoon vanilla extract (for confit)
1 tablespoon cornstarch plus 1 tablespoon cold water (slurry)
1 cup strong brewed coffee or espresso, cooled
2 tablespoons coffee or strawberry liqueur, optional
2 tablespoons unsweetened cocoa powder, for dusting
2 tablespoons freeze dried strawberry powder, optional garnish

Directions

Make the aquafaba ladyfingers: chill 3/4 cup aquafaba, then whip with 1/4 teaspoon cream of tartar until foamy, slowly add about 1/2 cup granulated sugar and whip to glossy stiff peaks, this can take 8 to 12 minutes so be patient. Fold gently with a spatula into a dry mix of 1 cup sifted all purpose flour, 2 tablespoons cornstarch and a pinch of salt, then fold in 2 tablespoons neutral oil just until combined, try not to deflate the foam. Pipe 3 to 4 inch fingers onto parchment lined baking sheets (or spoon them, they will spread a little), bake at 175 C (350 F) for 12 to 15 minutes until pale golden and set, cool completely.
Prep the tofu mascarpone: press and drain 14 oz silken tofu really well (wrap in a towel and put a small weight on it for 20 minutes), then blend with 3/4 cup sifted powdered sugar, 3 tablespoons neutral oil, 2 tablespoons lemon juice, 2 teaspoons vanilla extract and 1/4 teaspoon fine salt until ultra smooth and slightly fluffy. Taste and adjust lemon or sugar if you like, then chill so it firms up a bit.
Cook the strawberry confit: put 1 lb chopped strawberries, 1/2 cup granulated sugar, 2 tablespoons lemon juice and 1 teaspoon vanilla extract into a saucepan, bring to a gentle simmer and cook until berries break down and syrup forms, about 8 to 12 minutes. Mix 1 tablespoon cornstarch with 1 tablespoon cold water, stir into the simmering fruit and cook a minute more until thickened, then cool to room temp.
Make the coffee soak: mix 1 cup cooled strong brewed coffee or espresso with 2 tablespoons coffee or strawberry liqueur if using. Keep it nearby for assembly, do not soak ladyfingers too long or they get mushy.
Assemble the tiramisu base layer: quickly dip each cooled ladyfinger into the coffee for a second or two, or brush with a spoon, and line the bottom of an 8 by 8 inch dish or similar shallow pan. Work fast so they keep some structure.
Layer and repeat: spread about half of the tofu mascarpone over the soaked ladyfingers, spoon half the strawberry confit over that in an even layer, then add another soaked ladyfinger layer, finish with the remaining mascarpone and a light smear of the remaining confit if you like visible streaks.
Chill and set: cover the dish and refrigerate at least 4 hours, better overnight so flavors meld and textures firm up.
Finish and serve: just before serving dust the top with 2 tablespoons unsweetened cocoa powder using a fine sieve, and sprinkle 2 tablespoons freeze dried strawberry powder if you want a bright, pretty touch.
Tips and hacks: chill the aquafaba and bowl for faster, more stable whipping; fold with big gentle strokes so the air stays in the batter; press tofu well or your mascarpone will be watery; don’t over soak the ladyfingers, a quick dip is all you need; this actually tastes better the next day so make ahead when you can.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.