Description

This Vegan Ube Tiramisu is a vibrant and delicious plant-based twist on the classic Italian dessert. Featuring layers of homemade vegan ladyfingers soaked in a blend of espresso and ube-infused condensed coconut milk, and a creamy mascarpone alternative made from vegan cream cheese, coconut whipping cream, and vegan Greek-style yogurt, it delivers a luscious, rich, and colorful experience. Perfect for special occasions or a decadent treat, this tiramisu is dairy-free, egg-free, and packed with the unique flavor of ube, a purple yam popular in Filipino cuisine.

Ingredients

Scale

Ladyfingers

26 vegan ladyfingers (prepared as per note 1)

Mascarpone Cream

600 g vegan cream cheese (chilled)
400 ml coconut whipping cream (chilled, e.g. Nature’s Charm)
60 g vegan Greek-style yogurt
120 g ube sweetened condensed coconut milk

Espresso Soak

80 ml espresso (freshly brewed and cooled to room temperature)
80 g ube sweetened condensed coconut milk
120 ml non-dairy milk
2 tablespoons ube powder (for dusting)

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Instructions

Prep Ahead: Prepare the vegan ladyfingers up to 3 days in advance or at least 1 hour before assembling the tiramisu to allow them to cool completely.
Make Mascarpone Cream: In a large mixing bowl, whisk the chilled vegan cream cheese using an electric mixer until smooth and creamy. Add the vegan Greek-style yogurt and chilled coconut whipping cream, whisking to combine. Gradually add the ube sweetened condensed coconut milk in two additions, whisking until the mixture is fully combined and smooth.
Prepare Espresso Soak: In a shallow bowl or flat container, whisk together the espresso and ube sweetened condensed coconut milk until smooth. Add the non-dairy milk and whisk to combine thoroughly.
Assemble the Tiramisu: Spread 4 tablespoons of the mascarpone cream evenly at the bottom of your serving dish. Quickly dip half of the vegan ladyfinger cookies into the espresso mixture, allowing them to soak briefly without becoming soggy, and arrange them in a single layer on top of the cream.
Layer Cream: Spread half of the remaining mascarpone cream evenly over the ladyfingers using an offset spatula.
Second Layer: Repeat the process with the remaining half of the ladyfingers, dipping them in the espresso mixture and arranging them as a second layer. Top with the remaining mascarpone cream and smooth the surface with an offset spatula.
Chill: Cover the dish and refrigerate for at least 4 hours or overnight to allow the tiramisu to set and flavors to meld.
Finish and Serve: Just before serving, dust the top of the tiramisu generously with ube powder for a vibrant finish and extra flavor.

Notes

Note 1: Vegan ladyfingers can be homemade or store-bought; ensure they are fully cooled before using to prevent sogginess.
Note 2: Chilling the vegan cream cheese and coconut whipping cream ensures a better cream texture.
Note 3: Vegan Greek-style yogurt adds tanginess and creaminess; if unavailable, a thick plain vegan yogurt can be substituted.