Description
This Vegan Ube Tiramisu is a vibrant twist on the classic Italian dessert, featuring layers of delicate vegan ladyfingers soaked in a fragrant espresso and ube condensed coconut milk mixture, combined with a creamy, smooth mascarpone-style layer made from vegan cream cheese, coconut whipping cream, and vegan Greek-style yogurt. Infused with the unique flavor and striking purple color of ube, this dairy-free, plant-based tiramisu is perfect for impressing guests or satisfying a sweet tooth with a visually stunning and utterly delicious treat.
Ingredients
Scale
Vegan Ladyfingers
- 26 vegan ladyfingers
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 freshly brewed espresso (cooled to room temperature)
- 80 g ube sweetened condensed coconut milk
- 120 ml non-dairy milk
- 2 tablespoons ube powder (for dusting)
Instructions
- Prep Ahead: Prepare the vegan ladyfingers up to 3 days in advance or at least one hour before assembling the tiramisu to ensure they have ample time to cool completely.
- Make Mascarpone Cream: In a large mixing bowl, whisk the chilled vegan cream cheese with an electric mixer until smooth and creamy. Gradually whisk in the vegan Greek-style yogurt and coconut whipping cream until well combined. Then add the ube sweetened condensed coconut milk in two additions, whisking thoroughly after each until fully incorporated, creating a luscious, purple-hued mascarpone cream.
- Prepare Espresso Soak: In a shallow bowl or flat container, whisk together the cooled espresso and ube sweetened condensed coconut milk until smooth. Then add the non-dairy milk and whisk to combine, creating the soaking liquid for the ladyfingers.
- Assemble the Tiramisu – First Layer: Spread 4 tablespoons of the mascarpone cream evenly on the bottom of the serving dish. Quickly dip half of the vegan ladyfingers into the espresso soak, ensuring they are moist but not soggy, and arrange them in a single layer over the cream.
- Second Layer of Cream: Spoon half of the remaining mascarpone cream over the ladyfingers and use an offset spatula to smooth into an even layer.
- Second Ladyfinger Layer: Repeat by dipping the remaining ladyfingers in the espresso soak and layering them on top of the cream.
- Final Cream Layer: Spread the remaining mascarpone cream evenly over the second layer of ladyfingers and smooth the top carefully with an offset spatula for a polished finish.
- Chill: Cover the tiramisu and refrigerate for at least 4 hours or preferably overnight. This resting time allows the flavors to meld and the dessert to set properly.
- Serve: Just before serving, dust the surface with ube powder to add an extra pop of color and subtle flavor. Slice and enjoy your stunning vegan ube tiramisu.
Notes
- If you prefer, you can prepare vegan ladyfingers up to three days in advance to save time on the day of assembly.
- Ensure all dairy-free cream and cream cheese ingredients are well chilled for the best texture in the mascarpone cream layer.
- Work quickly when dipping ladyfingers to avoid them becoming overly saturated and falling apart in the tiramisu.
- This tiramisu is best served after chilling overnight to achieve the optimal texture and fully developed flavors.
