Description
A luscious vegan Strawberry Tiramisu that layers delicate homemade vegan ladyfingers with fresh strawberries simmered into a sweet confit, and a creamy vegan mascarpone made from coconut whipping cream and vegan cream cheese. This dairy-free and egg-free dessert is beautifully flavored with vanilla and strawberry powder, perfect for a refreshing and elegant treat that sets in the fridge for a few hours.
Ingredients
Scale
Vegan Ladyfingers
- ½ batch vegan ladyfingers (or vegan cookies or vegan graham crackers)
Strawberry Confit
- 400 g fresh strawberries
- 120 g cane sugar (or superfine/caster/brown sugar)
- 2 tablespoons lemon juice
- 1 ½ tablespoons cornstarch (cornflour)
- 50 ml water
Vegan Mascarpone
- 700 g coconut whipping cream
- 400 g vegan cream cheese
- 70 g sweetened condensed coconut milk
- 1 vanilla pod (or 1 tsp vanilla bean paste/vanilla extract)
- 4 tablespoons strawberry powder (or freeze-dried strawberries)
Instructions
- Prepare Vegan Ladyfingers: Make or assemble the vegan ladyfingers ahead of time. You can substitute with vegan cookies or vegan graham crackers if preferred.
- Make Strawberry Confit: Wash and hull the strawberries. Put them in a saucepan with sugar and lemon juice and simmer on medium heat for 12-15 minutes until the strawberries soften but hold their shape.
- Strain Syrup: Pass the cooked strawberries through a fine-mesh sieve to separate the fruit from the strawberry syrup.
- Thicken Syrup: Whisk cornstarch and water together in the same saucepan until smooth. Add the strawberry syrup back in and heat on medium, whisking continuously for about 3 minutes until thickened. Remove from heat.
- Combine Strawberries with Syrup: Stir the strawberries into the thickened syrup and allow to cool to room temperature, about 20 minutes.
- Whip Coconut Cream: Using an electric mixer, whisk the coconut whipping cream in a medium bowl until light and fluffy. This may also be done with a hand whisk but will take longer.
- Prepare Vegan Cream Cheese Mixture: Scrape seeds from vanilla pod and add to a large bowl along with vegan cream cheese and sweetened condensed coconut milk. Whisk until smooth.
- Fold Whipped Cream: Gently fold the whipped coconut cream into the vegan cream cheese mixture until incorporated. Refrigerate until ready to use. Transfer to a piping bag with a round nozzle.
- Assemble Tiramisu – First Layer: Arrange one layer of ladyfingers in an 8×8 inch dish, trimming to fit if needed. Brush or spoon strawberry confit evenly over the layer.
- Pipe Mascarpone Layer: Pipe a layer of the vegan mascarpone mixture on top of the strawberries.
- Second Layer of Ladyfingers: Add another layer of ladyfingers over the mascarpone.
- Top with Strawberry Confit and Mascarpone: Spoon remaining strawberry confit, including some whole strawberries, over the second layer. Pipe the remaining vegan mascarpone on top. Dust the surface with strawberry powder.
- Chill: Refrigerate the assembled tiramisu for at least 2 hours to set before serving.
- Storage: Store the tiramisu in an airtight container in the refrigerator. Best consumed within two days for optimal freshness.
Notes
- This dessert requires at least 3 hours including chilling time, so plan ahead.
- Vegan ladyfingers can be homemade or substituted with vegan cookies/graham crackers for convenience.
- Be careful while thickening the syrup to whisk continuously to avoid burning.
- Whipping coconut cream is key to achieving a light, airy mascarpone substitute.
- Use fresh or freeze-dried strawberries interchangeably depending on availability.
- Store in an airtight container in the fridge and consume within two days for best taste.
