If you are searching for a dessert that dazzles with vibrant color, creamy texture, and a burst of fruity freshness, then this Vegan Strawberry Tiramisu Recipe is your new best friend in the kitchen. It’s a delightful twist on the classic Italian treat, made completely plant-based but without compromising on richness or flavor. With layers of luscious vegan mascarpone, tender vegan ladyfingers soaked in strawberry confit, and a dusting of strawberry powder, this tiramisu offers a light yet indulgent experience that’s perfect for gatherings or a special treat just for you.
Ingredients You’ll Need
This Vegan Strawberry Tiramisu Recipe calls for simple yet thoughtfully chosen ingredients that come together to create a perfectly balanced dessert. Each component plays an essential role—fresh strawberries give natural sweetness and tang, vegan cream cheese adds that luscious creamy body, and cornstarch helps achieve the perfect consistency in the strawberry confit.
- Vegan ladyfingers (or vegan cookies/graham crackers): These form the soft and absorbent base layers that soak up the strawberry confit.
- Fresh strawberries (400 g): The star fruit that brings vibrant color and juicy flavor to the recipe.
- Cane sugar (120 g): Sweetens the strawberries gently without overpowering their natural brightness.
- Lemon juice (2 tbsp): Adds just the right amount of acidity to enhance the strawberry’s freshness.
- Cornstarch (1 ½ tbsp): Thickens the strawberry syrup so it clings perfectly to the ladyfingers.
- Water (50 ml): Helps to dissolve cornstarch smoothly for the confit consistency.
- Coconut whipping cream (700 g): Whipped until fluffy, it provides the airy and rich texture in the vegan mascarpone.
- Vegan cream cheese (400 g): Gives the mascarpone its signature tang and silkiness.
- Sweetened condensed coconut milk (70 g): Adds sweetness and a luscious density to the cream mixture.
- Vanilla pod or extract (1 pod or 1 tsp): Deepens the flavor profile with warm vanilla notes.
- Strawberry powder or freeze-dried strawberries (4 tbsp): Finishing powder that adds a touch of tartness and a beautiful rosy dusting.
How to Make Vegan Strawberry Tiramisu Recipe
Step 1: Prepare the Vegan Ladyfingers
If you’re making your own vegan ladyfingers, get those ready first since they set the stage for each layer’s perfect texture. Otherwise, select vegan cookies or graham crackers as a speedy alternative. The key is to ensure they are firm yet absorbent enough to soak in the luscious strawberry confit.
Step 2: Make the Strawberry Confit
Start by washing your strawberries and hulling them carefully. Place them in a saucepan with the cane sugar and lemon juice over medium heat. Let the mixture simmer gently for 12 to 15 minutes until the berries are soft but still hold their shape. This simmering brings out their natural juices and thickens into a beautifully fragrant confit perfect for soaking into your ladyfingers.
Step 3: Separate and Thicken the Syrup
After the strawberries have simmered, strain them through a fine-mesh sieve to separate the soft berries from the flavorful syrup. Return the syrup to the pan and whisk in cornstarch mixed with water, then cook over medium heat for about 3 minutes until the syrup thickens beautifully. Stir the softened strawberries back into the syrup and leave it aside to cool for about 20 minutes. This step guarantees a perfect consistency that is neither too runny nor overly stiff.
Step 4: Whip the Vegan Mascarpone
In a medium bowl, whisk the coconut whipping cream until light and fluffy. This might take a few minutes with an electric mixer, but patience pays off with the creamy, airy texture you want. In a separate large bowl, scrape the seeds from your vanilla pod and combine with vegan cream cheese and sweetened condensed coconut milk, whisking until smooth. Gently fold in the whipped coconut cream until the mixture is luxuriously creamy, then refrigerate it until you’re ready to assemble.
Step 5: Assemble the Vegan Strawberry Tiramisu
Take an 8×8 inch dish and arrange one layer of ladyfingers across the bottom, trimming to fit if necessary. Lightly brush or spoon the strawberry confit over the ladyfingers, then pipe a generous layer of vegan mascarpone over the top. Repeat with a second ladyfinger layer, add more strawberry confit including whole softened strawberries, and finish by piping the remaining mascarpone. Dust the top liberally with strawberry powder for an elegant finish.
Step 6: Chill and Set
Place your assembled tiramisu in the fridge for at least 2 hours to allow the layers to meld beautifully. This step is crucial as it gives the dessert time to develop those rich, melded flavors and the perfect sliceable texture that makes tiramisu so irresistible.
How to Serve Vegan Strawberry Tiramisu Recipe
Garnishes
Adding a few fresh strawberry slices or a sprinkle of crushed pistachios on top before serving adds not only visual appeal but also an extra layer of texture and brightness that complements the silky mascarpone beautifully.
Side Dishes
Pairing this dessert with a light herbal tea, such as chamomile or mint, refreshes the palate and balances the richness of the tiramisu. For a celebratory touch, a chilled glass of sparkling rosé works wonderfully as well.
Creative Ways to Present
For a fun twist, serve your Vegan Strawberry Tiramisu Recipe in individual glass cups or mason jars. This allows each guest to enjoy their personalized portion and shows off the beautiful layered effect. You can also pipe the mascarpone cream decoratively on top for an elegant touch.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Vegan Strawberry Tiramisu Recipe covered in an airtight container in the refrigerator. It’s best enjoyed within two days to preserve the freshest flavors and ideal texture of the creamy layers.
Freezing
Although freezing is possible, it’s not recommended for this tiramisu as the texture of the vegan cream and fresh strawberries may change upon thawing, becoming less creamy and more watery.
Reheating
Since this is a chilled dessert, avoid reheating. Simply serve straight from the fridge for the best experience.
FAQs
Can I use other fruits instead of strawberries?
Absolutely! While strawberries shine in this Vegan Strawberry Tiramisu Recipe, you can experiment with raspberries, blueberries, or mixed berries to create your own fruity version. Just adjust sugar levels to taste.
What if I can’t find vegan cream cheese?
If vegan cream cheese isn’t available, you can substitute with silken tofu blended with a bit of lemon juice for tanginess, though the texture may be slightly different.
How important is the strawberry powder?
Strawberry powder adds a lovely vibrant color and an intensified strawberry flavor. If you can’t find it, crushed freeze-dried strawberries work in a pinch or simply dust with powdered sugar for sweetness.
Can I make the vegan ladyfingers ahead of time?
Yes! Homemade vegan ladyfingers can be baked a day or two in advance and stored in an airtight container. Just be sure they stay dry until assembly to maintain their texture.
Is this recipe suitable for nut allergies?
Yes, this recipe can be nut-free as it uses coconut-based ingredients. However, always check labels on vegan cream cheese and whipped cream products to ensure they are nut-free.
Final Thoughts
Making this Vegan Strawberry Tiramisu Recipe at home is such a joyful experience because it’s both straightforward and incredibly rewarding. The vibrant layers, luscious cream, and fresh strawberry flavor come together in a way that feels really special—and it’s guaranteed to impress friends and family alike. I can’t recommend enough setting aside time to whip this up; you’ll find yourself reaching for this recipe again and again whenever you crave a luscious, guilt-free dessert with a fruity punch.
Print
Vegan Strawberry Tiramisu Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours
- Yield: 10 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
This vegan Strawberry Tiramisu is a delightful plant-based twist on the classic Italian dessert, featuring layers of vegan ladyfingers soaked in homemade strawberry confit, creamy coconut-based mascarpone, and a dusting of strawberry powder. Perfectly sweetened with cane sugar and enriched with vegan cream cheese and coconut whipped cream, this no-bake treat is fresh, fruity, and indulgently fluffy, ideal for a refreshing dessert or special occasion.
Ingredients
Base
- 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 the vegan ladyfingers: If you are making your own vegan ladyfingers, prepare them according to your recipe. Otherwise, use store-bought vegan cookies or graham crackers as a substitute.
- Prepare the strawberry confit: Wash and hull the strawberries, placing them in a saucepan with the cane sugar and lemon juice. Simmer over medium heat for 12-15 minutes until the strawberries are soft but still hold their shape, checking by piercing with a fork.
- Separate strawberries from syrup: Pass the cooked strawberries and syrup mixture through a fine-mesh sieve to separate the strawberries from the syrup. Set the strawberries aside.
- Thicken the strawberry syrup: In the same saucepan, whisk cornstarch and water until smooth. Add the strained strawberry syrup and cook over medium heat for 3 minutes, whisking continuously to thicken and avoid burning.
- Combine and cool confit: Remove from heat, stir the reserved strawberries back into the thickened syrup, and set aside to cool to room temperature for about 20 minutes.
- Make vegan mascarpone: Whisk the coconut whipping cream with an electric mixer until light and fluffy. In a separate bowl, scrape the seeds from the vanilla pod and mix with vegan cream cheese and sweetened condensed coconut milk until smooth. Fold the whipped coconut cream into this mixture gently with a spatula. Refrigerate until needed and transfer into a piping bag fitted with a round nozzle.
- Assemble the tiramisu: Line an 8×8″ dish with a layer of vegan ladyfingers, trimming to fit if necessary. Brush or spoon some strawberry confit onto the ladyfingers. Pipe a layer of vegan mascarpone over the confit. Add a second layer of ladyfingers.
- Finish layering: Spoon strawberry confit, including some whole strawberries, over the second layer of ladyfingers. Pipe the remaining vegan mascarpone on top and dust with strawberry powder evenly.
- Chill to set: Refrigerate the assembled tiramisu for at least 2 hours to set and allow flavors to meld together.
- Storage: Store the tiramisu in an airtight container in the refrigerator. Best consumed within two days for optimal freshness and quality.
Notes
- For a more intense strawberry flavor, use freeze-dried strawberries finely ground as powder for dusting on top.
- Ensure the coconut whipping cream is well chilled before whisking for best volume.
- Adjust sugar levels according to the sweetness of your strawberries and personal preference.
- Vegan ladyfingers can be replaced with any firm vegan cookies or graham crackers if preferred.
- This dessert is best served chilled and within two days of preparation for optimal texture and taste.
