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
Scale
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.
