For a delightful vegan tiramisu that captures the essence of the classic Italian dessert, consider this improved recipe featuring rich layers of coffee-soaked ladyfingers and a creamy mascarpone-like filling made without cashews or tofu.

Ingredients

For the Vegan Ladyfingers:

• 2 cups (250 grams) all-purpose flour (or gluten-free flour)
• 2 tbsp (20 g) cornstarch
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 cup (120 mL) aquafaba (chickpea brine)
• 3/4 cup (150 g) granulated sugar, divided
• 1 tsp cream of tartar
• 1/4 cup (50 g) dairy-free yogurt or unsweetened applesauce
• 2 tbsp melted vegan butter or avocado oil
• 1 tbsp pure vanilla extract

For the Vegan Mascarpone Cream:

• 1 ½ cups raw cashews, soaked for 4 to 8 hours, drained and rinsed
• ⅓ cup maple syrup
• 2 tbsp unsweetened non-dairy milk
• 1 tbsp lemon juice
• 2 tsp vanilla extract
• ½ tsp salt
• 2 cans (13.5 ounces each) coconut cream, chilled overnight

For the Espresso Soak:

• 1½ cups espresso or strong coffee, cooled
• Optional: 2 tbsp coffee liqueur for added flavor

For Serving:

• Unsweetened cocoa powder for dusting

Instructions

Step 1: Prepare the Ladyfingers

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix flour, cornstarch, baking powder, and baking soda.
3. In a separate bowl, whip aquafaba with cream of tartar until stiff peaks form. Gradually add half of the granulated sugar while continuing to whip.
4. Gently fold in the dry ingredients along with melted butter and yogurt until just combined.
5. Pipe ladyfinger shapes onto a lined baking sheet and dust with powdered sugar. Bake for about 15 minutes until lightly golden. Allow to cool.

Step 2: Make the Vegan Mascarpone Cream

1. Blend soaked cashews, maple syrup, non-dairy milk, lemon juice, vanilla extract, and salt until smooth.
2. In a separate bowl, whip chilled coconut cream until fluffy.
3. Fold the cashew mixture into the whipped coconut cream gently until fully combined.

Step 3: Assemble the Tiramisu

1. In a shallow dish, combine cooled espresso with coffee liqueur if using.
2. Quickly dip each ladyfinger into the espresso mixture for about 3 seconds on each side.
3. Layer half of the soaked ladyfingers in a rectangular dish.
4. Spread half of the mascarpone cream over the ladyfingers.
5. Repeat with another layer of soaked ladyfingers followed by the remaining mascarpone cream.
6. Dust generously with cocoa powder.

Step 4: Chill

Cover and refrigerate for at least 4 hours or overnight for best results.

This vegan tiramisu is not only delicious but also impressively creamy and satisfying, making it an excellent choice for gatherings or special occasions! Enjoy your dessert that’s sure to delight both vegans and non-vegans alike!