Description
A delicious and creamy homemade Vegan Nutella Tiramisu made without eggs or dairy. This easy recipe layers vegan ladyfingers soaked in espresso and Frangelico with a smooth blend of vegan mascarpone and vegan Nutella, finished with a dusting of cocoa powder. Perfect for a dairy-free, egg-free dessert that can be prepared ahead and enjoyed chilled.
Ingredients
Scale
For the Base and Cream:
- 24 vegan ladyfingers (see note 1)
- 750 g vegan mascarpone (see note 2)
- 460 g vegan Nutella (see note 3)
For the Soak:
- 160 ml freshly brewed espresso or strong coffee
- 2 tablespoons sugar
- 60 ml Frangelico (or dark rum, marsala, amaretto, or coffee liqueur as alternative, see note 4)
For the Topping:
- 50 g unsweetened cocoa powder
Instructions
- Prep Ahead: Prepare the vegan mascarpone, vegan ladyfingers, and vegan nutella up to 1-3 days in advance to make assembly easier and save time.
- Make Nutella Mascarpone: In a high-speed blender or food processor, combine the vegan Nutella and vegan mascarpone. Blend until the mixture is smooth and creamy. Place it in the refrigerator to chill.
- Prepare Espresso Soak: In a shallow dish, mix freshly brewed espresso with sugar until dissolved. Add the Frangelico or your chosen liqueur and stir. Allow the mixture to cool to room temperature to prevent soggy ladyfingers when dipped.
- Layer Base Cream: Spoon 4 tablespoons of the chilled Nutella mascarpone mixture into the bottom of your serving dish and spread evenly to form the first layer.
- Dunk Ladyfingers: Quickly dip half of the vegan ladyfingers into the espresso soak. Quickly submerge them just enough to absorb the liquid without becoming soggy. Arrange these dipped ladyfingers in a single layer over the cream base.
- Add Cream Layer: Pour half of the remaining Nutella mascarpone cream over the ladyfingers and use an offset spatula to spread evenly. Refrigerate the dish for 30 minutes to let the cream firm up slightly.
- Second Layer: Repeat by dipping the remaining ladyfingers into the espresso soak and layering them over the chilled cream. Top with the rest of the mascarpone cream and smooth the surface.
- Chill: Cover and refrigerate the tiramisu for at least 2-4 hours to allow it to set fully. Longer chilling results in a firmer texture and more developed flavors.
- Serve: Just before serving, dust the top generously with unsweetened cocoa powder for a classic finish and added bitterness to balance the sweetness.
- Storage: Store leftovers in a sealed container or tightly wrapped in plastic wrap to prevent exposure to air. Keep refrigerated and consume within 3 days for optimal freshness and safety.
Notes
- Note 1: Vegan ladyfingers can be made at home or purchased from specialty stores; ensure they are egg-free and dairy-free.
- Note 2: Vegan mascarpone can be prepared from cashews or coconut cream, or bought pre-made at health food stores.
- Note 3: Vegan Nutella alternatives use hazelnuts and cocoa without dairy; homemade versions ensure no milk ingredients are included.
- Note 4: Alcohol variants such as dark rum, marsala, amaretto, or coffee liqueur can be used as a Frangelico substitute based on preference.
