Strawberry Tiramisu (Vegan) Recipe

Indulge in a Vegan Tiramisu with layers of homemade ladyfingers, rich mascarpone, and luscious strawberry confit. This eggless, dairy-free, nut-free delight balances tender textures and vibrant flavors. It brings a fresh twist to tradition, offering an inviting taste experience that is both refined and irresistibly comforting in every irresistible bite.

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I love experimenting with vegan desserts and this Strawberry Tiramisu quickly became one of my favs. I started with homemade ladyfingers using all-purpose flour, baking powder, salt, granulated sugar, unsweetened oat milk, vegetable oil and vanilla extract.

I then made a vegan mascarpone by blending full-fat coconut cream, silken tofu, maple syrup, lemon juice and a pinch of salt. The natural sweetness comes from a strawberry confit, made by simmering fresh strawberries, granulated sugar and lemon juice until they soften into a colorful, nutrient-packed treat.

Dipping the ladyfingers in oat milk gives them a perfect, moist texture that elevates this dessert. I appreciate how this recipe combines simple, accessible ingredients into a dessert that boasts a patisserie feel.

Not only is it dairy-free, eggless and nut-free, but it also offers a balance of vitamins and proteins, making it a must-try in vegan baking recipes.

Why I Like this Recipe

I like this recipe because it’s super tasty and it makes me feel good about eating something that’s dairy-free and eggless. I love that I can make my own ladyfingers at home with simple ingredients – it gives the dessert a homemade, personal touch. I also really enjoy how the vegan mascarpone comes out creamy and smooth, even though it sounds a bit complicated, it ends up being really satisfying. And the strawberry confit adds a burst of sweet and tangy flavor that ties the whole dish together, making every bite delicious.

Ingredients

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All-purpose flour: Provides essential carbs and structure for tender ladyfinger layers.
Granulated sugar: Adds sweet flavor, balancing tart flavors in a simple way.
Oat milk: Gives creaminess, subtle flavor and works great in vegan recipes.
Coconut cream: Lends rich smooth texture; its high fat makes mascarpone really creamy.
Fresh strawberries: Bursting natural sweetness, fiber, and vitamin C for a fruity kick.
Silken tofu: Offers protein and silkiness, helping balance the coconut cream.
Maple syrup: A natural sweetener with a gentle flavor, a cleaner alternative to sugar.
Baking powder: A leavening agent that helps create a fluffy, light texture in baked treats.

Ingredient Quantities

For Homemade Ladyfingers:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup unsweetened oat milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract

For Vegan Mascarpone:
- 1 can full-fat coconut cream (14 oz), chilled overnight
- 1/2 cup silken tofu
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- A pinch of salt

For Strawberry Confit:
- 3 cups fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 2 tbsp lemon juice

For Dipping Ladyfingers:
- 1/2 cup unsweetened oat milk

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a bowl, mix 1 cup flour, 1 tsp baking powder, 1/4 tsp salt, and 1/2 cup sugar. Then stir in 1/2 cup oat milk, 1/4 cup vegetable oil, and 1 tsp vanilla extract until you get a smooth batter.

3. Spoon the batter onto the pan in finger-like shapes; they dont need to be perfect. Bake them for about 12 to 15 minutes until they look lightly golden and let them cool completely.

4. For the vegan mascarpone, scoop out the thick part from your chilled can of coconut cream and blend it with 1/2 cup silken tofu, 2 tbsp maple syrup, 1 tbsp lemon juice, and a pinch of salt until smooth.

5. In a saucepan, combine 3 cups sliced strawberries, 1/2 cup sugar, and 2 tbsp lemon juice. Simmer on medium heat for about 10 minutes until the mixture thickens into a lovely strawberry confit, then let it cool.

6. Pour 1/2 cup oat milk into a shallow dish. Briefly dip each cooled ladyfinger in the oat milk just enough to moisten without falling apart.

7. Arrange a layer of dipped ladyfingers in the base of your serving dish.

8. Spread an even layer of your vegan mascarpone over the ladyfingers, making sure to cover them well.

9. Drizzle a generous amount of the strawberry confit on top of the mascarpone.

10. Repeat with another layer of dipped ladyfingers, mascarpone, and strawberry confit. Let the tiramisu chill in your fridge for at least 3 hours before serving so the flavors meld together nicely.

Equipment Needed

1. Oven – used to bake the ladyfingers at 350°F
2. Baking sheet – for placing the batter, lined with parchment paper
3. Parchment paper – to prevent the ladyfingers from sticking
4. Mixing bowl – to combine the dry and wet ingredients for the batter
5. Measuring cups and spoons – for accurate ingredient dosages like flour, sugar, oil, etc.
6. Spatula or wooden spoon – to stir the batter until smooth
7. Blender or food processor – to blend the vegan mascarpone ingredients until smooth
8. Saucepan – to simmer the strawberries and sugar into a thick confit
9. Shallow dish – to dip each ladyfinger into the oat milk briefly
10. Serving dish – to layer the dipped ladyfingers, vegan mascarpone, and strawberry confit into the final dessert

These are the main items you gonna need. They are simple but crucial for each step in the recipe.

FAQ

Q: Can I make the ladyfingers ahead of time?

A: Yup, you can make them ahead and store in an airtight container for a couple of days but they might loose a bit of their crispness.

Q: Do I have to use unsweetened oat milk?

A: Yes, unsweetened oat milk is best because it won't add any extra sweetness that might throw off the balance of flavors.

Q: How do I keep my tiramisu from turning soggy?

A: Make sure the strawberries and the vegan mascarpone are not too watery before layering the ingredients; any extra liquid can make the dessert soggy.

Q: Can I leave the assembled tiramisu overnight?

A: Sure, you can leave it overnight in the fridge; in fact, letting it sit for a few hours helps the flavors meld together nicely.

Q: What can I do if my vegan mascarpone looks too thick?

A: If it seems too thick, just mix in a little extra oat milk until you reach a smooth and spreadable consistency.

Strawberry Tiramisu (Vegan) Recipe Substitutions and Variations

Unsweetened oat milk: You can substitute with almond milk or soy milk if you don’t have oat milk on hand.
All-purpose flour: If you need a gluten-free option try using a gluten-free all-purpose blend instead.
Maple syrup: You can use agave nectar or even a bit of date syrup as a sweeter alternative.
Silken tofu: Cashew cream is a good alternative if you want a creamier texture in your mascarpone.
Vegetable oil: You can swap in melted coconut oil for a subtle coconut flavor that fits really well with the strawberries.

Pro Tips

1. When you mix your batter for the ladyfingers, don’t over mix it – a few lumps are okay. Over stirring can make them come out too dense, so stir gently until everything is just combined.

2. Make sure to chill your coconut cream overnight and only scoop out the thick part for the mascarpone. If you don’t, you might end up with a thinner texture than you want.

3. Be super careful dipping your ladyfingers into the oat milk. They only need a quick dip so they don’t get soggy and fall apart.

4. Let your assembled dessert chill for at least 3 hours, even though it can be tempting to eat right away. Giving it time helps all the flavors blend together really well.

Strawberry Tiramisu (Vegan) Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

300

kcal

Equipment: 1. Oven – used to bake the ladyfingers at 350°F
2. Baking sheet – for placing the batter, lined with parchment paper
3. Parchment paper – to prevent the ladyfingers from sticking
4. Mixing bowl – to combine the dry and wet ingredients for the batter
5. Measuring cups and spoons – for accurate ingredient dosages like flour, sugar, oil, etc.
6. Spatula or wooden spoon – to stir the batter until smooth
7. Blender or food processor – to blend the vegan mascarpone ingredients until smooth
8. Saucepan – to simmer the strawberries and sugar into a thick confit
9. Shallow dish – to dip each ladyfinger into the oat milk briefly
10. Serving dish – to layer the dipped ladyfingers, vegan mascarpone, and strawberry confit into the final dessert

These are the main items you gonna need. They are simple but crucial for each step in the recipe.

Ingredients

For Homemade Ladyfingers:
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup granulated sugar
1/2 cup unsweetened oat milk
1/4 cup vegetable oil
1 tsp vanilla extract
For Vegan Mascarpone:
1 can full-fat coconut cream (14 oz), chilled overnight
1/2 cup silken tofu
2 tbsp maple syrup
1 tbsp lemon juice
A pinch of salt
For Strawberry Confit:
3 cups fresh strawberries, hulled and sliced
1/2 cup granulated sugar
2 tbsp lemon juice
For Dipping Ladyfingers:
1/2 cup unsweetened oat milk

Directions

Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a bowl, mix 1 cup flour, 1 tsp baking powder, 1/4 tsp salt, and 1/2 cup sugar. Then stir in 1/2 cup oat milk, 1/4 cup vegetable oil, and 1 tsp vanilla extract until you get a smooth batter.
Spoon the batter onto the pan in finger-like shapes; they dont need to be perfect. Bake them for about 12 to 15 minutes until they look lightly golden and let them cool completely.
For the vegan mascarpone, scoop out the thick part from your chilled can of coconut cream and blend it with 1/2 cup silken tofu, 2 tbsp maple syrup, 1 tbsp lemon juice, and a pinch of salt until smooth.
In a saucepan, combine 3 cups sliced strawberries, 1/2 cup sugar, and 2 tbsp lemon juice. Simmer on medium heat for about 10 minutes until the mixture thickens into a lovely strawberry confit, then let it cool.
Pour 1/2 cup oat milk into a shallow dish. Briefly dip each cooled ladyfinger in the oat milk just enough to moisten without falling apart.
Arrange a layer of dipped ladyfingers in the base of your serving dish.
Spread an even layer of your vegan mascarpone over the ladyfingers, making sure to cover them well.
Drizzle a generous amount of the strawberry confit on top of the mascarpone.
Repeat with another layer of dipped ladyfingers, mascarpone, and strawberry confit. Let the tiramisu chill in your fridge for at least 3 hours before serving so the flavors meld together nicely.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.