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Vegan Ube Tiramisu Recipe

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3.9 from 33 reviews

This Vegan Ube Tiramisu is a vibrant, dairy-free twist on the classic Italian dessert, featuring layers of delicate vegan ladyfingers soaked in a luscious ube espresso mixture and a creamy mascarpone-like filling made from vegan cream cheese, coconut whipping cream, and ube sweetened condensed coconut milk. This beautiful purple dessert is perfect for impressing guests or treating yourself with a unique, tropical flavor infusion.

Ingredients

Ladyfingers

  • 26 vegan ladyfingers (see note 1)

Mascarpone Cream

  • 600 g vegan cream cheese (chilled, see note 2)
  • 400 ml coconut whipping cream (chilled, Nature’s Charm recommended)
  • 60 g vegan Greek-style yogurt (see note 3)
  • 120 g ube sweetened condensed coconut milk

Espresso Mixture

  • 80 ml espresso (freshly brewed and cooled to room temperature)
  • 80 g ube sweetened condensed coconut milk
  • 120 ml non-dairy milk

Topping

  • 2 tablespoons ube powder

Instructions

  1. Prep Ahead: Prepare the vegan ladyfingers up to 3 days ahead or at least an hour before assembling the tiramisu, allowing them to cool completely.
  2. Make the Mascarpone Cream: Place the chilled vegan cream cheese in a large mixing bowl and whisk with an electric mixer until smooth and creamy. Add the vegan Greek-style yogurt and coconut whipping cream, whisking to combine. Incorporate the ube sweetened condensed coconut milk in two additions, whisking thoroughly each time until fully blended.
  3. Prepare the Espresso Soak: In a shallow bowl or flat container, whisk together the freshly brewed, cooled espresso and ube sweetened condensed coconut milk until smooth. Then whisk in the non-dairy milk until well combined.
  4. Assemble the Tiramisu – Layer 1: Spread 4 tablespoons of the mascarpone cream evenly on the bottom of your serving dish. Quickly dunk half of the vegan ladyfingers into the espresso mixture and arrange in a single layer over the cream.
  5. Assemble the Tiramisu – Layer 2: Spread half of the remaining mascarpone cream evenly over the ladyfingers using an offset spatula.
  6. Assemble the Tiramisu – Layer 3: Dunk the remaining ladyfingers in the espresso mixture and add a second layer on top of the cream. Finish by spreading the rest of the mascarpone cream evenly on top and smooth with an offset spatula.
  7. Chill: Refrigerate the tiramisu for at least 4 hours or preferably overnight to allow it to set and develop flavor.
  8. Serve: Just before serving, dust the top with ube powder for a beautiful finish and added flavor.

Notes

  • Note 1: Vegan ladyfingers can be homemade or store-bought; ensure they are fully cooled before assembly.
  • Note 2: Use a high-quality vegan cream cheese, chilled for best whipping results.
  • Note 3: Vegan Greek-style yogurt adds tang and creaminess; substitute with any thick vegan yogurt if necessary.

Find it online: https://justsosavory.com/vegan-ube-tiramisu-recipe/