Name: Vegan Blueberry Tiramisu Recipe
Prep time: 1 h 15 min
Cook time: PT-490152H8M51S
Total time: 8 h 30 min
Cuisine: Vegan
Ingredients: 180ml aquafaba (chickpea brine); 12g cream of tartar; 180g caster sugar, divided; 60ml sunflower oil; 20g dairy-free plain or vanilla yogurt; 80g coconut cream; 2 teaspoons vanilla extract; 2 teaspoons baking powder; 300g all-purpose flour; Zest of 2 un-waxed lemons; 590g blueberries, fresh or frozen; 118ml water; 160g granulated sugar; 1 tablespoon lemon juice; 2 tablespoons cornflour (cornstarch); 170g dairy-free butter; 350g silken tofu; 160g caster sugar; 120g plain or vanilla dairy-free yogurt; 2 teaspoons vanilla extract; 2 tablespoons blueberry compote (from above); 230ml dairy-free whipping cream; 1 pack plain vegan-friendly cookies or biscuits (vegan shortbread preferred); Milk with lemon zest for dipping ladyfingers

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Introduction

This Vegan Blueberry Tiramisu is a delightful twist on the classic Italian dessert, combining light, fluffy ladyfingers with a creamy blueberry mascarpone filling. Perfect for summer gatherings or anytime you crave a fruity, dairy-free treat that impresses.

A square slice of layered dessert sits on a white scalloped plate. It has four visible layers of golden crumbly cake alternating with creamy white frosting layers and thin streaks of dark purple berry sauce swirled throughout. The top is decorated with three fresh blueberries and sprinkled with crumbled golden cake pieces. In the background, another slice of the dessert sits on a white plate, with a gold fork beside it, and a clear glass bowl filled with fresh blueberries is also visible. The whole setting is on a white marbled surface with scattered crumbs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

180ml aquafaba (chickpea brine)
12g cream of tartar
180g caster sugar
60ml sunflower oil
20g dairy-free plain or vanilla yogurt
80g coconut cream
2 teaspoons vanilla extract
2 teaspoons baking powder
300g all purpose or plain flour
Zest of 2 lemons (un-waxed)
590g blueberries, fresh or frozen
118ml water
160g granulated sugar
1 tablespoon lemon juice
2 tablespoons cornflour or cornstarch
170g dairy-free butter
350g silken tofu
160g caster sugar
120g plain or vanilla yogurt
2 teaspoons vanilla extract
2 tablespoons blueberry compote (reserved)
230ml dairy-free whipping cream
1 pack plain cookies or biscuits (vegan-friendly shortbread recommended)

Instructions

Step 1: Preheat the oven to 180°C fan and line 2 baking trays with greaseproof paper. This recipe makes about 3-4 trays; bake one tray at a time.
Step 2: Pour aquafaba into a medium or large bowl and whisk on low while adding cream of tartar using an electric mixer with a balloon whisk. Whip on high for 5–8 minutes until soft peaks form.
Step 3: While whisking on high, gradually add 150g caster sugar, then whip for another 5–8 minutes until stiff peaks form. The meringue should hold if you invert the bowl.
Step 4: In a separate bowl, whisk together sunflower oil, yogurt, coconut cream, vanilla extract, and remaining sugar until combined.
Step 5: Carefully fold the meringue into the yogurt mixture in 2–3 stages to retain air.
Step 6: Sift baking powder, flour, and lemon zest into the mixture and gently fold until no dry ingredients are visible; avoid overmixing.
Step 7: Transfer the batter to a piping bag fitted with a large round tip. Pipe 4-inch (10cm) long and 1.5-inch (4cm) wide lines spaced apart on the lined trays.
Step 8: Bake one tray at a time in the middle of the oven for 15 minutes until edges turn golden. Cool on the tray, then transfer to a wire rack.
Step 9: Store cooled ladyfingers in a sealed container at room temperature and use within a day to prevent softening.
Step 10: For the blueberry compote, combine blueberries, water, granulated sugar, lemon juice, and cornflour in a saucepan. Bring to a boil over medium-high heat, stirring constantly for 5–8 minutes until thickened. Cool completely.
Step 11: In a high-speed blender, blend dairy-free butter, silken tofu, caster sugar, yogurt, vanilla extract, and 2 tablespoons of cooled compote until smooth and creamy. Scrape sides as needed.
Step 12: Whip the dairy-free whipping cream with a stand mixer or hand whisk until thick, then fold gently into the tofu mixture without overmixing.
Step 13: Mix some milk with lemon zest in a bowl. Quickly dip ladyfingers without soaking and place them in a rectangular dish as the first layer.
Step 14: Spread a thin, even layer of blueberry compote over the ladyfingers, then cover with a generous layer of the mascarpone cream. Smooth the surface with an offset spatula.
Step 15: Repeat layers of dipped ladyfingers, compote, and mascarpone cream until all components are used.
Step 16: Refrigerate for at least 1 hour before adding the topping.
Step 17: Whip additional dairy-free cream until thick and spread evenly over the tiramisu. Pipe a few teaspoons of compote over the top and create a feathered design with a toothpick.
Step 18: Sprinkle crushed biscuits around the edge for decoration.
Step 19: Chill the tiramisu in the fridge for 6–8 hours or preferably overnight to fully set.
Step 20: Use a sharp knife wiped clean between cuts to slice into servings. Lift pieces gently with a flat spatula to keep their shape.
Step 21: Serve topped with a swirl of dairy-free cream or vegan ice cream for an extra indulgent touch.

Tips & Variations

For the best coconut cream, refrigerate a can of full-fat coconut milk overnight and use the solidified top layer.
If fresh blueberries are not available, frozen can be used for the compote—just thaw slightly before cooking.
To enhance lemon flavor, add a teaspoon of lemon juice to the mascarpone cream mixture.
Use gluten-free flour for a gluten-free version, adjusting baking times slightly if needed.
Leftover ladyfingers can be crushed and used as a crunchy topping or in other desserts within a day.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. It tastes best after chilling overnight when the flavors meld and layers set firmly. To reheat, allow the tiramisu to come to room temperature for about 20 minutes, but generally enjoy it chilled for optimum texture and flavor.

How to Serve

A piece of layered cake on a white scalloped plate shows four visible layers, starting with a light beige crumbly base, followed by a thick layer of purple jam mixed with creamy white filling, then another beige crumb layer, and topped with a thick white creamy layer. On top, three large dark blueberries and some light crumbly bits are placed, with purple jam drizzled around them. A gold spoon with a bite of cake rests on the plate near the front. In the background, there is a glass bowl filled with blueberries, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the ladyfingers in advance?

Yes, you can bake the ladyfingers a day ahead and keep them in an airtight container at room temperature. Use them within 24 hours to maintain their crispness before assembling the tiramisu.

What can I substitute for aquafaba?

Aquafaba is the key egg substitute in this vegan recipe to create the meringue texture. If you cannot find aquafaba, you might try a commercial egg replacer, but results may vary and the ladyfingers might not be as light and airy.