Description
This Vegan Blueberry Tiramisu is a delightful plant-based twist on the classic Italian dessert, featuring fluffy homemade ladyfingers, a creamy silken tofu and dairy-free butter filling, and a luscious blueberry compote. Layered with vegan whipped cream and garnished with crushed biscuits, it offers a refreshing and indulgent treat perfect for any occasion.
Ingredients
Scale
Ladyfingers
- 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
Blueberry Compote
- 590g blueberries, fresh or frozen
- 118ml water
- 160g granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornflour (cornstarch)
Mascarpone Cream Filling
- 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)
Whipped Cream Topping
- 230ml dairy-free whipping cream
Assembly
- 1 pack plain vegan-friendly cookies or biscuits (vegan shortbread preferred)
- Milk with lemon zest for dipping ladyfingers
Instructions
- Prepare Ladyfingers Mixture: Preheat the oven to 180°C fan and line baking trays with greaseproof paper. Whisk aquafaba with cream of tartar using a mixer on low to medium speed until soft peaks form. Add 150g sugar gradually while continuing to whisk on high speed until stiff peaks form, approximately 5-8 minutes.
- Combine Wet Ingredients: In a separate bowl, mix sunflower oil, dairy-free yogurt, coconut cream, vanilla extract, and the remaining sugar until well combined.
- Fold Ingredients: Gently fold the meringue into the wet mixture in 2-3 stages to keep airiness. Sift in baking powder, flour, and lemon zest and carefully fold until no dry flour remains, avoiding overmixing.
- Pipe Ladyfingers: Transfer batter to a piping bag fitted with a large round nozzle. Pipe lines approximately 10cm long and 4cm wide onto lined trays, spacing well to allow spreading.
- Bake Ladyfingers: Bake one tray at a time in the oven for 15 minutes until edges turn golden brown. Cool on the tray before transferring to a wire rack to cool completely. Store in an airtight container at room temperature, ideally using the next day.
- Make Blueberry Compote: In a saucepan, combine blueberries, water, granulated sugar, lemon juice, and cornflour. Heat over medium-high, stirring continuously until thick and jelly-like, about 5-8 minutes. Remove from heat and cool completely.
- Prepare Mascarpone Filling: In a blender, combine dairy-free butter, silken tofu, caster sugar, dairy-free yogurt, vanilla extract, and 2 tablespoons of cooled blueberry compote. Blend on high for at least 5 minutes until smooth and creamy.
- Whip Dairy-Free Cream: Using a stand mixer with a balloon whisk or an electric hand whisk, whip the dairy-free whipping cream on high speed until thick peaks form.
- Combine Filling and Whipped Cream: Gently fold the mascarpone cream mixture into the whipped cream with a spatula until just combined; do not overmix.
- Prepare Ladyfingers for Assembly: Mix milk with lemon zest in a bowl. Quickly dip ladyfingers, avoiding over-saturation to prevent sogginess, then layer them in a rectangular dish to form the first layer.
- Assemble Layers: Spread an even layer of blueberry compote over the ladyfingers, followed by a generous layer of mascarpone cream. Repeat dipping and layering steps until all ladyfingers and cream are used, finishing with a cream layer.
- Chill Before Topping: Refrigerate the assembled tiramisu for at least 1 hour before applying the final cream topping.
- Final Cream Topping: Whip remaining dairy-free whipping cream until thick. Spread evenly over the chilled tiramisu, smoothing into a neat flat layer.
- Decorate: Fill a piping bag with a few teaspoons of blueberry compote. Pipe lines over the cream topping and use a toothpick or skewer to create a feathered design. Sprinkle crushed vegan cookies around the edges.
- Final Chill: Refrigerate the tiramisu for 6-8 hours or preferably overnight to fully set.
- Serve: Carefully slice tiramisu into squares using a sharp knife wiped clean between cuts for neat slices. Lift out with a flat spatula to avoid damage. Serve with extra dairy-free cream or vegan ice cream if desired.
Notes
- Use full-fat coconut cream for best richness in batter.
- Fresh or frozen blueberries can be used for the compote.
- Ensure ladyfingers are fully cool before storing or assembling to prevent sogginess.
- The dessert is best served the day after assembling to allow flavors to meld.
- Dairy-free butter and yogurt should be at room temperature for easier blending.
- If unable to find vegan shortbread, use any plain vegan cookies for garnish.
- Do not over dip ladyfingers to keep the texture light and not soggy.
- Using a stand mixer with balloon whisk attachment helps achieve better meringue and cream consistency.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes per tray (approximately 45-60 minutes total)
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Italian-inspired
Keywords: vegan tiramisu, blueberry tiramisu, plant-based dessert, vegan dessert, dairy-free tiramisu, blueberry compote, homemade ladyfingers, vegan cream
