Name: Vegan Blackberry Tiramisu Recipe
Prep time: 10 min
Cook time: 25 min
Total time: PT-490243H53M7S
Cuisine: Italian
Ingredients: 180ml aquafaba (chickpea brine); 12g cream of tartar; 180g caster sugar (divided: 150g + 30g); 60ml sunflower oil; 20g dairy-free plain or vanilla yogurt; 40g coconut cream; 2 teaspoons baking powder; 300g all purpose/plain flour; 2 teaspoons freeze dried blackberry powder; 180g blackberries (fresh or frozen); 90g caster sugar; 1 tablespoon lemon juice; 170g dairy-free butter; 350g silken tofu; 160g caster sugar; 100g plain or vanilla yogurt; 2 tablespoons freeze dried blackberry powder; 220ml dairy-free whipping cream; 220ml dairy-free whipping cream; 1 tablespoon freeze dried blackberry powder; Fresh blackberries; Edible flowers; Freeze dried blackberry powder (for dusting)

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Introduction

Discover a fresh, fruity twist on the classic Italian dessert with this Vegan Blackberry Tiramisu. Layers of homemade vegan ladyfingers soaked in blackberry compote combine with a creamy dairy-free mascarpone and whipped topping for a light, indulgent treat. Perfect for berry lovers and those seeking a dairy- and egg-free delight to impress your guests!

A slice of layered pink cake sits on a white plate with small flower designs, placed on a surface with a white marbled texture. The cake has four visible layers: two soft, spongy pink cake layers alternating with thick, creamy pink filling that has a slightly rough texture. On top, there are dollops of pink cream sprinkled with red powder, decorated with big glossy blackberries and small purple edible flowers. In the background, there is a second cake slice on another white plate, a clear glass dish filled with blackberries, and a golden spoon lies nearby on the marbled surface. The scene is softly lit, highlighting the colors and textures of the cake and berries. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the ladyfingers:

180ml aquafaba (chickpea brine)
12g cream of tartar
180g caster sugar
60ml sunflower oil
20g dairy-free plain or vanilla yogurt
40g coconut cream
2 teaspoons baking powder
300g all-purpose or plain flour
2 teaspoons freeze-dried blackberry powder

For the blackberry compote:

180g blackberries (fresh or frozen)
90g caster sugar
1 tablespoon lemon juice

For the mascarpone cream:

170g dairy-free butter
350g silken tofu
160g caster sugar
100g plain or vanilla yogurt
2 tablespoons freeze-dried blackberry powder
220ml dairy-free whipping cream

For the whipped cream topping:

220ml dairy-free whipping cream
1 tablespoon freeze-dried blackberry powder

Decorations:

Fresh blackberries
Edible flowers
Freeze-dried blackberry powder (for dusting)

Instructions

Step 1: Preheat the oven to 180°C fan and line baking trays with greaseproof paper. You will bake one tray at a time.
Step 2: Pour the aquafaba into a medium-large bowl, add cream of tartar and whisk on high speed with a stand mixer or hand whisk until soft peaks form (about 5-8 minutes).
Step 3: While whisking, gradually add 150g caster sugar until stiff peaks form and the meringue stays in place if the bowl is inverted.
Step 4: In another bowl, whisk together the oil, yogurt, coconut cream, and remaining 30g sugar.
Step 5: Carefully fold the meringue into the yogurt mixture in 2-3 stages to keep it airy.
Step 6: Sift in baking powder, flour, and blackberry powder. Gently fold until no dry ingredients remain, avoiding over-mixing.
Step 7: Transfer the batter to a piping bag with a large round tip and pipe 4-inch (10cm) long and 1.5-inch (4cm) wide lines onto the prepared trays, spacing them for spreading.
Step 8: Bake each tray for 15 minutes or until edges turn golden. Cool on the tray before transferring to a wire rack. Repeat with remaining batter.
Step 9: Store cooled ladyfingers in an airtight container at room temperature and use within a day to prevent softening.
Step 10: For the compote, combine blackberries, sugar, and lemon juice in a saucepan. Heat over medium-high while stirring until thickened (5-8 minutes). Let cool and adjust thickness with lemon juice if needed.
Step 11: For the mascarpone, blend dairy-free butter, silken tofu, sugar, yogurt, and blackberry powder until smooth and creamy, about 5 minutes.
Step 12: Whip 220ml dairy-free cream until thick, then fold into the mascarpone mixture gently.
Step 13: Dip ladyfingers briefly in compote (don’t soak), and layer in your dish. Spread a generous layer of mascarpone cream over them.
Step 14: Repeat layering dipped ladyfingers and cream until all are used. Chill in the fridge for at least one hour.
Step 15: Whip the remaining dairy-free cream with blackberry powder until peaks form. Pipe over the chilled tiramisu as decoration.
Step 16: Decorate with fresh blackberries, edible flowers, and dust lightly with freeze-dried blackberry powder.
Step 17: Chill the assembled tiramisu for 6-8 hours or preferably overnight to set well.
Step 18: To serve, slice carefully with a sharp knife, wiping between cuts for neat slices. Use a flat spatula to lift portions without damage.

Tips & Variations

Use aquafaba from canned chickpeas as an egg replacer to achieve fluffy vegan meringue.
Coconut cream adds richness; ensure it is well chilled for best consistency.
Do not over-dip the ladyfingers in the compote to avoid sogginess.
Substitute blackberries with other berries like raspberries or blueberries for a different fruity twist.
Make ahead and refrigerate overnight to allow flavors to meld and the tiramisu to fully set.

Storage

Store the vegan blackberry tiramisu in an airtight container in the refrigerator for 2-3 days. It can be enjoyed chilled straight from the fridge or left at room temperature for about 5 minutes to soften slightly before serving.

How to Serve

A slice of cake with four visible layers sits on a white plate with a delicate floral pattern. The bottom layer is a light brown cake base, topped by a thick pinkish cream with a slightly rough texture, followed by another light brown cake layer, then more pink cream, and a thin layer of red jam near the top. The cake is covered with fluffy pink cream all around, with a few dollops dusted in red powder on top. Three large, shiny blackberries and a small purple flower decorate the top of the slice. The setting includes scattered small purple flowers and more blackberries on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is aquafaba and why is it used?

Aquafaba is the liquid from canned chickpeas. It whips up like egg whites and is used here to create the meringue in this vegan recipe, giving structure and lightness without animal products.

Can I make this tiramisu ahead of time?

Yes! This tiramisu actually benefits from resting in the fridge overnight, which helps the layers set and the flavors to deepen for the best taste and texture.