Print

Vegan Blackberry Tiramisu Recipe

Print Recipe

★★★★★

4.4 from 83 reviews

A luscious vegan twist on the classic Italian dessert, this Vegan Blackberry Tiramisu layers homemade, coffee-free ladyfingers soaked in a vibrant blackberry compote with a creamy, dairy-free blackberry mascarpone and a topped whipped cream decorated with fresh blackberries and edible flowers. Perfectly balanced with the tartness of blackberries and the richness of silken tofu and dairy-free butter, this plant-based tiramisu is light, refreshing, and an elegant treat for any occasion.

Ingredients

Scale

Ladyfingers

  • 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

Blackberry Compote

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

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

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

  1. Preheat and Prepare: Preheat the oven to 180°C fan. Line 2 baking trays with greaseproof paper, as you will bake ladyfingers in batches.
  2. Whip Aquafaba: Pour aquafaba into a large mixing bowl, add cream of tartar, whisk with an electric hand whisk or stand mixer on high for 5-8 minutes until soft peaks form.
  3. Add Sugar and Whip Stiff Peaks: While whisking, gradually add 150g caster sugar and whisk for 5-8 minutes until stiff peaks form – the meringue should hold when the bowl is inverted.
  4. Combine Wet Ingredients: In a separate bowl, whisk together sunflower oil, dairy-free yogurt, coconut cream, and remaining 30g sugar until well combined.
  5. Fold Meringue into Wet Mixture: Gently fold the aquafaba meringue into the wet mixture in 2-3 stages, maintaining as much air as possible.
  6. Add Dry Ingredients: Sift in baking powder, flour, and blackberry powder, folding carefully until no dry streaks remain, avoiding overmixing.
  7. Pipe Ladyfingers: Transfer batter to a piping bag with a large round tip. Pipe 10cm long, 4cm wide lines onto prepared trays, spaced apart to allow spreading.
  8. Bake Ladyfingers: Bake one tray at a time in the oven center for 15 minutes until edges are golden brown. Cool on tray, then transfer to a wire rack to cool completely.
  9. Store Ladyfingers: Keep in a sealed container at room temperature to maintain freshness; best used within one day.
  10. Make Blackberry Compote: Combine blackberries, caster sugar, and lemon juice in a saucepan. Bring to boil over medium-high heat while stirring. Cook 5-8 minutes until thick and jelly-like. Cool partially and adjust thickness with lemon juice if needed.
  11. Prepare Mascarpone Cream: Blend dairy-free butter, silken tofu, sugar, yogurt, and blackberry powder in a high-speed blender for at least 5 minutes until smooth and creamy.
  12. Whip Cream for Mascarpone: Whisk dairy-free whipping cream in a stand mixer until thick. Fold this whipped cream into the blended mascarpone mixture carefully without overmixing.
  13. Assemble First Layer: Quickly dip ladyfingers in blackberry compote without over-soaking. Arrange in your chosen rectangular dish in a single layer.
  14. Spread Mascarpone Layer: Evenly spread a generous layer of mascarpone cream over the ladyfingers using an offset spatula, reaching corners.
  15. Repeat Layers: Continue layering dipped ladyfingers and mascarpone cream until ingredients are used, finishing with mascarpone cream.
  16. Chill Base Layer: Refrigerate the assembled tiramisu for at least one hour to set before adding topping.
  17. Prepare Whipped Cream Topping: Whip dairy-free cream with blackberry powder until stiff peaks form. Transfer to a piping bag with a large round tip.
  18. Decorate: Pipe bulbs of whipped cream over the tiramisu’s surface. Garnish with fresh blackberries, edible flowers, and a dusting of freeze dried blackberry powder if desired.
  19. Final Chill: Refrigerate the tiramisu for 6-8 hours or preferably overnight to fully set the dessert.
  20. Slice and Serve: Use a sharp knife to cut into portions; wipe knife clean between cuts for neat slices. Use a flat spatula to gently lift portions from the dish.
  21. Enjoy: Serve chilled and savor this fruity, creamy vegan delight.

Notes

  • Store tiramisu in an airtight container in the fridge for 2-3 days. It can be enjoyed chilled or left 5 minutes at room temperature for a softer texture.
  • Aquafaba is the brine from canned chickpeas; drain chickpeas and use only the liquid.
  • Coconut cream refers to the thick, creamy layer from a can of full-fat coconut milk.
  • Recommended vegan whipping cream is The Coconut Collaborative Double Cream for best thickness and stability.
  • Do not over dip ladyfingers in the compote to avoid sogginess and structural collapse.
  • Use fresh or frozen blackberries interchangeably for the compote.

Keywords: blackberry tiramisu, vegan tiramisu, plant-based dessert, dairy-free tiramisu, blackberry compote dessert, vegan dessert, layered tiramisu

Find it online: https://reemcook.com/vegan-blackberry-tiramisu-recipe/