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Vegan Gingerbread Tiramisu Brownies Recipe

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★★★★★

4.7 from 58 reviews

These Vegan Gingerbread Tiramisu Brownies combine rich, fudgy chocolate brownies infused with warming ginger spices and a luscious dairy-free mascarpone cream layered with ginger-spiced ladyfingers soaked in coffee. This decadent yet plant-based dessert is perfect for the holiday season or any cozy gathering, delivering the classic tiramisu flavors with a vegan twist and the comforting spice of gingerbread.

Ingredients

Scale

Brownie

  • 60g cocoa powder
  • 1 tablespoon ground ginger
  • 180g all-purpose/plain flour
  • 170g dairy-free dark chocolate
  • 110g dairy-free block butter
  • 120ml aquafaba (chickpea brine)
  • 280g caster sugar
  • 50g candied ginger pieces (optional)

Ladyfingers

  • 90ml aquafaba (chickpea brine)
  • 6g cream of tartar
  • 90g caster sugar
  • 30ml sunflower oil
  • 10g dairy-free plain yogurt (e.g. Oatly Greek)
  • 40g coconut cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 150g all-purpose/plain flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon

Mascarpone Cream

  • 120g dairy-free plain yogurt
  • 120g caster sugar
  • 170g dairy-free butter (melted)
  • 350g silken tofu
  • 1 teaspoon vanilla bean paste or seeds from 1 vanilla pod (vanilla extract can be used)
  • 3 teaspoons ground ginger
  • 1.5 teaspoons ground cinnamon

Additional

  • Brewed coffee or espresso (for dunking ladyfingers)
  • Cocoa powder (for dusting)
  • Ground ginger (for dusting)
  • Mini vegan gingerbread men (store-bought or homemade, for topping)

Instructions

  1. Prepare the brownie batter: Preheat the oven to 180℃ fan and line an 8 x 8 inch square or loose base tin with greaseproof paper, extending over the edges for easy removal. In a medium bowl, sift together the cocoa powder, ground ginger, and flour. Melt the dairy-free dark chocolate and butter together over a bain-marie on medium heat stirring until smooth, then allow to cool slightly. In a mixing bowl, whip the aquafaba and caster sugar on high speed for about 5 minutes until thick and glossy, forming ribbons when dripped from the whisk.
  2. Combine brownie ingredients: Carefully fold the cooled chocolate-butter mixture into the whipped aquafaba to retain the airiness. Sift in the cocoa, flour, and ground ginger mixture and gently fold to create a thick, rich brownie batter. Fold in optional candied ginger pieces for added texture and spice.
  3. Bake the brownies: Pour the batter into the prepared tin and level the surface with an offset spatula. Bake in the oven for 30-35 minutes; for fudgier brownies, underbake by about 5 minutes. Once baked, cool the brownies fully in the tin on a wire rack to maintain moisture and shape.
  4. Make the ladyfingers meringue: Line a baking tray with greaseproof paper. Whisk the aquafaba and cream of tartar on high speed until soft peaks form. Gradually add 60g caster sugar while continuing to whip until stiff peaks form (the meringue should hold when the bowl is inverted).
  5. Prepare ladyfinger batter: In a separate bowl, whisk together sunflower oil, dairy-free yogurt, coconut cream, vanilla extract, and remaining 30g caster sugar. Gently fold the meringue into this mixture in stages to preserve the air. Sift in baking powder, flour, ground ginger, and cinnamon, folding carefully until just combined without overmixing.
  6. Pipe and bake ladyfingers: Transfer the batter to a piping bag fitted with a large round tip. Pipe lines about 4 inches (10 cm) long and 1.5 inches (4 cm) wide, spaced apart. Bake in the oven for 15 minutes or until edges turn golden brown; watch closely after 13 minutes to prevent burning. Cool on the tray, then transfer to a wire rack. Store at room temperature in a sealed container and use within one day to maintain texture.
  7. Prepare coffee soak: Dissolve espresso or coffee granules with a teaspoon of ground ginger (optional) in hot water to make a strong coffee and allow it to cool for 5 minutes.
  8. Dunk ladyfingers: Lightly dip each ladyfinger briefly (about a second per side) into the cooled coffee to avoid sogginess. Arrange dipped ladyfingers evenly over the cooled brownie in the tin.
  9. Blend mascarpone cream: In a high-speed blender, combine dairy-free plain yogurt, caster sugar, melted dairy-free butter, silken tofu, vanilla bean paste, ground ginger, and ground cinnamon. Blend until completely smooth, scraping down as needed.
  10. Layer cream and chill: Pour the cream evenly over the arranged ladyfingers in the tin. Use the back of a spoon or offset spatula to spread it smoothly into corners. Tap the tin gently on the counter to remove air bubbles. Refrigerate overnight to set the cream and firm up the dessert.
  11. Finish and serve: Once set, score the edges of the tin to loosen the dessert. Dust the top with a blend of cocoa powder and ground ginger for enhanced spice. Decorate with mini vegan gingerbread men on top. Use the tin’s push base to lift the dessert out, place on a board, and cut into neat squares, wiping the knife between cuts for clean slices. Serve chilled and enjoy your indulgent vegan gingerbread tiramisu brownies!

Notes

  • Candied ginger pieces added to the brownie batter provide extra texture and spice but can be omitted or replaced with broken ginger cookies for variation.
  • Coconut cream should be thick and rich; refrigerate a can of full-fat coconut milk and scoop the solid cream off the top.
  • Aquafaba acts as an egg substitute to create the meringue-style ladyfingers, giving the recipe a vegan and airy texture.
  • Ladyfingers should be used fresh or within a day of baking to prevent them from softening too much when soaked in coffee.
  • Underbake brownies slightly if you prefer a fudgier texture rather than cakey.
  • For best results, use a stand mixer with a balloon whisk attachment or a high-quality electric hand whisk when whipping aquafaba.
  • The recipe relies on chilling overnight to properly set the creamy layer and develop flavors.
  • Lightly dipping the ladyfingers in coffee is key to avoiding sogginess while imparting that tiramisu flavor.

Keywords: vegan brownies, gingerbread tiramisu, vegan dessert, plant-based tiramisu, ginger brownies, holiday dessert, dairy-free tiramisu, ginger-spiced dessert

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