Light, creamy and delicious Vegan Strawberry Tiramisu made with homemade lady fingers, real juicy strawberries, mascarpone cream, and whipped cream. Perfect for summer!
Ingredients for the lady fingers
- 180ml of aquafaba (chickpea brine)*
- 12g of cream of tartar
- 180g of caster sugar
- 60ml of sunflower oil
- 20g of dairy-free vanilla / strawberry yogurt
- 80g of coconut cream*
- 2 teaspoons of vanilla bean paste
- 2 teaspoons of baking powder
- 300g of plain flour
Ingredients for the strawberry puree
- 150g of fresh / frozen strawberries
- 50g of strawberry jam
- 2 tablespoons of lemon juice
Ingredients for the mascarpone cream
- 250g of dairy-free block butter (softened)*
- 420g of icing sugar
- 1 teaspoon of lemon juice
- 80g of dairy-free vanilla / strawberry yogurt
Ingredients for the whipped cream
- 200ml of dairy-free double cream (I use The Coconut Collaborative Double Cream)
Extras (for layering)
- Fresh strawberries
- Extra strawberry jam
Method (lady fingers)
- Preheat the oven to 180°C fan, and line 2 baking trays with greaseproof paper. This recipe will make around 3-4 trays, so you’ll want to bake 1 tray at a time.
- Pour the aquafaba (chickpea brine) into a medium / large mixing bowl and whisk on low, adding in the cream of tartar. You will want to use an electric hand whisk or stand mixer with a balloon whisk attachment. Whip on high speed for 5-8 minutes until soft peaks form.
- While the aquafaba mixture is still whipping on high speed, sprinkle in 150g of the sugar, a little at a time until it’s all in the bowl. Allow this to whip for 5-8 minutes until stiff peaks form. If you can hold the bowl upside down and the meringue doesn’t move or slide out of the bowl, it’s ready.
- In a separate bowl, combine the oil, yogurt, coconut cream, vanilla bean paste and remaining sugar. Whisk this together to combine.
- Use a spatula to carefully fold the meringue mixture into the yogurt mixture, do this in 2-3 stages as you don’t want to and deflate the air we made in the meringue.
- Sift in the baking powder and flour, carefully fold this in to combine. Fold until there is not dry ingredients visible, be-careful not to over mix.
- Transfer the mixture into a piping bag fitted with a large round tip nozzle.
- Pipe lines of the mixture (around 4 inches / 10cm long and 11/2 inches / 4cm wide) onto the lined trays, making sure to space them out as they will spread in the oven.
- Place 1 tray at a time into the middle of the oven and bake the ladyfingers for 15 minutes, making sure not to burn them. You will know they’re ready when the edges of the ladyfingers turn golden brown.
- Remove from the oven and allow to cool on the tray before peeling them off the paper and placing onto a wire rack to cool down fully. Repeat until you’ve used up all the mixture.
- Once cool, keep all the ladyfingers fresh by placing them in a sealed container at room temperature until you need them. You will want to use them on the day of making, or the next day. Don’t leave them too long in the container or they could soften.
Method (strawberry puree)
- Wash, dry and chop up the strawberries and place them into a saucepan along with the jam and lemon juice.
- Heat on low until the mixture begins to simmer, them use a masher or fork to mash in to a puree. You can even pour the mixture into a bowl and use a hand held electric mixer / blender.
- Pour into a bowl and allow to cool before using.
- In a large mixing bowl, add in the dairy-free softened butter. Using a hand whisk or stand mixer with balloon whisk attachment, whip the butter for 5-8 minutes until pale.
- Sift in the icing sugar. Whip on high speed, adding in the yogurt and vanilla. Keep whipping for around 5 minutes. The mixture will turn very thick and creamy. If your mixture looks like it is splitting, keep whipping it! It will come together.
- Add the strawberry puree into a bowl. Give it a little stir.
- Dip the ladyfingers into the strawberry puree (making sure not to over dip them, or they will become soggy), place into your desired dish to make the first layer.
- Spread half of the mascarpone cream evenly over the first layer of ladyfingers. Use an offset spatula to spread it into an even layer.
- Spread, pipe or drizzle some strawberry jam over the mascarpone and spread out.
- Place a player of thinly sliced strawberries over the jam. Make sure the strawberries are dry before using, with some kitchen paper.
- Repeat the ladyfinger layer, mascarpone, jam and strawberry layers 1/ 2 more times until you’ve used up all of your mixture.
- Whip up the vegan cream until thick, add into a piping bag fitted with a large round tip nozzle and pipe blobs all over the top of the dessert.
- Top with some fresh strawberries. Then place into the fridge for 6-8 hours or overnight to chill (my preferred method is overnight as it makes sure everything is set).
- Using a sharp knife, carefully slice the chilled tiramisu into squares / servings. TIP: Wipe the knife clean between each cut with kitchen paper, this makes for neat slices.
- To lift the tiramisu out of the dish, use a flat spatula, it really helps to get underneath the tiramisu and lift it up without damaging the dessert too much. The first slice is always the trickiest to get out of the dish.
- Serve the tiramisu with a swirl of dairy-free whipped cream, or a scoop of ice-cream, and enjoy.
To store: Store the tiramisu in the fridge and allow to come to room temperature before enjoying. Best eaten within 3-4 days of making.
Where do I find coconut cream? Chill a can (it has to be a can) of coconut milk in the fridge overnight. Open upside down then pour of the clear liquid. Use the thick white cream.
What is aquafaba? Aquafaba is the water from a can/tin of chickpeas. The chickpea water or brine as it’s called, acts as an amazing egg substitute for cakes, cupcakes and delicious meringue buttercream. You can also get aquafaba in a carton for easy use.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Cakes and layer cakes
- Method: Baking
- Cuisine: Italian
Keywords: tiramisu, vegan strawberry tiramisu, strawberry tiramisu