Layers of coffee soaked ladyfingers, gooey caramel sauce and caramel mascarpone cream makes this vegan caramel latte tiramisu the ultimate dessert.
This dessert has been made in collaboration with Fairtrade UK. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Vegan Caramel Latte Tiramisu
When you combine a classic coffee tiramisu with caramel, something magic happens. Say hello to my brand new tiramisu recipe – the vegan caramel latte tiramisu. You’ve probably had classic tiramisu, or at least i hope you have! It’s truly one of the most delicious, light and creamy desserts ever, it’s truly irresistible. The combination of ladyfingers, coffee, mascarpone and cooca is DIVINE! This caramel latte tiramisu combines coffee with caramel with layers of homemade vegan ladyfingers, soaked in coffee layered with vegan mascarpone cream with date caramel sauce. If you love creamy desserts, gooey caramel, coffee… this is right up your street! Happy baking!
Looking for more caramel recipes? Check out my: Vegan Banana Caramel Cake, Vegan Salted Caramel Muffins and Vegan Caramel Latte Ice-cream Sandwiches.
Why you’ll love this recipe
- Homemade vegan ladyfingers which are easy to make.
- Coffee soaked ladyfingers which take on delicious coffee flavour.
- Dreamy caramel swirls in every bite.
- Creamy, silky and completely indulgent.
- 100% vegan and completely plant-based (and you’d never know).
- A delicious gooey twist on classic tiramisu.
- Rich coffee, smooth caramel and creamy layers in perfect balance – what could be better?
- The ultimate dessert for coffee and caramel lovers.
- Indulgent, comforting and impossible to resist.
- Surprisingly easy to make.
Key ingredient notes
This tiramisu might look and taste like it’s from a fancy restaurant, but it’s actually made with just a few simple ingredients. Here’s what you’ll need to make this vegan caramel latte tiramisu:
- Aquafaba (chickpea brine) – Creates a light, fluffy sponge without eggs. Use the water from a can of chickpeas!
- Coffee – Adds a rich, bold flavour and soaks into the ladyfingers. I use the La Celia Columbian Ground Coffee. This coffee is delicious, with a rich, sweet and nutty coffee flavours! Oh, its also Fairtrade – win win!
- Silken tofu – Using silken tofu helps to create a smooth, creamy vegan mascarpone layer.
- Dairy-free whipping cream – Whipping cream in the the mascarpone helps to keep it light and airy. I use The Coconut Collabrative Double Cream as it’s thick and helps to stabilise the mascarpone when chilling.
- Medjool dates – I use dates to make a homemade caramel sauce, which is thick and gooey. They form the base of the naturally sweet, rich caramel.
- Maple syrup – Adds sweetness and depth to the caramel. I like to use a dark maple syrup, such as Pure Maple Dark Marple Syrup.
- Coconut cream – The thick white cream from a can of coconut milk gives the caramel it’s creamy and indulgent texture.
- Sea salt – Adding a dash of salt to the caramel balances out the sweetness and enhances the caramel flavour. It also adds a ‘sweet and salty’ element, complimenting the overall dessert. I like to sprinkle some flakey sea salt on top of the caramel before serving for an extra salty kick.
What tools you’ll need to make this dessert
Having the right kitchen tools can make making this homemade caramel latte tiramisu SO much easier. While you can make it without all of these tools, having them on hand will save you time and make the process smoother. Here’s what I highly recommend:
- A stand mixer – Helps to whip up the aquafaba incorporating air, creating the perfect homemade vegan ladyfingers which will soak up off the delicious coffee flavours. If you don’t have a stand mixer, a hand mixer worked perfectly too. Even though you could whip it using a hand whisk, i wouldnt recommend using a non-electric hand whisk as that’ll be a heck of a arm workout!
- Kitchen scales – I recommend baking with gram measurements as it results in exact measurements each and every time, resulting in a perfectly baked and measured out bake.
- Spatulas – Using rubber spatulas to fold in ingredients and stir the caramel make baking this tiramisu a breeze.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram, TikTok and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Caramel Latte Tiramisu
- Total Time: Overnight
- Yield: 10–12 1x
- Diet: Vegan
Description
Indulge in the Vegan Caramel Latte Tiramisu, a delightful dessert with coffee soaked ladyfingers and creamy caramel sauce.
Ingredients
Ingredients for the ladyfingers
- 180ml of aquafaba (chickpea brine)
- 12g of cream of tartar
- 100g of caster sugar
- 60ml of neutral oil (I use sunflower)
- 50g of dairy-free plain / vanilla yogurt
- 1 teaspoon of vanilla extract / vanilla bean paste
- 2 teaspoons of baking powder
- 300g of all purpose / plain flour
- Coffee (for soaking)
Ingredients for the mascarpone
- 350g of silken tofu
- 150g of dairy-free butter
- 160g of caster sugar
- 100g of plain / vanilla yogurt (you can use protein yogurt)
- 1 teaspoon of vanilla extract / vanilla bean paste
- 3 tablespoons of coffee
- 220ml of dairy-free whipping cream
Ingredients for the caramel
- 10 medjool dates – stem off, pitted and halved
- 100g of maple / agave syrup
- 120g of coconut cream
- 2 tablespoons of dairy-free milk
- 1 pinch of sea salt / sea salt flakes (sprinkle on top)
Instructions
Method (ladyfingers)
- 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 and remaining 30g of 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 (date caramel)
- Pit the dates to remove the stone and place them into a bowl and cover with boiling water. Leave them to soak for around 10 minutes, then drain well.
- Add the softened dates, maple or agave syrup, coconut cream, dairy-free milk and a pinch of sea salt to a high-speed blender or food processor.
- Blend for 1-2 minutes, scraping down the sides as needed, until the mixture is completely smooth, thick and creamy. Add a small splash more dairy-free milk if needed to loosen.
- Transfer the caramel into a small saucepan and gently heat over a low heat on the hob for 3-5 minutes, stirring continuously, until glossy and slightly thickened. Do not let it boil!
- Remove from the heat and allow to cool slightly. Transfer to a jar or serving bowl and sprinkle with sea salt flakes.
- Transfer 1/3 of the caramel into a piping bag and snip off the tip.
Method (assemble)
- Brew some coffee / espresso. In a small bowl, add in the brewed coffee and allow it to cool slightly so it doesn’t burn your fingers when dipping the lady fingers.
- Dip the ladyfingers into the coffee (making sure not to over dip them, or they will become soggy), place into your desired dish to make the first layer. I use a rectangular dish (linked here).
- Pour over a generous layer of the mascarpone cream evenly over the first layer of ladyfingers. Use an offset spatula to spread it even, right into the corners.
- Pipe over a drizzle of the date caramel sauce.
- Repeat with another layer of dipped ladyfingers, cream and caramel. Repeat until you’ve used up all the ladyfingers and mascarpone (watch video for example).
- Place into the fridge for 6-8 hours or preferably overnight to chill (my preferred method is overnight as it makes sure everything is fully set).
- Once set, spoon on the caramel sauce and using an off-set spatula level it out to get an neat layer. Optional: Sprinkle with some flakey sea salt.
- 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 and enjoy!
Notes
To store: Store this tiramisu in a sealed container in the fridge. Allow to come to room temperature before enjoying. Best enjoyed within 3 days of making.
What vegan block butter to use? My two favourites are Naturli Vegan Block and Flora Plant Based Block.
What vegan whipping cream to use? I use The Coconut Collaborative Double Cream as it’s thick and holds a stiff peak.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: tiramisu
- Method: Baking
- Cuisine: italian
