A unique twist on a classic Italian dessert, this vegan ube tiramisu combines homemade ladyfingers with ube mascarpone cream for a fun and vibrant yet unbelievably unique, flavourful dessert.
This dessert has been made in collaboration with Natures Charm. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Vegan Ube Tiramisu
I recently posted my Vegan Ube Cheesecake and I didn’t expect it to blow up on social media, with almost a million views in less than a week! I started to think of what else I could incorporate the delicious flavour of ube into and it hit me ….. TIRAMISU! If you follow my Instagram, you’ll know how much i love creating fun and unique tiramisu inspired desserts and flavours, i couldn’t pass on making a ube tiramisu. This tiramisu features homemade vegan ladyfingers which get soaked in a milk / ube mixture, layered with ube flavoured mascarpone cream, vanilla whipped cream topped with ube powder! The flavour of the nutty ube with creamy layers is truly heavenly! If you’ve never tried ube before, be prepared to be wowed with this delicious dessert!
Looking for more tiramisu recipes? Check out my:
- Viral Vegan Tiramisu Brownies
- Vegan Kinder Bueno Tiramisu
- Classic Vegan Tiramisu Cheesecake
- Easy Vegan Tiramisu Cupcakes
- Mini No-Bake Tiramisu Cheesecakes
- Vegan Tiramisu Cookies
What is Ube?
Ube is a brightly coloured purple yam native to the Philippines. It is loved for its naturally vibrant purple colour and sweet, nutty flavour. I personally find it to have a floral flavour, with hints of sweetness. Ube is often transformed into desserts such as jams, ice creams, and rich cake fillings that showcase both its flavour and striking colour. I use the Natures Charm Ube Sweetened Condensed Milk which is absolutely delicious! It’s smooth, velvety with the most incredible flavour. It is also bright purple which is perfect for adding a glorious colour to this dessert. It has a very unique flavour, when paired with the soft sponges, mascarpone and vanilla cream, make this to be one of my favourite desserts I’ve ever had (and thats saying something). Even my sister has requested this tiramisu as her birthday cake for this year! You’re going to love it!
Why you’ll love this Ube tiramisu
- Completely vegan – No dairy or eggs, but just as creamy and satisfying!
- Easy to make, great for any skill.
- Natural purple colour from the ube, no artificial colours!
- Unbelievably creamy, without any dairy!
- Layers of soft homemade ladyfinger sponges and velvety ube mascarpone-style cream.
- Perfect balance of nutty, creaminess and light sweetness.
- No coffee, making it great for all ages and preferences!
- Feels fancy and impressive, yet surprisingly easy to make!!
- Ideal make-ahead dessert for gatherings or special occasions.
- Decadent without being overly heavy!
- A guaranteed crowd-pleaser, even for non-vegans!
- Brings a fun, nostalgic twist to a classic tiramisu!
Layers of vegan ube tiramisu
This incredibly tasty ube tiramisu is packed full of creamy, nutty flavours, along with moist ladyfingers and silky smooth ube mascarpone. It contains 3 main components which I’ve written a quick overview below for you. Full recipe and ingredients in the recipe card at the bottom of the page!
- Lady fingers
Soft homemade vegan ladyfingers dipped in a mix of dairy-free milk and ube condensed milk are perfection layered with the creamy ube mascarpone and toppings.
- Ube mascarpone cream
A blend of silken tofu with vanilla yogurt and ube sweetened condensed milk make for the ultimate dairy-free / egg-free mascarpone which is thick, creamy, delicious with a light purple hue and unique flavour.
- Whipped cream
Decorate the dessert with some dairy-free whipped cream, with speckles of vanilla bean. Topped with decorative ube powder sprinkled over the top.
Ingredient notes
Find the full written ingredients list including quantities in the recipe card at the bottom of the page.
- Aquafaba – Clear liquid from a can of chickpeas.
- Cream of tartar
- Caster sugar – A fine, white sugar (not powdered / icing sugar).
- Sunflower oil – You want to use a neutral flavoured oil.
- Dairy-free plain / vanilla yogurt – I use Alpro plant based plain.
- Coconut cream – The thick white cream from a can of coconut milk.
- Vanilla extract / vanilla bean paste – Vanilla bean paste will give a stronger vanilla flavour while adding speckles to the whipped cream.
- Baking powder – Helps the sponges rise and turn fluffy.
- All purpose / plain flour.
- Dairy-free butter – I use Flora Plant Block. Another favourite i recommend is Naturli Vegan Block.
- Silken tofu – Don’t use firm tofu, ONLY silken! They are completely different!
- Plain / vanilla yogurt
- Dairy-free whipping cream – Make sure to use a thick dairy-free whipping cream (not a single cream) as it wont be thick enough to set the mascarpone and whipped cream topping. My favourite The Coconut Collaborative Double Cream.
- Ube condensed milk.
- Evaporated oat milk – Natures Charm. Alternatively, you can use dairy-free milk.
- Powdered ube – Linked here.
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! 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 Ube Tiramisu
- Total Time: Overnight
- Yield: 10–12 1x
- Diet: Vegan
Description
How to make the BEST Vegan Ube Tiramisu! Try this Vegan Ube Tiramisu for a fun twist on a classic dessert with ube mascarpone cream and homemade ladyfingers.
Ingredients
Ingredients for the ladyfingers
- 180ml of aquafaba (chickpea brine)
- 12g of cream of tartar
- 180g of caster sugar
- 60ml of sunflower oil
- 20g of dairy-free plain / vanilla yogurt
- 40g of coconut cream (see notes)
- 1 teaspoon of vanilla extract / vanilla bean paste
- 2 teaspoons of baking powder
- 300g of all purpose / plain flour
Ingredients for the mascarpone
- 170g of dairy-free butter
- 350g of silken tofu
- 160g of caster sugar
- 100g of plain / vanilla yogurt
- 1 teaspoon of vanilla extract / vanilla bean paste
- 220ml of dairy-free whipping cream
- 2 tablespoons of Ube condensed milk (or 3 tablespoons of powdered ube)
Ingredients for the soak
- 100ml of evaporated oat milk / dairy-free milk
- 2 tablespoons of ube condensed milk (or 2 tablespoons of powdered ube)
+
- Powdered ube (for sprinkling)
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 (mascarpone)
- Add the dairy-free butter, silken tofu, sugar, yogurt, vanilla and ube condensed milk into a high speed blender. Blend this for at least 5 minutes until super smooth and creamy. You may need to stop and scrape the sides of your blender down a few times to make sure everything is incorporated.
- Pour the dairy-free whipping cream into a stand mixer fitted with balloon whisk attachment, whip on high speed until thick. You can also do this by hand with an electric hand whisk.
- Pour the mixture over the whipped cream, use a spatula to fold the two together. Don’t over mix!
Assemble the tiramisu
- In a small bowl, add in the milk and ube condensed milk, whisk to combine.
- Dip the ladyfingers into the ube milk (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 ube mascarpone cream evenly over the first layer of ladyfingers. Use an offset spatula to spread it even, right into the corners. Optional: Sprinkle over some powdered ube.
- Repeat with another layer of dipped ladyfingers, cream and ube powder. Repeat until you’ve used up all the ladyfingers and mascarpone (watch video for example).
- Place into the fridge for at least an hour before adding on the whipped cream topping.
- Whip up the dairy-free whipping cream with the vanilla either in a stand mixer with balloon whisk attachment or electric hand whisk, until it holds a peak.
- Spoon the cream on-top of the dessert and carefully spread out into an even layer. Alternatively pipe lines of the cream over the tiramisu (refer to photos for example). Sprinkle powdered ube over the entire dessert.
- 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, using a sharp knife, carefully slice 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 the tiramisu in a sealed / air tight container in the fridge for 2-3 days. It can be enjoyed directly from the fridge, or if you prefer it a little softer, allow to stand at room temperature for 5 minutes before serving.
What is aquafaba: The clear liquid from a can of chickpeas. Drain the chickpeas and only use the brine.
Coconut cream: The thick white cream from a can of coconut milk.
What is the best vegan whipping cream? My go-to vegan whipping cream which is thick and stable is The Coconut Collaborative Double Cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: tiramisu
- Method: Baking
- Cuisine: Italian
This pastry features a beautiful purple color, and its flavor is sure to be delicious.
Author
Thank you! x
VERY YAAMMYYYYYYY