Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Vegan Ube Tiramisu Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 29 reviews

This Vegan Ube Tiramisu is a delightful twist on the classic Italian dessert, featuring vibrant purple ube flavor infused in a creamy, dairy-free mascarpone layer and soaked ladyfingers. Perfectly layered and chilled for at least four hours, this tiramisu combines the rich taste of espresso with sweetened coconut and ube for a colorful, decadent treat suitable for vegans and those seeking dairy-free options.

  • Total Time: 4 hours 30 minutes
  • Yield: 12 servings

Ingredients

Ladyfingers

  • 26 vegan ladyfingers

Mascarpone Cream

  • 600 g vegan cream cheese (chilled)
  • 400 ml coconut whipping cream (chilled, e.g., Nature’s Charm)
  • 60 g vegan Greek-style yogurt
  • 120 g ube sweetened condensed coconut milk

Espresso Soak Mixture

  • 80 ml espresso (freshly brewed and cooled to room temperature)
  • 80 g ube sweetened condensed coconut milk
  • 120 ml non-dairy milk

Topping

  • 2 tablespoons ube powder

Instructions

  1. Prep Ahead: Prepare the vegan ladyfingers up to 3 days in advance, or at least 1 hour before assembling the tiramisu to allow them to cool properly.
  2. Make the Mascarpone Cream: In a large mixing bowl, whisk the chilled vegan cream cheese with an electric mixer until smooth and creamy. Add the vegan Greek-style yogurt and the chilled coconut whipping cream, whisking until well combined. Gradually incorporate the ube sweetened condensed coconut milk in two additions, mixing until fully combined and smooth.
  3. Prepare the Espresso Soak: In a shallow bowl or flat container, whisk together the freshly brewed and cooled espresso with the ube sweetened condensed coconut milk until smooth. Then, whisk in the non-dairy milk to create a creamy soak mixture.
  4. Assemble the Tiramisu – Layer 1: Spread 4 tablespoons of the mascarpone cream evenly at the bottom of your serving dish to create a base layer.
  5. Dip Ladyfingers: Quickly dunk half of the vegan ladyfingers into the espresso soak mixture, ensuring they are moist but not saturated, then arrange them in a single layer over the mascarpone cream.
  6. Add Mascarpone Layer 2: Spread half of the remaining mascarpone cream over the soaked ladyfingers in an even layer using an offset spatula.
  7. Assemble Second Layer: Repeat the process by dipping the remaining ladyfingers into the espresso mixture and layering them on top of the mascarpone cream. Then spread the rest of the mascarpone cream as the final layer, smoothing it out evenly.
  8. Chill: Cover the tiramisu and refrigerate for at least 4 hours or overnight. The chilling allows the flavors to meld and the dessert to set properly; longer chilling enhances firmness.
  9. Serve: Just before serving, dust the top with ube powder for a vibrant finishing touch and added flavor.

Notes

  • You can prepare the vegan ladyfingers up to 3 days ahead or at least 1 hour prior for best results.
  • Ensure the vegan cream cheese, coconut whipping cream, and other dairy-free ingredients are well chilled to achieve the best creamy texture.
  • If unable to find ube sweetened condensed coconut milk, you can substitute with a homemade mixture of ube extract and sweetened condensed coconut milk or use regular sweetened condensed coconut milk with added ube flavor.
  • Use fresh, strong espresso for the best flavor infusion in the ladyfingers.
  • This dessert is best served chilled and ideally consumed within 2 days for optimal freshness.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Fusion (Filipino-Italian inspired)
  • Diet: Vegan

Find it online: https://allyumcooks.com/vegan-ube-tiramisu-recipe/