I finally created a dessert that astonishes every time I dig in, a vegan tiramisu built upon homemade ladyfingers, silky vegan mascarpone, and bursting strawberry confit. This version of Vegan Tiramisu merges textures and refreshing flavors into an absolutely brilliant dessert that brightens every celebration with a truly irresistible charm.

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I recently experimented with a vegan twist on a classic dessert by making a Strawberry Tiramisu that totally blew my mind. I started by whipping up homemade vegan ladyfingers using just 1 cup of all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, and a pinch of salt.

I mixed in 1/2 cup aquafaba, oat milk, vegetable oil, and a hint of vanilla extract to get the right texture. Then came the creamy vegan mascarpone: I used a can of chilled full-fat coconut cream mixed with 2-3 tbsp of powdered sugar, a splash of lemon juice, and 1/2 tsp vanilla extract.

The real star though has to be the strawberry confit, brought to life with 2 cups of chopped fresh strawberries, 1/3 cup granulated sugar, and a burst of lemon zest and juice. This recipe is perfect for those who adore vegan tiramisu vibes and eye-catching strawberry desserts.

Why I Like this Recipe

1. I love that this recipe is totally dairy free and eggless, which makes it perfect for me since i have dietary restrictions.
2. I really appreciate how the homemade ladyfingers and creamy vegan mascarpone come together for a dessert that feels special, even though its really simple to make.
3. I like the fun twist of using aquafaba and oat milk instead of traditional eggs and dairy, it gives the dish a cool, unexpected vibe.
4. I enjoy how the tangy strawberry confit adds a burst of flavor that cuts through the sweetness, making every bite interesting.

I made this vegan strawberry tiramisu the other day and i gotta say, its one of my favorite treats now. The dessert layers homemade ladyfingers, a smooth coconut mascarpone that i whipped up using full-fat coconut cream, and a strawberry confit thats both sweet and tart. It’s eggless, dairy free and nut free so i can share it with all my friends without worry. Even if its not perfect every time, that just makes it feel more homemade and genuine. The whole process is really fun and the end result is a tasty dessert that always leaves me smiling.

Ingredients

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Vegan Ladyfingers mix has essential carbs from flour and sugar for structure and sweetness.
Aquafaba imparts protein like qualities, binding ingredients together for a perfect texture.
Oat milk offers a creamy texture with healthy carbs and a subtle flavour in the dessert.
Coconut cream adds rich fats, turning the confit into a luscious vegan mascarpone.
Fresh strawberries provide vitamins and antioxidants while delivering a natural tangy punch.
Lemon zest and juice enhance brightness, balancing the sugars with a necessary sour twist.
Vegetable oil and vanilla in the ladyfingers create moisture and extra aromatic taste.
Powdered sugar in mascarpone adds subtle sweetness, complementing the vibrant strawberry confit beautifully.

Ingredient Quantities

Vegan Ladyfingers: 1 cup all-purpose flour

Vegan Ladyfingers: 1/2 cup grannulated sugar

Vegan Ladyfingers: 1 tsp baking powder

Vegan Ladyfingers: 1/4 tsp salt

Vegan Ladyfingers: 1/2 cup aquafaba (the liquid from chickpeas, it works like eggs)

Vegan Ladyfingers: 1/2 cup oat milk (or any non-dairy milk you prefer)

Vegan Ladyfingers: 2 tbsp vegetable oil

Vegan Ladyfingers: 1 tsp vanilla extract

Vegan Mascarpone: 1 can (13.5 oz) full-fat coconut cream (chill it overnight for best results)

Vegan Mascarpone: 2-3 tbsp powdered sugar

Vegan Mascarpone: 1 tsp lemon juice

Vegan Mascarpone: 1/2 tsp vanilla extract

Strawberry Confit: 2 cups fresh strawberries, hulled and choped

Strawberry Confit: 1/3 cup grannulated sugar

Strawberry Confit: Zest and juice of 1 lemon

Optional Soak: 1/4 cup strawberry juice (reserved from the confit for dipping)

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a bowl, mix 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder and 1/4 tsp salt. Then add 1/2 cup aquafaba, 1/2 cup oat milk, 2 tbsp vegetable oil and 1 tsp vanilla extract and stir until you have a smooth batter.

3. Transfer the batter into a piping bag and pipe finger-shaped ladyfingers onto the baking sheet. Bake them for 10 to 12 minutes till they are lightly golden, then let them cool.

4. For the vegan mascarpone, scoop out the solid part of a can (1
3.5 oz) full-fat coconut cream that you chilled overnight and beat it with 2-3 tbsp powdered sugar, 1 tsp lemon juice, and 1/2 tsp vanilla extract until smooth and creamy.

5. In a saucepan, combine 2 cups fresh strawberries (hulled and chopped), 1/3 cup granulated sugar, along with the zest and juice of 1 lemon. Bring the mixture to a gentle simmer and cook until it gets a bit thick and the strawberries break down slightly. If you want, reserve 1/4 cup of the strawberry juice for soaking.

6. Once the ladyfingers are cooled, if you’re using the optional soak, quickly dip them into the reserved strawberry juice.

7. In your serving dish, start by placing a layer of ladyfingers, then spread a generous layer of the vegan mascarpone over it.

8. Follow that by spooning a layer of the strawberry confit evenly across the mascarpone.

9. Repeat the layers as desired making sure the final layer is the strawberry confit.

10. Cover the assembled dessert and let it chill in the fridge for at least 2 to 3 hours so the flavours can meld and the tiramisu gets nicely set before serving. Enjoy!

Equipment Needed

1. Oven (preheated to 350°F)
2. Baking sheet
3. Parchment paper
4. Mixing bowl (for combining the dry and wet ingredients)
5. Measuring cups and spoons
6. Piping bag (or a makeshift one like a ziplock bag with the corner cut off)
7. Cooling rack (or a plate to let the ladyfingers cool on)
8. Bowl and hand whisk or electric mixer (for beating the vegan mascarpone)
9. Saucepan (for cooking the strawberry confit)
10. Spatula (for stirring and spreading layers)
11. Serving dish (to assemble the dessert)

FAQ

Question: Can I use a different fruit instead of strawberries?

Answer: Sure, you can substitute with raspberries or blueberries but the taste might change a bit.

Question: What if I dont have aquafaba?

Answer: If you cant find aquafaba, theres not really a perfect substitute, so it's best to hit the store to grab some chickpeas.

Question: Can I make the vegan mascarpone and strawberry confit ahead of time?

Answer: Yes, both components can be prepped a day in advance and stored in the fridge until you assemble the dessert.

Question: Why do I need to chill the coconut cream overnight?

Answer: Chilling the cream helps it thicken and makes it easier to whip into a smooth, mascarpone-like texture.

Question: How should I store leftovers?

Answer: Just cover the tiramisu tightly in an airtight container and it'll keep in the fridge for up to 3 days.

Strawberry Tiramisu (Vegan) Recipe Substitutions and Variations

All-purpose flour: You can swap this out for a gluten-free flour blend if you’re trying to avoid wheat.
Granulated sugar: Some people use organic cane sugar or even maple syrup (just reduce the liquid slightly) as an alternative.
Aquafaba: Instead of chickpea water, try making a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) which works pretty well.
Full-fat coconut cream: If you dont have it, soaked cashews blended with a bit of coconut oil can be a good substitute for that creamy texture.
Oat milk: You can use almond milk or any non-dairy milk you like if oat milk isnt available.

Pro Tips

1. Make sure your coconut cream is super chilled overnight so it whips up nicely into that mascarpone; if it’s not, it might turn out runny or lumpy.
2. When piping the ladyfingers, try using a piping bag with a small round tip and practice a bit on parchment paper first as they can sometimes turn out uneven if you’re in a hurry.
3. For the strawberry confit, simmer it gently and keep an eye on it so it doesn’t get too thick or burn; stirring it every now and then helps a lot.
4. Dip your ladyfingers into the juice really quick, so they soak just enough without falling apart or becoming too soggy.
5. If you’re using a different non-dairy milk than oat milk, test a small batch at first to see how it affects the overall texture and flavor of your ladyfingers.