Tiramisu (Vegan)

A surprisingly easy and wonderfully decadent plant-based twist on the classic Italian dessert. The perfect sweet, creamy, make ahead treat.

5 from 1 vote

Prep Time 20

chill time 6

Total Time 6 20

Servings 8 servings

600 grams dairy free cream cheese - room temperature (3 tubs of Violife Dairy Free Cream Cheese)
8 tbsp plant based butter - room temperature
1 whole vanilla bean or 2 tbsp of vanilla extract
1 cup + 2 tbsp (135 grams) powdered sugar
1 cup dairy free whipping cream - cold

Prepare the ladyfinger cookies. This can be done a day or two in advance to make the day of assembly easier.

Add the cream cheese, butter and all the seeds from one whole vanilla bean (or 2 tablespoons of vanilla extract) to a large bowl. Blend at high speed for about 2 minutes with a handheld mixer.
Add the powdered sugar and blend for another minute or until all of the powdered sugar is incorporated.
Add the cold whipping cream and blend at high speed for 2 more minutes.

Add the espresso powder, hot water and amaretto liqueur to a container large enough to be able to dip the ladyfingers easily, stir to combine.

I used an 11x9x2 oval dish, but a 9x9 square pan works perfectly as an alternative.
Line the bottom of the dish with ladyfingers. It will take 12 to 14 cookies to cover the bottom of the dish. Dip the ladyfingers in the espresso mixture before placing them in the pan.
Once the first layer of ladyfingers is placed in the pan, add half of the cream cheese mixture to the top of the ladyfinger layer. Make sure to spread it out evenly.
Add the second layer of ladyfingers. Dip 12 to 14 cookies in the espresso mixture and place them across the top of the cream cheese layer.
Add the rest of the cream cheese filling to the top of the second ladyfinger layer, making sure to spread it out evenly.
Cover the tiramisu and place it in the refrigerator to set - this will take about 6 hours. I find the longer the better and I leave mine in the refrigerator overnight.
When you are ready to serve the tiramisu, remove it from the refrigerator and dust the top with a mixture of espresso and cocoa powder.
Store the tiramisu in an airtight container in the refrigerator.