Vegan Tiramisu with Homemade Ladyfingers

Veganes Tiramisu mit selbstgemachten Löffelbiskuits

Today I am introducing vegan tiramisu with homemade ladyfingers. To me it almost tastes as good as the original. Since I am using vegan cream cheese (almond based) and vegan whipping cream (coconut-oil based), this vegan tiramisu is free of soy, cashew, or tofu. I find it extra delicious and perfect for any special occasion such as a birthday.

Veganes Tiramisu mit selbstgemachten LöffelbiskuitsI am doing a vegan January here by only introducing vegan recipes. I have to say, I am still a newbie in the vegan world and don’t think I understand a lot of it yet. However, during this short amount of time I’ve already noticed that there seeems to be two different ways of doing a vegan diet. On the one hand there are some vegans out there that go super and extra healthy. In addition to being vegan, the recipes are sugar-free, gulten-free, nut-free, you name it. On the other hand you find some vegans that simply don’t use animal products and try to recreate recipes as close to the original without using dairy products or eggs. I definitely belong to the second group. I tried to recreate a tiramisu recipe that was delicious and a good replacement. Sure, I will use sugar and a splash of alcohol. No, this recipe is not “healthy” by any standards. If you are looking for a healthy tiramisu recipe, please look elsewhere, you are in the wrong place here. I am doing this vegan January as an experiment for my chronic sickness, not using any animal products does not mean restricting myself from indulging on rich desserts as this one. My attempt is to recreate the original tiramisu and that one is decadent and rich.

Veganes Tiramisu mit selbstgemachten LöffelbiskuitsAnd since I am trying my best to recreate the original, we will make the ladyfingers from scratch. I made a three-tiered wedding cake for 100 people using a non-vegan sponge cake as the base. So I figured it should not be too hard to find a vegan version of sponge, which ladyfingers are made of. Much to my surprise it does not seem to be very common to make ladyfingers yourself using the egg white replacement aquafaba (chickpea water). I had to search the Internet for a while before I finally found a recipe. I found it strange that the amount of aquafaba was much lower than for a non-vegan version. But I figured I would trust this recipe and just follow the amounts as instructed. I was super happy about the result. The ladyfingers turned out extra crunchy, but that is perfect for tiramisu as they will soak the coffee and will soften over time. So if you take your time to make the vegan lady fingers, I can guarantee you that you will get a very rich and decadent, yet vegan tiramisu.

Credit: Ladyfingers from Lazy cat kitchen

Vegan Tiramisu with Homemade Ladyfingers

Prep Time: 1hr Cooking Time: 15min Total Time: 1hr 15min

This vegan tiramisu is completely soya-free, cashew-free, and tofu-free and is prepared with homemade ladyfingers.


  • Ladyfingers (about 22-24)
  • 80g Cheakpea water/brine (from one can of 400g)
  • 125 grams of regular sugar
  • 50 grams vegan butter
  • 1 teaspoon of vanilla extract
  • 185 grams of all-purpose flour
  • 60 grams of cornstarch
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • Icing sugar for sprinkling

  • Tiramisu
  • 1 double espresso
  • 80 grams of chickpea water/brine
  • 150 grams of vegan heavy cream (here in Germany I used the brand bedda, but Rama and Schlagfix should also work, it needs to get whipped)
  • 50 grams of regular sugar
  • 1 teaspoon of vanilla extract
  • Optional: one good shot of rum or amaretto (you can do without)
  • 150 grams of vegan cream cheese
  • Optional: 150 grams of vegan heavy cream for decoration
  • Cocoa powder for sprinkling



For the ladyfingers line a baking sheet with parchment paper and heat oven to 200 degrees Celsius. Don't discard the water from the can of chickpeas, but instead we will use it to whip it to meringue. Measure 80 grams of it. If you got an unsalted version (mine was), add a pinch of salt. Also add the sugar to the chickpea water.


Melt the vegan butter, stir in the vanilla extract, then put aside. Weigh flour, cornstarch and baking powder into a bowl and set aside.


Beat the chickpea water like you would egg whites. It may take a little longer to beat into stiff peaks, but this is normal. Sieve about half of the flour mix on top of the meringue, also pour the melted butter into the mix. Only fold everything in gently. Sieve in the second half of the flour mix. The batter will be very thick, this is normal. Transfer to a piping bag. Pipe stripes 10cm long and with a thickness of about 1.5cm onto the baking sheet. I got about 22 stripes on one baking sheet, but I recommend leaving a bit more space in between. Sprinkle with icing sugar.


Bake for 10min, open the oven door to let out the steam, then bake for an additional 3-4 minutes. They don't get dark, but they will be crunchy. Let cool.


For the tiramisu brew one double espresso or prepare with instant coffee. Beat the remaining chickpea water (I had 80 grams left) to stiff peaks. Whip the vegan heavy cream to whipping cream with the sugar, vanilla extract and alcohol if using. Then gently fold meringue, whipping cream and cream cheese together.


Dip each ladyfinger on both sides in the espresso and fill a casserole with them. If necessary, cut the ladyfingers so that they fit in your dish. Spread half of the "mascarpone" mix on top, then layer with another set of ladyfingers and spread the second half of mascarpone. Chill for a few hours or overnight.


The next day whip the additional vegan heavy cream if using and pipe on some dollops. Then generously sprinkle with cocoa powder. Served chilled.

Veganes Tiramisu mit selbstgemachten Löffelbiskuits

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