Ingredients
Vegan Ladyfingers
- ½ batch vegan ladyfingers (or vegan cookies or vegan graham crackers)
Strawberry Confit
- 400 g fresh strawberries
- 120 g cane sugar (or superfine/caster/brown sugar)
- 2 tablespoons lemon juice
- 1 ½ tablespoons cornstarch (cornflour)
- 50 ml water
Vegan Mascarpone
- 700 g coconut whipping cream
- 400 g vegan cream cheese
- 70 g sweetened condensed coconut milk
- 1 vanilla pod (or 1 tsp vanilla bean paste)
Finishing
- 4 tablespoons strawberry powder (or freeze-dried strawberries)
Instructions
- Prepare the vegan ladyfingers: If making from scratch, bake the vegan ladyfingers or prepare vegan cookies/graham crackers as your base. Cut to fit the 8×8″ dish if necessary.
- Make the strawberry confit: Wash and hull the fresh strawberries. In a saucepan over medium heat, combine strawberries, cane sugar, and lemon juice. Simmer for 12–15 minutes until the strawberries are soft but still hold their shape.
- Separate syrup from strawberries: Pass the cooked strawberries and syrup through a fine-mesh sieve, collecting the strawberry syrup and removing the solids.
- Thicken the strawberry syrup: Whisk cornstarch and water in the same saucepan until smooth. Pour in the strawberry syrup and whisk to combine. Cook over medium heat, whisking continuously for 3 minutes until thickened.
- Combine thickened syrup with strawberries: Remove from heat and stir the reserved strawberries back into the thickened syrup. Set aside to cool to room temperature for about 20 minutes.
- Prepare vegan mascarpone cream: In a medium bowl, whisk coconut whipping cream with an electric mixer until light and fluffy, about a couple of minutes. In a separate bowl, scrape seeds from the vanilla pod and mix with vegan cream cheese and sweetened condensed coconut milk until smooth.
- Fold whipped coconut cream into cream cheese mixture: Gently fold to combine using a rubber spatula. Refrigerate until ready to use. Transfer mascarpone mixture into a piping bag fitted with a round nozzle for easy layering.
- Assemble the tiramisu: Place one layer of vegan ladyfingers in the base of an 8×8″ dish. Brush or spoon some strawberry confit over them, then pipe a layer of vegan mascarpone on top. Add a second layer of ladyfingers.
- Finish layering: Spoon the strawberry confit—including some whole strawberries—over the second layer of ladyfingers. Pipe the remaining mascarpone on top. Dust the surface evenly with strawberry powder.
- Chill to set: Refrigerate the tiramisu for at least 2 hours before serving to allow flavors to meld and the dessert to set properly.
- Storage: Store the tiramisu in an airtight container in the refrigerator. Best consumed within two days for optimal freshness and quality.
Notes
- For vegan ladyfingers, you can use store-bought vegan cookies or graham crackers if you prefer to save time.
- If strawberry powder is unavailable, finely crush freeze-dried strawberries as an alternative.
- Ensure the coconut whipping cream is thoroughly chilled for better whipping results.
- This dessert is best served chilled and does not freeze well due to the delicate texture of the mascarpone layer.
- Adjust sugar levels in the confit based on the sweetness of your strawberries for optimal taste.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
