Introduction

This Vegan Lemon Tiramisu is a bright, creamy twist on the classic Italian dessert. Featuring light, fluffy ladyfingers infused with fresh lemon zest and layers of luscious lemon mascarpone cream, it’s perfect for spring and summer gatherings. Plus, it’s completely dairy-free and full of refreshing citrus flavor.

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Ingredients

180ml aquafaba (chickpea brine)*
12g cream of tartar
180g caster sugar
60ml sunflower oil
20g dairy-free vanilla / lemon yogurt
80g coconut cream*
2 teaspoons vanilla bean paste
2 teaspoons baking powder
300g plain flour
Zest of 2 lemons
3 tablespoons corn flour + 2 tablespoons water
100g dairy-free butter/margarine
100g caster sugar
170ml lemon juice
Zest of 3 small unwaxed lemons
100g vegan condensed milk*
Pinch of turmeric (optional, for color)
250g dairy-free block butter (softened)*
420g icing sugar
1 teaspoon lemon juice
80g dairy-free vanilla / lemon yogurt
Dairy-free whipped cream (e.g., Elmlea Plant Based Double Cream)

Instructions

Step 1: Preheat the oven to 180°C fan and line two baking trays with greaseproof paper. This recipe makes about 3-4 trays of ladyfingers, so plan to bake one tray at a time.
Step 2: Pour the aquafaba into a large mixing bowl, add cream of tartar, and whisk on low speed. Then whip on high speed for 5-8 minutes until soft peaks form.
Step 3: While whisking, gradually add 150g of caster sugar a little at a time. Continue whipping for 5-8 minutes until stiff peaks form. The meringue is ready when it holds firm, even if the bowl is turned upside down.
Step 4: In another bowl, whisk together the sunflower oil, dairy-free yogurt, coconut cream, vanilla bean paste, and the remaining sugar until combined.
Step 5: Gently fold the meringue into the yogurt mixture in 2-3 additions, taking care not to deflate the air incorporated in the meringue.
Step 6: Sift the baking powder and plain flour over the mixture along with the lemon zest. Fold gently until no dry ingredients remain, being careful not to overmix.
Step 7: Transfer the batter to a piping bag fitted with a large round tip. Pipe ladyfingers about 10cm long and 4cm wide onto the lined trays, spaced evenly to allow spreading during baking.
Step 8: Bake one tray at a time in the oven for 15 minutes, or until the edges turn golden brown. Allow them to cool on the tray briefly before transferring to a wire rack to cool completely.
Step 9: Store cooled ladyfingers in a sealed container at room temperature and use within one to two days to prevent softening.
Step 10: For the lemon curd, combine corn flour and water in a small bowl to form a paste. In a saucepan, mix the paste with dairy-free butter, sugar, lemon juice, lemon zest, vegan condensed milk, and turmeric if using.
Step 11: Heat the curd over low-medium heat, whisking constantly until it thickens (about 5-8 minutes). Pour into a heat-proof container and let cool completely before use.
Step 12: To make the lemon mascarpone cream, whip softened dairy-free butter in a large bowl until pale (5-8 minutes). Gradually add sifted icing sugar, lemon juice, and yogurt, whipping until thick and creamy (around 5 minutes).
Step 13: Mix some lemon zest into dairy-free milk for dipping the ladyfingers. Quickly dip each ladyfinger (avoid soaking) and layer them in your serving dish.
Step 14: Spread half of the lemon mascarpone cream evenly over the first layer of ladyfingers, then drizzle or spread a portion of lemon curd over the cream.
Step 15: Repeat layering with the remaining ladyfingers and mascarpone cream 2-3 more times. Finish with a final cream layer.
Step 16: Whip the dairy-free double cream with a little vanilla bean paste until thick. Pipe blobs of cream on top of the dessert and sprinkle with lemon zest.
Step 17: Refrigerate the tiramisu for 6-8 hours or preferably overnight to let it set fully.
Step 18: Slice carefully with a sharp knife, wiping the blade between cuts for neat slices. Use a flat spatula to lift portions from the dish.
Step 19: Serve with extra dairy-free whipped cream or a scoop of vegan ice cream and enjoy your refreshing, creamy lemon tiramisu!

Tips & Variations

Use unwaxed lemons for zesting to avoid any wax residue and achieve the best citrus flavor.
For a stronger lemon flavor, add a little lemon extract to the mascarpone cream.
If you can’t find vegan condensed milk, you can make a quick version by simmering coconut milk with sugar until thickened.
Make sure not to over-dip the ladyfingers in the milk or they will become soggy too quickly.

Storage

Store your lemon tiramisu covered in the refrigerator for up to 3 days. For best texture and flavor, consume within two days. Leftovers can be reheated slightly, but it’s generally best enjoyed chilled. Keep ladyfingers separate until assembling if preparing ahead to avoid sogginess.

How to Serve

A square slice of lemon meringue cake sits on a round white plate with a gold rim, showing three visible layers: a pale yellow cake base, a light yellow lemon filling in the middle, and fluffy white meringue on top with small peaks scattered evenly, sprinkled with thin lemon zest pieces. A small piece of cake is cut and placed on a gold fork resting on the plate. The plates rest on a white marbled surface adorned with white baby's breath flowers, a white rose in full bloom, fresh lemon wedges, and green leaves, creating a fresh and delicate setting. A woman’s hand holds a golden fork with a bite-sized piece of cake on it near the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the ladyfingers in advance?

Yes, the ladyfingers can be baked a day ahead and stored in an airtight container at room temperature. Use them within 1-2 days for the best texture.

What can I use instead of aquafaba?

Aquafaba is essential for creating a vegan meringue-like texture. If you don’t have it, whipped aquafaba is the best substitute, but it’s difficult to replicate using other ingredients.