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Vegan Lemon Tiramisu Recipe

★★★★★

4.7 from 99 reviews
  • Author: Julian
  • Total Time: 6 hours 45 minutes (including chilling time)
  • Yield: 8 servings 1x
  • Diet: Vegan

Description

This Vegan Lemon Tiramisu is a refreshing plant-based twist on the classic Italian dessert. Made with fluffy aquafaba meringue ladyfingers, zesty lemon curd, and a creamy dairy-free lemon mascarpone, this layered treat is perfect for those seeking a dairy-free, egg-free indulgence. The combination of tangy lemon flavors with the light, airy texture and a hint of vanilla creates a delightful and elegant dessert that’s sure to impress.

Ingredients

Scale

Ladyfingers

  • 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

Lemon Curd

  • 3 tablespoons cornflour
  • 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)

Lemon Mascarpone Cream

  • 250g dairy-free block butter (softened)
  • 420g icing sugar
  • 1 teaspoon lemon juice
  • 80g dairy-free vanilla / lemon yogurt

Toppings

  • Dairy-free whipped cream (such as Elmlea Plant Based Double Cream)
  • Vanilla bean paste
  • Additional lemon zest for garnish

Additional

  • Dairy-free milk with lemon zest (for dipping ladyfingers)

Instructions

  1. Preheat Oven and Prepare Trays: Preheat your oven to 180°C fan. Line two baking trays with greaseproof paper. Since the recipe yields enough batter for 3-4 trays, you’ll bake them one tray at a time.
  2. Whip Aquafaba: Pour aquafaba into a large mixing bowl. Add cream of tartar and whisk with an electric hand mixer or stand mixer fitted with a balloon whisk at low speed, gradually increasing to high, for 5-8 minutes until soft peaks form.
  3. Add Sugar to Meringue: While still whisking at high speed, sprinkle in 150g of caster sugar gradually. Continue whisking for another 5-8 minutes until stiff peaks form—test by turning the bowl upside down; the meringue should hold firmly.
  4. Combine Wet Ingredients: In a separate bowl, whisk together sunflower oil, dairy-free yogurt, coconut cream, vanilla bean paste, and remaining 30g caster sugar until fully combined.
  5. Fold Meringue into Wet Mixture: Gently fold the meringue into the wet mixture in 2-3 additions using a spatula, taking care not to deflate the airy texture.
  6. Incorporate Dry Ingredients: Sift baking powder, plain flour, and lemon zest into the mixture. Carefully fold until no dry flour remains, being cautious not to overmix.
  7. Pipe Ladyfingers: Transfer the batter into a piping bag fitted with a large round nozzle. Pipe 4-inch (10cm) long by 1.5-inch (4cm) wide lines onto the prepared trays, spacing them to allow spreading.
  8. Bake Ladyfingers: Bake one tray at a time in the oven’s middle rack for approximately 15 minutes or until the edges turn golden brown. Avoid burning them.
  9. Cool Ladyfingers: Remove trays from oven; allow the ladyfingers to cool on the tray before peeling off the paper. Transfer to wire racks to cool completely. Repeat baking for remaining batter.
  10. Store Ladyfingers: Store fully cooled ladyfingers in an airtight container at room temperature and use within the same or following day to avoid softening.
  11. Make Cornflour Paste: Mix cornflour and water in a small bowl to form a thick paste.
  12. Prepare Lemon Curd: In a medium saucepan, combine cornflour paste, dairy-free butter, caster sugar, lemon juice, lemon zest, vegan condensed milk, and turmeric if using. Heat over low to medium heat, stirring constantly with a whisk for 5-8 minutes until thickened. Increase heat and whisk continuously if curd doesn’t thicken.
  13. Cool Lemon Curd: Pour the hot curd into a heat-proof container, cover, and let cool at room temperature or refrigerate. Stir before use as it thickens further when chilled.
  14. Whip Lemon Mascarpone Cream: In a large bowl, whip softened dairy-free butter with a hand or stand mixer for 5-8 minutes until pale. Gradually sift in icing sugar and lemon juice. Add dairy-free yogurt and continue whipping on high speed for about 5 minutes until thick and creamy, ensuring it does not split.
  15. Prepare Lemon-Flavored Milk: In a small bowl, combine dairy-free milk with lemon zest to flavor. Stir gently.
  16. Assemble Layers: Quickly dip ladyfingers into the lemon-flavored milk, ensuring not to saturate them too much. Arrange the dipped ladyfingers in your serving dish to form the first layer.
  17. Spread Lemon Mascarpone: Evenly spread half of the lemon mascarpone cream over the ladyfinger layer using an offset spatula.
  18. Drizzle Lemon Curd: Pipe, drizzle, or spread some lemon curd over the mascarpone layer to add tangy sweetness.
  19. Repeat Layers: Repeat the ladyfinger dipping, layering, and mascarpone cream spreading 2 to 3 more times, finishing with the mascarpone cream on top.
  20. Top With Whipped Cream: Whip the dairy-free double cream with vanilla bean paste and optionally dairy-free cream cheese until thick. Fill a piping bag with a large round tip and pipe decorative blobs over the top.
  21. Garnish and Chill: Sprinkle lemon zest over the whipped cream topping. Refrigerate the assembled tiramisu for 6-8 hours or preferably overnight to fully set and develop flavors.
  22. Serve: Slice the chilled tiramisu carefully with a sharp knife, wiping between cuts for clean slices. Use a flat spatula to lift pieces from the dish without damage. Serve with extra dairy-free whipped cream or vegan ice cream, and enjoy.

Notes

  • Aquafaba is the liquid from canned chickpeas and acts as an egg white substitute for vegan meringue.
  • Use unwaxed lemons for zesting to avoid bitterness and pesticides.
  • Be careful not to over-dip ladyfingers in lemon-flavored milk to prevent sogginess.
  • Make the tiramisu a day ahead for best flavor and texture.
  • Pinch of turmeric in lemon curd is optional and solely for enhancing a yellow color.
  • Store ladyfingers in an airtight container at room temperature for up to 2 days to keep them crisp.
  • Use a hand or stand mixer with a balloon whisk attachment to achieve perfect meringue and cream consistency.
  • If the lemon mascarpone cream looks like it’s splitting, keep whipping until it comes together.
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes per batch (total approx. 45-60 minutes for all ladyfingers) plus 10 minutes for lemon curd
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-inspired Vegan

Keywords: vegan lemon tiramisu, dairy-free dessert, lemon curd, aquafaba meringue, plant-based tiramisu, vegan desserts, lemon mascarpone, dairy-free ladyfingers

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Find it online: https://juliandempsey.com/vegan-lemon-tiramisu-recipe/