Vegan Ube Tiramisu
A vegan twist on classic tiramisu with layers of ube and espresso-soaked ladyfingers.
- Prep Time: 20
- Total Time: 240
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: Fusion
- Diet: Vegan
Ingredients
Scale
- 26 vegan ladyfingers
- 600 g vegan cream cheese chilled
- 400 ml coconut whipping cream chilled
- 60 g vegan Greek-style yogurt
- 120 g ube sweetened condensed coconut milk
- 80 ml espresso freshly brewed and cooled
- 80 g ube sweetened condensed coconut milk
- 120 ml non-dairy milk
- 2 tablespoons ube powder
Instructions
- Prepare the vegan ladyfingers up to 3 days ahead or 1 hour before assembly.
- Add vegan cream cheese to a bowl and whisk until smooth.
- Whisk in yogurt and coconut whipping cream.
- Add ube sweetened condensed milk in two additions, whisking to combine.
- Whisk espresso and ube condensed milk, then add non-dairy milk.
- Spread 4 tablespoons mascarpone cream in a dish.
- Dip half of the ladyfingers in espresso mixture, layer them.
- Spread half of the remaining cream over ladyfingers.
- Repeat layers with remaining ladyfingers and cream.
- Chill in the fridge for at least 4 hours or overnight.
- Dust with ube powder before serving.
Notes
Chill all cream ingredients for best texture.
Dip ladyfingers quickly to avoid sogginess.
Chill at least 4 hours for best setting.
Use an offset spatula for smooth layers.
Find it online: https://pinchofwarmthbakes.com/vegan-ube-tiramisu/