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Vegan Caramel Latte Tiramisu Recipe

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★★★★★

4.5 from 84 reviews

A vegan twist on the classic tiramisu, this cloud-light dessert uses aquafaba meringue ladyfingers, dairy-free cream, and a rich date caramel for a Coffee-kissed indulgence that serves 10 slices.

Ingredients

Scale

Ladyfingers

  • 180ml aquafaba (chickpea brine)
  • 12g cream of tartar
  • 100g caster sugar
  • 60ml neutral oil (sunflower recommended)
  • 50g dairy-free plain or vanilla yogurt
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 2 teaspoons baking powder
  • 300g all-purpose/plain flour

Coffee soaking

  • Coffee or espresso, cooled

Mascarpone cream (dairy-free)

  • 300g silken tofu
  • 150g dairy-free butter
  • 160g caster sugar
  • 100g plain or vanilla yogurt
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 3 tablespoons coffee
  • 220ml dairy-free whipping cream

Date caramel

  • 10 medjool dates, pitted and halved
  • 100g maple or agave syrup
  • 120g coconut cream
  • 2 tablespoons dairy-free milk
  • 1 pinch sea salt

Finish

  • 1 pinch sea salt flakes (for topping)

Instructions

  1. Prep and bake setup Preheat the oven to 180°C fan, line two baking trays with greaseproof paper, and plan to bake 1 tray at a time since the recipe yields 3–4 trays of ladyfingers.
  2. Aquafaba meringue In a medium/large bowl, whisk aquafaba with cream of tartar on low, then on high until foamy. Whip for 5–8 minutes until soft peaks form.
  3. Sugar incorporation With the mixer running on high, gradually add 150g of caster sugar and whip for another 5–8 minutes until stiff peaks form.
  4. Yogurt-oil base In a separate bowl, whisk together oil, dairy-free yogurt, coconut cream, vanilla and the remaining 30g sugar until smooth.
  5. Combine batters Gently fold the meringue into the yogurt mixture in 2–3 stages to avoid deflating the airy meringue.
  6. Dry mix Sift in baking powder and flour, folding until just combined with no visible dry pockets.
  7. Pipe batter Transfer to a piping bag fitted with a large round tip and pipe lines about 4 inches long and 1.5 inches wide on the lined trays, leaving space between them.
  8. Bake Bake one tray at a time in the middle of the oven for 15 minutes, until the edges are golden. Do not burn.
  9. Cool Remove from oven and cool on the tray, then transfer to a wire rack to cool completely. Repeat with remaining batter.
  10. Storage Keep cooled ladyfingers in a sealed container at room temperature and use on the same day or the next day for best texture.
  11. Date soaking Pit the dates, place in a bowl and cover with boiling water; soak about 10 minutes, then drain well.
  12. Caramel base In a blender, combine softened dates, maple or agave syrup, coconut cream, dairy-free milk and a pinch of sea salt. Blend 1–2 minutes until smooth and thick. If too thick, thin with a splash more dairy-free milk.
  13. Caramel finish Transfer to a small saucepan and heat gently for 3–5 minutes, stirring until glossy and slightly thickened. Cool slightly and transfer to a jar; sprinkle with sea salt flakes.
  14. Caramel for piping Fill 1/3 of the caramel into a piping bag and snip the tip.
  15. Espresso prep Brew coffee/espresso and allow to cool slightly to prevent burning the fingers when dipping.
  16. Dip ladyfingers Dip each cooled ladyfinger briefly in coffee, then lay in your chosen dish to form the first layer.
  17. Mascarpone layer Spread a generous layer of the dairy-free mascarpone cream over the first layer with an offset spatula, reaching into corners.
  18. Caramel drizzle Pipe a drizzle of the date caramel over the mascarpone layer.
  19. Repeat Add a second layer of dipped ladyfingers, then another layer of mascarpone cream and caramel. Repeat until you use up all components.
  20. Chill Refrigerate for 6–8 hours, or ideally overnight, to let the layers set firmly.
  21. Finish and slice Spoon more caramel over the set tiramisu and level with an off-set spatula. Optional: sprinkle with flaky sea salt. Slice into squares and carefully lift with a flat spatula for neat servings.
  22. Serve Serve chilled and enjoy this dairy-free, coffee-kissed dessert.

Notes

  • Tip: For firmer ladyfingers, bake one tray at a time and ensure the edges are golden.
  • Storage: Best consumed within 24 hours for optimal texture, though it will still be good for 2–3 days when kept refrigerated.
  • Make-ahead: The dessert can be assembled up to 1 day in advance; keep the components refrigerated and assemble just before serving.

Keywords: vegan, tiramisu, coffee, dairy-free, aquafaba, gluten-free option, dessert, no-cook, plant-based

Find it online: https://foodbylina.com/vegan-caramel-latte-tiramisu-recipe/