Margarita's International Recipes


Super Simple Vegan Tiramisu

Vegan Tiramisu

Tiramisu is a traditional Italian dessert that, with a few changes, has become a standard Italian-American dish. I grew up eating the Argentinian-American version - or at least my mother's - which consisted of ladyfingers soaked with coffee (or wine) and then covered with pudding made from a box. It was such an easy dessert to make that she made it all the time and I grew sick of it. Even today, forty years later, I don't really miss it.

But Italian-American tiramisu was my daughter's favorite dessert before becoming vegan, and she has missed it a lot. I looked around for recipes out there, but most of them were pretty complicated. They required me making a vegan sponge cake first and then a vegan version of mascarpone. This recipe is far, far easier. It might not be as close to tiramisu and maybe not as tasty, but my daughter loved it.

Note that this recipe makes enough for four ramekins of tiramisu, double it if you want more. Note that the original recipe was for 10.5 oz tofu, but my package had more. Add more cream and sugar if that's the case with yours. The easiest way to get the coconut cream is to put a can of coconut milk in the fridge and then scoop up the cream that floats to the top. I used tea biscuits, but any hard vegan cookie you can find should work.


Super Simple Vegan Tiramisu


  • 10 oz silken tofu
  • 1/2 cup coconut cream
  • 1/4 cup sugar
  • 1 small cup of hot espresso or hot dark coffee
  • 16 small tea cookies or equivalent
  • 2 squares dairy-free dark chocolate


Using an electric mixer, combine the tofu, coconut cream and sugar into a smooth paste.

Put the hot coffee into a small bowl and set out four ramekins. Soak two tea cookies in the coffee for a few seconds, enough for them to soak in some of the coffee but not long enough for them to disintegrate. Transfer them to one of the ramekins. Spoon some of the tofu mixture on them. Repeat with two more coffee-soaked cookies and more tofu mixture. Repeat with the next 3 ramekins. Shave dark chocolate on top of the tiramisu cups. Refrigerate for about 6 hours.

Adapted from a recipe at Vegan On Board.

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