In the midst of a busy week, there are moments when you just crave something special—something that lifts your spirits with every bite. That’s exactly how my love affair with Vegan Ube Tiramisu began. Initially, I set out to create a classic dessert, but what emerged was an exotic twist on an old favorite. The vibrant purple hue of ube, combined with the creamy texture of silken tofu, transforms a traditional Italian treat into a show-stopping centerpiece that’s as visually captivating as it is delicious.
Imagine layers of luscious cream and delicate ladyfingers, each dip infused with a sweet, nutty flavor that dances on your palate. Not only is this Vegan Ube Tiramisu a delightful treat for the taste buds, but it’s also completely dairy-free, making it perfect for anyone looking to indulge without compromise. Whether you’re hosting a gathering or simply treating yourself after a long day, this dessert is sure to impress both vegans and non-vegans alike. Let’s dive in and bring a touch of the extraordinary into your kitchen!
Why will you love Vegan Ube Tiramisu?
Uniquely indulgent: This dessert brilliantly combines the vibrant flavor of ube with classic tiramisu elements, offering a delightful twist that’s sure to surprise.
Simple to make: With clear steps and readily available ingredients, you don’t need to be a professional chef to achieve stunning results.
Dairy-free delight: Perfectly creamy and satisfying, this recipe excludes any dairy, allowing everyone to enjoy a guilt-free treat.
Visually stunning: The gorgeous purple color makes for an eye-catching presentation, making it a fantastic centerpiece at gatherings.
Flavorful layers: Each bite reveals a perfect harmony of textures and tastes that will leave your guests asking for more!
Elevate your dessert game with a deliciously creamy option that’s sure to please, and for some other impressive vegan ideas, check out our post on dairy-free desserts.
Vegan Ube Tiramisu Ingredients
For the Ladyfingers
• 180ml aquafaba – This chickpea brine acts as an egg replacement, creating airy meringue for a light texture.
• 12g cream of tartar – Helps stabilize the aquafaba, ensuring perfect peaks for your ladyfingers.
• 180g caster sugar – Fine sugar dissolves quickly to sweeten and enhance the meringue’s texture.
• 60ml sunflower oil – Adds moisture without dairy; a great neutral flavor choice.
• 20g dairy-free plain/vanilla yogurt – Adds creaminess and a slight tang to the batter.
• 40g coconut cream – Provides richness and a hint of coconut flavor to complement the ube.
• 1 teaspoon vanilla extract/vanilla bean paste – Infuses warmth and depth to the flavor.
• 2 teaspoons baking powder – Ensures the ladyfingers rise properly for a fluffy bite.
• 300g all-purpose/plain flour – The base for your ladyfingers’ structure; sifted for lightness.
For the Cream Layer
• 170g dairy-free butter – Offers a rich, creamy base that mimics traditional tiramisu flavors.
• 350g silken tofu – Blended to perfection, this provides a smooth and creamy texture while being dairy-free.
• 160g caster sugar – Sweetness in the cream layer, balancing the overall flavors beautifully.
• 100g plain/vanilla yogurt – Enhances creaminess and adds a subtle tang.
• 1 teaspoon vanilla extract/vanilla bean paste – A familiar note that elevates the cream’s flavor.
• 220ml dairy-free whipping cream – Whipped to add airy lightness and a decadent mouthfeel.
• 2 tablespoons ube condensed milk (or 3 tablespoons powdered ube) – Infuses rich ube flavor; use the powdered form for a more subtle taste.
• 100ml evaporated oat milk/dairy-free milk – Adds moisture for dipping the ladyfingers.
For the Finishing Touch
• 2 tablespoons ube condensed milk (or 2 tablespoons powdered ube) – Another layer of ube joy!
• Powdered ube – Sprinkled on top for that gorgeous finishing touch and extra flavor.
Gather these key ingredients for your Vegan Ube Tiramisu, and prepare yourself for a delightful, creamy experience that’s entirely guilt-free!
How to Make Vegan Ube Tiramisu
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Preheat and Prepare: Preheat your oven to 180°C (fan), then line 2 baking trays with greaseproof paper to ensure easy removal later.
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Whisk Aquafaba: In a medium bowl, whisk together 180ml of aquafaba and 12g of cream of tartar. Start on low, then increase to high for 5-8 minutes until you achieve soft peaks.
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Add Sugar: Gradually add 150g of caster sugar during the whipping process. Continue to whip until stiff peaks form, approximately another 5-8 minutes.
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Mix Wet Ingredients: In a separate bowl, whisk together 60ml sunflower oil, 20g dairy-free yogurt, 40g coconut cream, 1 teaspoon vanilla, and the remaining 30g of sugar until well combined.
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Fold Mixtures Together: Gently fold the whipped meringue mixture into the yogurt mixture in 2-3 batches. Be careful not to deflate the meringue!
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Add Dry Ingredients: Sift 2 teaspoons of baking powder and 300g of all-purpose flour into the bowl. Fold the mixture until no dry ingredients remain visible.
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Pipe Ladyfingers: Transfer your batter into a piping bag fitted with a large round nozzle. Pipe lines of the batter onto your lined trays.
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Bake Ladyfingers: Bake one tray at a time for about 15 minutes, or until the edges of the ladyfingers turn golden brown. Remove from the oven and cool completely.
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Store Ladyfingers: Keep your ladyfingers stored in a sealed container at room temperature until you’re ready to assemble the tiramisu.
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Blend Cream Layer: In a high-speed blender, combine 170g dairy-free butter, 350g silken tofu, 160g sugar, 100g yogurt, 1 teaspoon vanilla, and 2 tablespoons ube condensed milk. Blend for about 5 minutes until smooth.
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Whip Dairy-Free Cream: In a stand mixer, whip 220ml dairy-free whipping cream until it reaches a thick, airy consistency.
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Combine Creams: Pour the blended ube mixture over the whipped cream. Gently fold together until combined without losing airiness.
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Prepare Ube Milk: In a small bowl, whisk together 100ml evaporated oat milk and 2 tablespoons of ube condensed milk until well-mixed.
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Dip Ladyfingers: Quickly dip each ladyfinger into the ube milk, ensuring they’re soaked but not soggy. Arrange them in a dish to form the first layer.
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Layer Cream: Spoon a layer of the ube mascarpone cream over the dipped ladyfingers, smoothing it out evenly.
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Repeat Layers: Continue layering the dipped ladyfingers and ube cream until you’ve used all the ingredients. You can sprinkle some powdered ube between layers if desired.
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Chill: Refrigerate your assembled tiramisu for at least 1 hour, allowing the flavors to meld beautifully.
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Add Whipped Topping: Whip more dairy-free whipping cream with a splash of vanilla until it holds a peak. Spread or pipe this over the chilled tiramisu.
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Sprinkle and Chill Again: Dust the top with powdered ube for an extra touch, then refrigerate for 6-8 hours, or overnight for best results.
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Serve: When ready, slice into squares and serve this luscious Vegan Ube Tiramisu to your delighted guests.
Optional: Garnish with fresh berries for a pop of color!
Exact quantities are listed in the recipe card below.
What to Serve with Vegan Ube Tiramisu?
This delightful dessert deserves a meal that complements its dreamy flavors and creamy texture, spicing up your dining experience.
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Berry Compote: A homemade berry compote adds a tangy contrast, beautifully balancing the sweetness of the tiramisu. Fresh berries brightened by citrus zest elevate the fruitiness of every bite.
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Coffee or Espresso: A rich cup of coffee or espresso enhances the flavors of the ube and provides a delightful pairing that recreates a true Italian dessert vibe.
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Chilled Coconut Milk: Refreshing and creamy, coconut milk offers a light side that complements the richness of the dessert while adding a tropical touch to the meal.
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Exotic Fruit Salad: Combining tropical fruits like mango, pineapple, and kiwi introduces fresh and vibrant flavors that enhance the overall experience while cleansing the palate.
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Roasted Nuts: A mix of toasted almonds and cashews provides crunchy texture and adds a nutty depth to the dessert, inviting delightful layers of flavor.
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Chocolate Covered Strawberries: These sweet treats make for a perfect bite-sized complement, as the richness of chocolate heightens the experience of the ube dessert.
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Mint Tea: Sip on a fragrant mint tea for a refreshing finish that contrasts the creaminess and lifts your spirits after indulging in the Vegan Ube Tiramisu.
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Coconut Sorbet: Light and refreshing, coconut sorbet offers a creamy, dairy-free dessert option that echoes the flavors of the tiramisu, inviting a delightful harmony on your table.
Expert Tips for Vegan Ube Tiramisu
- Whipping Aquafaba: Ensure your mixing bowl is grease-free for the aquafaba to whip properly; this will help achieve the perfect texture for your ladyfingers.
- Gentle Folding: When combining the meringue with the wet ingredients, fold gently to maintain the airiness of the whipped aquafaba. Avoid vigorous mixing to prevent deflation.
- Dipping Ladyfingers: Quickly dip each ladyfinger in the ube milk. A soggy ladyfinger will compromise the structure of your Vegan Ube Tiramisu, so a quick soak is key!
- Chilling Time: Allow plenty of chilling time after assembling; letting the tiramisu sit overnight enhances the flavors and improves the overall texture.
- Presentation Matters: For a stunning presentation, sprinkle extra powdered ube just before serving. This adds a beautiful visual touch that your guests will appreciate!
Make Ahead Options
These Vegan Ube Tiramisu layers are perfect for meal prep enthusiasts! You can make the ladyfingers and ube cream layer up to 24 hours in advance. Store the cooled ladyfingers in an airtight container at room temperature to keep them fresh, while the cream layer should be refrigerated until you’re ready to assemble. When it’s time to serve, dip the ladyfingers in the ube milk, layer them with the cream, and let them chill for at least 1 hour before adding the whipped topping. This make ahead option allows the flavors to meld beautifully, ensuring you’ll have a restaurant-quality dessert to impress your guests with minimal effort!
Storage Tips for Vegan Ube Tiramisu
Fridge: Store leftover Vegan Ube Tiramisu in an airtight container in the refrigerator for up to 5 days to maintain its creamy texture and flavors.
Freezer: If you need to keep it longer, freeze individual slices wrapped tightly in plastic wrap and foil for up to 3 months. Thaw in the fridge overnight before serving.
Reheating: There’s no need to reheat; serve chilled to fully enjoy the delightful layers and textures of this dessert.
Assembly: For best results, assemble the tiramisu in one dish rather than pre-slicing, as this preserves its structure during storage.
Vegan Ube Tiramisu Variations
Feel free to add your twist and make this recipe truly yours with a few creative changes!
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend for a delightful gluten-free version.
- Nutty Flavor: Mix in a tablespoon of almond or hazelnut extract to the cream layer for a nutty surprise that complements the ube beautifully.
- Coffee Infusion: Swap the ube milk for a strong brewed espresso or coffee mixture for an added layer of rich flavor in the ladyfingers.
- Fruit Layer: Try layering in fresh berries, such as raspberries or strawberries, for a fruity burst that contrasts beautifully with the creamy tiramisu.
- Chocolate Layers: Incorporate cocoa powder into the ube cream to create a luscious chocolate version, or drizzle melted dairy-free chocolate over the layers.
- Coconut Twist: For an extra tropical touch, replace part of the coconut cream with dairy-free coconut yogurt to enhance the coconut flavor.
- Spiced Kick: Add a pinch of cinnamon or nutmeg into the cream mix for a warm spice that adds depth to each bite.
- Different Ube Forms: Use fresh cooked ube puree instead of condensed milk for a more natural flavor that lets the ube shine through.
Vegan Ube Tiramisu Recipe FAQs
How do I select ripe ube for my Vegan Ube Tiramisu?
Absolutely! When selecting ube, look for firm, unblemished tubers with vibrant purple skin. Avoid any that show signs of mold or dark spots. Ripe ube should feel heavy for its size, indicating it’s packed with flavor and moisture, giving your tiramisu that delicious taste.
How should I store leftover Vegan Ube Tiramisu?
For optimal freshness, store any leftover Vegan Ube Tiramisu in an airtight container in the refrigerator. It will maintain its creamy texture and flavors for up to 5 days. Covering it well is crucial to prevent it from absorbing any odors from your fridge!
Can I freeze Vegan Ube Tiramisu?
Yes, you can! To freeze, slice the tiramisu, then wrap each piece tightly in plastic wrap followed by foil to prevent freezer burn. Store the wrapped slices in a freezer-safe container for up to 3 months. When you’re ready to enjoy, simply thaw in the fridge overnight for a delightful dessert anytime!
What should I do if my aquafaba doesn’t whip properly?
Very! If your aquafaba isn’t reaching stiff peaks, make sure your bowl and whisk are completely clean and free of grease. Any fat residue can hinder the whipping process. If problems persist, try adding a pinch of cream of tartar to help stabilize the mixture. Remember, patience is key; it can take a bit of time to achieve that perfect fluffiness!
Are there any dietary considerations for Vegan Ube Tiramisu?
Absolutely! This Vegan Ube Tiramisu is dairy-free, making it suitable for those with lactose intolerance or who follow a vegan lifestyle. However, if you have a chickpea allergy, be cautious with the aquafaba. The recipe is also nut-free, so it should be a safe go-to for those with nut allergies. Always double-check your ingredients if you’re cooking for someone with dietary restrictions!
Deliciously Creamy Vegan Ube Tiramisu You’ll Love
Ingredients
Equipment
Method
- Preheat your oven to 180°C (fan) and line 2 baking trays with greaseproof paper.
- In a bowl, whisk aquafaba and cream of tartar on low to high for 5-8 minutes until soft peaks form.
- Gradually add caster sugar and whip until stiff peaks form, approximately another 5-8 minutes.
- In a separate bowl, mix sunflower oil, dairy-free yogurt, coconut cream, vanilla extract, and remaining sugar.
- Fold the whipped meringue into the yogurt mixture in 2-3 batches, being careful not to deflate it.
- Sift baking powder and flour into the bowl and fold until no dry ingredients remain.
- Pipe the batter onto lined trays and bake for about 15 minutes until golden brown.
- Cool the ladyfingers completely and store in a sealed container until ready to assemble.
- Blend dairy-free butter, silken tofu, sugar, yogurt, vanilla extract, and ube condensed milk until smooth.
- Whip dairy-free whipping cream until thick and airy.
- Carefully fold the blended ube mixture into the whipped cream until combined.
- In a small bowl, whisk together evaporated oat milk and ube condensed milk until well-mixed.
- Quickly dip each ladyfinger into the ube milk, then arrange them in a dish.
- Layer ube cream over the dipped ladyfingers and repeat until all ingredients are used.
- Refrigerate for at least 1 hour to meld flavors.
- Whip more dairy-free cream with a splash of vanilla and spread over the chilled tiramisu.
- Dust the top with powdered ube and refrigerate for 6-8 hours or overnight.
- Slice into squares and serve chilled.