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Vegan Pumpkin Tiramisu Recipe

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4 from 71 reviews

  • Author: Amina
  • Total Time: 3 hours (including chilling time)
  • Yield: 12 servings
  • Diet: Vegan

Description

This Vegan Pumpkin Tiramisu is a luscious, dairy-free twist on the classic Italian dessert, combining creamy vegan mascarpone with rich homemade pumpkin butter and a pumpkin-spiced whipped topping. Perfectly layered with vegan ladyfingers soaked in espresso and non-dairy milk, this dessert offers a delightful balance of flavors and textures, making it a festive treat for autumn or any special occasion.

Ingredients

Ladyfingers

  • 24 vegan ladyfingers (see note 1)

Mascarpone Filling

  • 750 g vegan mascarpone (see note 2)
  • 400 g homemade pumpkin butter (see note 3)
  • 60 g powdered sugar
  • 60 g vegan butter, melted

Espresso Soak

  • 120 ml freshly brewed espresso
  • 3 tablespoons brown sugar
  • 60 ml non-dairy milk of choice

Topping

  • 240 ml vegan whipping cream
  • 1 tablespoon pumpkin pie spice

Instructions

  1. Prep Ahead: Prepare the vegan mascarpone, vegan ladyfingers, and homemade pumpkin butter up to 1-3 days in advance to save time on the day of assembling.
  2. Make Pumpkin Mascarpone Filling: In a high-speed blender or food processor, combine the vegan mascarpone, pumpkin butter, powdered sugar, and melted vegan butter. Blend for a couple of minutes until the mixture is smooth and creamy. Transfer to the refrigerator to chill.
  3. Prepare Espresso Soak: In a shallow dish, mix freshly brewed espresso with brown sugar until dissolved, then add the non-dairy milk. Allow the mixture to cool to room temperature.
  4. Layer the Base: Spread 4 tablespoons of chilled pumpkin mascarpone mixture evenly on the bottom of your serving dish. Quickly dunk half of the vegan ladyfinger cookies into the espresso soak and arrange them in a single layer over the mascarpone base.
  5. Add First Cream Layer: Pour half of the remaining pumpkin mascarpone filling over the soaked ladyfingers, spreading it evenly with an offset spatula. Chill in the refrigerator for 30 minutes to allow it to firm up slightly.
  6. Second Layer: Repeat the process with the remaining soaked ladyfingers, arranging them atop the first cream layer, then spread the second half of the mascarpone cream filling evenly on top. Smooth the surface carefully.
  7. Final Chill: Cover and refrigerate the assembled tiramisu for at least 2 to 4 hours, allowing it to set properly. The longer it chills, the firmer it will become.
  8. Topping and Serve: Whisk the vegan whipping cream until it reaches a piping consistency, pipe it decoratively onto the chilled tiramisu, and dust the surface lightly with pumpkin pie spice before serving.

Notes

  • Note 1: Vegan ladyfingers can be homemade or store-bought; they should be firm enough to soak espresso without disintegrating.
  • Note 2: Vegan mascarpone can be prepared using cashews or store-bought alternatives for best creamy texture.
  • Note 3: Homemade pumpkin butter adds depth of flavor; it can be made by slow cooking pumpkin puree with spices and sweetener.
  • Make sure the espresso soak is completely cooled before dipping ladyfingers to prevent sogginess.
  • For best texture, chill tiramisu for a minimum of 2 hours but ideally overnight.
  • Prep Time: 45 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian-inspired

Find it online: https://aminabakes.com/vegan-pumpkin-tiramisu-recipe/