Vegan Blueberry Tiramisu Recipe

If you’re searching for a dessert that marries classic elegance with a fruity twist, you absolutely must try this Vegan Blueberry Tiramisu. Picture layers of crisp lemon-infused ladyfingers soaked in a gentle dairy-free lemon milk, nestled beneath cloud-like blueberry mascarpone cream, and crowned with a delicate blueberry compote and crunchy crumble. This recipe transforms the beloved tiramisu into a vibrant, plant-based celebration bursting with bright flavors and luscious textures — all without any dairy or eggs. It’s the kind of dessert that feels both indulgent and refreshingly light, perfect for any occasion where you want to impress and delight your guests or simply treat yourself at home.

Ingredients You’ll Need

These ingredients may look simple, but each one is essential in creating the perfect balance of flavor, texture, and color for your Vegan Blueberry Tiramisu. From the tangy lemon zest in the ladyfingers to the rich dairy-free mascarpone cream, every element plays a role in making this dessert truly shine.

• Aquafaba: This chickpea brine whips up into a fluffy meringue that’s crucial for creating light and airy ladyfingers without eggs.
• Cream of tartar: Helps stabilize the aquafaba meringue, ensuring your ladyfingers have perfect structure.
• Caster sugar: Sweetens both the ladyfingers and mascarpone cream, balancing the tartness of the blueberries.
• Sunflower oil: Adds moisture and tenderness to the ladyfinger base while keeping it vegan-friendly.
• Dairy-free plain or vanilla yogurt: Brings creaminess and depth to the batter and mascarpone substitute.
• Coconut cream: Packed with richness, this helps the mascarpone cream achieve that luscious, silky texture.
• Vanilla extract: Adds warmth and sweetness that complements the fruity blueberry notes beautifully.
• Baking powder: Gives the ladyfingers just the right rise for a tender yet sturdy bite.
• All-purpose flour: The base of the ladyfinger cake layer, providing body and structure.
• Lemon zest: Infuses the ladyfingers with fresh citrus aroma, perfectly brightening the dessert.
• Blueberries (fresh or frozen): The star of the compote, lending natural sweetness and vibrant color.
• Water and lemon juice: Help to create a luscious compote with balanced acidity.
• Cornflour or cornstarch: Thickens the blueberry compote into that jammy consistency for easy layering.
• Dairy-free butter: Adds rich creaminess to the mascarpone mixture, ensuring it’s indulgent.
• Silken tofu: The vegan secret ingredient that makes the mascarpone filling smooth and velvety.
• Dairy-free whipping cream: Whipped to create a light, fluffy finish that crowns the tiramisu beautifully.
• Plain vegan cookies or biscuits: Crushed for a crumble topping, adding delightful crunch and texture contrast.

How to Make Vegan Blueberry Tiramisu

Step 1: Whipping Up the Ladyfingers

Start by preheating your oven and preparing trays with greaseproof paper — this sets you up for perfectly baked ladyfingers. The magic begins when you whip aquafaba with cream of tartar until soft peaks form; this mimics traditional egg whites beautifully. Slowly adding sugar turns it into a glossy, stiff meringue that forms the base of your ladyfingers. Then, gently fold in the oil, yogurt, and coconut cream mixture combined with flour, baking powder, and that bright lemon zest. Pipe the batter into neat finger shapes on the trays and bake until golden edges appear, achieving a delicate crunch but soft center perfect for soaking.

Step 2: Making the Blueberry Compote

While the ladyfingers cool, simmer fresh or frozen blueberries with water, sugar, and lemon juice until bubbling and tender. Adding cornflour thickens this concoction into a luscious, jelly-like compote that bursts with natural fruit flavor. Cool this mixture completely — the last thing you want is hot compote melting your mascarpone cream when assembling.

Step 3: Preparing the Vegan Mascarpone Cream

This step is pure bliss. Blend dairy-free butter, silken tofu, sugar, yogurt, vanilla, and a touch of the blueberry compote until smooth and creamy. Meanwhile, whip your dairy-free cream to stiff peaks, then gently fold it into the blended mascarpone base. The result is a velvety, airy layer that adds richness without overpowering the fruit.

Step 4: Assembling Your Vegan Blueberry Tiramisu

Dip your lemon-zest-infused dairy-free milk quickly into each ladyfinger — careful not to over-soak — and lay them in your dish to form the foundation. Spread an even layer of blueberry compote, followed by a generous amount of mascarpone cream. Repeat these layers until you run out of ladyfingers and cream, creating a beautiful, marbled effect of colors and flavors. Chill for a bit before moving on to the final adornments.

Step 5: The Finishing Touches

Whip up your dairy-free cream again until thick and spread it evenly over the tiramisu’s surface. Use some blueberry compote piped in lines on top, then use a skewer to feather it into a pretty design — it’s these little details that make your dessert feel extra special. Sprinkle crushed vegan cookies around the edges for that inviting crunch. Finally, chill the entire tiramisu overnight to meld all the flavors and firm up the layers — patience will reward you.

How to Serve Vegan Blueberry Tiramisu

Garnishes

Keep the garnishes simple but elegant — fresh blueberries nestled on top or a light dusting of powdered sugar creates a stunning presentation. A sprig of mint brightens the plate visually and complements the citrusy notes from the lemon zest. The crushed biscuit crumble adds texture while signaling the homemade goodness layered inside.

Side Dishes

This Vegan Blueberry Tiramisu pairs beautifully with a light cup of herbal tea or a chilled glass of sparkling white wine if you’re celebrating. For brunch or casual get-togethers, serve alongside fresh berries or a scoop of dairy-free vanilla ice cream — it’s delightful how the creamy tiramisu and cold ice cream dance on your palate together.

Creative Ways to Present

Want to wow guests even more? Try serving individual portions in clear glasses to showcase the layers of violet compote, crisp ladyfingers, and ivory cream. Or, add edible flowers for a whimsical, garden-fresh vibe. Another fun twist is to swap the crumble topping for toasted coconut flakes or finely chopped nuts, adding unexpected texture and flavor to your Vegan Blueberry Tiramisu.

Make Ahead and Storage

Storing Leftovers

This tiramisu keeps beautifully in the fridge for up to 2-3 days. Store it covered in an airtight container to prevent it from absorbing other odors. It’s a perfect make-ahead dessert — just remember to let it sit at room temperature for about five minutes before serving if you prefer it less chilled and more creamy.

Freezing

While freezing isn’t ideal for the delicate texture of the cream, you can freeze individual portions wrapped tightly in plastic wrap and foil for up to a month. To enjoy, thaw overnight in the refrigerator and gently let it come to room temperature before serving to restore some softness.

Reheating

Since tiramisu is best served chilled, reheating isn’t recommended. Instead, allow it to sit at room temperature briefly to soften up before serving. The vibrant flavors and creamy consistency truly shine when enjoyed cool or slightly softened, making this dessert perfect for warm days or after a leisurely meal.

FAQs

Can I use fresh blueberries instead of frozen?

Absolutely! Both fresh and frozen blueberries work wonderfully for the compote. Just make sure to thaw frozen berries fully before cooking so you get the right consistency and sweetness.

Is aquafaba necessary in this recipe?

Yes, aquafaba plays a critical role by whipping into a meringue that replaces eggs, providing the ladyfingers with their characteristic lightness and structure. It’s an easy and effective vegan substitute.

Can I substitute silken tofu in the mascarpone filling?

Silken tofu is essential for creating that smooth, creamy texture without dairy. If you’re allergic or prefer another option, try blended cashew cream, but the texture and taste may vary slightly.

How long should I soak the ladyfingers?

Dip the ladyfingers quickly into the lemony dairy-free milk just long enough to coat them without becoming soggy. About one second per side is perfect; otherwise, the tiramisu may become too wet.

Can I make this recipe nut-free?

Yes! This recipe is naturally nut-free if you choose nut-free dairy alternatives and cookies. Just double-check all your ingredients to ensure there’s no cross-contamination if you’re cooking for a nut-sensitive crowd.

Final Thoughts

This Vegan Blueberry Tiramisu is a delightful surprise — a fresh, fruity twist on a classic that’s as beautiful to look at as it is to eat. Every spoonful is bursting with layers of flavor and texture, proving that plant-based desserts can be just as luxurious and satisfying as traditional ones. I can’t wait for you to make this at home and watch it disappear fast at your next gathering or cozy night in. Dive in, savor every bite, and share the love with this incredible vegan treat!