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Vegan Pumpkin Tiramisu Recipe

★★★★★

4.8 from 60 reviews
  • Author: anna
  • Total Time: 3 hours 30 minutes (including chilling time)
  • Yield: 12 servings 1x
  • Diet: Vegan

Description

This Vegan Pumpkin Tiramisu is a delightful dairy-free twist on the classic Italian dessert, layered with smooth vegan mascarpone blended with homemade pumpkin butter and infused with espresso-soaked vegan ladyfingers. Perfect for autumn gatherings or whenever you crave a rich, creamy treat with festive pumpkin spice flavor.

Ingredients

Scale

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 pumpkin butter up to 1-3 days in advance to save time on assembly day.
  2. Make the pumpkin mascarpone filling: Combine the vegan mascarpone, homemade pumpkin butter, powdered sugar, and melted vegan butter in a high-speed blender or food processor. Blend for 2-3 minutes until the mixture is smooth and creamy. Chill in the refrigerator until ready to use.
  3. Prepare the espresso soak: In a shallow dish, mix the freshly brewed espresso and brown sugar until the sugar dissolves. Then stir in the non-dairy milk and allow the mixture to cool to room temperature.
  4. Assemble the first layer: Spread 4 tablespoons of the chilled pumpkin mascarpone mixture evenly on the bottom of your serving dish. Quickly dip half of the vegan ladyfingers into the espresso soak, ensuring they are moistened but not soggy, and arrange them in a single layer over the mascarpone.
  5. Add the mascarpone layer: Pour half of the remaining pumpkin mascarpone cream over the ladyfingers, spreading it evenly using an offset spatula. Refrigerate the dish for 30 minutes to help the layer firm up slightly.
  6. Build the second layer: Repeat the process by dipping the remaining ladyfingers into the espresso soak and laying them atop the first mascarpone layer. Spread the remaining mascarpone cream evenly over this second layer and smooth the top with an offset spatula.
  7. Chill the tiramisu: Refrigerate the assembled tiramisu for at least 2 to 4 hours, or longer if you prefer a firmer set. This chilling time allows the flavors to meld beautifully.
  8. Prepare the topping: Whisk the vegan whipping cream until it reaches stiff peaks. Pipe or spread this whipped cream over the chilled tiramisu.
  9. Finish and serve: Dust the top with pumpkin pie spice before serving for an extra burst of seasonal flavor. Enjoy chilled.

Notes

  • Note 1: For vegan ladyfingers, you can make them at home using aquafaba or purchase pre-made from specialty vegan baking suppliers.
  • Note 2: Vegan mascarpone can be found at some specialty stores or made at home using soaked cashews blended with coconut cream and lemon juice.
  • Note 3: Homemade pumpkin butter is made by slow-cooking pumpkin puree with sugar and spices until thick and flavorful; store-bought pumpkin butter can be substituted if preferred.
  • Prep Time: 30 minutes (excluding make-ahead components)
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian-inspired, Vegan

Keywords: vegan pumpkin tiramisu, pumpkin dessert, vegan desserts, pumpkin spice tiramisu, dairy-free tiramisu

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