Description
This Homemade Nutella Tiramisu is a delightful vegan twist on the classic Italian dessert, featuring creamy dairy-free mascarpone blended with rich vegan Nutella. Layered with espresso-soaked vegan ladyfingers and a hint of Frangelico liqueur, this no-egg, no-dairy tiramisu offers a luscious, satisfying treat perfect for any occasion.
Ingredients
Scale
For the Tiramisu
- 24 vegan ladyfingers (see note 1)
- 750 g vegan mascarpone (see note 2)
- 460 g vegan Nutella (see note 3)
- 160 ml freshly brewed espresso or strong coffee
- 2 tablespoons sugar
- 60 ml Frangelico (or dark rum, marsala, amaretto, or coffee liqueur – see note 4)
- 50 g unsweetened cocoa powder
Instructions
- Prep ahead: Prepare the vegan mascarpone, vegan ladyfingers, and vegan Nutella 1 to 3 days before assembling the tiramisu to allow ingredients to be ready and well-chilled.
- Make Nutella mascarpone: In a high-speed blender or food processor, combine the vegan mascarpone and vegan Nutella. Blend for a couple of minutes until smooth, creamy, and well-incorporated. Transfer this mixture to the fridge to chill.
- Prepare espresso soak: In a shallow dish, stir together the freshly brewed espresso and sugar until the sugar dissolves. Then add the Frangelico (or your choice of dark rum, marsala, amaretto, or coffee liqueur). Allow the mixture to cool to room temperature.
- First layer: Spread 4 tablespoons of the chilled Nutella mascarpone mixture evenly on the bottom of your serving dish.
- Dunk ladyfingers: Quickly dip half of the vegan ladyfingers into the espresso soak, ensuring they absorb some liquid but do not become soggy. Arrange them in a single layer over the mascarpone mixture.
- Second layer: Pour half of the remaining Nutella mascarpone cream over the ladyfingers and spread evenly using an offset spatula. Place the dish in the refrigerator for 30 minutes to allow this layer to firm up slightly.
- Repeat layers: Repeat the process with the remaining dipped ladyfingers and the rest of the Nutella mascarpone cream. Smooth the top layer flat with an offset spatula.
- Chill: Refrigerate the tiramisu for at least 2 to 4 hours to allow it to set fully. The longer it chills, the firmer and more flavorful it will become.
- Serve: Just before serving, dust the top generously with unsweetened cocoa powder for a beautiful finish.
- Store: Cover the tiramisu tightly with plastic wrap or place it in a sealed container and refrigerate. Consume within 3 days for optimal freshness.
Notes
- Note 1: Vegan ladyfingers can be homemade or store-bought from specialty vegan bakeries.
- Note 2: Vegan mascarpone can be made from cashews, tofu, or vegan cream cheese alternatives.
- Note 3: Vegan Nutella can be made using hazelnuts, cocoa, and a plant-based sweetener, or purchased as dairy-free hazelnut spread.
- Note 4: The Frangelico liqueur can be substituted with dark rum, marsala, amaretto, or coffee liqueur depending on preference or availability.
