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The long awaited moment has arrived!!! Now you can discover the recipe for my super creamy vegan tiramisu, and without cashews!!!
What have I used?
First of all I made the savoiardi (ladyfingers) and I didn’t use any ready-made biscuits, I made them by making a meringue base with potato protein (you can replace with acquafaba) and then I added some fats, flour and baking
For the tiramisu cream I made a base of pastry cream, to which I then added a vegan mascarpone that you can find on the BioSalute website (is Italian), then I added whipped cream and vegan meringue. I decided to use many whipped parts to have a light and airy cream.
Have you never heard of vegan mascarpone? It is the first time that I use it too, I collaborate with BioSalute and they were very kind to let me try it, I was very curious. It has a more cheesy flavor than classic mascarpone, so just need to use a little bit and mix it with other creams. It also has a harder consistency so it can be softened for a couple of seconds in the microwave or mixed with milk or yogurt to make it creamier.
You can Buy it HERE (it’s an Italian website).









  • 75 g vegan egg whites (72g water + 4 g PotatoWhip Sosa = potato proteine) / (or use aquafaba);
  • 90 g caster sugar;
  • 1 tsp vanilla paste;
  • 50 g sunflower seed oil;
  • 85 g cake flour 00;
  • 30 g potato starch;
  • Pinch of turmeric;
  • 2 g baking powder;
  • Icing sugar to dust;
  • 1 cup of coffee.


  • 150 g pastry cream vegan;
  • 130 g mascarpone vegan;
  • 200 g vegan whipping cream + 1 tsp vanilla paste;
  • 250 g vegan meringue.


  • 130 g soy milk;
  • 15 g caster sugar;
  • 6 g cane sugar;
  • 11 g cornflour;
  • 5 g rice starch.


  • 155 g water + 10 g soy protein (or 165 g aquafaba);
  • 2 g xanthan gum;
  • 5 g cornflour;
  • 78 g caster sugar.



1 – To make the savoiardi, start whipping the vegan egg whites, I use potato protein + water blended together. Gradually add the sugar. When the meringue is well whipped, add the vanilla paste and the oil and mix with a spatula. Then add the sifted powders and mix. Transfer the mixture to a pastry bag and form the savoiardi on a baking try with silicone mats, dust with icing sugar and bake at 230 °C static for 6 minutes. When they have cooled, dust with icing sugar.
2 – To make the pastry cream in a bowl, mix the sugars, starches and turmeric with a whisk. Add the soy milk slowly while stirring. Cook in the microwave in various steps, starting from 2/3 min and then 15 seconds, always stirring with a whisk, until the starches thicken and the cream has reached a temperature of 82 °C. Cover with cling film and leave to cool in the fridge for 1-2 hours.
3 – For the meringue in a bowl, weigh the water, soy protein and xanthan gum, blend everything and start whipping in the mixer. Gradually add the sugar and finally the corn starch. When ready, keep in the fridge.
4 – In another bowl, whip the cream with the vanilla paste and refrigerate.
5 – Now prepare the tiramisu cream. In a bowl weigh the mascarpone and soften it with a spatula or whisk, you can also soften it in the microwave for a couple of seconds. Take the custard from the fridge and mix it well with a spatula until it becomes creamy again. Add it to the mascarpone and mix well with a whisk. Then add the whipped cream in various steps and mix. Finally add the meringue and continue to mix.
6 – Pour a tablespoon of cream into the pan and spread it over the entire bottom. Create a layer of savoiardi soaked in coffee, cover with a generous layer of tiramisu cream. Repeat this step two more times.
7 – Dust the last layer of cream with the cocoa powder and keep the tiramisu in the fridge.


STORAGE: Store in the refrigerator for up to 5 days.



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