Image Alt



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 proteins) / (or use aquafaba but the result will be different);
  • 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 + 8 g soy protein or potato protein (or 163 g aquafaba);
  • 0,5 g xanthan gum;
  • 80 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, proteins and xanthan gum, blend everything and start whipping in the mixer. Gradually add the sugar. 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.



Share my recipe on: