Vegan Blackberry Tiramisu That Will Blow Your Mind (No Dairy, No Eggs!)

Some days you need a dessert that feels like a hug. Something layered, luscious, and just a little bit show-stopping without spending your whole weekend in the kitchen.

This Vegan Blackberry Tiramisu is exactly that. It comes together with simple plant-based ingredients, and the result is so creamy and gorgeous, nobody will ever guess it’s completely dairy-free and egg-free.

But the real secret is what happens next.

Table of Contents

Table of Contents

Ingredients for Vegan Blackberry Tiramisu

Ladyfingers:

• 150ml aquafaba (chickpea brine)
• ¼ tsp cream of tartar
• 150g + 30g caster sugar (divided)
• 2 tbsp neutral oil
• 2 tbsp dairy-free yogurt
• 2 tbsp coconut cream
• 1 tsp baking powder
• 120g plain flour
• 2 tbsp blackberry powder

Blackberry Compote:

• 200g fresh or frozen blackberries
• 2 tbsp caster sugar
• 1–2 tbsp lemon juice

Vegan Mascarpone Cream:

• 2 tbsp dairy-free butter
• 300g silken tofu
• 80g caster sugar
• 2 tbsp dairy-free yogurt
• 1 tbsp blackberry powder
• 300ml dairy-free whipping cream

Topping:

• 200ml dairy-free whipping cream
• 1 tbsp blackberry powder
• Fresh blackberries
• Edible flowers (optional)
• Blackberry powder for dusting

How to Make Vegan Blackberry Tiramisu

Step 1: Prepare Your Baking Trays

Preheat your oven to 180°C fan and line two baking trays with greaseproof paper. This recipe makes around 3–4 trays of ladyfingers, so plan to bake one tray at a time for the best results.

Step 2: Whip the Aquafaba

Pour the aquafaba into a medium mixing bowl and add the cream of tartar. Using an electric hand whisk or stand mixer with a balloon whisk attachment, whip on low first, then increase to high speed for 5–8 minutes until soft peaks form.

Step 3: Build the Meringue

While still whipping on high, slowly sprinkle in the 150g of sugar a little at a time. Continue whipping for another 5–8 minutes until stiff, glossy peaks form. You’ll know it’s ready when the bowl can be held upside down and nothing slides out.

Step 4: Mix the Wet Base

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In a separate bowl, whisk together the oil, dairy-free yogurt, coconut cream, and remaining 30g of sugar until smooth and combined.

Step 5: Fold Everything Together

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Gently fold the meringue into the yogurt mixture in 2–3 stages using a spatula slow and careful to keep all that beautiful air intact. Then sift in the baking powder, flour, and blackberry powder, folding just until no dry bits remain. Do not over-mix.

Step 6: Pipe and Bake the Ladyfingers

Transfer the batter into a piping bag fitted with a large round nozzle. Pipe 4-inch lines onto the lined trays, spacing them well apart. Bake one tray at a time in the middle of the oven for 15 minutes, until the edges are lightly golden. Cool on the tray, then transfer to a wire rack. Store in a sealed container at room temperature and use within a day.

Step 7: Make the Blackberry Compote

Add all compote ingredients to a medium saucepan over medium-high heat. Bring to a boil, stirring constantly for 5–8 minutes until thick and jam-like. Remove from heat and let it cool. If it thickens too much, stir in a little extra lemon juice to loosen. Set aside.

Step 8: Blend the Mascarpone Cream

Combine the dairy-free butter, silken tofu, sugar, yogurt, and blackberry powder in a high-speed blender. Blend for at least 5 minutes until completely smooth and silky, scraping down the sides as needed.

Step 9: Whip and Fold the Cream

Whip the dairy-free whipping cream in a stand mixer until thick peaks form. Pour the blended tofu mixture over the whipped cream and fold gently with a spatula until just combined. Set aside.

Step 10: Assemble the Tiramisu

Quickly dip each ladyfinger into the blackberry compote just a brief dip, not a soak and layer them into your rectangular dish. Spread a generous, even layer of mascarpone cream on top using an offset spatula. Repeat with another layer of dipped ladyfingers and cream. Continue until everything is used up.

Step 11: Chill and Top

Refrigerate for at least one hour. Then whip the remaining dairy-free cream with blackberry powder until peaks hold. Transfer to a piping bag and pipe beautiful bulbs across the entire top of the tiramisu. Decorate with fresh blackberries, edible flowers, and a light dusting of blackberry powder.

Step 12: Final Chill and Serve

Place the finished tiramisu back in the fridge for 6–8 hours, or overnight for the best results. When ready to serve, slice into squares with a sharp knife, wiping the blade clean between each cut for those gorgeous neat edges.

Tips for Vegan Blackberry Tiramisu

Don’t Over-Dip the Ladyfingers

A quick dip is all you need. Too long in the compote and your layers will become soggy instead of perfectly soft and structured.

Chill Overnight for Best Results

The tiramisu sets beautifully overnight. The layers meld together and the cream firms up into something truly magical.

Use a High-Speed Blender for the Cream

Silken tofu needs serious blending to become ultra-smooth. A high-speed blender is your best friend here at least 5 full minutes of blending.

Wipe Your Knife Between Cuts

This one small trick makes every single slice look bakery-perfect. Clean blade, clean cuts every time.

Make the Ladyfingers Fresh

These homemade vegan ladyfingers are best used the same day or the next day. Don’t let them sit in the container too long or they’ll soften before you even start assembling.

Customize the Powder Amount

If you love a deeper purple color and more intense berry flavor, add an extra teaspoon of blackberry powder to both the cream and the topping.

Why You’ll Love Vegan Blackberry Tiramisu

• Completely dairy-free and egg-free no compromises on flavor
• Stunning deep purple color that’s naturally beautiful
• Layers of fluffy homemade ladyfingers and silky tofu cream
• Make-ahead friendly perfect for entertaining
• A guaranteed crowd-pleaser even for non-vegan guests
• Made with wholesome, real ingredients you can feel good about

Final Thoughts on Vegan Blackberry Tiramisu

This Vegan Blackberry Tiramisu is one of those recipes that truly earns its place in your permanent rotation. It’s indulgent, it’s impressive, and it proves that plant-based desserts can be every bit as luxurious as anything else.

Whether you’re making it for a dinner party, a birthday, or just a very well-deserved Tuesday treat this one delivers every single time. Save this recipe, share it with someone you love, and don’t forget to leave a comment once you’ve made it. I can’t wait to hear what you think!