Vegan Blueberry Crumble Tiramisu is my favorite kind of twist unexpected, comforting, and completely plant-based. This dessert skips the coffee and dairy but keeps all the luscious layers that make tiramisu so beloved. With zesty lemon-soaked ladyfingers, sweet blueberry compote, and creamy vegan mascarpone, it’s as rich as it is refreshing. A golden biscuit crumble adds just the right crunch. Whether you’re craving something fruity or looking for a make-ahead treat, this Vegan Blueberry Crumble Tiramisu brings together the best of both worlds. Let’s dive into what makes this recipe such a crowd-pleaser.
Table of Contents
The Story & Intro to the Recipe
Why I Created This Vegan Blueberry Crumble Tiramisu
Growing up in Canada, Sundays often ended with something sweet usually a fruit crumble or a layered dessert my mum threw together with what we had. After moving to the UK, I wanted to create something that felt like both home and something new. That’s how this Vegan Blueberry Crumble Tiramisu came to life.
It combines the silky layers of classic tiramisu with the cozy, fruit-filled comfort of a blueberry crumble. It’s my go-to when I want something cozy but elegant. And because it’s completely dairy- and egg-free, it fits beautifully into our plant-based lifestyle.
What Makes This Tiramisu Unique (and Coffee-Free!)
Traditional tiramisu leans heavily on coffee and mascarpone. But this version? It skips the espresso and leans into lemon, blueberry, and creaminess instead. The layers start with homemade vegan ladyfingers dipped in lemony milk, followed by blueberry compote and whipped vegan mascarpone. A final sprinkle of crumble gives it texture and charm.
This Vegan Blueberry Crumble Tiramisu holds its own on any table. It’s simple enough for a weeknight, but lovely enough for brunch, holidays, or dinner parties. It’s a dessert that proves you don’t need coffee or dairy to enjoy tiramisu just the right flavors, made with love.
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Vegan Blueberry Crumble Tiramisu – A Fruity, Creamy No-Coffee Delight
- Total Time: 8–12 hours
- Yield: 10–12 servings 1x
- Diet: Vegan
Description
A fruit-forward, coffee-free twist on the Italian classic, this Vegan Blueberry Crumble Tiramisu features lemon-soaked ladyfingers, blueberry compote, vegan mascarpone cream, and a cookie crumble topping.
Ingredients
Ladyfingers
180ml aquafaba (chickpea brine)
12g cream of tartar
180g caster sugar
60ml sunflower oil
20g dairy-free yogurt
80g coconut cream
2 tsp vanilla extract
2 tsp baking powder
300g plain flour
Zest of 2 unwaxed lemons
Blueberry Compote
590g fresh or frozen blueberries
118ml water
160g granulated sugar
1 tbsp lemon juice
2 tbsp cornstarch
Vegan Mascarpone
170g dairy-free butter
350g silken tofu
160g caster sugar
120g dairy-free yogurt
2 tsp vanilla extract
2 tbsp blueberry compote
230ml dairy-free whipping cream
Crumble Topping
1 pack vegan shortbread biscuits, crushed
Lemon Milk for Dipping
Dairy-free milk
Zest of 1 lemon
Instructions
1. Preheat oven to 180°C fan. Line 2–3 trays with greaseproof paper.
2. Whip aquafaba and cream of tartar to soft peaks. Gradually add sugar, whipping to stiff peaks.
3. In a separate bowl, whisk oil, yogurt, coconut cream, vanilla, and remaining sugar.
4. Fold meringue into wet mix, then fold in sifted flour, baking powder, and lemon zest.
5. Pipe into 4-inch lines. Bake 15 minutes per tray. Cool completely.
6. For compote, combine ingredients in a pan. Simmer until thickened. Cool fully.
7. Blend tofu, butter, sugar, yogurt, vanilla, and compote until smooth. Fold into whipped cream.
8. Dip cooled ladyfingers in lemon milk. Layer in dish with compote and mascarpone.
9. Repeat layers, finishing with cream.
10. Top with whipped cream, feathered compote swirl, and crumble.
11. Chill overnight before slicing and serving.
Notes
Use aquafaba from canned chickpeas.
Coconut cream is the thick layer from a chilled can of coconut milk.
Best made the night before. Store airtight in fridge for 2–3 days.
- Prep Time: Overnight
- Cook Time: 25 minutes
- Category: Tiramisu
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 110mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
The Essential Layers of Vegan Blueberry Crumble Tiramisu
Lemon-Zested Vegan Ladyfingers
Every bite of Vegan Blueberry Crumble Tiramisu starts with a soft, citrusy base. Instead of traditional egg-heavy ladyfingers, these are made with aquafaba whipped chickpea brine that mimics egg whites beautifully. They bake up light and airy, thanks to a mix of flour, dairy-free yogurt, and lemon zest for a subtle zing.
Once cooled, they’re dipped in lemon-infused plant milk, soaking up just enough liquid to become tender without falling apart. These vegan ladyfingers not only hold their shape but also carry bright, fresh flavor through every layer of the dessert. It’s the kind of base that brings balance to the sweet and creamy components stacked on top.
Blueberry Compote & Vegan Mascarpone Cream
The next layer delivers the bold flavor. Blueberry compote made from fresh or frozen berries simmers with lemon juice, sugar, and a touch of cornstarch until glossy and jammy. It’s thick enough to layer cleanly, with a burst of sweet-tart fruit in every spoonful.
Then comes the vegan mascarpone silken tofu blended with dairy-free butter, sugar, and vanilla. A swirl of blueberry compote gives it a purple hue and fruity depth. Once folded with whipped vegan cream, it’s thick, smooth, and spoon-ready.
These two layers blueberry and mascarpone bring the richness that defines tiramisu, minus the dairy. The contrast of soft biscuits, jammy fruit, and silky cream is what makes Vegan Blueberry Crumble Tiramisu such a standout.
How to Assemble Vegan Blueberry Crumble Tiramisu
Layering Up the Tiramisu
Now that your components are ready, it’s time to build. Start by dipping your lemon-zested vegan ladyfingers into a shallow bowl of dairy-free milk with a bit of lemon zest. Be quick just a second or two so they don’t go soggy. Arrange them in a single layer across the bottom of your dish, edge to edge.
Next comes a generous spread of blueberry compote. Use the back of a spoon to smooth it over the ladyfingers. Then, spoon over a thick layer of the vegan mascarpone cream. Use a small offset spatula or butter knife to push the cream into every corner. Repeat these layers until you’ve used up your ingredients, finishing with a smooth layer of mascarpone.
This part is where Vegan Blueberry Crumble Tiramisu really starts to look stunning. The contrast of white cream and deep berry tones makes it visually striking.
Create That Blueberry Crumble Finish
To finish, whip up a batch of dairy-free cream until thick. Smooth it evenly over the surface of the tiramisu for a clean finish. For a decorative touch, pipe a few lines of blueberry compote and drag a toothpick across to create a feathered effect.
Sprinkle crushed vegan shortbread cookies around the edges for that classic crumble texture. It’s an easy step that adds a polished, bakery-worthy finish to the dessert. Plus, it ties in the comforting crumble element that makes this tiramisu unique.
Place it in the fridge and allow the layers to set and the flavors to come together. Vegan Blueberry Crumble Tiramisu is best served chilled ideally after a full overnight rest.
Simple Tips for Flawless Vegan Blueberry Crumble Tiramisu
Pro Tips for a Flawless Vegan Dessert
If you want your Vegan Blueberry Crumble Tiramisu to hold its shape and wow your guests, a few key tricks help. First, don’t over-dip your ladyfingers. A brief dip in lemony milk is just enough to soften them. Letting them soak too long makes them mushy, and the layers won’t stand up cleanly.
Next, make sure your blueberry compote is cool before layering. Warm compote will melt the mascarpone cream and cause your layers to slide. Once blended, the mascarpone should be thick but smooth if it feels too runny, chill it briefly before assembling.
And yes, frozen blueberries work just as well as fresh. They break down beautifully when simmered, giving you that same bold flavor and deep purple hue. I often use them myself when berries are out of season or I want to save prep time. You’ll still get that rich compote texture that makes this dessert shine.
Make-Ahead, Storage & Serving Suggestions
What makes Vegan Blueberry Crumble Tiramisu even better? It tastes even better the next day. Prepare it the day before, seal it well, and refrigerate overnight to set. The layers settle, the flavors deepen, and the texture becomes silky and spoon-perfect.
Keep it in an airtight container in the fridge, and it will stay fresh for 2–3 days. When ready to serve, slice with a sharp knife, wiping it clean between cuts for those picture-perfect squares. Use a flat spatula to lift out each piece without disturbing the next.
Serve as is, or top each slice with a swirl of whipped cream or a scoop of your favorite dairy-free vanilla ice cream.
Conclusion
Vegan Blueberry Crumble Tiramisu brings together the best of two desserts layered, creamy tiramisu and cozy, fruit-filled crumble all in a plant-based package. It’s bright from lemon, rich with blueberry, and topped with a nostalgic cookie crunch. Whether you’re making it for a spring gathering or just craving something special, this recipe fits right into real life.
Made without dairy, eggs, or coffee, it’s a fresh take that still feels classic. Prep it ahead, chill it overnight, and serve it with pride. If you give this Vegan Blueberry Crumble Tiramisu a try, I’d love to hear how it turned out leave a review or tag me on socials!
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FAQs
What makes it a tiramisu if it’s coffee-free?
While classic tiramisu uses coffee-soaked ladyfingers, this version keeps the spirit alive through layers of cream, soaked biscuits, and bold flavor. Instead of espresso, lemon-infused milk and blueberry compote bring brightness and depth. The structure and creamy feel still honor the dessert’s Italian roots just with a fruity twist.
Can I use frozen blueberries instead of fresh?
Yes, absolutely. Frozen blueberries work perfectly in the compote and are often more convenient. Just simmer them down the same way no thawing needed. They break down easily and offer the same rich, jammy texture as fresh berries.
Is it truly vegan no dairy or eggs?
Yes! Every component in this Vegan Blueberry Crumble Tiramisu is 100% plant-based. The mascarpone uses silken tofu and vegan butter, the ladyfingers skip eggs with the help of aquafaba, and there’s no dairy in sight throughout the entire recipe. It’s completely safe for vegan diets.
How long does it keep in the fridge?
This dessert keeps well for 2–3 days when stored in an airtight container in the fridge. In fact, it tastes even better after resting overnight, as the layers set and the flavors meld together beautifully.