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.

Vegan Blueberry Crumble Tiramisu – Amazing No-Coffee Treat Vegan Blueberry Crumble Tiramisu

Name: Vegan Blueberry Crumble Tiramisu
Prep time: 8 h
Cook time: 25 min
Total time: 12 h
Yield: 10–12 servings
Cuisine: Italian
Ingredients: 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; 590g fresh or frozen blueberries; 118ml water; 160g granulated sugar; 1 tbsp lemon juice; 2 tbsp cornstarch; 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; 1 pack vegan shortbread biscuits, crushed; Dairy-free milk; Zest of 1 lemon

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

Scale

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

Cook Mode Prevent your screen from going dark

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