Vegan Red Berry Tiramisu – Egg-Free and Dairy-Free Indulgent Dessert
A classic Italian dessert reinvented in a 100% plant-based version! This red berry tiramisu is made with homemade ladyfinger biscuits, a light and airy mascarpone-style cream based on Yumgo, and fresh fruit. The result is an irresistible dessert with no compromise on texture or indulgence.
Step 1: Homemade Ladyfinger Biscuits
- Mix Yumgo Génoise powder with sugar.
- Add water and blend if needed using an immersion blender.
- Whip the mixture at maximum speed for 10 minutes until light and airy.
- Gently fold in the flour.
- Pipe the biscuits using a plain nozzle (U14) onto a baking tray lined with parchment paper.
- Dust twice with powdered sugar.
- Bake at 180°C (350°F) for 8–10 minutes. Let cool completely.
Step 2: Tiramisu Mascarpone Cream
Base cream:
- Mix Yumgo Yellow powder, sugar, and part of the plant-based milk.
- Bring the remaining milk to a boil.
- Add part of the hot milk to the previous mixture and whisk well.
- Return everything to the saucepan and cook until boiling.
- Remove from heat, add margarine and bitter almond extract.
- Blend until smooth, cover with plastic wrap (in contact), and let cool completely.
- Once cold, blend again and fold in the plant-based mascarpone. Set aside.
Vegan meringue:
- Mix Yumgo White powder, water, and sugar.
- Briefly blend with an immersion blender, then whip for about 6 minutes until stiff and glossy.
- Gently fold the meringue into the mascarpone cream using a spatula.
- Chill until ready to use.
Step 3: Assembling the Tiramisu
- Prepare a lemon and vanilla-infused syrup, then use it lukewarm to soak the biscuits.
- Place the biscuits at the bottom of serving glasses.
- Add a layer of vegan mascarpone cream, then some fresh strawberry pieces.
- Repeat the layers depending on the height of the glasses.
- Finish by smoothing the top with a palette knife.
- Decorate with fresh fruit for a colorful and indulgent finish.
Chef’s Tip
For best results, let the vegan tiramisu rest in the refrigerator for at least 4 hours, ideally overnight, before serving.
