Description
This Vegan Pumpkin Spice Tiramisu offers a delightful plant-based twist on the classic Italian dessert, combining airy aquafaba ladyfingers infused with warm pumpkin spice flavors, layered with a creamy dairy-free pumpkin mascarpone and topped with decorative pumpkin-shaped whipped cream. Perfectly spiced and beautifully presented, this tiramisu is a festive treat for autumn and vegan-friendly gatherings.
Ingredients
Scale
Ladyfingers
- 180ml aquafaba (chickpea brine)
- 12g cream of tartar
- 180g caster sugar (divided: 150g + 30g)
- 60ml sunflower oil
- 20g dairy-free plain or vanilla yogurt
- 40g coconut cream
- 30g pumpkin puree
- 2 teaspoons baking powder
- 300g all-purpose/plain flour
- 3 teaspoons pumpkin spice mix (blend of ground cinnamon, nutmeg, allspice, ginger, and cloves)
Mascarpone Cream Layer
- 170g dairy-free butter
- 350g silken tofu
- 160g caster sugar
- 100g plain or vanilla dairy-free yogurt
- 20g pumpkin puree
- 2 teaspoons pumpkin spice mix
- 220ml dairy-free whipping cream (for folding in)
Whipped Cream Topping and Decoration
- 220ml dairy-free whipping cream (for topping)
- 20g cocoa powder (for dusting)
- 1/2 teaspoon pumpkin spice (optional, for dusting)
- Orange food gel
- Brown food gel
- Freshly brewed espresso or strong coffee (for dunking ladyfingers)
Instructions
- Prepare Ladyfingers Meringue: Preheat oven to 180°C fan and line baking trays with greaseproof paper. Pour aquafaba into a large bowl, add cream of tartar, and whisk on low speed until frothy using an electric whisk with a balloon attachment.
- Whip Aquafaba and Sugar: Gradually add 150g caster sugar to the aquafaba while whisking on high speed. Continue whipping for 5-8 minutes until stiff peaks form, confirmed when the meringue holds its shape and doesn’t slide when the bowl is inverted.
- Mix Wet Ingredients: In another bowl, combine sunflower oil, yogurt, coconut cream, pumpkin puree, and the remaining 30g sugar. Whisk together until smooth.
- Fold Meringue into Wet Mixture: Gently fold the aquafaba meringue into the wet ingredients in 2-3 stages using a spatula to retain the airiness of the mixture without deflating.
- Add Dry Ingredients: Sift baking powder, flour, and pumpkin spice mix over the batter. Carefully fold in until no dry flour is visible; avoid overmixing to keep the batter light.
- Pipe Ladyfingers: Transfer batter to a piping bag fitted with a large round nozzle. Pipe 4-inch (10cm) long and 1.5-inch (4cm) wide lines spaced apart on the trays.
- Bake Ladyfingers: Bake one tray at a time in the center of the oven for 15 minutes or until edges are golden brown. Let cool on trays before transferring to a wire rack to cool completely. Repeat with remaining batter.
- Blend Mascarpone Layer: In a high-speed blender, combine dairy-free butter, silken tofu, sugar, dairy-free yogurt, pumpkin puree, and pumpkin spice. Blend for at least 5 minutes until completely smooth and creamy, scraping down sides as needed.
- Whip Cream for Mascarpone: Whip 220ml dairy-free whipping cream in a stand mixer or with an electric whisk until thick. Fold whipped cream gently into the blended mascarpone mixture without overmixing.
- Dunk Ladyfingers: Brew a strong espresso or coffee. Quickly dip each ladyfinger into the coffee without soaking to avoid sogginess, then layer them in your serving dish to form the first layer.
- Assemble First Layer: Spread a generous layer of the pumpkin mascarpone cream over the coffee-dipped ladyfingers using an offset spatula, ensuring an even, smooth layer.
- Repeat Layers: Continue layering dipped ladyfingers and mascarpone cream until all are used, finishing with a cream layer.
- Chill Initial Layers: Refrigerate the assembled tiramisu for at least 1 hour before adding the whipped cream topping.
- Prepare Whipped Cream Topping: Whip remaining 220ml dairy-free whipping cream until it holds peaks. Set aside a few tablespoons to tint with orange food gel for pumpkin decorations and a small amount with brown food gel for stalks.
- Decorate Tiramisu: Spread an even layer of plain white whipped cream over the chilled tiramisu using an offset spatula. Dust with a mixture of cocoa powder and pumpkin spice or plain cocoa powder.
- Pipe Pumpkin Decorations: Using the orange-tinted cream, pipe small tall star-shaped pumpkins and add a brown stalk on top to decorate the surface.
- Final Chill: Cover and refrigerate the tiramisu for 6-8 hours or preferably overnight to fully set the layers and flavors.
- Slice and Serve: Use a sharp knife wiped clean between cuts to slice the tiramisu into squares. Lift slices carefully with a flat spatula to maintain shape. Serve and enjoy this vegan pumpkin delight!
Notes
- Coconut cream should be the thick part from a chilled coconut milk can; use the creamy top layer for richness.
- Use fresh brewed espresso or strong coffee for authentic flavor; decaf works as well.
- The ladyfingers are best used fresh or the following day to avoid sogginess.
- Be gentle folding the meringue and dry ingredients to keep the batter airy.
- This dessert is best chilled overnight for optimal texture and flavor melding.
- You can adjust the pumpkin spice mix according to taste preferences.
- For food gels, use vegan-friendly brands to maintain the recipe’s vegan status.
- Prep Time: 40 minutes
- Cook Time: 15 minutes per tray (approximately 45 minutes total)
- Category: Dessert
- Method: Baking, Blending, Whipping, Layering
- Cuisine: Italian-inspired, Vegan
Nutrition
- Serving Size: 1 slice (approximately 120g)
- Calories: 320 kcal
- Sugar: 18g
- Sodium: 75mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan tiramisu, pumpkin spice dessert, dairy-free tiramisu, vegan pumpkin dessert, autumn recipes, plant-based tiramisu
