Vegan Ube Tiramisu
Vibrant purple vegan tiramisu with ube mascarpone cream
Stunning vegan tiramisu featuring naturally purple ube-infused ladyfingers and creamy mascarpone, finished with vanilla whipped cream and powdered ube.
Equipment
Ingredients
Ladyfingers
all-purpose flour (sifted)
150 g
granulated sugar
100 g
baking powder
5 g
soy milk
60 ml
vegetable oil
30 ml
ube extract
10 ml
Ube Mascarpone Cream
raw cashews (soaked)
200 g
coconut milk
200 ml
ube powder
30 g
granulated sugar
80 g
vanilla extract
5 ml
Vanilla Whipped Cream
coconut cream (chilled)
200 ml
powdered sugar
30 g
vanilla extract
5 ml
Toppings
powdered ube
10 g
Instructions
Prepare Ladyfinger Batter
Mix dry ingredients and wet ingredients separately, then combine to create vibrant purple ladyfinger batter.
Pipe and Bake Ladyfingers
Pipe batter into finger shapes on baking sheet and bake until lightly golden.
Prepare Ube Mascarpone Cream
Blend soaked cashews with coconut milk, ube powder, sugar and vanilla until silky smooth.
Make Vanilla Whipped Cream
Whip chilled coconut cream with powdered sugar and vanilla until stiff peaks form.
Assemble Tiramisu
Layer ladyfingers with ube mascarpone cream, repeating layers and finishing with vanilla whipped cream.
Chill and Garnish
Refrigerate assembled tiramisu for at least 4 hours, then dust with powdered ube before serving.
Original recipe
Storage
Best consumed within 3 days. Can be frozen for up to a month - thaw overnight in refrigerator before serving.
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