Ingredients
Vegan Spiced Mascarpone Cream Layer
- 1½ cups vegan butter, room temperature (block-style, not tub)
- 24 oz silken tofu (firm or extra-firm), drained, room temperature (about 2⅔ cups packed — not regular tofu)
- 1 cup unsweetened plain vegan yogurt (Greek-style if available), room temperature
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Cookie Layer
- 1½ cups espresso or strong brewed coffee, room temperature (decaf if desired)
- ½ cup granulated sugar
- 24–48 gingerbread cookies (gluten-free if needed; quantity depends on size)
To Serve (Optional)
- 2–3 cups prepared vegan whipping cream
- 3 tablespoons unsweetened cocoa powder (Dutch-process recommended)
- Gingerbread cookies, for garnish
Instructions
- Prepare Ingredients: Ensure the vegan butter, silken tofu, and vegan yogurt are at room temperature to prevent curdling and to help the cream emulsify properly.
- Set Up Baking Dish: Choose an 8×8×2-inch or 9×9-inch baking dish with an 8–10 cup capacity and have it ready for assembling the tiramisu.
- Make Vegan Spiced Mascarpone Cream: In a high-powered blender or food processor, combine vegan butter, silken tofu, vegan yogurt, sugar, vanilla extract, and spices (cinnamon, ginger, cloves, nutmeg). Blend on high until completely smooth and creamy, stopping occasionally to scrape down the sides. If your blender is not powerful, blend everything except the butter first, then add the butter gradually.
- Prepare Coffee Mixture: In a medium shallow bowl, whisk together espresso and sugar until the sugar dissolves. Ensure the mixture is warm or room temperature but not hot for dipping the cookies.
- Assemble First Layer: Quickly dip half of the gingerbread cookies, one at a time, into the coffee mixture, coating without soaking. Arrange these dipped cookies in a single layer in the baking dish, trimming to fill any gaps if necessary.
- Add Cream Layer: Spread half of the spiced mascarpone cream evenly over the coffee-soaked gingerbread cookie layer.
- Assemble Second Layer: Dip the remaining cookies in the coffee mixture and arrange them over the cream layer in a single layer.
- Top with Remaining Cream: Spread the remaining mascarpone cream evenly over the second cookie layer.
- Chill: Cover the assembled tiramisu tightly with plastic wrap and refrigerate for 4–8 hours or overnight to allow the dessert to set and flavors to meld.
- Serve: Optionally, spread or pipe prepared vegan whipped cream over the chilled tiramisu. Dust generously with cocoa powder and garnish with additional gingerbread cookies before serving.
Notes
- Ensure all cream ingredients are at room temperature to prevent separation and achieve a smooth texture.
- Do not soak the gingerbread cookies; just dip quickly to avoid sogginess.
- Use gluten-free gingerbread cookies if needed to accommodate dietary restrictions.
- Vegan whipped cream is optional but adds an elegant presentation and extra creaminess.
- The dessert improves in flavor and texture with longer chilling, ideally overnight.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
