Vegan Ube Tiramisu

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This recipe reimagines the legendary Italian dessert with ube (Filipino purple yam), creating a visually stunning treat with gorgeous pastel lavender tones. The earthy, nutty sweetness of the ube—reminiscent of vanilla, white chocolate, and coconut—pairs exquisitely with the classic creamy layers of a tiramisu.

By trading espresso for a smooth ube-infused plant milk soak and using an innovative aquafaba meringue for light, spongey ladyfingers, this dessert delivers an authentic texture that is entirely vegan, dairy-free, and egg-free.

Vegan Ube Tiramisu
Vegan Ube Tiramisu

Recipe Specifications

  • Yield: 10–12 servings

  • Setting Time: Chilled overnight (or at least 6–8 hours)

  • Dietary Profile: 100% Vegan, Plant-Based, Dairy-Free, Egg-Free

  • Key Visual Profile: Distinct lavender and violet layers contrasted by a clean, snow-white whipped canopy dusted in bright purple ube powder.

Comprehensive Ingredients Checklist

1. The Homemade Aquafaba Ladyfingers

  • 180ml aquafaba (the translucent liquid from a tin of chickpeas)

  • 12g cream of tartar (acts as a crucial acid stabilizer for the meringue)

  • 180g caster sugar (divided into 150g and 300g portions)

  • 60ml sunflower oil (or any neutral baking oil)

  • 20g dairy-free plain or vanilla yogurt

  • 40g coconut cream (the thick, solid white fat scooped from the top of a chilled full-fat can)

  • 1 teaspoon vanilla extract or vanilla bean paste

  • 2 teaspoons baking powder

  • 300g all-purpose plain flour

2. The Purple Ube “Mascarpone” Core

  • 170g dairy-free block butter (not a spreadable tub variety; blocks firm up properly)

  • 350g silken tofu (drained; this builds the velvety cream cheese foundation)

  • 160g caster sugar

  • 100g dairy-free plain or vanilla yogurt

  • 1 teaspoon vanilla extract or vanilla bean paste

  • 2 tablespoons vegan ube sweetened condensed milk (such as Nature’s Charm) OR 3 tablespoons pure ube powder

  • 220ml dairy-free whipping cream

3. The Ube Milk Soak

  • 100ml evaporated oat milk (or any rich, unsweetened dairy-free milk)

  • 2 tablespoons vegan ube sweetened condensed milk OR 2 tablespoons pure ube powder

4. The Whipped Canopy & Garnish

  • 220ml dairy-free whipping cream

  • 1 teaspoon vanilla extract

  • For dusting: Pure ube powder

Step-by-Step Production & Assembly Guide

+-------------------------------------------------------------+
|    GARNISH: Generous Dusting of Velvet Purple Ube Powder    |
+-------------------------------------------------------------+
|    TOPPING: Clean Layer or Piped Bulbs of Vanilla Cream     |
+-------------------------------------------------------------+
|    LAYER 2: Lavender Ube Mascarpone Cream                   |
+-------------------------------------------------------------+
|    LAYER 2: Ube Milk-Dipped Aquafaba Ladyfingers           |
+-------------------------------------------------------------+
|    LAYER 1: Lavender Ube Mascarpone Cream                   |
+-------------------------------------------------------------+
|    LAYER 1: Ube Milk-Dipped Aquafaba Ladyfingers           |
+-------------------------------------------------------------+
|                ASSEMBLED IN A RECTANGULAR DISH             |
+-------------------------------------------------------------+

Phase 1: Baking the Plant-Based Ladyfingers

  1. Oven Prep: Preheat your oven to 180°C (fan-assisted) and line two large baking sheets with greaseproof paper. Note: The batter makes 3–4 trays total. Plan to bake them one tray at a time to keep the oven temperature consistent.

  2. The Aquafaba Meringue: Pour the 180ml of aquafaba into a large, oil-free mixing bowl. Add the cream of tartar. Using an electric hand mixer or a stand mixer fitted with a balloon whisk, beat on high speed for 5–8 minutes until soft peaks form.

  3. Add the Sugar: With the mixer continuing to run on high speed, gradually add 150g of the caster sugar, roughly a tablespoon at a time. Beat for another 5–8 minutes until the meringue turns thick, glossy, and holds stiff peaks. Test it by turning the bowl upside down; if it stays completely anchored without sliding, it is ready.

  4. Mix the Wet Base: In a separate medium bowl, whisk together the sunflower oil, 20g of yogurt, 40g of solid coconut cream, vanilla extract, and the remaining 30g of sugar until smooth.

  5. Fold Gently: Using a rubber spatula, carefully fold the stiff aquafaba meringue into the yogurt mixture in 2 or 3 separate batches. Use gentle, sweeping motions so you do not deflate the trapped air bubbles.

  6. Sift the Flour: Sift the baking powder and plain flour over the wet batter. Fold slowly just until the dry pockets disappear. Do not overmix, or the ladyfingers will turn out tough.

  7. Pipe: Transfer the batter into a pastry bag fitted with a large round piping tip. Pipe logs roughly 4 inches (10cm) long and 1.5 inches (4cm) wide onto your prepared sheets, leaving an inch of space between each cookie.

  8. Bake: Bake each tray individually in the center of the oven for 15 minutes. Pull them out once the edges are light golden brown. Let them cool completely on the tray before peeling them off the paper. Store in an airtight container at room temperature until assembly.

Phase 2: Processing the Lavender Mascarpone Cream

  1. The 5-Minute Blend: Combine the dairy-free block butter, drained silken tofu, 160g of caster sugar, 100g of yogurt, 1 teaspoon of vanilla, and your ube component (condensed milk or powder) in a high-speed blender.

  2. Pulverize Until Satin: Process on high speed for at least 5 minutes. Stop occasionally to scrape down the sides. Blending thoroughly is vital to smooth out the tofu proteins and activate the fats into a true mascarpone cream consistency.

  3. Whip the Cream: In a clean bowl, beat 220ml of dairy-free whipping cream on high speed until it forms stiff, stable peaks.

  4. Fold to Lighten: Pour the vibrant purple blended tofu base over the whipped cream. Use a spatula to gently fold them together until the color is beautifully uniform and pastel lavender. Cover and keep cold.

Phase 3: The Assembly and Deep Rest

  1. Whisk the Soak: In a small, wide-rimmed bowl, whisk together the 100ml of plant milk and 2 tablespoons of ube condensed milk (or powder) until smooth.

  2. Layer One: One by one, quickly dip your homemade ladyfingers into the ube milk. Drop them in, turn them over, and lift them out immediately (about 1 second total)—homemade eggless cookies absorb liquid incredibly fast and will turn soggy if left to sit. Arrange them in a compact, single layer along the bottom of a rectangular dish.

  3. The Cream Blanket: Spread half of the purple ube mascarpone cream smoothly over the cookies using an offset spatula, ensuring it fills the corners. Optional: Dust a faint layer of ube powder over this cream layer.

  4. Layer Two: Add a second layer of quickly dipped ladyfingers, followed by the rest of the ube mascarpone cream. Smooth the top perfectly flat and slide the dish into the fridge for 1 hour to stabilize.

  5. The Vanilla Canopy: While it chills, whip your final 220ml of dairy-free whipping cream and 1 teaspoon of vanilla extract until it holds stiff peaks. Either spread it evenly across the chilled tiramisu or transfer it to a piping bag to create clean rows of cream dots.

  6. The Overnight Set: Shower the entire top surface of the dessert with a vibrant layer of sieved ube powder. Place it in the refrigerator for 6–8 hours, or ideally overnight. This prolonged rest allows the ladyfingers to soften into a delicate cake-like texture and lets the cream cross-link into firm, neat slices.

  7. Clean Cuts: Slice the chilled tiramisu into squares using a very sharp knife. Wipe the blade completely clean with a damp paper towel between every single cut to ensure pristine, professional layers!

Chef’s Professional Success Tips

  • Ube Powder vs. Ube Extract: If you want an even deeper, neon-violet color or a more intense punch of flavor, you can add ½ teaspoon of ube extract to the mascarpone blend along with the powder. Pure ube powder provides an excellent authentic earthy sweetness, but commercial extracts contain concentrated colorants that make the final dessert look remarkably striking.

  • Tofu Selection Matrix: Always choose shelf-stable silken tofu (usually sold in aseptic rectangular cartons in the Asian aisle) rather than water-packed tubs from the produce fridge. The water-packed versions hold too much moisture, which will dilute your cream and cause the tiramisu layers to puddle instead of standing firm when sliced.

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