Perfect for those who have been craving tiramisù, this super easy vegan version not only tastes like the real stuff, but also requires a very little effort!

Prep Time15 mins

Total Time15 mins

Servings: 6 servings

Calories: 228kcal


  • 12 Fette Biscottate Slices
  • 250 ml Vegan Whipping Cream 1 cup
  • 150 ml Plant Based Milk Oat – 1/2 cup
  • 150 ml Water 1/2 cup
  • 5 tbsp Icing Sugar 40 g
  • 2 tbsp Sugar Brown – 25 g
  • 2 tbsp Cocoa Powder 15 g
  • 1 tbsp Instant Coffee 15 g
  • 1 drop Vanilla Extract


  • Prepare the coffee by pouring hot water (1/2 cup) in a bowl containing both the instant coffee and the (brown) sugar. Mix well then add the plant based milk.
  • Whip the cream with icing sugar (if using unsweetened double cream) and vanilla extract to stiff peaks.
  • Soak 6 slices for at least 10 seconds into the coffee mixture, and arrange on the bottom of a serving dish in one layer.
  • Spread 1/2 of the whipped cream on top of the fette biscottate layer.
  • Repeat step 3 with the remaining 6 slices.
  • Top with the remaining whipped cream and level nicely with a spatula.
  • Sprinkle a thin layer of cocoa powder with a sieve.
  • Refrigerate for at least 24 for hours for best results. 


– This amount is enough for a 20×20 cm tray (8×8 inches).

– The longer you leave this vegan tiramisù in the fridge, the better it will taste. Try not to consume it within the first 24 hours as the layers of rusk won’t be all soaked and soft enough.

– This vegan tiramisù can be stored in the fridge up to 6-7 days (although I’m sure it won’t survive that long).

– I find this tiramisù to have the best taste after 3 or 4 days of making it.


Calories: 228kcal | Carbohydrates: 35g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Potassium: 125mg | Fiber: 1g | Sugar: 15g | Vitamin A: 99IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg