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Rosewater Vegan Tiramisu Recipe

★★★★★

4.9 from 385 reviews
  • Author: Mariam
  • Total Time: 4 hours 15 minutes
  • Yield: 6-8 servings 1x
  • Diet: Vegan

Description

This Rosewater Vegan Tiramisu is a delightful twist on the classic Italian dessert, crafted entirely without dairy or eggs. Creamy vegan mascarpone and whipped vegan heavy cream are infused with fragrant rosewater for a floral note, layered with delicate vegan ladyfinger biscuits soaked in rosewater-scented oat milk. Chilled to perfection, this elegant dessert is finished with a dusting of powdered sugar and garnished with edible rose petals and dried rosebuds, making it perfect for special occasions or a romantic treat.

Ingredients

Scale

For the Cream Layer

  • 8 ounces vegan mascarpone cheese
  • 1 cup vegan heavy cream (chilled)
  • ½ cup powdered sugar
  • 2 tbsp rosewater (adjust to taste)

For the Ladyfinger Soak

  • 20–24 vegan ladyfinger biscuits (savoiardi biscuits)
  • 1 cup warm oat milk
  • 1 tbsp rosewater

For Garnish

  • Edible rose petals
  • Dried rosebuds
  • Powdered sugar (for dusting)

Instructions

  1. Prepare the mascarpone: Whisk the vegan mascarpone cheese in a large bowl until it becomes smooth and free of lumps, creating a creamy base for the tiramisu.
  2. Whip the cream: In a separate bowl, whip the chilled vegan heavy cream together with the powdered sugar until soft peaks form, giving the mixture a light and fluffy texture.
  3. Combine cream and mascarpone: Gently fold the whipped cream into the smooth mascarpone mixture, being careful to maintain the airy consistency.
  4. Add rosewater to cream mixture: Mix in 2 tablespoons of rosewater to infuse the cream layer with its delicate floral flavor.
  5. Prepare the soak: In a small bowl, combine 1 tablespoon of rosewater with the warm oat milk, blending them well for the ladyfinger soak.
  6. Dip the ladyfingers: Quickly dip each vegan ladyfinger biscuit into the rosewater oat milk mixture, ensuring they are moistened but not overly saturated to maintain texture.
  7. Assemble the first layer: Place a layer of the dipped ladyfingers in an 8×8 inch dish or individual serving glasses, arranging them evenly to form the base.
  8. Add the cream layer: Spread half of the rosewater mascarpone cream mixture over the ladyfingers, smoothing the surface evenly.
  9. Repeat layers: Add another layer of dipped ladyfingers followed by the remaining mascarpone cream, spreading and smoothing the top to finish the layers.
  10. Chill the tiramisu: Cover the assembled dish with plastic wrap and refrigerate for at least 4 hours to allow the flavors to meld and the dessert to set.
  11. Garnish and serve: Remove from the fridge, lightly dust with powdered sugar, and decorate the top with edible rose petals and dried rosebuds before serving.

Notes

  • Use chilled vegan heavy cream for better whipping results.
  • Do not oversoak the ladyfingers to prevent a soggy texture.
  • Adjust rosewater quantity according to taste preference for floral intensity.
  • For a nut-free version, ensure the vegan mascarpone and cream do not contain nuts.
  • Can be made a day ahead to enhance flavor development.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian Vegan

Keywords: vegan tiramisu, rosewater dessert, vegan Italian dessert, dairy-free tiramisu, vegan mascarpone, plant-based dessert, floral desserts

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Find it online: https://aromaofgrandma.com/rosewater-vegan-tiramisu-recipe/