What if I told you that life is too short to skip dessert, particularly a dessert as vibrant and adventurous as Vegan Purple Yam Tiramisu? This twist on the classic Italian treat blends a richly flavored ube (purple yam) into layers of creamy goodness that dance on your palate like a fiesta. So get your forks ready—your flavor journey awaits! You may also find Vegan Baked Ube Cheesecake useful.

Why make this recipe? Well, if you’re craving something that’s as show-stopping in presentation as it is in taste, this Vegan Purple Yam Tiramisu hits the mark. It’s perfect for any gathering where you want to impress your friends or simply indulge in a slice of joy all by yourself. Plus, if you’re a fan of the color purple, your festive spirit will be soaring! You may also find Vegan Tiramisu Cupcakes useful.

How to make Vegan Purple Yam Tiramisu

Gather your ingredients for this delightful creation: You may also find %F0%9F%98%8Awhat Is A Vegan Face The Ultimate Guide To Vegan Skincare And Beauty useful.

180ml of aquafaba (chickpea brine)
12g of cream of tartar
180g of caster sugar
60ml of sunflower oil
20g of dairy-free plain or vanilla yogurt
40g of coconut cream
1 teaspoon of vanilla extract or vanilla bean paste
2 teaspoons of baking powder
300g of all-purpose flour
170g of dairy-free butter
350g of silken tofu
160g of caster sugar (for the mascarpone)
100g of plain or vanilla yogurt (for the mascarpone)
1 teaspoon of vanilla extract or vanilla bean paste (for the mascarpone)
220ml of dairy-free whipping cream
2 tablespoons of ube condensed milk (or 3 tablespoons of powdered ube)
100ml of evaporated oat milk or dairy-free milk
2 tablespoons of ube condensed milk (or 2 tablespoons of powdered ube)
Powdered ube (for sprinkling)

Directions:

Preheat the oven to 180°C fan, and line 2 baking trays with greaseproof paper.
In a mixing bowl, whisk the aquafaba and cream of tartar until soft peaks form. Gradually add in 150g of caster sugar until stiff peaks form. This step is crucial for that light-and-fluffy texture!
In another bowl, combine sunflower oil, yogurt, coconut cream, vanilla, and the remaining sugar. Gently fold the aquafaba mixture into this concoction.
Sift in the baking powder and flour, folding until the mixture is smooth. Pipe lines onto the trays and bake for 15 minutes until golden. Allow them to cool—they’re going to serve as your ladyfingers.
For the mascarpone, blend dairy-free butter, silken tofu, sugar, yogurt, vanilla, and ube condensed milk until smooth and creamy. Whip the dairy-free cream until thick, then fold it into the ube mixture.
For assembly, mix oat milk and ube condensed milk. Dip the ladyfingers briefly into this mixture, layering them in a dish, alternating with the mascarpone mixture. Repeat until all ingredients are exhausted, creating a beautiful masterpiece.
Chill in the fridge for at least an hour. Once time is up, top with whipped cream and sprinkle generously with powdered ube for that extra wow factor.
Refrigerate for 6-8 hours or overnight before serving to let those flavors amalgamate into sheer bliss.

How to serve Vegan Purple Yam Tiramisu

Slice it up and serve it in beautiful glassware or on a pristine plate to let those vibrant colors shine. Add some fresh fruits or even more powdered ube on top for that photo-ready finish that will wow your guests. Pair it with a cup of coffee or a sweet tea, and you’re golden!

How to store Vegan Purple Yam Tiramisu

Best kept in an airtight container in the refrigerator, this Tiramisu should hold its charm for several days. However, good luck trying to resist!

Tips to make Vegan Purple Yam Tiramisu

If you want a deeper ube flavor, feel free to add more ube condensed milk or powdered ube—just keep the balance in mind, as you don’t want to overpower the delicacy of this dessert!
For an extra layer of texture, you can toss in some crushed nuts between the layers for delightful crunch.
If you’re feeling adventurous, consider experimenting with other flavors by mixing in matcha or citrus zest with the mascarpone.

Variations

If you want to explore further dimensions, swap out the ube for some matcha green tea or even mango! The formula stays the same, but your flavor journey can take a fresh turn.

FAQs

Can I make this Tiramisu gluten-free? Yes! Just replace the all-purpose flour with a gluten-free flour blend, and you’re set for a gluten-free delight.
How long can this dessert be stored? Ideally, it lasts for 3–5 days in the fridge, but trust me, it won’t last long at your next gathering!
Can I use something other than aquafaba? If you don’t have aquafaba, you can consider using a store-bought egg replacer according to the package instructions for similar results.

Conclusion

Your culinary adventure doesn’t stop here! To further delight your taste buds, you might want to explore the intricate layers of Vegan Ube Tiramisu or learn more about the flavors of ube with this guide from Addicted to Dates. Happy baking, and may your kitchen be forever filled with color and happiness!

Vegan Purple Yam Tiramisu

A vibrant twist on the classic Italian dessert, this Vegan Purple Yam Tiramisu combines layers of creamy goodness with the distinct flavor of ube, perfect for any gathering or a personal treat.

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Prep Time 20

Cook Time 15

Total Time 8

Servings: 8 servings

Course: Dessert

Cuisine: Italian, Vegan

Calories: 350

Ingredients Method Notes

Ingredients

For the Ladyfingers

180 ml aquafaba (chickpea brine)
12 g cream of tartar
150 g caster sugar
60 ml sunflower oil
20 g dairy-free plain or vanilla yogurt
40 g coconut cream
1 teaspoon vanilla extract or vanilla bean paste
2 teaspoons baking powder
300 g all-purpose flour

For the Mascarpone Filling

170 g dairy-free butter
350 g silken tofu
160 g caster sugar for the mascarpone
100 g plain or vanilla yogurt for the mascarpone
1 teaspoon vanilla extract or vanilla bean paste for the mascarpone

For the Assembly

220 ml dairy-free whipping cream
2 tablespoons ube condensed milk or 3 tablespoons of powdered ube
100 ml evaporated oat milk or dairy-free milk
2 tablespoons ube condensed milk or 2 tablespoons of powdered ube
Powdered ube for sprinkling

Method

Preparation

Preheat the oven to 180°C fan, and line 2 baking trays with greaseproof paper.
In a mixing bowl, whisk the aquafaba and cream of tartar until soft peaks form. Gradually add in 150g of caster sugar until stiff peaks form.
In another bowl, combine sunflower oil, yogurt, coconut cream, vanilla, and the remaining sugar. Gently fold the aquafaba mixture into this concoction.
Sift in the baking powder and flour, folding until the mixture is smooth. Pipe lines onto the trays and bake for 15 minutes until golden. Allow them to cool.

Mascarpone Preparation

For the mascarpone, blend dairy-free butter, silken tofu, sugar, yogurt, vanilla, and ube condensed milk until smooth and creamy.
Whip the dairy-free cream until thick, then fold it into the ube mixture.

Assembly

Mix oat milk and ube condensed milk. Dip the ladyfingers briefly into this mixture, layering them in a dish, alternating with the mascarpone mixture.
Repeat until all ingredients are exhausted. Chill in the fridge for at least an hour.
Once chilled, top with whipped cream and sprinkle generously with powdered ube.
Refrigerate for 6-8 hours or overnight before serving.

Notes

For deeper ube flavor, feel free to add more ube condensed milk or powdered ube. Consider adding crushed nuts for extra texture. Experiment with other flavors like matcha or citrus zest.