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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 minutes
Cook Time 15 minutes
Total Time 8 hours
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
  1. Preheat the oven to 180°C fan, and line 2 baking trays with greaseproof paper.
  2. 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.
  3. In another bowl, combine sunflower oil, yogurt, coconut cream, vanilla, and the remaining sugar. Gently fold the aquafaba mixture into this concoction.
  4. 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
  1. For the mascarpone, blend dairy-free butter, silken tofu, sugar, yogurt, vanilla, and ube condensed milk until smooth and creamy.
  2. Whip the dairy-free cream until thick, then fold it into the ube mixture.
Assembly
  1. Mix oat milk and ube condensed milk. Dip the ladyfingers briefly into this mixture, layering them in a dish, alternating with the mascarpone mixture.
  2. Repeat until all ingredients are exhausted. Chill in the fridge for at least an hour.
  3. Once chilled, top with whipped cream and sprinkle generously with powdered ube.
  4. 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.