This post may contain affiliate links. Please read our disclosure policy.
This vegan cannoli tiramisu combines two Italian classics into one no-bake dessert. It has layers of ladyfingers soaked in espresso-marsala wine mixture, a fluffy citrus cream, chocolate chips, and pistachios. It’s the perfect dessert for holidays, dinner parties, and make-ahead entertaining.
Over the years, we’ve been veganizing all of the comfort Italian classics I grew up with. After making our insanely delicious Vegan Cannoli and Vegan Masala Chai Tiramisu recipes, I thought this would be a fun and tasty twist on the two!
This Vegan Cannoli Tiramisu is made with the same soft, airy ladyfingers and espresso as classic tiramisu, but infused with Marsala wine, chocolate chips, and a tangy cannoli-like filling, and finished off with a generous dusting of both cocoa powder and chopped pistachios.
We promise everyone will go back for seconds of this no-bake vegan dessert!
Ingredients You’ll Need
- Tofu: Since traditional Sicilian cannoli filling is typically made with ricotta, we made our variation with tofu to replicate structure without heaviness. Pressing removes excess moisture so the cream sets firm and smooth. For best results, use firm tofu.
- Espresso: Provides the bold coffee flavor that defines tiramisu. Instant coffee can also be used; we suggest using twice the amount recommended on the package for a strong, concentrated flavor.
- Marsala Wine: Since it is used in our traditional cannoli shell recipe, we included it to enhance the cannoli flavor and add sweetness. To determine if a specific brand of marsala wine is vegan-friendly, check Barnivore: Your vegan beer, wine, and liquor guide!
- Vegan cream cheese: It mimics the slight bite of cannoli filling and creates a creamy base for the filling.
- Cinnamon: Although untraditional to both recipes, it adds warmth and pairs well with orange zest.
- Orange zest: A classic cannoli flavor that adds a refreshing pop to the creamy “ricotta” filling. For the best flavor, only zest your oranges right before adding them!
- Cocoa powder: Just like in traditional tiramisu, this recipe is finished with a dusting of cocoa powder on top. Not only does it add a delicious chocolate flavor, but the bitterness also balances out the sweet cream.
- Salt: Enhances flavor and balances out sweetness.
- Powdered sugar: Sweetens the whipped cream and balances the stronger flavors of espresso and cocoa, keeping the cream smooth and lump-free.
- Vanilla extract: Adds warmth and depth to the filling, rounding out the flavors so the tiramisu doesn’t taste one-dimensional.
- Vegan heavy cream: Whipped into the filling to create lightness and stability.
- Ladyfingers: Absorb the espresso mixture and create the signature tiramisu layer. You can try our homemade recipe here.
- Pistachios and Chocolate Chips: Traditional cannoli is known for its toppings, so to replicate this same flavor, we opted for our personal favorite combo – a mix of freshly chopped pistachios and mini chocolate chips.
Equipment Needed
How to make vegan cannoli tiramisu
Before getting started, bake a batch of our Vegan Ladyfingers and set them aside to cool!
Prepare the ricotta cream filling:
- Press the tofu for at least 30 minutes.
- Add the tofu and salt to a food processor and process until very smooth. Set aside.
- To a large bowl, add the softened vegan cream cheese, vanilla extract, cinnamon, and orange zest. Using a hand mixture or stand mixer, beat until light and creamy, about 1 minute.
- Add in the whipped tofu and mix until. Set aside.
- To a separate large bowl, beat together the vegan heavy cream and powdered sugar until medium peaks form, about 4 minutes.
- Add the whipped cream to the tofu mixture and beat on low until combined.
- Fold in the chocolate chips and set aside.
Assemble:
- To a shallow bowl, mix the espresso and marsala wine.
- Quickly dip a ladyfinger into the espresso mixture, about 2 seconds. You don’t want them to be soggy. Place the dipped cookie at the bottom of an 11×7″ baking dish and continue until you have formed an even layer. You might have to cut some of the ladyfingers to make them fit well.
- Using an offset spatula, spread half of the cream mixture evenly over the ladyfingers.
- Repeat the same process, layering dipped ladyfingers on top of the cream, then top them with the remaining cream mixture. Try to make the top as flat and level as possible.
- Generously dust with cocoa powder.
- Clean the edges of the baking dish with a damp towel, if needed, then cover it tightly with plastic wrap. Chill in the fridge for at least 8 hours or overnight.
- Once chilled, you can top with additional mini chocolate chips or chopped pistachios, if desired. Slice and enjoy!
Yes! We recommend it. While making every recipe component in one day is possible, spreading it out makes the process easier and more enjoyable. Here’s a simple 3-day plan to follow:
Day 1: Make the vegan ladyfingers and store them in an airtight container.
Day 2: Prepare the cream mixture and assemble the tiramisu. Refrigerate for at least 8 hours, or overnight.
Day 3: Top with additional chocolate chips or pistachios, serve, and enjoy!
Yes! You can make this recipe gluten-free by using gluten-free vegan ladyfingers. Unfortunately, we do not currently have a recipe recommendation. If you find one that works, please let us know in the comments.
It’s easier to cut cleanly if it’s chilled overnight and if you use a sharp knife that is wiped between cuts.
Yes! The recipe works well without it, as the espresso still delivers classic tiramisu flavor on its own. Coffee liqueur also works great in its place, or you can use more espresso and a splash of vanilla extract.
More Vegan Lemon Desserts You May Enjoy:
Dessert
Vegan Masala Chai Tiramisu
Dessert
Cannoli Cookies
Dessert
Vegan Tiramisu Cheesecake
Dessert
Vegan Cannoli
Vegan Cannoli Tiramisu
- Total Time: 8 hours 30 minutes
- Yield: 6–8 Servings 1x
- Diet: Vegan
Description
This vegan cannoli tiramisu combines two Italian classics into one no-bake dessert. It has layers of ladyfingers soaked in espresso-marsala wine mixture, a fluffy citrus cream, chocolate chips, and pistachios. The perfect dessert for holidays, dinner parties, and make-ahead entertaining.
Ingredients
Filling:
- 14 ounces firm tofu, drained and pressed
- ½ teaspoon salt
- 8 ounces vegan cream cheese, softened
- 1 teaspoon vanilla extract
- ¾ teaspoon cinnamon
- Zest of 1 medium orange
- 1 cup vegan heavy cream, cold
- ¾ cup (90g) powdered sugar
- ½ cup mini vegan chocolate chips
Coffee mixture:
- 1 cup espresso
- ¼ cup marsala wine (optional)
Assembly:
- 1 batch vegan ladyfingers
- 2 tablespoons cocoa powder
- Vegan mini chocolate chips or chopped pistachios (optional)
Instructions
If you haven’t already, prepare the lady fingers.
Prepare the ricotta cream filling:
- Press the tofu for at least 30 minutes.
- Add the tofu and salt to a food processor and process until very smooth. Set aside.
- To a large bowl, add the softened vegan cream cheese, vanilla extract, cinnamon, and orange zest. Using a hand mixture or stand mixer, beat until light and creamy, about 1 minute.
- Add in the whipped tofu and mix until. Set aside.
- To a separate large bowl, beat together the vegan heavy cream and powdered sugar until medium peaks form, about 4 minutes.
- Add the whipped cream to the tofu and cream cheese mixture and beat on low until combined.
- Fold in the vegan mini chocolate chips and set aside.
Assemble:
- To a shallow bowl, mix the espresso and marsala wine.
- Quickly dip a ladyfinger into the espresso mixture, about 2 seconds. You don’t want them to be soggy. Place the dipped cookie at the bottom of an 11×7″ baking dish and continue until you have formed an even layer. You might have to cut some of the ladyfingers to make them fit well.
- Using an offset spatula, spread half of the cream mixture evenly over the ladyfingers.
- Repeat the same process, layering dipped ladyfingers on top of the cream, then top them with the remaining cream mixture. Try to make the top as flat and level as possible.
- Generously dust with cocoa powder.
- Clean the edges of the baking dish with a damp towel, if needed, then cover it tightly with plastic wrap. Chill in the fridge for at least 8 hours or overnight.
- Once chilled, you can top with additional mini chocolate chips or chopped pistachios, if desired. Slice and enjoy!
Notes
- Tofu: The tofu must be drained and well pressed, as you want as little moisture as possible. Otherwise, the liquid may separate from the cream mixture as the tiramisu sets.
- Storage: Cover leftover tiramisu tightly with plastic wrap or a tight-fitting lid and refrigerate for up to 4 days.
- Freezing: We have not tested freezing this tiramisu, but it may work. If you’d like to try it, we’d recommend layering the tiramisu through assembly step 4. Cover tightly with a layer of plastic wrap, then foil, and freeze for 2-3 months. Thaw completely in the refrigerator, then dust generously with cocoa and toppings of choice.
- Prep Time: 8 hours 30 minutes
- Category: Dessert
- Cuisine: Italian
