If you love citrus desserts and creamy no-egg treats, this Vegan Orange Tiramisu is a beautiful recipe to try. It takes the elegance of a classic tiramisu and gives it a bright, fruity twist with fresh orange flavor in every layer. Instead of coffee and mascarpone, this version features orange-zested vegan ladyfingers, a silky orange curd, and a rich plant-based mascarpone-style filling. The result is light, creamy, fresh, and impressive enough for a dinner party or holiday table. This style of dessert is inspired by the April 3, 2025 recipe from The Little Blog of Vegan, which describes the dessert as vegan, dairy-free, egg-free, and layered with orange cream and homemade citrus elements.

Why You’ll Love This Vegan Orange Tiramisu

This dessert stands out because it brings together several textures and flavors in one dish. The ladyfingers are soft and lightly citrusy, the orange curd adds tang and color, and the mascarpone-style cream gives the tiramisu its luxurious body. The original recipe also finishes the dessert with whipped dairy-free cream, orange segments, and optional rosemary for an elegant presentation.

It is a lovely option when you want something:

dairy-free
egg-free
make-ahead friendly
fresh and citrusy instead of coffee-heavy
elegant enough to serve to guests

Ingredients for Vegan Orange Tiramisu

The source recipe is divided into four parts: ladyfingers, orange curd, mascarpone cream, and decoration. It also notes that the orange curd is made in two separate batches—one for the inner layers and one for the topping.

1) Ingredients for the vegan orange ladyfingers

180 ml aquafaba (liquid from canned chickpeas)
12 g cream of tartar
180 g caster sugar
60 ml sunflower oil
20 g dairy-free plain or vanilla yogurt
80 g coconut cream
1 teaspoon orange extract or orange flavoring
2 teaspoons baking powder
300 g all-purpose flour
Zest of 1 large orange

2) Ingredients for the orange curd

You will make this twice, separately.

For one batch:

2 tablespoons cornstarch
2 tablespoons water
70 g dairy-free butter
80 g caster sugar
100 ml freshly squeezed orange juice
60 g vegan condensed milk

3) Ingredients for the vegan mascarpone cream

170 g dairy-free butter
350 g silken tofu
160 g caster sugar
120 g plain or vanilla dairy-free yogurt
2 teaspoons orange extract or orange flavoring
220 ml dairy-free whipping cream

4) For soaking and decorating

A little dairy-free milk for dipping the ladyfingers
Orange zest for the milk
220 ml dairy-free whipping cream
Fresh orange segments
Fresh rosemary, optional

How to Make Vegan Orange Tiramisu Step by Step

Step 1: Prepare the oven and trays

Preheat your oven to 180°C fan and line baking trays with baking paper. The source recipe notes that the batter makes enough for around 3 to 4 trays, and it recommends baking one tray at a time.

Step 2: Make the aquafaba base for the ladyfingers

Pour the aquafaba into a large bowl and begin whisking. Add the cream of tartar and continue whipping until you reach soft peaks. Then gradually add most of the sugar while whisking until the mixture becomes glossy and reaches stiff peaks. The original recipe says the mixture should be stable enough that it does not slide if the bowl is inverted.

Step 3: Mix the wet ingredients

In another bowl, whisk together:

sunflower oil
dairy-free yogurt
coconut cream
orange extract
the remaining sugar

This gives the ladyfingers richness and orange flavor.

Step 4: Fold the mixtures together

Gently fold the whipped aquafaba into the yogurt mixture in stages. Then sift in the baking powder and flour, add the orange zest, and fold carefully just until combined. Avoid overmixing so you do not knock too much air out of the batter. The source recipe specifically warns against overmixing or deflating the mixture.

Step 5: Pipe and bake the ladyfingers

Transfer the batter to a piping bag with a large round tip and pipe strips about 10 cm long and 4 cm wide onto the lined trays. Bake each tray for about 15 minutes, until the edges are lightly golden. Let them cool fully before removing them from the paper. The source also recommends storing them in a sealed container at room temperature only briefly, ideally the same day or the next day, so they do not soften too much.

Step 6: Make the first batch of orange curd

In a small bowl, stir the cornstarch and water together into a smooth paste. Then combine that with the dairy-free butter, sugar, orange juice, and vegan condensed milk in a saucepan or bowl for cooking. Heat gently while stirring until the mixture thickens. The original recipe says you’ll know it is ready when you can drag the spatula through the bottom and the curd takes a moment to come back together. Let it cool slightly.

Step 7: Make the mascarpone-style filling

Blend the dairy-free butter, silken tofu, sugar, yogurt, and orange extract until very smooth and creamy. Separately whip the dairy-free whipping cream until thick, then fold the blended mixture into the whipped cream. The source recipe notes that this creates the thick vegan mascarpone-like filling and advises not to overmix at this stage.

Step 8: Prepare the dipping liquid

Pour some dairy-free milk into a bowl and mix in a little orange zest. This is the soaking liquid for the ladyfingers. The source recipe uses milk with orange zest and warns not to soak the biscuits too much or they will become soggy.

Step 9: Assemble the first layer

Quickly dip the ladyfingers into the orange-zested milk and arrange them in the base of your dish. Spread over a generous layer of mascarpone cream, then add some of the orange curd. The recipe uses an offset spatula to smooth the cream evenly into the corners.

Step 10: Repeat the layers

Add another layer of dipped ladyfingers, then more cream and more orange curd. Continue until all the components are used, finishing with a cream layer on top. The source recipe recommends chilling the dessert for at least an hour before adding the final orange topping.

Step 11: Make the second batch of orange curd for the top

Prepare a fresh second batch of the orange curd using the same quantities. Pour it over the top of the tiramisu and spread evenly. The source notes that this second batch should not be overcooked, otherwise it becomes too jelly-like and harder to spread smoothly.

Step 12: Chill overnight

Refrigerate the tiramisu for 6 to 8 hours, or preferably overnight. The source recipe specifically says overnight is best because it helps the dessert fully set.

Step 13: Slice and decorate

Once chilled, cut into squares with a sharp knife, wiping the blade between cuts for neat slices. Top with swirls of dairy-free whipped cream, orange segments, and rosemary if desired. The original recipe mentions that the first slice is usually the trickiest to remove from the dish and suggests using a flat spatula to lift pieces cleanly.

Tips for Success

A few details from the source recipe make a big difference:

Use aquafaba properly.
Aquafaba is the liquid from a can of chickpeas, and it is what gives the homemade vegan ladyfingers their airy structure.

Use the thick part of coconut milk.
The recipe specifies coconut cream as the thick white cream from canned coconut milk.

Do not over-soak the ladyfingers.
A quick dip is enough. Too much liquid can make the layers collapse or become mushy.

Chill long enough.
This is not a dessert to rush. The overnight rest helps the layers settle and slice more beautifully.

How to Store Vegan Orange Tiramisu

According to the source recipe, this tiramisu should be stored in a sealed airtight container in the refrigerator for 2 to 3 days. It can be served straight from the fridge, or left at room temperature for about 5 minutes if you prefer it slightly softer.

Final Thoughts

This Vegan Orange Tiramisu is a gorgeous citrus dessert for spring, summer, or any time you want something fresh and creamy. The homemade orange ladyfingers, the silky orange curd, and the fluffy vegan mascarpone-style cream create a layered dessert that feels both comforting and elegant. Based on the April 2025 recipe from The Little Blog of Vegan, it is a thoughtful vegan twist on tiramisu that swaps coffee for bright orange flavor while keeping the indulgent layered format that makes tiramisu so beloved.