The Vegan Purple Yam Tiramisu takes you on a flavorful journey filled with a tantalizing blend of creaminess and vibrant colors inspired by global street food. Imagine cooling your heels in a lively market, savoring each delectable bite that transports you to tropical islands rich with culinary heritage. This dessert is not just a feast for your taste buds; it’s an adventure begging to be tasted. You may also find Delicious Vegan Thanksgiving Recipes To Wow Your Guests useful.

Why make this recipe? Because who doesn’t love a dessert that combines the traditional with the exotic? The sweetness of purple yam, alongside cloud-like textures, makes for a decadent treat that will impress both vegans and non-vegans alike. With each layer, you’ll find flavor harmony that rivals any classic tiramisu, but with an exciting twist that’s reminiscent of sunny, happy days.

How to make Vegan Purple Yam Tiramisu

Ingredients:

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 other 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.
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.
For the mascarpone, blend dairy-free butter, silken tofu, sugar, yogurt, vanilla, and ube condensed milk until smooth. 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.
Chill in the fridge for at least an hour. Once time is up, top with whipped cream and sprinkle generously with powdered ube.
Refrigerate for 6-8 hours or overnight before serving.

How to serve Vegan Purple Yam Tiramisu

This dish can be served with additional whipped cream on top, garnished with fresh purple yam powder, or a sprinkle of cacao for a fun surprise. Whether you fancy elegant dinner parties or casual get-togethers, this tiramisu will feel like a showstopper on the table.

How to store Vegan Purple Yam Tiramisu

Keep your tiramisu fresh by covering it tightly with plastic wrap or securing it in an airtight container in the refrigerator. It will stay good for about 3-4 days, although I’m sure you’ll probably devour it long before then!

Tips to make Vegan Purple Yam Tiramisu

Don’t skip the refrigeration! Letting it chill allows the flavors to meld beautifully, ensuring every bite is absolutely divine.
If purple yam is not available, don’t fret! You can substitute it with other flavors, especially if you’re eager for a palette of fun colors. Blackberry Tiramisu might be an exciting alternative for your next venture.
For an extra level of indulgence, layer in fresh fruits like berries between the tiramisu layers for a delightful burst of flavor.

Variations

Feel free to experiment with flavors! Using different flavored yogurts or non-dairy milks can change the taste profile. You might want to try a citrus twist by adding a layer of lemon cream, inspired by the vibrant Lemon Tiramisu options out there.

FAQs

Can I make this ahead of time?
Absolutely! This is one dessert that actually improves with time, so preparing it a day in advance is a deliciously smart move.

What can I use instead of aquafaba?
If you’re looking for a different binding agent, flaxseed meal mixed with water can create a similar effect, though it will alter the flavor slightly.

Is purple yam the same as ube?
While they share a similar appearance, purple yam and ube are different. Ube is sweeter and has a distinct flavor, perfect for desserts – though feel free to use either as your taste buds lead you!

Conclusion

With the flavors of traditional tiramisu meeting the tropical essence of purple yam, this Vegan Purple Yam Tiramisu is a delightful treat ready to impress anyone at your table. Don’t forget to explore more tantalizing variations like this vegan ube tiramisu or check out the simple yet flavorful ube tiramisu recipe. Let’s savor every spoonful!

Vegan Purple Yam Tiramisu

A delightful twist on traditional tiramisu that features the vibrant flavor of purple yam, perfect for impressing both vegans and non-vegans alike.

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Prep Time 40

Cook Time 15

Total Time 8

Servings: 8 servings

Course: Dessert

Cuisine: Vegan

Calories: 300

Ingredients Method Notes

Ingredients

For the cake

180 ml aquafaba (chickpea brine)
12 g cream of tartar
180 g caster sugar for the cake
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

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
220 ml dairy-free whipping cream
2 tablespoons ube condensed milk or 3 tablespoons of powdered ube

For assembly

100 ml evaporated oat milk or other 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

Blend dairy-free butter, silken tofu, sugar, yogurt, vanilla, and ube condensed milk until smooth.
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 time is up, top with whipped cream and sprinkle generously with powdered ube.
Refrigerate for 6-8 hours or overnight before serving.

Notes

Don’t skip the refrigeration! Letting it chill allows the flavors to meld beautifully, ensuring every bite is absolutely divine. If purple yam is not available, you can substitute it with other flavors. For an extra indulgence, layer fresh fruits like berries between the tiramisu layers.