Name: Vegan Strawberry Tiramisu Brownies Recipe
Prep time: 45 min
Cook time: 50 min
Total time: 6 h 35 min
Cuisine: Vegan
Ingredients: 60g cocoa powder; 180g all purpose/plain flour; 170g dairy-free dark chocolate; 110g dairy-free block butter; 120ml aquafaba (chickpea brine); 280g caster sugar; 4 tablespoons strawberry jam (e.g., St Dalfour); 1 teaspoon baking powder; 90ml aquafaba (chickpea brine); 6g cream of tartar; 90g caster sugar (divided: 60g and 30g); 30ml sunflower oil; 10g dairy-free plain/strawberry/vanilla yogurt; 40g coconut cream; 1 teaspoon vanilla extract; 150g all purpose/plain flour; 100g freeze dried strawberries; 120g plain/vanilla dairy-free yogurt; 120g caster sugar; 170g dairy-free butter (melted); 350g silken tofu; Small drop of pink food gel or natural pink color/powder; 1 teaspoon vanilla bean paste or seeds from 1 vanilla pod (or vanilla extract); Extra strawberry jam for dipping ladyfingers; Freeze dried strawberries (for dusting)

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Introduction

Indulge in these Vegan Strawberry Tiramisu Brownies, a delightful fusion of rich chocolate and fruity strawberry flavors. This recipe features a fudgy brownie base topped with delicate ladyfingers and a creamy vegan mascarpone layer, finished with a dusting of freeze-dried strawberries. Perfect for anyone craving a decadent yet plant-based dessert.

A close-up of a square dessert bar held by a woman's hand with a gold ring, showing four clear layers: the bottom layer is thick and dark brown with a rich fudgy texture, the next layer is thin and light beige, the middle layer is pale pink and creamy with small red specks, and the top layer is bright red with a crumbly texture. In the background, several more dessert bars are scattered on a white marbled surface with fresh whole and halved strawberries, a small golden ring of red crumbs, and a white bowl partly visible at the top, all creating a bright and inviting scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

60g cocoa powder
180g all-purpose/plain flour

170g dairy-free dark chocolate
110g dairy-free block butter

120ml aquafaba (chickpea brine)
280g caster sugar

4 tablespoons strawberry jam (St Dalfour recommended)
90ml aquafaba (chickpea brine) for ladyfingers
6g cream of tartar

90g caster sugar for ladyfingers
30ml sunflower oil
10g dairy-free plain/strawberry or vanilla yogurt

40g coconut cream
1 teaspoon vanilla extract
1 teaspoon baking powder

150g all-purpose/plain flour for ladyfingers
100g freeze-dried strawberries
120g plain/vanilla dairy-free yogurt for cream

120g caster sugar for cream
170g dairy-free butter (melted)
350g silken tofu

Small drop of pink food gel or natural pink coloring
1 teaspoon vanilla bean paste or seeds from 1 vanilla pod (or vanilla extract)
Freeze-dried strawberries for dusting

Instructions

Step 1: Preheat the oven to 180℃ fan and line an 8 x 8 inch square or loose-base tin with greaseproof paper, letting it hang over the edges for easy removal.
Step 2: Sift the cocoa powder and 180g of flour together in a medium bowl.
Step 3: Set up a bain-marie by filling a small saucepan with 1/4 water, place over medium heat. In a heatproof bowl over the pan, melt the dairy-free chocolate and block butter together, stirring occasionally. Remove from heat and let cool slightly.

Step 4: Whip 120ml aquafaba and 280g caster sugar in a mixer on high speed for about 5 minutes until thick and glossy with ribbons forming when dripped.
Step 5: Gently fold the cooled chocolate mixture into the whipped aquafaba, preserving as much air as possible.
Step 6: Sift the cocoa and flour mixture into the bowl and fold carefully until a thick brownie batter forms.

Step 7: Pour the batter into the lined tin and level the surface with an offset spatula.
Step 8: Spoon dollops of strawberry jam onto the batter and swirl lightly with a toothpick or skewer.
Step 9: Bake in the oven for 30-35 minutes. For fudgier brownies, reduce baking time by 5 minutes.

Step 10: Remove from oven and cool completely in the tin on a wire rack to maintain moisture and shape.
Step 11: Lower the oven temperature remains on for baking ladyfingers.
Step 12: Line a baking tray with greaseproof paper for the ladyfingers.

Step 13: Whisk 90ml aquafaba with 6g cream of tartar on low, increasing to high, whipping until soft peaks form (5-8 minutes).
Step 14: Gradually add 60g sugar while whisking on high until stiff peaks form. Test by inverting the bowl—meringue should not move.
Step 15: In a separate bowl, combine sunflower oil, 10g dairy-free yogurt, 40g coconut cream, vanilla extract, and remaining 30g sugar. Whisk to combine.

Step 16: Fold the meringue gently into the yogurt mixture in 2-3 additions, keeping the air in the batter.
Step 17: Sift in baking powder and 150g flour, carefully folding until no dry streaks remain. Then fold in freeze-dried strawberries.
Step 18: Transfer mixture to a piping bag fitted with a large round nozzle.

Step 19: Pipe 4-inch (10cm) long and 1.5-inch (4cm) wide strips onto the lined tray, spacing evenly as they will spread.
Step 20: Bake in the oven for about 15 minutes or until edges turn golden brown. Watch closely after 13 minutes to avoid burning.
Step 21: Cool on the tray, then transfer ladyfingers to a wire rack to cool completely. Store in a sealed container at room temperature; use the same or next day to maintain texture.

Step 22: When brownies and ladyfingers are fully cooled, dip each ladyfinger lightly and briefly in strawberry jam. Avoid soaking to prevent sogginess.
Step 23: Arrange the jam-coated ladyfingers evenly over the brownie base in the tin.
Step 24: Blend the mascarpone cream ingredients—120g dairy-free yogurt, 120g caster sugar, 170g melted dairy-free butter, 350g silken tofu, pink food gel, and vanilla bean paste—in a high-speed blender until completely smooth, scraping down as needed.

Step 25: Pour the cream evenly over the ladyfingers, smoothing with the back of a spoon or offset spatula. Tap the tin lightly to remove air bubbles.
Step 26: Refrigerate overnight to set the cream layer and firm up the dessert.
Step 27: Once set, score around the edges of the tin with a sharp knife to ease removal. Dust the top generously with freeze-dried strawberry powder.

Step 28: Use the tin’s push base to gently release the brownie onto a chopping board.
Step 29: Cut into neat squares using a sharp knife, wiping the blade clean between cuts for tidy slices.
Step 30: Serve and enjoy your vegan strawberry tiramisu brownies!

Tips & Variations

Use a stand mixer with a balloon whisk for best results when whipping aquafaba to achieve stiff peaks.
For a richer flavor, substitute the strawberry jam with raspberry or mixed berry jam.
Add a splash of almond or coconut liqueur to the cream mixture for an adult twist.

If freeze-dried strawberries are unavailable, finely chop dried strawberries as an alternative.
Underbake the brownies slightly if you prefer a gooier, fudgier texture.

Storage

Store the assembled brownies in an airtight container in the refrigerator for up to 3 days. For best texture, allow them to come to room temperature before serving. Leftover ladyfingers should be kept in a sealed container at room temperature and used within one day to prevent sogginess.

How to Serve

Square dessert pieces are arranged on a white marbled surface covered with parchment paper printed with text. Each piece has three visible layers: a dark brown base, a thick middle layer of creamy white, and a bright red crumbly topping that looks soft and textured. One piece is topped with a halved fresh strawberry showing its red inside and green leaves. Whole and halved strawberries are scattered around the dessert pieces. The scene is bright and clear, showing detail in the crumbly topping and creamy layer. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

Yes, all-purpose flour is recommended for the best texture. However, you can substitute with gluten-free flour blends, but the texture and rise may vary.

What if I don’t have silken tofu for the cream?

Silken tofu provides creaminess and structure while keeping the recipe vegan. You can try using blended blended cashews soaked overnight as an alternative, but the texture will be slightly different.