Vegan Raspberry Tiramisu
Sure, you know tiramisu, we know tiramisu — nothing new, nothing special. Buuuut in summer, you're totally allowed to give the Italian classic a little summery makeover, and that's exactly what we're doing today. Goodbye heavy tiramisu, hello light, delicate, summery, fruity, and piiiink dessert. You look gorgeous!
And no, this isn't the first time we've strayed a few steps from the classic tiramisu. From rhubarb and pistachio tiramisu, to baked apple tiramisu, to a full-on tiramisu cake — we've really tried it all. And now comes the summer version: with raspberries that give the tiramisu a wonderful fruity lightness, which is exactly what we love most about summer.
Why a Homemade Sponge Cake Instead of Ladyfingers?
Classic ladyfingers usually contain eggs — which unfortunately rules them out for our vegan tiramisu. Vegan alternatives do exist, but they're not easy to find everywhere. And honestly, classic tiramisu is anything but vegan: the original recipe also uses egg yolk and mascarpone in the cream. We swap all of that out for a combination of vegan cream and vegan quark. Our homemade sponge cake gets wonderfully light and airy thanks to sparkling water, soaks up the espresso-amaretto mixture just as well as the original, and is ready in under 30 minutes — baking time included. Plus, it fits your tiramisu pan perfectly!
What Is Raspberry Sweet Powder — and Do I Really Need It?
Short answer: yes, and not just for this recipe. The Raspberry Sweet by Naturata is a fine powder made from organic raspberries, produced in Germany — and exactly what you need to give desserts, yogurt, pancakes, smoothies, or overnight oats a fruity twist without needing fresh raspberries on hand. In this recipe, it goes into both the cream and as a topping — and it looks absolutely stunning. You can find it at organic stores and in Naturata's online shop. And with the code "ZUCKERJAGDWURST" you'll get 20% off everything, with a minimum order value of €20. The code is valid from May 8 to May 22, 2026. By the way, the organic sweet powder is also available in banana, strawberry, mango, and blackcurrant — in case you'd like to make your tiramisu in a different fruity flavor.
Can I Make the Tiramisu Alcohol-Free?
Of course! Simply leave out the amaretto and replace it with more espresso, cocoa, or some raspberry juice. The dessert tastes just as complete without it — and is then also suitable for children or pregnant women.
How Long Does the Tiramisu Keep — and Can It Be Prepared in Advance?
Kept well covered in the fridge, the raspberry tiramisu will last for 2–3 days. We recommend letting it sit for at least 2 hours, but preferably overnight — the sponge cake gets even more moist that way. It's best to dust the raspberry sweet powder over the tiramisu just before serving, and a fine sieve works absolutely perfectly for this.
Vegan Raspberry Tiramisu
Ingredients
For the sponge cake:
- 165 g (1.33 cups) wheat flour (type 405)
- 75 g (0.33 cup) cane sugar
- 4 g (1 tsp) baking powder
- 40 ml (0.25 cup) neutral vegetable oil
- 190 ml (0.75 cup) sparkling water
For the raspberry layer:
- 500 g (17.5 oz) frozen raspberries
For the cream:
- 300 ml (1.25 cups) vegan whipping cream
- 8 g (2 tsp) whipping cream stabilizer
- 3 tbsp raspberry sweet powder (e.g. from Naturata)
- 150 g (5.25 oz) vegan quark or vegan Greek-style yogurt
For the rest:
- 50 ml (0.25 cup) espresso
- 2 tbsp amaretto
- fresh raspberries for decorating
- raspberry sweet powder for dusting (e.g. from Naturata)
Instructions
Preheat the oven to 180 °C/355 °F (convection). Grease a rectangular baking pan (approximately 20 x 15 cm / 8 x 6 inches).
Add wheat flour, cane sugar, and baking powder to a large bowl and mix to combine. Add vegetable oil and sparkling water and stir briefly until a smooth batter forms.
Pour the batter into the prepared pan and bake in the preheated oven for approximately 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
Simmer the frozen raspberries in a small pot over medium heat for approximately 10 minutes, until they form a spreadable compote. Set aside and let cool.
For the cream, whip the vegan whipping cream with the cream stabilizer and raspberry sweet powder until stiff. Fold in the vegan quark.
Combine espresso and amaretto in a small bowl. Slice the cooled sponge cake in half horizontally.
Place the first sponge cake layer back into the pan and brush with half of the espresso mixture. Spread the raspberry compote on top, followed by half of the cream. Place the second sponge cake on top and brush with the remaining espresso mixture. Fill the remaining cream into a piping bag and pipe dollops over the tiramisu. Refrigerate for at least 2 hours (or overnight). Just before serving, dust with raspberry sweet powder (a fine sieve works perfectly for this) and garnish with fresh raspberries.
