Vegan Tiramisu with Bitter Orange

For us, tiramisu is a highly addictive dessert classic. And with the help of bitter orange aperitif and fresh oranges, we make it summer-ready. Aperol Spritz is THE summer drink, at least in Germany! And rightly so! What's better than sitting in the sun with friends, chatting and sipping on a nice aperitif? So, without further ado, we've transformed the delicious drink into a fresh, summery dessert that will blow your mind.
First of all, we need a fluffy sponge cake, which is quickly prepared ´with only a few simple ingredients. Instead of mascarpone, we use a mix of vegan whipped cream and plant-based crème fraîche, which adds a fresh taste. You can also add grated orange zest to the cream if you like.
Now we are ready to layer our tiramisu. We like to arrange it in glasses, but you can use whatever serving dish you prefer. First, we add a layer of sponge cake to the glass and pour Aperol over it. You can vary the amount of Aperol according to your taste. If you like, you can also add a little sparkling wine. Now we add the oranges, cover everything with a layer of cream, and repeat everything one more time. If you want the Aperolflavor to be more intense, you can also soak the orange pieces in Aperol overnight.
If you prefer a non-alcoholic version, you can use the juice of an orange instead of the Aperol or a non-alcoholic alternative such as orange spritz flavored syrup or similar. If the Aperol version is too experimental for you, we have linked a recipe for a "classic" vegan tiramisu here and a version with strawberries here.

R768 Veganes Tiramisu mit Bitterorange
R768 Veganes Tiramisu mit Bitterorange
R768 Veganes Tiramisu mit Bitterorange
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Vegan Tiramisu with Bitter Orange

4 servings (ø 8 cm/3 inch) or a cake pan (15 x 25 cm/6 x 10 inch)
20 minutes (+ 20 minutes baking time and 8 hours cooling time)


For the sponge cake:

225 g (1.75 cups) wheat flour type 405 or spelt flour type 603
150 g (1.25 cups) sugar
5 g (1 tsp) baking powder
8 g (1.5 tsp) vanilla sugar
50 ml (0.25 cup) vegetable oil (canola or sunflower oil)
250 ml (1 cup) sparkling water

For the cream:

200 ml (0.75 cup) plant-based cream for whipping
16 g (2 tbsp) cream stiffener
150 g (0.66 cup) plant-based crème fraîche
8 g (1.5 tsp) vanilla sugar
50 g (1.75 oz) powdered sugar


  • 500 g (1 lb) oranges
  • 120 ml (0.75 cup) Aperol/Bitterol or similar
  • 50 g (0.5 cup) unsweetened cocoa powder


  1. Preheat oven to 180°C/360°F (convection heat). Add flour, sugar, baking powder, and vanilla sugar to a bowl for the sponge cake and whisk to combine. Add vegetable oil and sparkling water and combine briefly. Pour the batter into a 30x25 cm (12x10 inches) baking pan lined with parchment paper and bake for about 20 minutes.

  2. Whip plant-based cream with cream stiffener. Fold in vegan crème fraîche, vanilla sugar, and powdered sugar. Once done, place the cream in the refrigerator.

Tipp: For a fresh touch, add a little grated orange zest to the cream.

  1. Peel the oranges and cut the flesh into thumb-sized pieces. Then drain in a sieve.

  2. Remove cooled sponge cake from the pan and cut into the desired size, i.e. either cut out circles for your glasses or cut the dough in half so that you have two sponge cakes in the size of15x25 cm (6x10 inches).

  3. Now it's time to layer the tiramisu. To do this, add one layer of the sponge cake into a glass, pour a little Aperol on top, add some of the sliced oranges, and cover with a layer of cream. Then repeat the whole process.

  4. Let the tiramisu sit overnight in the refrigerator. Right before serving, dust generously with unsweetened cocoa powder.

R768 Veganes Tiramisu mit Bitterorange

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