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Lemon & Thyme Tiramisu

This vegan lemon & thyme tiramisu is a springtime twist on the classic Italian dessert, made with layers of light and creamy vegan lemon curd, flavoursome lemon & thyme syrup, homemade vegan ladyfingers, zesty rich vegan mascarpone and finished off with vegan whipped cream on top.

125 mins

6 people



For the vegan ladyfingers:
240g plain flour
15g cornflour
1 tsp baking powder
140g aquafaba (from Mr Organic chickpeas)
150g fine caster sugar
1/2 tsp organic vanilla powder
1-2 tbsp powdered sugar for dusting
Optional: a little lemon zest
For the vegan lemon & thyme syrup:
300 ml water
70g caster sugar
Zest of 1 lemon
3-4 sprigs of fresh thyme
2 tbsp limoncello (optional)
For the vegan lemon curd:
90g vegan butter
230ml coconut milk
1 tsp vanilla extract
130g icing sugar
3 tbsp corn starch
For the vegan mascarpone:
140g soft vegan butter
90g unflavoured vegan cream cheese
400g powdered sugar
1 tsp vanilla extract
2 tbsp coconut yoghurt
For the vegan whipped cream:
240ml vegan double cream
240g unflavoured vegan cream cheese
1 tbsp powdered sugar
1 tsp vanilla extract


For the vegan ladyfingers

  1. Start by sifting together the dry ingredients.
  2. Then, whip aquafaba with an electric mixer until stiff peaks form and slowly add in sugar while continuing to whip until glossy. While still whipping, add in vanilla and oil, and mix in a little lemon zest if using. Turn off the mixer and fold in the flour mixture until just combined and no lumps remain.
  3. Set the mixture aside for 10 minutes and then transfer to a piping bag and preheat your oven to 150°C.
  4. Pipe the mixture onto 2 lined baking trays, keeping the lines equal in size. You should be able to create around 20-24 individual lines in total. Dust them with more icing sugar, and
    bake for 20 minutes or until the edges are golden. Leave the ladyfingers to cool for at least 5 minutes before moving them to a wire rack to cool and crisp up fully. They are ready to use for the tiramisu after about 30 minutes.

For the lemon & thyme syrup

  1. In a small saucepan, mix together the caster sugar, lemon juice, fresh thyme, and water. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved, then mix in the limoncello (if using).
  2. Increase the heat to medium-high and bring the mixture to a brief boil, then reduce to a simmer for 3-4 minutes, stirring occasionally. Remove the saucepan from the heat and let the syrup cool completely.
  3. Strain the syrup through a fine-mesh sieve to remove the lemon zest and thyme sprigs. Use the syrup to dip the ladyfingers in when assembling the tiramisu.

For the vegan lemon curd

  1. To make vegan lemon curd, start by placing vegan butter, lemon juice, coconut milk, vanilla, and sugar in a saucepan over low heat. Simmer and stir until the sugar is dissolved.
  2. In a separate bowl, whisk together corn starch and agar with plant milk to make a slurry. Pour the slurry into the saucepan and whisk until the lemon curd thickens, which should take roughly 5-10 minutes.
  3. Transfer the lemon curd to an airtight container and store in the fridge until ready to use.

For the vegan mascarpone

  1. To make the vegan mascarpone, start by whipping 140g of soft vegan butter until pale for 5-8 minutes. Add 90g of unflavoured vegan cream cheese and sift in 375g of powdered
  2. Whip until smooth. then add vanilla extract, Mr Organic Lemon Juice, lemon & thyme syrup and coconut yoghurt. Whip on high speed until well combined, then place the vegan
    mascarpone into the fridge until ready to use.

For the whipped cream

  1. To make the vegan whipped cream for the top, combine vegan double cream, vegan cream cheese, and vanilla extract. Whip the mixture until smooth and creamy, then transfer to a piping bag with a wide, round nozzle.

To assemble the tiramisu

  1. To assemble the tiramisu, briefly dip the vegan ladyfingers into the lemon thyme syrup and layer them in a square 8×8-inch dish.
  2. Spread half of the mascarpone onto the ladyfinger layer and add half the lemon curd in an even layer to cover. Repeat with layers of ladyfingers, mascarpone, and lemon curd.
  3. Pipe the vegan whipped cream on top of the tiramisu to decorate, then sprinkle with lemon zest and fresh thyme leaves.
  4. Place in the fridge for 6-8 hours or overnight to set, and gently slice into 6 equal slices with a clean, sharp knife.
  5. To serve, drizzle with a little extra lemon & thyme syrup and enjoy!

Which of our products do you need for this recipe?

Mr Organic product
Virgin Coconut Oil 500ml
Mr Organic product
Sicilian Lemon Juice
Mr Organic product
Sicilian Lemon Juice
Mr Organic product
Sicilian Lemon Juice
Mr Organic product
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