The real plant-based tiramisu, without eggs or dairy – but identical to the
original.
Made with delicious ladyfingers and a silky mascarpone-style cream, ready to impress everyone
with the same taste and perfect texture.
A unique masterclass where I’ll show you how to create the first fully vegan pâte à bombe — a technique that had never been brought into the plant-based world before.
It’s the key to a soft, stable cream that truly mimics the classic tiramisù.
Tiramisù may look simple, but recreating the cream and the ladyfingers without animal ingredients raises a lot of questions. That’s why it’s essential to start from theory: understanding how eggs work, how to substitute them correctly and how to balance ingredients to match the original taste and texture.
In this masterclass you won’t just find a recipe to copy: you’ll follow a real journey of discovery and understanding.
I’ll explain the theory behind substitutions, how to replicate the behaviour of whole eggs, yolks and whites.
You’ll follow me through the full balancing of this tiramisù and I’ll guide you step-by-step through every preparation.
We’ll prepare 2 different ladyfinger recipes and 3 different
creams, so you can choose based on flavour, texture and the ingredients you
prefer.
We’ll compare them together, so you’ll know exactly which one to use to build your ideal
tiramisù.
The masterclass includes both a theory module and a practical module, with video lessons, theory slides and downloadable recipe booklets, so you can study, practice and perfect your tiramisù at your own pace.
This masterclass is designed for those who really want to understand, experiment and create their own perfect tiramisù — vegan, with zero compromises.
This online masterclass is made of a theory module and a practical module. Scroll down to see everything that’s included and all the topics we’ll cover.
The best way to learn pastry is to combine solid theory with guided practice. This is exactly how this course is structured.
We’ll dive into ingredients, their roles, methods and techniques. This module includes a video lesson plus detailed theory slides.
We move on to hands-on learning with demonstrative video lessons — it will feel like being in the kitchen with the Chef.
ENTHUSIASTS
who want to learn how to make a fully plant-based tiramisù and rediscover the flavour and
texture of the true traditional dessert — while impressing family and friends.
PROFESSIONALS
who want to offer a vegan tiramisù capable of convincing even the most classic palates, and
expand their range of plant-based desserts.
Once you’ve finished the course, start baking, take a photo of your dessert and send it to info@veganpastryacademy.com to receive your personalised certificate of attendance.
Yes, you can download all the course materials, such as recipe booklets, theory slides, ebooks, tables, etc.
The videos cannot be downloaded.
Choose the course, add it to your cart and complete the payment.
You’ll receive a temporary password by email, which you can use to log in or change via the link in the same email.
Log in to your account.
Your profile page will open, where you’ll find all the courses you’ve purchased.
Click on the course and start following the lessons.
Hospitality professionals
Restaurant, pastry or café owners who want to expand their menu with dairy-free, egg-free, 100% vegan desserts to broaden their clientele and offer something for everyone. Pastry chefs or students who wish to learn new techniques and ingredients.
Home bakers & people who made an ethical choice
Anyone who wants to learn how to bake at home without using animal ingredients and avoid failures while impressing friends and family.
You don’t need any professional experience. You’ll be guided step by step through all the preparations, and everything will be explained in detail.
What matters most is your desire and motivation to learn, taking the time to follow the lessons properly.
You’ll need:
Each course is different and may require specific tools or moulds.
Ingredients vary from course to course, so there isn’t a single answer. Inside each course you’ll find:
Most ingredients are common in pastry. Sometimes you’ll need more professional products (available online) to achieve the best result (texture, structure, final appearance).
These courses are designed to help you master vegan pastry at a high level and get reliable results: to do that, supermarket ingredients alone aren’t always enough; sometimes you’ll need professional substitutes for eggs, cream, gelatine, etc.
You can choose between 2 payment methods:
Yes. After enrolling, send an email to info@veganpastryacademy.com including:
