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 3 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.
Scroll down to see everything that’s included and all the
topics we’ll cover.
I corsi di Alessia sono semore una garanzia. Spiegazioni chiare e precise, molto dettagliate.
Di questo corso ho apprezzato la presenza di diverse opzioni. Davvero consigliato!
This is by far the best vegan tiramisu I have tried! It's delicious!
I made the ladyfingers with potato protein and they turned out perfectly. They were super simple to make, baked nicely and tasted amazing, too.
Then I made cream number two without chlorella (since I cannot find it where I live, not even online). This tiramisu cream is super tasty, it's flavorful, creamy and fluffy.
I highly recommend this vegan tiramisu recipe, you won't be disappointed!
Il corso mi è piaciuto, da esso si traggono anche le basi per creme utilizzabili in altri prodotti. Molto chiaro e ben eseguito. Non ho avuto modo di provare le ricette, ma tra esse ci sono quelle senza ingredienti ordinabili e quindi di facile reperibilità per noi all'estero.
Corso molto completo e con molte alternative per la preparazione del tiramisù. Abbiamo ordinato la chlorella e non vediamo l'ora di provarla!
Tutto spiegato bene e dettagliato come nello stile di Alessia, molto utile la parte teorica per comprendere meglio la ricetta e cogliere così da subito eventuali errori. Per i savoiardi ho provato entrambe le versioni e quella che preferisco per ora è quella con acquafaba in polvere e clorella, i miei con questa ricetta sono usciti più sostenuti e con un sapore migliore! Entrambe le versioni comunque buone e soffici!
Bellissimo corso, molto ben articolato e spiegato. Ho acquistato i prodotti suggeriti da Alessia e in questi giorni mi metto all'opera! grazie
Bel corso. Ormai seguo Alessia da qualche anno e le sue ricette sono sempre strepitose. Ieri ho provato a fare la versione con la proteina della patata per il savoiardo e la versione senza mascarpone per la crema. Ottimo( per il savoiardo devo fare pratica con la cottura ma ottimo) e presto farò anche le altre tipologie :) grazie
Corso spiegato benissimo, è stato molto utile per capire le sostituzioni.
Seguo Alessia da qualche anno: prima l'ho trovata sui social, poi mi sono iscritta alla sua prima accademia online, poi al vegan pastry club e poi a vegan pastry academy, acquistando questo corso. Che dire? Una professionista vera, instancabile. Propone delle ricette incredibili che non fanno sentire la mancanza (anzi!) dei dolci non vegetali. Ormai Alessia è il mio punto di riferimento quando ho bisogno di fare un dolce dalla riuscita sicura: dolci belli, curati e buonissimi. Non sono mai stata una persona che "credeva" ai corsi online, ma i suoi me li sono fatti praticamente tutti. Se potete, investite in questo lavoro incredibile. Il corso del tiramisù riunisce perfettamente tutte le caratteristiche già chiare sulle sue piattaforme: studio, ricerca, bellezza e bontà da cinque stelle.
Molto chiaro e preciso , perfetto
Corso fatto molto bene con approfondimenti utili e lezioni semplici..
Chiarissimo e pieno di informazioni utili! Video e spiegazioni chiarissime!
Corso ben fatto, e piacevole. Risultato? Finalmente un buon tiramisù. Grazie
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.
No, not necessarily. This course is designed to be accessible to everyone: professionals who use
technical ingredients and home bakers who prefer simple, everyday products.
You will learn how to prepare 3 different ladyfingers and 3 different creams, so you can choose
the combination that best fits your taste and needs.
No special egg replacers are required.
You can use different plant-based proteins or simply liquid aquafaba.
I provide multiple variations to make the course suitable for everyone.
Equipment:
No professional equipment is needed:
A stand mixer is not required — a simple pair of handheld electric, beaters works perfectly.
The other tools are common items that anyone who bakes already has in their kitchen:
Silicone spatulas
Mixing bowls
Small pots
Oven
Whisks
Piping bags
Thermometer (helpful, but not essential)
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.
Your enrolment never expires: the course is yours forever and you can watch the lessons as
many times as you wish.
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.
The platform is accessible from PC, laptop, tablet or smartphone. For the best experience we
recommend using a device with a larger screen.
No, the courses are pre-recorded: you decide when to follow them, with no fixed schedule.
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:
A device with internet access (PC, tablet or smartphone)
Basic pastry tools, such as a stand mixer (or hand mixer),
hand blender, spatulas, piping bags, oven, fridge, freezer,
thermometer, trays, moulds, scales and precision scales, etc.
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:
the full list of ingredients used
tips on where to buy them
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:
Stripe (debit, credit or prepaid card)
PayPal (with your account or a card, even without an account)
Our company is VAT exempt, so you won’t be charged any VAT on the course price.
Yes. After enrolling, send an email to
info@veganpastryacademy.com
including:
order number
the email used for registration
company name and type
VAT number or tax code
address, postal code, city
PEC or SDI code (for Italian e-invoicing)
