⭐ Aquafaba (Best Dairy-Free Option)
3 tablespoons per egg white Quick tip: Whip aquafaba like egg whites to achieve a similar airy texture in the mascarpone mixture.
Aquafaba, the liquid from canned chickpeas, contains proteins and starches that allow it to be whipped into a foam similar to egg whites. This foam traps air, providing the lightness and volume essential for tiramisu’s creamy layers.
To use aquafaba effectively, whip it until stiff peaks form, just as you would with egg whites. Be mindful that it can take slightly longer to whip and may require a clean, grease-free bowl.
The final tiramisu will have a very close texture and mouthfeel to the traditional version, with no noticeable flavor differences, making it ideal for vegan and allergy-friendly adaptations.