In every issue, Canadian content creator Margaux Verdier shares her love of dairy-free, mostly-plant-based dishes. On the menu this month? Strawberry Tiramisu.

My favourite time of the year has finally arrived: strawberry season. This fruit is always a huge inspiration for me when it comes to both savoury and sweet recipes. Strawberries add a tangy, sugary taste and make any dish a thousand times prettier. This fresh, fragrant dessert is made with a combination of tofu- and cashew-based mascarpone and chai-tea and rum syrup. It’s the perfect dish to make for a dinner party or brunch with friends or to simply enjoy this bountiful local fruit.


Servings: 6 to 10 | Prep time: 35 minutes | Refrigeration time: 3 hours

Margaux Verdier


Dairy-free mascarpone
1 block (300 g) silken tofu
1 1/2 cups (350 mL) cashews soaked in boiling water for 20 minutes
1/4 cup (60 mL) lemon juice
1/4 cup (60 mL) maple syrup
1 tsp (5 mL) vanilla
1/4 tsp (1.25 mL) salt

Chai-tea and rum syrup
2/3 cup (160 mL) water
2/3 cup (160 mL) maple syrup 1/4 cup (60 mL) rum
1 tsp (5 mL) vanilla
3 chai tea bags

200 g dairy-free ladyfingers
1/2 cup (125 mL) strawberry jam
2 cups (500 mL) sliced strawberries
freeze-dried strawberry powder, for garnish (optional)


Dairy-free mascarpone
In a blender, blend all the ingredients until super smooth. Pour the mixture into a container and refrigerate for 20 minutes.

Chai-tea and rum syrup
In a small skillet, bring the water, maple syrup, rum and vanilla to a boil. Turn off the heat, and place the tea bags in the syrup. Let steep for 15 minutes.

Pour the syrup into a large shallow dish. Dip half of the ladyfingers into the syrup and place them in the bottom of an 11 x 8 inch (28 x 20 cm) baking pan. Break the cookies as needed. Spread half of the dairy-free mascarpone over the ladyfingers. Then spread the strawberry jam, followed by 1 1/2 cups (375 mL) of the straw- berries, overtop. Dip the remaining ladyfingers in the syrup and place them on top of the strawberries. Spread the remaining mascarpone overtop, and refrigerate the tiramisu for at least 3 hours or overnight. Serve sprinkled with the freeze-dried straw- berry powder and topped with the remaining strawberries.