Vegan Strawberry Rhubarb Tiramisu

It’s my biiiiirthday today 😍 And on top of that, it’s my lucky year—31 years old on May 31st 😅 Yep, I’m genuinely excited to celebrate! I love my birthday—it’s my one and only red flag, I swear!

This year, I wanted a dessert that’s fresh, not too sweet, and seasonal. Tiramisu is one of my all-time favorites, so I decided to give it a strawberry-rhubarb twist. Last year, I made my limoncello tiramisu for my birthday, by the way!

As usual, I make my vegan ladyfinger biscuits. After many of you asked, I tried replacing the potato starch with cornstarch—and yes, it works great! They even look puffier, though they dry out a bit faster (no problem for a tiramisu since we soak them here in rhubarb juice collected during the compote cooking!).

And of course, my light and lightly sweetened “mascarpone” cream—I’ve shown you my soy whipped cream base dozens of times now, so you probably have the idea by now 😍😍