Delicious Gluten-Free Dairy-Free Tiramisu
This is an exciting, simple and really delicious gluten-free and dairy-free tiramisu made with Schär gluten-free ladyfingers, instant espresso, Kite Hill dairy-free cream cheese, So delicious dairy-free coconut whipped cream, and powdered cocoa.
I ❤️ Schär Gluten-Free Products
I love Schär puff pastry and have been making all kinds of goodies with it ranging from apple tarts to mini pepperoni pizza bites. Recently, we have been ordering lots of different Schär products directly online and trying out different gluten-free baked goodies they offer.
One of the things that caught my attention were the gluten-free ladyfingers, which are traditional Italian cookies. So far they are the only gluten-free ones on the market. And immediately thought that I wanted to make tiramisu!!!
I haven’t had tiramisu since I had to start eating gluten-free 10 years ago. This isn’t a traditional recipe because I wanted to make it dairy-free, too. But it turned out amazing. I can’t describe how excited I was about how it turned out both in texture and taste!
So What is Tiramisu?
Tiramisu is a coffee-flavored Italian dessert. Made with the ladyfinger cookies dipped in coffee and layered with a creamy mousse. I looked at different recipes and the cream mixture is usually made with mascarpone cheese whipped with egg yolks and sugar.
Some also add whipped cream. Some also added different types of liquor. It is then chilled and sprinkled with cocoa powder. I wanted to simplify this part of the recipe and make it dairy-free. So I went on the hunt for possible alternatives.
Making the Dairy-Free Tiramisu
Cream cheese mixed with a little whipped cream is an easy alternative for mascarpone. Kite Hill cream cheese is made with almond milk and has a very mild flavor. So Delicious Coco Whip is made with coconut oil and is gluten-free as well.
So I decided to just try and mix the whole container of Coco Whip with the alternative cream cheese together. And just avoid the raw eggs and extra sugar and the other stuff. It was so much simpler and tasted really great. And had a nice texture that was a little lighter than the cream cheese.
So first, we brewed the instant espresso coffee and placed it in a shallow bowl and let it cool. Then dip the top of the ladyfinger quickly in the espresso and place the flat side down in a 8-inch square baking dish.
If you leave them in the espresso for too long, the cookies will get really mushy. Do this with half of the ladyfingers. And don’t worry about broken cookies, it won’t make a difference. Just match them up best you can.
So spread half of the cream mixture onto the lady-fingers. Then add the remaining coffee-dipped cookies onto the cream and add the second layer of cream. Cover and refrigerate overnight. It really is that simple.
Then you can sprinkle with cocoa powder and enjoy!
Like I said, I haven’t had tiramisu in over 10 years, but this was even better than I remember. Brett loved it for breakfast and I can’t wait to make it again and again! Hope that if you have to eat gluten and dairy free you can enjoy this alternative version, too.
Delicious Gluten-Free Dairy-Free Tiramisu
This is an exciting, simple and really delicious gluten-free and dairy-free tiramisu made with Schär gluten-free ladyfingers, instant espresso, Kite Hill dairy-free cream cheese, So delicious dairy-free coconut whipped cream, and powdered cocoa.
Ingredients
- 8 oz Kite Hill almond milk cream cheese
- 9 oz So Delcious coconut whipped cream
- 7 oz Schär gluten-free ladyfinger cookies
- 1 1/2 cups brewed espresso coffee
- 1 tbsp cocoa powder
Instructions
- Microwave or boil 1 1/2 cups water then add 2 heaping teaspoons of instant espresso coffee. Pour into a shallow bowl and set aside to cool.
- Mix together the cream cheese alternative and the Coco Whip.
Quickly place the top side of a ladyfinger in the brewed espresso, then place it in a 8-inch square baking dish. Do this with half of the ladyfingers to fill the bottom of the baking dish. Add half of the cream mixture. Then continue with the rest of the ladyfingers. And top with the remaining cream mixture. Cover and refrigerate overnight.
Remove from fridge and sprinkle with the desired amount of cocoa powder on top. Enjoy.
Want More Gluten-Free Dairy-Free Recipes?
- sorghum millet apricot raspberry muffins
- dairy-free Samoas
- chocolate sweet potato brownies
- sorghum millet banana muffins
- sorghum millet spiced zucchini muffins
- puff pastry beignets
- lemon ricotta cookies
