This dairy and gluten free tiramisu will change your life. At the very least, your dessert life. Because after years of not being able to eat the perfection that is tiramisu, this is changing – right here, right now. Easy to make, rich and delicious, this just may be your new favourite dessert.
But not just any old tiramisu – oh no, my dear friends. We’re talking tiramisu that you can eat even if you have a gluten or dairy intolerance. Tiramisu that doesn’t deprive you of any of the taste, texture or coffee-filled decadence – despite containing no gluten and no dairy.
That’s right, we’re talking dairy and gluten free tiramisu here, and I’m on a sugar-and-coffee-induced high, only it’s a hyper-high because we can have tiramisu again!!!
*cue the confetti*
You know when you’re so excited words get all jumbled up until you’re just babbling nonsense? When you’re waving your hands so vigorously it’s like you’ll propel yourself into the stratosphere any second now? When you’re jumping up and down like an over-excited puppy because OHMYGOSHSOEXCITED?
This is me, right now, trying to convey how completely over-the-moon I am about this recipe. You get me, right? When you can’t eat this and can’t enjoy that and no, none of that super delicious thing for you – it can get frustrating and just downright gaaaah.
Well, one thing’s for sure: the dessert of all desserts is finally within our reach, and excuse me while I sneak another bite (or ten) of the most delicious gluten free tiramisu in the whole wide world. (No you can’t taste that it doesn’t contain any gluten or dairy.)
We’ve talked about how to make the gluten free ladyfingers in the last post, and this is essentially a continuation of that. Once you have those gluten free sponge fingers made and baked (and provided you haven’t eaten all of them just to make sure they’re really that good… they are), you’re over 50% there.
All that’s left for us to do is to prepare the creamy (so. creamy.) filling and get some coffee brewing. The filling is – unsurprisingly enough – made from coconut cream, which is whipped into pure fluffiness with some powdered sugar. A dash of vanilla if you want to be fancy, and we’re all done with the filling. Easy, right?
Once you find the right dish to use (why is it that the one you want is always at the back of the cupboard?!), we’ll start the assembly. We’re about to have a whole lotta fun, friends!
We all know how to make tiramisu, right?
A layer of coffee-soaked ladyfingers.
A layer of creamy creaminess.
Another layer of ladyfingers drenched in coffee.
A final layer of the creamy filling.
A dusting of cocoa powder because (a) the bitterness of cocoa works perfectly here and (b) so pretty.
And then, the hardest part. We’ll need to chill the gluten and dairy free tiramisu in the fridge for a few hours.
I know. I feel your pain. You can do it.
Just before serving, dust with a bit more cocoa powder (using a tea strainer is optional but gives you extra I’m-super-casual-and-totally-cool points).
And finally, finally, finally – after years of not being able to enjoy the pure brilliance that is tiramisu – you have that first bite and it’s like… the world is okay again.
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Dairy & Gluten Free Tiramisu
- 26 gluten free ladyfingers (Note 1)
- 2 cups (475 mL) unsweetened coffee, cooled (Note 2)
- 4 cups (800 g) coconut cream, cold straight out of the fridge (Note 3)
- 2 1/4 cups (275 g) powdered sugar, sifted
- 2 tsp vanilla paste (or 4 tsp vanilla extract)
- cocoa powder for dusting
- To make the creamy filling, whip the coconut cream, powdered sugar and vanilla paste until fluffy and soft peaks form.
- Start assembling the tiramisu by dipping the gluten free ladyfingers into cold unsweetened coffee and laying them on the bottom of a serving dish of your choice. Make an even layer with little/no gaps between the ladyfingers – fill in any gaps by breaking the ladyfingers into pieces before dipping them into coffee.I don't recommend using hot coffee, as it can cause the ladyfingers to become too fragile and fall apart.
- Spoon half of the creamy filling on top of the ladyfingers. Smooth out the filling to make an even layer.
- Place another layer of ladyfingers, soaked in coffee, on top of the creamy filling.
- Spoon the rest of the filling on top of the second layer of ladyfingers and smooth out the top.
- Dust with cocoa powder.
- Refrigerate for at least 4 hours or overnight.
- Before serving, dust with a bit more cocoa powder, and enjoy!
- The dairy and gluten free tiramisu keeps well in a closed container (or covered in cling film/kitchen foil) in the fridge for about 1 week.
Looking for more gluten and dairy free desserts? You’re in the right place!