Gluten Free Tiramisu {Dairy Free}
This gluten free tiramisu is a creamy, super decadent, no bake dessert with coffee soaked ladyfingers and dairy free cream – it’s the ultimate cake to serve when you want something incredibly delicious that you can make ahead of time.
If you’re looking for a special dessert, one that’s rich and delicious, yet want something you can make ahead of time and serve later, then this is the dessert to turn to! Every single bite of this creamy cake will have you and your guests saying “I can’t believe this is dairy free!” Gluten free tiramisu is one thing, but dairy free?! Yes, it’s possible and dare I say it tastes better than the dairy version!
Why you'll love this recipe
This tiramisu recipe isn't just a little bit of heaven on a fork (though it is that too!) but it's also:
As an affiliate partner of various brands and sponsored content, Zest for Baking may earn commission on qualifying purchases. Disclaimer
- Authentic - it may be dairy free, but with cooked egg yolks and whipped coconut cream, it's as authentic as what you'd find in a restaurant.
- Comprehensive - we made this recipe as complete as possible. We don't want you guessing about any step of how to make it. Kind of like this complete guide to making English muffins.
- Reliable - this will be one of those recipes that will turn out delicious every single time you make it.
The steps to making this tiramisu are important - it takes time, but I promise it's worth it!
~Christine, ZestForBaking.com
How to make this gluten free tiramisu recipe
Step #1 - Prep ingredients
Unlike other GF recipes, this dessert isn’t a one size fits all when it comes to temperature of the ingredients. The cream cheese needs to be warm, the coconut cream needs to be chilled overnight… If the ingredients aren’t prepped beforehand it can feel like a lot of stopping and starting with the recipe steps.
The best way to keep the process flowing is to portion out the egg yolks, measure the sugar, scrape out the coconut cream and bring the cream cheese to room temperature – all before starting the recipe. It’s well worth it to prep before!
Step #2 - Cook the egg yolks
Cooking the egg yolks is easier than it may seem. It’s basically just constant stirring over simmering water in a double boiler. Set the pan with the egg yolks and sugar over the pan with the simmering water and set the timer for 10 minutes. Just stir and let it cook. They’ll become more pale yellow. Let them cool for a bit while creaming the cream cheese.
Step #3 – Cream the cream cheese
The cream cheese should be fairly soft (it should be at room temperature). Just a quick whip with the mixer should do it. Then you’ll add the egg yolk mixture, one large spoonful at a time, to this cream cheese. And mix completely after each addition.
Step #4 – Whip the coconut cream
The coconut cream needs a large, deep bowl to whip the cold cream. It won’t take long since it’s already firm. Just 30 seconds should do it.
Step #5 – Folding the ingredients
After whipping the cream, take half of it and add it to the bowl with the cream cheese. Gently fold the coconut cream into the cream cheese. This process may take anywhere from 7 – 10 minutes so be patient and keep folding. Then fold the remaining half in – this should be a quicker process.
Step #6 – Dip ladyfingers in coffee mixture
I prefer the ‘dip method’ rather than brushing them with the coffee mixture. Dipping allows you to feel when they get soaked. As soon as you feel the top side soaked, place it in the dish. No mushy ladyfingers here!
Step # 7 – Start the cake layers
After the layer of ladyfingers is positioned, portion half of the cream cheese mixture on top and gently spread to cover the dish.
Then top with a sprinkle of cocoa powder.
Repeat the layers and top with the cocoa powder.
Step #8 – Chill and serve
Cover the finished tiramisu with a lid or foil and refrigerate overnight.
Cut into squares and serve cold.
FAQ's about Gluten Free Tiramisu
Tiramisu is basically a coffee-liquor infused cake that’s arranged in layers – typically ladyfingers, cream and cocoa and then it’s repeated. After an overnight stint in the refrigerator it’s ready to serve – no baking required.
Easy, yes. Quick, no. The basic dessert is easy to make – there are only 8 ingredients if you count the cocoa powder for dusting. But you’ll need to prep the ingredients beforehand – get 2 large bowls ready with separate mixers if you have them (otherwise, wash the beaters in between).
The gluten free ladyfingers used in this recipe are the Schar brand. They can be purchased on the Schar website or on Amazon. They are a larger cookie and five will fit in the bottom of an 8” x 8” baking dish perfectly. The 7.1 ounce package has 12 cookies in it, so you’ll have one extra.
This recipe has been tested with two different brands of dairy free cream cheese – the Kite Hill brand and the Tofetti brand both produce excellent results. Make sure they are at room temperature before creaming.
Coconut cream takes the place of the heavy whipping cream in the recipe. Once these cans are refrigerated, the cream becomes solid at the top of the can. So in a sense, using coconut cream in place of heavy whipping cream is actually easier. It’s solid already, so no long whipping time! The brand used in the recipe is the 365 brand.
Once the tiramisu is chilled and served, it will last for up to 3 days in the refrigerator. Simply cover it in the dish and keep chilled.
This gluten free tiramisu is a beautiful dessert that is worth every minute in prep time. From the coffee soaked ladyfingers to the rich coconut cream – it’s a true classic with a dairy free twist!
Recipe
Gluten Free Tiramisu {Dairy Free}
Ingredients
Equipment
Method
- Heat 1 inch of water in the bottom pan of a double boiler to simmering. In the top pan, combine the egg yolks and sugar and place over the simmering pan.
- Turn heat down to medium and cook and stir the egg yolks for 10 minutes. Mixture should turn lighter yellow.
- Remove from the heat and set aside to cool.
- In a large bowl, beat the cream cheese until smooth.
- Add a large spoonful of egg yolk mixture to the cream cheese and beat until fully mixed.
- Continue adding egg yolk mixture by the large spoonful, mixing completely after each addition. Set aside.
- In a large, deep bowl, add the coconut cream and beat until mixture is light and fluffier.
- Add half of the whipped coconut cream to the bowl of cream cheese mixture and gently fold in until completely blended, about 7 - 10 minutes.
- Add remaining half of whipped coconut cream to the cream cheese and fold again.
- Place coffee and Amaretto in a flat bottom dish like a pie plate. Mix gently.
- Quickly dip the top side of a lady finger in the coffee mixture. Do not let it sit.
- Place it, top side up on the bottom of an 8” x 8” baking dish.
- Repeat with 4 more lady fingers for a total of 5 large lady fingers on the bottom of the dish.
- Top lady fingers with half of the cream mixture, gently spreading to reach the sides of the dish.
- Sprinkle with a generous sprinkling of cocoa powder.
- Dip the last 6 ladyfingers into coffee mixture and place on top of the layer of cream.
- Spread the last half of the cream gently over the ladyfingers. Top with a generous sprinkling of cocoa powder.
- Cover the dish with foil or a lid and refrigerate overnight.
- Slice and serve.
Video
Notes
- Two brands of dairy free cream cheese were used in the recipe – Kite Hill and Toffuti. Make sure they are at room temperature before creaming.
- Coconut cream is sold in a can – refrigerate the cans the night before using so the cream is cold. Scrape it out of the can using a spoon.
- Schar ladyfingers (7.1 package size) were used in the recipe.
- Folding in the whipped coconut cream into the cream cheese may take anywhere from 7 – 10 minutes.
- Dip, rather than brush the ladyfingers with the coffee mixture.
- Refrigerate before serving for best results.
Check out these delicious recipes next!
Can I substitute real whipped cream for the coconut cream?
Hi Donna,
Absolutely - real whipped cream is great.
Christine
Can Decaffeinated coffee be used?
Hi Cheryl,
Absolutely. Thank you for asking!
Christine
Can not for the life of me get the coconut cream whipped. I’ve tried every hack in the book at this point. Pretty frustrating!
Hi Kiley,
Since the coconut cream is already thick, it shouldn't take long at all to 'whip' it. Maybe 30 seconds. What brand are you using and does it say coconut cream on the can?
~Christine
The texture of this tiramisu is to die for! I can't stop looking at all those layers!
omg, yesssss! Thanks so much for the kind words! So glad you enjoy it 🙂
~Christine
sorry i cannot rate this recipe as i was hoping to find the recipe for the ladyfingers... 🙁
Hi Andre,
Sorry - yeah I just used the storebought ones in this tiramisu recipe.
~Christine
Your Tiramisu looks delicious - any suggestions for egg replacer to make it Vegan too?. I am at Animal Justice Academy - a free Canadian online course, very professional lecturers and their expose of farm animal suffering convinces me that chickens farmed for eggs. Suffer too much for me to participate in their abuse.
Hi, thanks!
So unfortunately no, I was not happy with the results of any of the substitutes. I tried to make them work, but it just didn't turn out the same. I definitely tried but I can't confidently recommend one for this recipe.
~Christine