Gluten Free Tiramisu {Dairy Free}

Name: Gluten Free Tiramisu {Dairy Free}
Prep time: 55 min
Total time: 535 min
Ingredients: 6 egg yolks; 205 grams granulated sugar (about 1 cup); 16 ounces dairy free cream cheese (room temperature); 16 ounces coconut cream (cold); 11 lady fingers (Schar brand); 3/4 cup strong drip coffee (cold); ¼ cup Amaretto; Unsweetened cocoa powder for dusting

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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:

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

What is 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.

Is this homemade gluten free tiramisu easy to make?

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).

Where can you buy gluten free ladyfingers?

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.

What dairy free cream cheese is best for this recipe?

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.

How do I use coconut cream in this recipe?

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.

What’s the best way to store this cake?

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!