Printable Gluten-Free Tiramisu Recipe Card

5 from 1 vote

Printable Gluten-Free Tiramisu Recipe Card

This gluten-free, dairy-free tiramisu is a decadent dessert that is worth every minute in prep time. From the coffee-soaked ladyfingers to the rich coconut cream filling– it’s a true classic with a dairy-free twist!

Prep Time55

Chilling time8

Total Time8 55

Course: Dessert

Cuisine: American, Italian

Servings: servings

Calories: 509kcal

Author: Mackenzie Benjamin

Ingredients

6 egg yolks
1 cup granulated sugar (205 grams)
16 oz dairy-free cream cheese, room temperature
16 oz coconut cream, cold
10-15 gluten-free ladyfingers
¾ cup espresso or strong coffee, cold
¼ cup Amaretto
unsweetened cocoa powder, for dusting

Instructions

Make the Filling:

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.
Keep the heat at a low simmer and cook, stirring the egg yolks and sugar for about 10 minutes. The mixture should turn light yellow and leave a trail from the whisk.
Remove from the heat and set aside to cool.
In a large bowl, beat the cream cheese until smooth.
Add about 1/3 of the egg yolk mixture to the cream cheese and beat until fully mixed.
Continue adding egg yolk mixture in two more additions, mixing completely after each addition. Set aside.
In a large, deep bowl, add the coconut cream and beat until the mixture is light and fluffy.
Add half of the whipped coconut cream to the bowl of cream cheese mixture and gently fold in with a spatula until completely blended.
Add the remaining half of the whipped coconut cream to the cream cheese and continue folding it in.

Assemble Tiramisu:

Mix the coffee and Amaretto in a large, flat dish like a pie plate.
Quickly dip both sides of the ladyfingers in the coffee mixture. Do not let it sit.
Repeat with more lady fingers, placing them on the bottom of an 8” x 8” baking dish. Lay them side by side to fill in all the space.
Top the layer of ladyfingers with half of the cream mixture, gently spreading to reach the sides of the dish.
Sprinkle generously with cocoa powder.
Dip the rest of the ladyfingers into the coffee mixture and layer on top of the cocoa powder.
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 at least 6-8 hours, or overnight.
Slice and serve.

Notes

If you do not have a double-boiler, place a large heat-proof bowl over the pan of simmering water. Be sure the bowl is not touching the water or you will cook the eggs.
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 were used in the recipe.
Folding the whipped coconut cream into the cream cheese may take anywhere from 7 – 10 minutes.
Refrigerate before serving for best results.

Nutrition