This gluten free tiramisu is a beautiful dessert that isworth every minute in prep time. From the coffee soaked ladyfingers to the richcoconut cream – it’s a true classic with a dairy free twist!
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.
To assemble tiramisu
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.