Dairy & Gluten Free Tiramisu
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.NOTE: The ingredients listed below are sufficient for an oval serving dish of approximate dimensions: width=8 inch (21 cm), length=12 inch (30 cm). You can easily adapt the recipe to different serving dish sizes by increasing/decreasing the quantities.
Ingredients
- 26gluten free ladyfingers ((note 1))
- 2 cupsunsweetened coffee, cooled ((note 2))
- 4 cupscoconut cream, cold straight out of the fridge ((note 3))
- 2 ¼ cupspowdered sugar, sifted
- 2 tspvanilla paste ((or 4 tsp vanilla extract))
- cocoa powder (for dusting)
Directions
- 1
To make the creamy filling, whip the coconut cream, powdered sugar and vanilla paste until fluffy and soft peaks form.
- 2
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.
- 3
Spoon half of the creamy filling on top of the ladyfingers. Smooth out the filling to make an even layer.
- 4
Place another layer of ladyfingers, soaked in coffee, on top of the creamy filling.
- 5
Spoon the rest of the filling on top of the second layer of ladyfingers and smooth out the top.
- 6
Dust with cocoa powder.
- 7
Refrigerate for at least 4 hours or overnight.
- 8
Before serving, dust with a bit more cocoa powder, and enjoy!
- 9
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.