Description
Indulge in this delicious dairy-free tiramisu recipe! Our step-by-step guide makes it easy to bake and delivers the best flavor.
Ingredients
- 1.5 cups strong brewed coffee or espresso, cooled
- 1/4 cup granulated sugar (optional, for coffee soak)
- 2 (14-ounce) cans full-fat coconut milk, chilled overnight
- 8 ounces dairy-free cream cheese, softened
- 1 cup powdered sugar
- 2 teaspoons pure vanilla extract
- 24–30 vegan/gluten-free ladyfingers
- 2 tablespoons unsweetened cocoa powder, for dusting
Instructions
- Step 1: Prepare the Coffee Soak: Brew strong coffee or espresso and let it cool completely. Stir in 1/4 cup granulated sugar if desired. Set aside.
- Step 2: Prepare Coconut Cream: Carefully open the chilled cans of coconut milk without shaking. Scoop out the thick, solidified coconut cream from the top, discarding the watery liquid. Place the thick cream in a large mixing bowl.
- Step 3: Make the Dairy-Free Cream: Add softened dairy-free cream cheese, 1 cup powdered sugar, and vanilla extract to the bowl with the coconut cream. Using an electric mixer, beat on medium-high speed until the mixture is light, fluffy, and smooth. Be careful not to overmix.
- Step 4: Assemble the Tiramisu: Quickly dip each ladyfinger into the cooled coffee (1-2 seconds per side). Arrange a single layer of soaked ladyfingers at the bottom of an 8×8 or similar-sized serving dish.
- Step 5: Layering: Spread half of the dairy-free cream evenly over the first layer of ladyfingers. Repeat with another layer of coffee-soaked ladyfingers, and then top with the remaining dairy-free cream.
- Step 6: Chill: Cover the dish tightly with plastic wrap and refrigerate for at least 4-6 hours, or ideally overnight, to allow the flavors to meld and the dessert to set properly.
- Step 7: Dust and Serve: Just before serving, generously dust the top of the tiramisu with unsweetened cocoa powder using a fine-mesh sieve. Slice and serve cold.
- Prep Time: 30 mins
- Cook Time: 0 mins