Gluten-Free, Dairy-Free Tiramisu

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Fun fact: The Italian word Tiramisu means “pick up me” or “cheer me up,” which I think is a perfect description of this coffee-flavored custard dessert.

Creamy layers, rich flavors and a slight crunch from the coffee and rum-soaked spongecakes. Tiramisu is a delicate and decadent sweet treat that can really only be described as heavenly! The combination of the light and tangy cream cheese and sweet, aromatic coffee, followed by a kick from the rum. Wooo!

It’s a family favorite, but we have to save it for special occasions otherwise we would all be the size of football players—and not quarterbacks—I’m talking linemen.

Traditionally tiramisu is assembled in a round pans, but since the shape of the cookies favor rectangular or square pans I usually stick with a 7x11”. Totally personal preference.

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GLUTEN-FREE, DAIRY-FREE TIRAMISU

Ingredients

  • 6 egg yolks
  • 3/4 cup white sugar
  • 2/3 cup soy milk*
  • 1 1/3 cups heavy cream substitute (see recipe below)
  • 1/2 tsp vanilla extract
  • Two 8oz containers of Tofutti dairy-free cream cheese
  • 1/4 cup strong brewed coffee, room temperature
  • 2 tbsp rum
  • 6 oz package of Dr. Schar Gluten-Free Ladyfingers
  • Unsweetened cocoa powder

Dairy-free heavy cream substitute - In small bowl, whisk 2/3 cup plain soy milk with 2/3 cup canola oil until well blended.

Directions

  1. In a medium saucepan over medium heat, whisk together egg yolks and sugar until well blended.
  2. Whisk in milk, stirring constantly until mixture boils. Allow to boil for 1 minute, remove from heat and allow to cool slightly.
  3. Cover and allow to chill in the fridge for at least 1 hour.
  4. In a medium bowl, whip heavy cream and vanilla extract until stiff peaks form.
  5. Remove yolk mixture from fridge and add cream cheese, blending until smooth.
  6. In a small bowl, combine coffee and rum. Briefly dip half the lady fingers into the mixture then arrange them in the bottom of a 7x11” dish.
  7. Spread half of the cream cheese mixture over the lady fingers, then half the whipped cream. Lightly sprinkle with cocoa powder.
  8. Repeat, using the remaining ingredients.
  9. Cover and refrigerate and allow to set, roughly 4 hours.

*Other alternative milks will work, but I find soy milk the best for baking because it is slightly thicker than cow’s milk. Rice milk is often too thin and almond milk adds its distinct flavor.