Gluten-Free, Dairy-Free Tiramisu
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.
GLUTEN-FREE, DAIRY-FREE TIRAMISU
- 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.
- In a medium saucepan over medium heat, whisk together egg yolks and sugar until well blended.
- Whisk in milk, stirring constantly until mixture boils. Allow to boil for 1 minute, remove from heat and allow to cool slightly.
- Cover and allow to chill in the fridge for at least 1 hour.
- In a medium bowl, whip heavy cream and vanilla extract until stiff peaks form.
- Remove yolk mixture from fridge and add cream cheese, blending until smooth.
- 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.
- Spread half of the cream cheese mixture over the lady fingers, then half the whipped cream. Lightly sprinkle with cocoa powder.
- Repeat, using the remaining ingredients.
- 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.