Tiramisu (Gluten & Dairy Free)

Hello everyone, I’m super excited to share my latest recipe for Gluten and Dairy Free Tiramisu. I’ve managed to create a recipe thats works really well and is pretty true to the original version. 

You can make your gluten free sponge fingers ahead of time and the rest of the dish comes together pretty quickly. Tiramisu also gets better with time as the coffee flavour infuses into the sponge fingers making it the perfect dish to prep the day before.

Now I’ve got a gluten free sponge finger recipe I’m happy with I’ve started on a trifle recipe. I’ll share the recipe for that in the next couple of weeks. Let me know what other desserts you would like to see made gluten and dairy free.

Other Baking Ideas

If you like this recipe for Gluten and Dairy Free Tiramisu then you might like to try one of my other baking recipes:

• Treat yourself with my Gluten and Dairy Free Chocolate Caramel Peanut Pretzel Pie
• Go traditional with my Gluten and Dairy Free Apple Custard Cake
• Make a some biscuits with my Gluten and Dairy Free Chocolate Crinkle Cookies
• Bake loaf cake with my recipe for Gluten and Dairy Free Choc Chip Muffin Loaf

More Recipes Please!

Like me, you also cook for other members of the family that do not require special dietary requirements.  I’ve recently started another website, Fiona Cooks, that captures all of those recipes.  If you want to check it out then please click on the following link: http://fionacooks.com

Enjoy!

Fx

Print Recipe

Tiramisu (Gluten & Dairy Free)

Author: Fiona Kennedy Cooking Method: No Bake Cuisine: Italian Courses: Dessert Recipe Keys: Cold Dairy Free Gluten Free

Difficulty: Beginner

Servings: 8

Best Season: Summer

Ingredients

Servings

For the sponge fingers:

• 2 eggs separated
• 75 g caster sugar
• 50 g gluten free plain flour
• ¹⁄₂ tsp baking powder
• ¹⁄₂ tsp vanilla extract

For the tiramisu:

• 300 ml espresso or strong coffee
• 250 ml dairy free whipping cream *
• 225 g dairy free cream cheese
• 70 g icing sugar
• 1 tsp vanilla
• 3 tbsps Bailey's Almande optional
• cocoa powder for dusting

Instructions

1. Preheat the oven to 200 oC and line two baking sheets with parchment paper

2. Beat the egg whites until peaks start to form
3. Whisk in 2 tablespoons of caster sugar and continue whisking until stiff peaks form, set aside
4. In a separate bowl whisk together the egg yolks and remaining caster sugar
5. Stir in the flour, baking powder and vanilla extract
6. Gently fold in the whisked egg whites and place into a piping bag with a large round nozzle
7. Pipe 24 sponge fingers onto the prepared baking sheets
8. Bake in the oven for 8-10 minutes
9. Allow to cool to room temperature before using
10. Whip the dairy free cream until it is thick and creamy
11. Whisk in the icing sugar, vanilla extract, Bailey's Almande and dairy free cream cheese
12. Dip 12 of the sponge fingers into the coffee and layer in the bottom of a 8" by 6" dish
13. Top with half of the cream mixture
14. Dip the remaining 12 sponge fingers in the coffee mix and layer in the dish
15. Top with the remaining creamy mixture and dust with a little cocoa powder
16. Chill in the fridge for about 4 hours before serving

Note

* For dairy free whipping cream you can either buy this online using rice or soya by a company called SoyaToo or use the white creamy part of a can of coconut milk.

Keywords: dessert