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
Tiramisu (Gluten & Dairy Free)
For the sponge fingers:
For the tiramisu:
Preheat the oven to 200 oC and line two baking sheets with parchment paper
Beat the egg whites until peaks start to form
Whisk in 2 tablespoons of caster sugar and continue whisking until stiff peaks form, set aside
In a separate bowl whisk together the egg yolks and remaining caster sugar
Stir in the flour, baking powder and vanilla extract
Gently fold in the whisked egg whites and place into a piping bag with a large round nozzle
Pipe 24 sponge fingers onto the prepared baking sheets
Bake in the oven for 8-10 minutes
Allow to cool to room temperature before using
Whip the dairy free cream until it is thick and creamy
Whisk in the icing sugar, vanilla extract, Bailey's Almande and dairy free cream cheese
Dip 12 of the sponge fingers into the coffee and layer in the bottom of a 8" by 6" dish
Top with half of the cream mixture
Dip the remaining 12 sponge fingers in the coffee mix and layer in the dish
Top with the remaining creamy mixture and dust with a little cocoa powder
Chill in the fridge for about 4 hours before serving