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Tiramisu (Gluten & Dairy Free)

Cooking Method
Difficulty Beginner
Servings 8
Best Season Summer
    For the sponge fingers:
  • 2 eggs separated
  • 75 grams caster sugar
  • 50 grams gluten free plain flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • For the tiramisu:
  • 300 milliliters espresso or strong coffee
  • 250 milliliters dairy free whipping cream *
  • 225 grams dairy free cream cheese
  • 70 grams icing sugar
  • 1 teaspoon vanilla
  • 3 Bailey's Almande optional
  • cocoa powder for dusting
  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
* 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