Dairy Free Tiramisu

One of my favorite desserts is my Dairy Free Tiramisu. It's easy to prepare, entirely dairy free, and makes an ideal summer treat, whether you're hosting gatherings or enjoying a more intimate setting.

By Rose Huxford

In this version of the classic Tiramisu dessert, I've substituted traditional ingredients like cream, eggs, and a lot of sugar with coconut cream and silken tofu, while also reducing the overall sugar content. To achieve a perfect Tiramisu, it's important to stabilize the cream filling so that the ladyfingers don't become overly soft. Additionally, avoid soaking the ladyfingers too much in the espresso mixture. Beyond that, the key to this dessert is patience; let it sit for at least 4 hours or overnight. Interestingly, Tiramisu tastes even better after two to three days! Enjoy sharing my Dairy Free Tiramisu dessert with family and friends, and consider serving it with a side of vanilla ice cream (whether regular or dairy-free!).

Dairy Free Tiramisu

Yields: 8 servings

Prep-time: 5 minutes

Total-time: 4 hours or overnight

Equipment: 9x13 baking dish, or a 8x8 deep baking dish, food processor or blender, measuring spoons, liquid measuring cup, spatula.

Mascarpone Substitution Ingredients (Cream Filling)

• 1 can coconut cream (all of the cream, not the liquid)

• 1 container of Silken Tofu, firm, drained

• 1/2 tsp cream of tartar

• 3 tbsp cane sugar or monk fruit sweetener

• 1 tbsp lemon juice

Espresso Mixture Ingredients

• 6-7 tbsp Instant espresso or hot coffee

• 1 1/2 cup hot water (skip if using hot coffee)

• 1 tbsp real maple syrup or brown sugar

• 1 tsp pure vanilla extract

• Cocoa powder

Directions

1. Using a tea towel or a cheese cloth, strain your tofu as much as possible. The more liquid you remove the better it will hold the cream filling.

2. To prepare the dairy-free ricotta filling, combine coconut cream, strained tofu, cream of tartar, sugar, and lemon juice in a food processor or blender. Blend the ingredients, pausing as necessary to scrape down the sides. The mixture should be smooth and hold structure, but avoid over-mixing to prevent the filling from cracking after it sets.

3. Place the cream filling in a bowl with a lid for about 1 hour, or until set.

4. After the cream filling has firmed up, prepare the espresso or coffee mixture. For those not using hot coffee, dissolve 6-7 tablespoons of instant espresso in 1 1/2 cups of hot water and transfer it to a heatproof bowl suitable for dipping ladyfingers. Stir well. Next, add maple syrup and vanilla. If using regular hot coffee, pour it into a bowl and mix in the maple syrup or brown sugar and vanilla. Stir thoroughly.

5. Immerse your lady fingers in the espresso mixture for approximately 5-10 seconds on each side. Then, begin arranging them on the bottom of your dish. After finishing the first layer, take half of your cream filling and spread it evenly over the soaked lady fingers.

6. Finish the second layer of soaked ladyfingers, then spread the remaining half of your cream filling evenly on top.

7. Cover and place in the fridge for at least 4 hours or overnight. It's best to let it chill overnight.

8. Prior to serving, evenly sprinkle cocoa powder on top. Add a few chocolate chips for a fun touch and serve alongside a portion of ice cream. Enjoy!

9. Tiramisu is good for up to 4 days.

By Rose Huxford