If you are a gluten and dairy free eater, this tiramisu will change your life. I don’t usually make outlandish statements, but I can’t stress enough how sinfully good this tastes, considering its so gluten and dairy without… My life has been made one tiramisu piece better, and I’m living this coffee coconut cream dream.
Biting into this is like biting into a creamy cloud of coffee and chocolate. I used coconut cream to make the cream layer, but it thankfully doesn’t give a strong coconut flavour, so the authentic tiramisu taste is preserved. Little layers of heaven and earth if I do say so myself…
The Best Gluten & Dairy Free Tiramisu
You will need…
3 large egg yolks
3 large egg whites
5 Tblsp sugar
2 Tblsp dark rum
1 cup coconut cream, cooled in the fridge **
pinch of salt
2 packages Schar Gluten Free Lady Fingers
2 cups room temp Americano (espresso with water), or very strong flavoured coffee
1/8 cup cocoa powder for dusting
1 bar of dark chocolate for shaving
** How to get coconut cream: Flip a can of full fat coconut milk (must be full fat, otherwise you won’t get coconut cream) upside down, and place in the fridge for several hours to firm. Remove the can from the fridge and open the can the right side up. Pour the coconut milk liquid away, and you will be left with thick coconut cream at the bottom. For step by step instructions see HERE.
Separate the eggs into yolks and whites (egg whites keep in a small bowl on the side). In a stand mixer, or with electric beaters, beat the egg yolks on medium high, adding in the sugar one tablespoon at a time. Add the rum, then add the coconut cream, one large spoonful at a time, until well incorporated. Turn off the beaters.
In a large baking dish, pour the espresso into the pan and soak the ladyfingers. They should absorb the liquid so that they are soft, but not falling apart. I didn’t have espresso at my house, so I just ran to the local coffee shop and ordered two large iced Americanos to go!
In a separate bowl, beat the egg whites and a pinch of salt on high, until they form stiff peaks. Gently fold the whites into the egg yolk mixture. Place in the fridge while arranging the ladyfingers in the pan…
In a deep, glass baking tray, approx. 9″x11″, neatly arrange the ladyfingers at the bottom. Don’t be afraid to break some pieces so that they fit snuggly together.
On top of the ladyfingers, layer half of the egg yolk mixture and smooth out.
Continue with another layer of ladyfingers.
Add the rest of the egg yolk mixture and smooth out. Sprinkle with cocoa powder and chocolate shavings.
** To make chocolate shavings, run the cutting edge of a large knife along the top of a bar of chocolate, pressing down firmly, and pulling towards you.
Cool in the fridge for at least 5 hours before serving.
This classic Italian dessert inspired my look of the day – reminiscent of my time spent modelling in Milan. A Dolce&Gabbana number of course…
Dolce&Gabbana jacket, H&M top
Dolce&Gabbana bag, Joseph leather trousers
Christian Louboutin pumps
Get the Look!