Gluten-Free Dairy-Free Tiramisu Without Ladyfingers -

Gluten-Free Dairy-Free Tiramisu Without Ladyfingers

This gluten-free dairy-free tiramisu is made completely from scratch with a light sponge cake instead of ladyfingers, a rich espresso soaking syrup, and a creamy dairy-free mascarpone-style filling made with cooked zabaione and whipped coconut cream. It's an easy make-ahead dessert with the same soft texture and classic coffee flavor as traditional tiramisu.

Course Dessert

Cuisine International, Italian

Diet Gluten Free, Dairy Free

Prep Time 25

Cook Time 15

Assemble in 30

Total Time 1 10

Servings square slices

Calories 377kcal

Author Olga Caz

Ingredients

Gluten Free Batter

3 large eggs cold
3 tbsp thick coconut yogurt plain, for moisture
½ cup sugar granulated (maple or coconut works)
¾ cup gluten free flour mix I used my mix
pinch of salt
1 tbsp vanilla extract
⅓ tsp almond extract

Soaking Syrup

¾ cup strong coffee or espresso
1 tbsp maple syrup
½ tsp vanilla extract

The Dairy Free Cream

4 large egg yolks cold
⅓ cup sugar granulated
1 tbsp vanilla extract
½ tsp amond extract or coffee extract (I used both)
15 ounce coconut whippin cream 1 can

Finishing Touch

1 tbsp cacao powder
2-3 tbsp chocolate shavings

Instructions

Make the Sponge Cake

Preheat the oven to 375°F. Line an 11 × 11-inch baking pan with parchment paper.
Beat the eggs and sugar for about 5 minutes until pale, thick, and tripled in volume.
Mix in the coconut yogurt, vanilla, and almond extract.
Gently fold in the gluten-free flour and salt just until combined.
Spread the batter evenly in the prepared pan.
Bake for 14–16 minutes, until slightly golden and/or until the center springs back lightly when touched.
Cool completely.

Prepare the Coffee Syrup

Stir together the coffee, maple syrup, and vanilla.
Let cool completely.

Make the Dairy-Free Cream

Place the egg yolks, sugar in a heatproof bowl over barely simmering water (double boiler).
Mix with a mixer continuously for 2-3 minutes, until pale, thick, and creamy. It should fall from the whisk in heavy ribbons when ready.
Remove from the heat, add the vanilla and almond (or coffee) extract and cool completely.
In a separate bowl, whip the chilled coconut whipping cream until soft peaks form.
Fold the cooled zabaione into the whipped coconut cream until smooth and fluffy.

Assemble

Cut the sponge cake into two equal rectangles.
Place one layer in your serving dish.
Spoon half of the coffee syrup evenly over the sponge. Then turn it over to make sure the soaked side is at the bottom of the dish.
Spread half of the cream over the top.
Repeat with the second sponge layer, remaining syrup, and remaining cream.
Cover and refrigerate for at least 6 hours, preferably overnight.
Dust with cocoa powder and sprinkle with chocolate shavings just before serving.

Notes

Pan Size

An 11 × 11-inch square pan creates the ideal sponge thickness. The batter may look thin before baking, but it rises well thanks to the whipped eggs.

Good alternatives include:

9 × 13-inch pan
two 8-inch or 6 inch round pans
one 8 × 8-inch square (slice horizontally into two thin layers)
Individual ramekins or dessert glasses with cubed sponge

If your coconut whipping cream doesn't whip into stiff peaks, don't worry. As long as it stays smooth and airy (not grainy), it will still work. The filling may be softer and the cream layer slightly thinner, but it firms up after chilling.

If the filling is very soft, assemble the tiramisu in dessert glasses, ramekins, or jars instead of one large dish.

Make Ahead

This dessert tastes even better after chilling overnight. The sponge absorbs the coffee evenly, and the cream sets into clean slices.

Storage

Store covered in the refrigerator for up to 4 days.

Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.

Nutrition