Delicious Dairy-Free Tiramisu Recipe

Tiramisu has been on my list of ‘must recreate’ dishes for a really long time. I always really liked the coffee creaminess of tiramisu and it’s a pudding that I miss. I feel like it fell slightly out of fashion for a while, until more recently where Tiramisu seems to be everywhere on social media. I’ve even seen people make their veg drawer in the fridge into a giant ‘Tiramisu fridge’ – this is not a trend i’d want to hop on board as i feel it would just make a creamy dessert get that unappetising ‘fridge taste’, but each to their own!

I’ve been mulling over how to recreate the mascarpone and cream combo for ages. Cashews seem a popular choice to create a ‘cheesy’ alternative but they won’t feature on my nut-free blog, so I definitely wasn’t going to go down the cashew route. In my opinion coconut is similar to nuts in that it leaves behind an overpowering flavour and I didn’t want my tiramisu to have any unexpected coconut taste. I was aiming for as authentic as possible a recreation, and I think this version is it.

Out of everyone who tasted my Tiramisu the only comments that could improve it were that it needed more intense coffee flavour and some masala heat. I actually left out the masala as I was making it for the entire family (use vanilla if you don’t wish to use alcohol) and I used decaffeinated coffee and not quite enough of it. I know where I went wrong, and the recipe below has the mistakes corrected, but you may wish to add a splash more masala or soak the sponge for longer in stronger coffee to get an extra coffee and alcohol hit, if that is to your taste. The creaminess needs those strong flavours.

Rather than recreating the ladies fingers I baked a vanilla sponge and sliced or stamped out circles it before being dunked/soaked in the coffee. The resulting effect is spot on for tiramisu. The mascarpone and cream filling is a combination of sweetened dairy-free cream cheese and dairy-free whipping cream. This produces a cream which is both light and airy but with an extra richness and a greater stability. Once set in the fridge this Tiramisu lasts up to 3 or 4 days.

Tiramisu

(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan. N.B. contains soya)

lucylox

Delicious dairy-free Tiramisu Recipe

dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan

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Prep Time 45 minutes mins

Servings: 4

Course: Dessert

Ingredients Method

Ingredients

  

• 100 g self-raising flour
• 50 g caster sugar
• pinch of salt
• 50 ml sunflower oil
• 75 ml dairy-free milk
• ¼ tsp bicarbonate of soda
• ¼ tsp lemon juice
• 1 tsp vanilla or coffee extract

for the cream filling

• 150 ml dairy-free whipping cream
• 75 g dairy-free cream cheese
• 50 g icing sugar
• 1 tsp vanilla or coffee extract

to assemble and finish

• 1/2 cup freshly brewed espresso or very strong instant coffee
• 1 tbsp masala wine if you wish
• 1-2 tbsp cocoa powder

Method

 

1. Preheat the oven to 180℃
2. Line a shallow baking tin with parchment approx 10×4 inches
3. Sift the flour and salt into a bowl. Stir in the sugar.
4. In a separate bowl, mix together the dairy-free milk, bicarb, lemon, vanilla/coffee and oil.
5. Pour the wet ingredients into the dry and gently mix, until well combined.
6. Pour into the lined tin and level off and bake for 12 minutes, until lightly golden and a knife comes out clean. Cool on a wire rack.
7. Whip the cream until light and fluffy. Cream together the cream cheese and sugar and extract and whip into the cream until fully incorporated.
8. To assemble:
9. Mix together the 1/2 cup freshly brewed espresso or very strong instant coffee with the masala if using
10. Slice the sponge into fingers or stamp out circles and dunk in or soak with some freshly brewed strong coffee. The longer it's absorbing, the stronger the coffee flavour
11. Layer the ingredients into decorative bowls or a large rectangular serving dish.
12. Start with soaked sponge, then a layer of the creamy cheese mixture and then a layer of cocoa powder. Repeat twice and finish with a heavy dusting of cocoa powder.
13. Leave to set in the fridge and when ready to serve, slice into neat squares.