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If you told me that Dairy-Free Tiramisu could taste better than the original, I wouldn’t have believed you -- at least not without trying it. For this recipe, I made traditional tiramisu with mascarpone cheese at the same time as the dairy free one. With a side-by-side comparison, my taste-testers and I agreed that the dairy-free version is better than the traditional! I think it's obvious that we finished the dairy free tiramisu first...
My original tiramisu recipe was this amazing Giada's Tiramisu with a Twist.Since most of my family is dairy-free and I eat mostly dairy-free, it was important that I made a version that was safe for everyone to enjoy. Tiramisu is my favorite dessert, so it was especially important to get it just right.
For more dairy-free treats, check out my amazing Dairy-Free Gelato, Dairy-Free Whipped Cream, and Dairy Free Brownies.
And for more fan-favorite dairy-free recipes, check out my Dairy-Free Zuppa Toscana, Dairy-Free French Toast, Dairy-Free Scalloped Potatoes, and Dairy-Free Mashed Potatoes.
Why you’ll love this Dairy Free Tiramisu
- It doesn't get any better than espresso soaked ladyfingers covered in a rich cream
- you only need 8 ingredients
- ready in 30 minutes
- No baking required
- You will totally wow your friends!
- No one will notice it's dairy-free 😉
How is dairy-free tiramisu different from the traditional?
Tiramisu uses one key dairy ingredient: mascarpone cheese. Other than that, most tiramisu recipes are completely dairy free!
Some ladyfingers have dairy, so check the package to make sure. I used Schaer gluten free ladyfingers for my recipe. You can use regular or gluten-free ladyfingers for this recipe.
What do you use instead of mascarpone cheese?
The cream layer of traditional tiramisu is made of sugar, egg yolks, and mascarpone cheese. Since this recipe is dairy-free, coconut cream is used in place of mascarpone cheese.
Does it taste like coconut?
Are you ready for it? This one really surprised me –my taste testers and I didn't notice any traces of coconut flavor! In addition to the coconut cream, there are egg yolks, sugar, vanilla extract, and a little espresso in the cream layer. These other flavors totally mask the coconut.
What can I use instead of rum in tiramisu?
Most traditional tiramisu recipes are actually made with Marsala wine. However, I enjoy using rum and it’s easy to purchase in small amounts. You can replace the rum with marsala wine, almond liqueur, or coffee liqueur. For alcohol-free tiramisu, you can omit the rum entirely.
Is tiramisu hard to make?
I procrastinated making Tiramisu because I thought it was hard. Once I tried it, it was so easy! No baking required if you use pre-made ladyfingers. No baking means it's an awesome dessert recipe for van life, tiny kitchens, or hot summer days.
(I had the exact same realization when making the Easy Paella Recipe!)
How do you make Tiramisu from scratch?
Most “from scratch” tiramisu recipes use pre-made ladyfingers. If making your own, the first step is to bake the ladyfingers. Then the process is simple: 1) whip the cream ingredients together 2) dip each ladyfinger in an espresso and rum mixture, then layer across the bottom 3) add a layer of cream 4) add another layer of soaked ladyfingers 5) add the final cream layer and top with chocolate shavings.
Building a layered dessert like tiramisu could not be easier!
Let’s make Dairy Free Tiramisu
With these instructions, you'll get the perfect tiramisu on the first try!Dairy Free Tiramisu needs only 8 ingredients and a few key tools.
Ingredients
Egg yolks, sugar, coconut cream, vanilla extract, espresso, dark rum, ladyfingers (gluten-free optional), and dark chocolate.
Tiramisu Essentials
Instructions
Whip together egg yolks and sugar until thick and pale. This takes about 5 minutes and you'll want to use an electric mixer with whisk attachement.
Add the other cream ingredients and beat until smooth and creamy. You'll add coconut cream, espresso, and vanilla extract in this step.
Mix rum and remaining espresso in a shallow bowl. Make sure the bowl is large enough that you can dip a whole ladyfinger into the mixture.
Dip each ladyfinger in the espresso mixture for 5 seconds. Any longer and the ladyfingers may fall apart.
Make a layer of soaked ladyfingers across the bottom. Break the ladyfingers as needed to fit. It's ok if they fall apart a little.
Top with the first layer of cream. Use half the mixture -- there's one more layer at the top!
Add another layer of soaked ladyfingers.
Top with the final layer of cream.
Refrigerate the mixture for at least 2 hours. This allows the layers to set.
Then top with chocolate shavings and enjoy!
Other Dairy Free Desserts you’ll love:
- Dairy Free Brownies - no butter
- Essential Dairy-Free Whipped Cream in 5 minutes
- Dairy Free Gelato
- Vegan Gluten-Free Chocolate Chip Cookies
Love this recipe?Please leave a 5-star 🌟🌟🌟🌟🌟 ratingin the comment field or recipe card below. Thank you!
Dairy Free Tiramisu Recipe
Impossibly Authentic Dairy Free Tiramisu
5 Stars4 Stars3 Stars2 Stars1 Star
4.6 from 21 reviews
This super easy Dairy Free Tiramisu tastes just like the traditional! It can easily be made gluten-free using gluten-free ladyfingers. You'll love that it uses only 8 ingredients with no baking required.
- Author: Jamie
- Prep Time: 30
- Total Time: 30 minutes
- Yield: 8-9 1x
- Category: Dessert
- Method: No bake
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 6 egg yolks*
- ¼ cup sugar
- 1 ½ cans coconut cream, solid cream only (no liquid)**
- ½ teaspoon vanilla extract
- 2 cups strong espresso, cooled, divided
- 4 teaspoons dark rum
- 24 packaged ladyfingers (~200 grams)
- ½ cup dark chocolate shavings
Instructions
- In a large bowl using an electric mixer with whisk attachment, whip together egg yolks and sugar until thick and pale. This takes about 5 minutes. Then add coconut cream, vanilla extract, and 1 tablespoon of espresso to the mixture. Whip together until just smooth, and be careful not to over-whip.
- Pour the remaining espresso and dark rum into a shallow dish large enough to fit a ladyfinger. Dip each lady finger into the mixture for only 5 seconds, turning and flipping to coat all sides. Place the soaked lady finger on the bottom of an 8 by 8 inch baking dish. Continue until you have a single layer of soaked ladyfingers. You may need to break ladyfingers for a snug fit.
- Gently layer one half of the coconut cream mixture across the top of the soaked ladyfingers. Then add another layer of soaked ladyfingers. Top with the final layer of cream. Cover with plastic wrap or other airtight lid and refrigerate for at least 2 hours to allow the layers to set.
- Before serving, sprinkle the chocolate shavings evenly across the top of the tiramisu. This recipe tastes amazing on its own or topped with fresh berries and mint leaves.
Notes
*Consuming raworundercooked eggsmay increase your risk of foodborne illness.
**I used ~400 ml (15 ounce) cans of coconut cream and scooped out the solid cream layer. The total amount of cream was about 2 cups. Coconut cream can be over-whipped (like whipping cream), so be careful to whip the custard only until it is just smooth. It's better to have a few little lumps than over-whipped cream!
Ladyfingers can come in different sizes. If larger than the standard 3-inch sized ladyfingers (like mine), 200 grams is roughly equivalent. I used Schaer Gluten Free Ladyfingers.
Storage: Store tiramisu in an airtight container for up to 3 days in the refrigerator.
I hope you enjoy our new favorite dessert!
xo, Jamie
