Dairy Free Tiramisu

5 from 2 votes

Layers of ladyfinger cookies, coffee, marsala, and thick creamy filling give you the luscious, creaminess of tiramisu - without the dairy!

Course Dessert

Cuisine American, Italian

Prep Time 30

Cook Time 0

Chill time 4

Total Time 30

Servings servings

Calories 367kcal

Author Marlynn Schotland

Equipment

1 8-inch Square Baking Pan

Ingredients

4 large egg yolks
¼ cup granulated sugar
1 package (1 ounce) vanilla instant pudding mix
1 can full fat coconut milk, cream only (see Notes)
2 teaspoons vanilla extract
¾ cup brewed coffee or espresso
2 Tablespoons marsala wine
2 Tablespoons cocoa powder
24 ladyfinger cookies (one 7-ounce package)

Optional:

1 tub (8 ounces) dairy-free whipped topping

Instructions

In a large mixing bowl, vigorously whisk the egg yolks until they are creamy, about 2 to 3 minutes.
Beat in the sugar, and continue beating for another minute, until the mixture is light yellow and creamy.
Add the instant pudding mix and coconut cream, and beat together for 2 minutes.
Beat in the vanilla.
In a separate shallow dish, whisk together the brewed coffee (or espresso) and marsala wine.
Gently dip half of the ladyfingers (12 of the 24) into the coffee marsala mixture, just enough to partially soak half of the cookies. If you dip them too far into the mixture or for too long, the ladyfingers will be oversoaked and may fall apart.
Arrange the 12 dipped ladyfingers into a single layer in the baking dish.
Gently spread about half of the cream filling mixture over the dipped ladyfingers, using a silicone spatula to carefully spread it out into an even layer.
Sprinkle the top with sifted cocoa powder.
Repeat the processs with the remaining 12 ladyfingers, coffee marsala mixture, and cream filling.
At this point, if you want to add an even layer of dairy-free whipped topping, do so now. Make sure it is spread evenly across the top.
Sprinkle remaining cocoa powder over the top.
Cover with plastic wrap and set in the refrigerator to chill for at least 4 hours, or up to overnight.

Notes

Makes 8-9 servings.

Coconut cream: You can either use a can of coconut cream OR refrigerate a can of coconut milk overnight. Then, without shaking the can, use the solidified coconut cream from the coconut milk can. Discard any remaining liquid in the can or use in another dish.

Storage: you can store tiramisu in an airtight container in the refrigerator for up to 3 days.

Nutrition