Tiramisu (dairy-free, gluten-free)

Name: Tiramisu (dairy-free, gluten-free)
Total time: 25 min
Yield: 8
Cuisine: Italian
Ingredients: Savoiardi (gluten-free): 200 g; Mascarpone vegan: 400 g; Yolk: 4; Caster sugar: 120 g; Espresso coffee: 5 cups; Cocoa powder: 30 g

Features:

Cuisine:

Italian

25 min
Serves 8
Medium

Ingredients

200 g Savoiardi (gluten-free)
400 g Mascarpone vegan
4 Yolk
120 g Caster sugar
5 cups Espresso coffee
30 g Cocoa powder

Directions

Tiramisu – beautiful, beloved, and long out of reach for me in its classic form.
Too many elements of this dessert need to be just right – crisp and airy savoiardi, silky mascarpone cream, and strong, aromatic coffee. Out of all that, I am able only to consume the coffee 🙂
However, quality gluten-free savoiardi have gradually appeared on the market, and I discovered an amazing dairy-free mascarpone recipe.
From there, everything follows the traditional tiramisu method.
Let me tell you – the result is more delicious than most tiramisus you’ll find in restaurants outside of Italy. And considering that this version is both gluten-free and dairy-free, it’s nothing short of fantastic.

Dedicated to all tiramisu lovers out there!
Enjoy!

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Steps

1 Done	Brew 5 cups of strong, aromatic coffee ahead of time and let it cool to room temperature. Make sure your vegan mascarpone is ready as well. If you haven’t whipped it yet, do that before starting the tiramisu cream.
2 Done	Use very fresh eggs from a trusted source. Separate the yolks from the whites – for this recipe, you’ll only need the yolks. Beat the yolks with powdered sugar until the mixture is pale and fluffy. Gently fold in the mascarpone with a spatula until you get a smooth, creamy texture.
3 Done	Tiramisu is usually made in a rectangular dish with high sides, but you can also prepare it in individual portions, like in the photo. Quickly dip each savoiardi into the cooled coffee and arrange them tightly in a single layer at the bottom of your dish. Spread a portion of the cream evenly over the cookies, then dust with cocoa powder through a sieve. Repeat with another layer of coffee-dipped savoiardi, then more cream and cocoa. Continue layering this way – the number of layers will depend on the size of your dish. The final layer should be cream topped with cocoa powder. Refrigerate the finished tiramisu for 8–12 hours (ideally overnight). During this time, the dessert will set, and the cream will become thicker and more flavorful. Enjoy your dessert!