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    Home » Dessert

    Impossibly Authentic Dairy Free Tiramisu

    Published: Apr 21, 2021 · Modified: Apr 22, 2022 by Jamie · This post may contain affiliate links · 40 Comments

    Jump to Recipe·Print Recipe
    Side view of a single serving of dairy free tiramisu with a bite removed on the plate to showcase the layers.

    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... 

    Hero image of a slice of dairy free tiramisu with fresh berries on top and a piece of chocolate with a mint leaf on the side of the plate.
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    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.

    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 😉 
    Top view of Dairy Free Tiramisu slice with berries and one bite removed to show the layers.

    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. 

    Final dairy free tiramisu slice served with berries and mint leaves for optional garnish.

    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.

    The 8 ingredients you need to make Dairy Free Tiramisu laid flat on a table.
    The 8 ingredients you need to make Dairy Free Tiramisu.

    Tiramisu Essentials

    • 8 by 8 inch Baking Dish
    • Electric Mixer with whisk
    • Spatula

    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.

    Whipped egg and sugar with coconut cream, vanilla, and espresso added into a large bowl.
    Add cream ingredients to whipped egg & sugar.
    The fully mixed cream layer in a bowl with electric mixer whisk attachement.
    Final cream.

    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!

    One snug layer of gluten free ladyfingers in an 8 by 8 inch clear glass baking dish.
    First layer of soaked ladyfingers.
    The tiramisu dish with ladyfingers and first layer of cream -- top view.
    First layer of cream.

    Add another layer of soaked ladyfingers.

    Top with the final layer of cream.

    The second layer of soaked ladyfingers on top of the cream -- top view.
    Second layer of soaked ladyfingers.
    Top cream layer added to the tiramisu dish -- top view.
    Second and final cream layer.

    Refrigerate the mixture for at least 2 hours. This allows the layers to set.

    Then top with chocolate shavings and enjoy!

    Side view of final dairy free tiramisu with layers visible through the glass dish.
    This Dairy Free Tiramisu tastes amazing on its own. You can also garnish with fresh berries and mint leaves for an extra special treat.

    Other Dairy Free Desserts you’ll love:

    • Mango Coconut Chia Pudding
    • Chocolate Chia Pudding
    • Gluten Free Blondies (paleo)
    • Heavenly Double Chocolate Brownies (paleo)

    Dairy Free Tiramisu Recipe

    Print

    Impossibly Authentic Dairy Free Tiramisu

    Hero image of a slice of dairy free tiramisu with fresh berries on top and a piece of chocolate with a mint leaf on the side of the plate.
    Print Recipe
    Pin Recipe

    ★★★★★

    4.8 from 12 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, 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

    1. In a large bowl using an electric mixer with whisk attachement, 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 smooth.
    2. 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.
    3. 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.
    4. 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 raw or undercooked eggs may 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.

    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.

    Keywords: gluten free tiramisu, dairy free desserts, no bake dairy free desserts

    Did you make this recipe?

    Please leave a ⭐️⭐️⭐️⭐️⭐️ rating in comment field further down. Thank you!

    I hope you enjoy our new favorite dessert!

    xo, Jamie

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    Comments

    1. Mary

      May 05, 2023 at 11:00 pm

      My cream was runny too. I wonder if storing the cans in the fridge will solidify the coconut. I forgot I did this for another recipe. Might try it next time. I'm sure it will taste amazing anyway!

      Reply
      • Jamie

        May 07, 2023 at 3:32 pm

        Hi Mary -- did you use only the solid part of a can of coconut cream or full fat coconut milk? And just the egg yolks? I'm hoping to troubleshoot and add notes to the recipe. Thank you! I hope it was still enjoyable.

        Reply
    2. Parth

      March 31, 2023 at 12:41 pm

      Tried making this just now and everything turned out super runny. Not sure what I am doing wrong 🙁

      ★★★

      Reply
      • Jamie

        March 31, 2023 at 5:27 pm

        Hi Parth -- did you pull just the solid coconut cream from the can? If you included the coconut water or used coconut cream that was all liquid (not separated), the custard would be super runny. I might use what you have as a coffee creamer and try again to salvage the dish, but you could try to thicken the mixture (gently) on the stove with some potato or corn starch if it is at least a melted-ice-cream-like texture. You won't get the same texture, but I think it could be really tasty anyway if it works. Check out my Italian hot chocolate recipe to see how to thicken with starch (you would need at least 1 tablespoon I think).

        Reply
      • Abigail Blackford

        May 30, 2023 at 3:37 pm

        If you were to measure out the coconut cream how much would it be?

        Reply
        • Jamie

          May 31, 2023 at 1:43 pm

          2 cups of solid coconut cream (no liquid). Enjoy the recipe!

          Reply
    3. AJ

      January 24, 2023 at 9:46 am

      Thanks so much for posting this recipe - I've been looking for a Dairy-free Tiramisu recipe and looking forward to try this one out!
      Just wanted to confirm, for the espresso, is in 2 espresso cups (~60ml) or 2 cups (500ml) of espresso? I'll be using my partner's Nespresso machine for the Espresso so just want to make sure before I used up all of his nespresso pods lol

      Reply
      • Jamie

        February 07, 2023 at 9:43 am

        Hi AJ! It is 2 cups (about 475 ml) of espresso. I hope you love the recipe!

        Reply
    4. Nana

      December 02, 2022 at 4:00 pm

      Thanks so much for sharing the impossible and making this favorite dessert accessible to us df'rs!! Could you share the dimensions of the pan you used to form it, please?

      Reply
      • Jamie

        December 15, 2022 at 8:59 pm

        It's an 8x8 inch square pan. I hope you love it as much as we do!

        Reply
    5. Candra

      August 29, 2022 at 10:43 am

      Hi All,

      I was wondering if there's any vegan egg yolk substitutes that would work in this recipe? I'm not vegan so I'm not familiar with substitutions but don't want to leave out a vegan friend coming for dinner. Thank you!

      Reply
      • Jamie

        August 29, 2022 at 9:35 pm

        Hi Candra! So nice of you to include your vegan friend. I have not tried this recipe without egg yolks, so I can't say for sure what will work and still provide a nice taste and texture (hopefully someone else has tried and will chime in).

        Some options to consider are increasing the amount of coconut cream to make up for the egg yolks and adding a little extra espresso or vanilla to taste. Another option is to look up a recipe for "whipped silken tofu" and try replacing the egg yolks with that! I think either could work out, and since they are vegan, you can safely taste test as you go.

        Please let us know what you try and how it goes if you don't mind! We'd love to know 🙂

        Reply
    6. June

      August 25, 2022 at 9:54 am

      I made this for my mom’s birthday and she was so blown away that I had to show her the recipe so she believed it was dairy free! Definitely making this again!

      ★★★★★

      Reply
    7. Karen

      May 24, 2022 at 6:46 am

      I am so thankful for this recipe and will make it soon! Is there a brand of eggs that you recommend using to help ensure safety when eating raw yolk?

      Reply
      • Jamie

        May 25, 2022 at 1:15 pm

        I hope you enjoy it Karen! I recommend choosing pasteurized eggs (most are pasteurized in the USA). Gently washing the outside of the egg can also help to reduce bacteria transmission since that's where most egg-related infections originate.

        Reply
    8. Kim

      February 15, 2022 at 12:55 pm

      Would it work to prepare the day before or will it be too soggy? I want to make this for my sister’s birthday but won’t have time to refrigerate it. That’s why I wanted to do it the day before.

      Reply
      • Jamie

        April 19, 2022 at 11:32 am

        Hi Kim! You can definitely prepare this the day before, and preferably in the evening to prevent sogginess. I've let the tiramisu sit up to 24 hours before serving in the past with no problems. If you get it into the refrigerator quickly, that will help too because the cream will solidify a bit and prevent additional softening of the ladyfingers. Happy Birthday to your sister!

        Reply
    9. Annie

      October 14, 2021 at 4:12 pm

      I am really in love with this cream! I made 1 1/2 batches of the cream just to have some on the side. I brought the tiramisu to a potluck and it was a huge hit! The extra cream I kept at home just for me. It seriously tastes just how I remember the ones in Italy tasting many years go when I could still eat lactose. I've made this 3 times. Don't hesitate to try it!

      ★★★★★

      Reply
    10. Sarah Cowton

      September 26, 2021 at 2:15 am

      I tried this for a dinner party where one of my guests is intolerant to milk, I didn't want her to be left out so thought this would work for everyone. Instead of rum I used marsala wine in the cream mixture and whisked up the egg whites and folded them in aswell so as to keep it closer to the traditional recipe, it worked, turned out light and fluffy. I was hoping that I might get a little hint of coconut in the background but for anyone who is sceptical it was not detectable at all. This was an absolute winner ( by the way, my husband is Italian!) I never would have thought of substituting marscapone for coconut cream. Add some tía Maria coffee liqueur to the expresso when you soak the lady fingers, your guests will appreciate it! Will defo do this again.

      ★★★★★

      Reply
    11. Nick

      September 24, 2021 at 10:01 am

      It has been so long since I had tiramisu. This is truly a treat! My family loves this recipe and they eat dairy.

      ★★★★★

      Reply
    12. Jules

      September 24, 2021 at 9:59 am

      Just wow! I love that you compared this to a regular tiramisu. I couldn't tell the difference at all but it's been so long since I had one. Also to future tiramisu makers: the egg yolks really do whip up to "pale and smooth". I was skeptical because it takes the full 5 minutes but it works! Thank you for the recipe!

      ★★★★★

      Reply
    13. Candice

      September 17, 2021 at 6:07 am

      Too good to be true! Delicious! Made it for my family. Everybody loved it and wanted the recipe!

      ★★★★★

      Reply
    14. Bill

      September 06, 2021 at 7:08 am

      My cream turned out really runny. I tried cooling it but no luck. Going to try again today with different brand coconut cream, and using stand mixer instead of hand mixer. I just have regular beaters not a whisk attachment could that be the problem?

      Reply
      • Jamie

        September 06, 2021 at 8:48 am

        Hi Bill -- there are two things I can think of that might make it runny. Did you beat the egg yolks and sugar until they thickened and turned a lighter color? With the whisk attachment, it takes 5 minutes or maybe a little longer at high speed. I haven't tried using regular beaters here but I suspect it may take a little longer. The photos above the recipe card can help you compare thickness along the way.

        The second is the coconut cream. What kind did you use? You need about 1 1/2 cups of solid cream only (with the excess coconut water in the can poured off).

        I hope this helps! Let me know how it goes.

        Reply
    15. Janneke

      July 13, 2021 at 10:31 am

      I felt like this was too heavy to have after a heavy pasta dish, so I paired it with a chicken cacciatore recipe. Perfect combination and I definitely recommend!

      ★★★★★

      Reply
      • Jamie

        July 14, 2021 at 3:55 pm

        That sounds like an excellent pairing! Two perfect Italian dishes. Thank you for sharing Janneke 🙂

        Reply
    16. Violet

      July 13, 2021 at 10:30 am

      Definitely making this again! Kept it in a cooler for a picnic to surprise my family and they went wild for it. Polished it off in 1 hour.

      ★★★★★

      Reply
      • Jamie

        July 14, 2021 at 3:54 pm

        I love that you used this for a surprise and that it went so well! Thank you for the review Violet 🙂

        ★★★★★

        Reply
        • Swae

          October 08, 2021 at 6:44 am

          Is there a way to save the ‘custard’ mixture if it curdles?
          I have no idea why this happened, I followed the recipe to a T!
          Still tasty though!

          Reply
          • Jamie

            October 08, 2021 at 9:57 pm

            Hi Swae! Try adding more solid coconut cream. I haven't had an issue with curdling with this recipe, but I know if you dilute coconut cream too much it can lose its structure. I've had this happen with coconut whipped cream if I added too much sugar, and it was solved with more coconut cream. Let me know if this works! I'm happy to help troubleshoot more if needed.

            Reply
            • Jenny

              July 13, 2022 at 12:07 am

              Hi! Do you use granulated sugar or caster sugar? Thanks!

            • Jamie

              July 18, 2022 at 4:50 pm

              Hi Jenny! I use regular granulated sugar (USA) for this recipe. However, if you are in the UK, I think you may want to choose caster sugar. Either way, you'll want to choose the same kind of sugar you'd use for a cake or cupcakes.

              I hope you love this tiramisu as much as I do!

    17. Amanda

      July 13, 2021 at 10:29 am

      My family LOVED this recipe! Thank you for making it so easy! We really couldn't taste the coconut flavor. Also, a tip for the can of coconut cream, if you store it upside down, you can open it and just pour off the extra liquid 😉

      ★★★★★

      Reply
      • Jamie

        July 14, 2021 at 3:53 pm

        That is such a good tip about the coconut cream Amanda -- thank you! And I'm so glad you enjoy this recipe 🙂

        Reply
    18. Jenn

      May 17, 2021 at 7:32 pm

      Tiramisu is one of those things I thought I would never know how to make or be able to eat (being dairy free and all). But this recipe proved me wrong--it's so easy and amazingly creamy and delicious. I love the rum and coffee flavor!

      ★★★★★

      Reply
      • Jamie

        May 17, 2021 at 7:46 pm

        Thank you for trying this recipe and the feedback--I hope to see you around more!

        Reply
        • Brooke

          November 07, 2022 at 8:31 am

          Where do you buy coconut cream? I’ve only seen coconut milk?
          Can’t wait to try for thanksgiving, just unsure about what coconut cream is?
          Thanks!

          Reply
          • Jamie

            November 16, 2022 at 9:38 pm

            Hi Brooke! Coconut cream is the solid part of a can of full fat coconut milk. In a can labeled "coconut cream", the can will be mostly solid with just a little bit of coconut water. In a can of full fat coconut milk, I usually find about half cream and half coconut water. You can make this recipe with either, but it's important to have two full cups of coconut cream (solid part only in both cases). This usually takes two 15-ounce cans of coconut cream, so you will need to have extra cans of full fat coconut milk to make sure to have the full amount. I hope you and your family love this recipe as much as we do!

            Reply
          • Dot

            November 19, 2022 at 1:43 pm

            Coconut cream comes in a can. You can find it at trader joes or the regular grocery store where they sell coconut milk in cans.

            Reply

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