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.
With the recent intermittent egg shortages, many of you requested an egg-free version of the dairy-free tiramisu cream. I'm happy to share that I now have a Vegan & Egg-Free Tiramisu recipe that's very similar and equally delicious.
For more classic Italian desserts made dairy-free, try my Italian Hot Chocolate (made thick with starch), 3-Ingredient Dairy-Free Gelato, and Dairy-Free Whipped Cream.
For more classic American dairy-free desserts with just one super simple swap, you might also love my Blueberry Crumble and Apple Crumble.
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.
If you'd like to make your own, this recipe for Vegan Ladyfingers taste just like the traditional version!
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!
More Dairy Free Desserts
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the comments below. Thank you!
Dairy Free Tiramisu Recipe
📖 Recipe
Impossibly Authentic Dairy Free Tiramisu
Ingredients
- 6 egg yolks*
- ¼ cup sugar
- 2 cups coconut cream** , solid cream only (no liquid), about 1½ cans
- 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 and you should visibly see it thicken at about the 5 minute mark. 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.2 cups strong espresso, 4 teaspoons dark rum, 24 packaged ladyfingers
- 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.½ cup dark chocolate shavings
Notes
Nutrition
I hope you enjoy our new favorite dessert!
xo, Jamie
Alyssa Geffros says
Made for xmas dinner, but the weather had other plans, so we have to reschedule. Does this freeze well? Have you tried?
Jamie says
I'm sorry to hear your plans were changed! I have not personally tried freezing this recipe. Coconut cream based desserts can change texture when frozen and thawed, so there is some risk.
Nicky says
Made the dairy free gluten free tiramisu. Really easy to make and so delicious. Will definitely add this to one of my staple desserts. Couldn’t find gluten free fingers so made it randomly with gluten free rich tea biscuits. Was bit worried but was delish. Highly recommend. Thank you!
Jamie says
I'm so glad you enjoyed it! Thanks for leaving a review.
Mel says
I've made this a few times and it's fabulous! The last couple times I've struggled with the coconut cream being too solid and not blending well. I think I then over did it and it curdled. Any suggestions for blending in the solid coconut cream?
Jamie says
I'm so glad you love the recipe! Coconut cream can be a bit finicky depending on the brand and temperature. If it’s too solid, try warming it slightly by placing the can in a bowl of warm water for a few minutes before using. You can also whip it with a hand mixer on low speed to soften the texture a bit ahead of time and then gently mix it in. Once added, mix just until mostly smooth (I usually have a few small lumps throughout that no one notices). I have good luck with the Savoy brand coconut cream and Thai Kitchen Coconut Cream. I don't recommend using Trader Joe's coconut cream or coconut milk.
If it starts to curdle, a tablespoon of non-dairy milk can help smooth it out, but I've never been able to get the texture quite back to smooth after I over-whip it (it still tastes great though!). Hope that helps, and happy baking!
Fiona says
Thank you for sharing this wonderful recipe. Our cream mixture was voluminous but thin. Made grain free ladyfingers which were okay, delicious but need tweaking to give a bit more structure.
My ladyfingers only needed a second each side. Layered everything up and popped the lusciousness in the freezer to set quickly, or totally freeze and have a frozen tiramisu slice. Yum.
I used eggs from our daughter’s organically fed flock, so the cream is a sunflower yellow!
Hoping to make this for an Italian themed family reunion!
Thank you again.
Andrea Albaugh says
Can you substitute Rum extract instead of Rum?
Jamie says
Hi Andrea! You can use rum extract in place of rum. However, I believe it is more concentrated than rum and I'm not sure about the amount. I'd start with less and add more as needed.
Andrew McCamley says
Top marks for this. I have made it three times with home made gluten free ladyfingers and everyone hums with joy as they devour it. Would so love to share a picture.
Jamie says
I'm so glad to hear it Andrew! If you have social media, you can share a photo and tag me, otherwise I'd love to add that feature to my website. Thanks so much for the review and for the good idea!
Missy says
I’ve made this a few times and not a soul knows it’s dairy free. Absolutely delicious every single time. Doesn’t last long in this house. Also have a lot of picker eaters so it’s a huge hit!
Jamie says
That's wonderful to hear Missy! I'm so glad you're enjoying it.
Danel H says
I opened a can Good&Gather Organic Coconut Cream (Fat 22%) ...and it was thick but liquid(y)(not solid!) - tried the recipe nonetheless will keep you re-post result/taste after it sets!
Jamie says
Hi Danel! Please do keep us posted. It may be that the coconut cream was warm and putting it in the refrigerator for a little bit before mixing can help it thicken. I hope it turned out great!
Frank says
The best way to make coconut cream in the full fat you need to refrigerator for 24 hours. Removed from the refrigerator, coconut cream open the can from the bottom and drain the liquid. You could use any kind of brand of coconut milk, longest it’s full fat. My desserts always comes out perfect. Jamie has given me lots of ideals.
Frank says
Tiramisu was very good, I whipped the egg yolks. I whipped the coconut and added it together, and I spread it over my little fingers that I made from scratch. Nice dessert.
Kim says
I think this recipe could be fantastic. My lady fingers were too wet, but everything else was spot on in flavor and texture. I will give it another try and use less time for the soaking of the lady fingers.
Jamie says
Thank you so much for sharing your experience Kim!
Cameron says
Hi,
I just made this and it absolutely depends on the brand of coconut cream you use. I used good&gather (target brand) and it made a tiramisoup of a mess. I went out and got the thai kitchen brand and let it sit in the fridge for a bit then opened it and it separated properly and gave me the consistency you mentioned. Id say if you're gonna make this ONLY use the thai kitchen brand coconut cream. It tastes great though and looks EXACLTY like the regular desert. Bravissimo!
Eli says
I made tiramisus before but this is my first non-dairy attempt. Came out all runny. I tried to add corn starch but didn’t work. It might be related to not taking out 100% of liquids in the coconut solids but if every drop is so critical, it should be drained using a strainer. Otherwise, there’s no hope for truly separating coconut solids 100%. Anyway, birthday cake fail and about $30 spent but I’ll make it into an ice cream cake or something.
Jamie says
I'm sorry to hear it Eli. Can you share which coconut cream brand you used? There shouldn't be a need to use a strainer. However, cooling the coconut cream in the fridge ahead of time can help if you're working at a warm room temperature.
To anyone reading this -- I ordered a bunch of different coconut cream brands to try and will update the post ASAP with brands that I know will work. Thank you for your patience!
Tanya says
Unfortunately, I couldn't make the cream thick enough. The moment I add coconut cream to the whipped yolks, the cream gets runny and it doesn't whip. Tried twice, both times had to throw away everything in the bin. I don't know what I am doing wrong, but won't try again as for me it's been a waste of time and ingredients. The result may depend on the coconut milk, some have thickeners in them, some don't... No idea. Overall, a disappointment.
Jamie says
I'm sorry to hear it Tanya. Can you tell me which coconut cream brand you used?
Sarah B says
Followed the recipe perfectly but the cream didn’t cream- it was a liquid texture. I read comments before and refrigerated the cans of coconut cream to ensure I could separate the cream ONLY. I was really surprised and disappointed. Epic fail
Jamie says
I'm sorry to hear it Sarah. What coconut cream did you use? Did you whip the egg yolks until thick and pale?
Tyler Bruns says
Same result here as it immediately went to a soup. I tried twice with no luck. I used Geisha brand full fat coconut milk that was out in the fridge overnight.
Jamie says
I'm sorry to hear it Tyler. What was the texture of the solid coconut cream when you added it? How runny was the "soup"? If it's a thick liquid like a drinkable smoothie, the ladyfingers will soak up a lot of the extra liquid if you allow the assembled tiramisu to set overnight. This is the case with my Vegan Tiramisu and there are pictures in the "how to make it" section that help to show the texture if that helps in the future.
Some coconut cream brands need a full 24 hours in the refrigerator to fully separate solid from liquid, and are still a little softer than others (Savoy for example). They still work well in my experience. Savoy and Thai Kitchen coconut cream are the only two brands I can fully recommend based on my recent experience.
Emit says
This was fantastic! Thanks for the recipe, my wife loves tiramisu but has a bad dairy allergy, this worked like a charm! Even found a great lady finger recipe that paired awesome with this. I don’t do much baking… but my wife does, she was concerned that there was no cooking the custard at all and essentially using “raw egg yolks”. Is there any concern with any kind of raw egg illnesses with this? (We’ve totally already eaten most of it though… so 🤷♂️😂)
Jamie says
Hi Emit - I'm so glad you enjoyed the recipe! There is always some risk with eating raw eggs. However, raw-egg-related illnesses are rare and many recipes use raw eggs, such as mayonnaise, eggnog, some no-bake cheesecakes, and even ice cream! This USDA website is the best source I could find to provide more information.
Emit says
Awesome! Thank you for the info! I’m making it again for the new year! Thanks again for the recipe!!
Susan says
This is fabulous! My first attempt at tiramisu since developing a milk allergy. Totally hit the spot and so much better than using the ultra-processed dairy substitutes. Thank you!
Silka says
Hello!
Just came here to say I tried this recipe and it went great! I tried my luck with coconut milk, it was one I've tried before and is quite thick. I put it in the fridge first to separate out the cream from the coconut water at the bottom. I also added 2 tbs of cornstarch to help thicken it. It was easy to cut and serve and did not come out too liquidy. I will try coconut cream next time!
Star says
Hands down the absolute best tiramisu!!!!! Ty is is better than the dairy version (which I have made before). This recipe is so delicious!! I added cacao powder with the shaved chocolate in between layers. I left out the alcohol since we have kids.
Jamie says
I'm so glad you enjoyed it Star!
Joy says
I used TCC Premium Coconut Cream. It was very difficult to find any solid cream in the can. It took ages to try to scoop any solid cream.
The coconut cream would not thicken. I gave up and poured the lot down the sink.
I bought some Zymil cream to salvage dessert for my lactose intolerant guest.
Creamster says
TCC premium does not separate .
Ayam regular (green can) will separate nicely if refrigerated
Cameron says
This recipe is absolutely marvelous and tastes authentically Italian! I truly thought it was too good to be true but it is not. I didn’t have any issues with runny cream as others said. Maybe they didn’t whip the egg yolks and sugar enough? I was surprised how thick they got after about 5 minutes of whipping.
Shawn says
I was so excited to make this. My teen son's favorite dessert is tiramisu and has had to go dairy free since having COVID.
Unfortunately, my espresso dipped lady fingers turned out SO BITTER. Not quite sure what went astray.
Thoughts?
Jamie says
Hi Shawn, I haven't had this happen before. Did you taste the espresso after this happened to see if that was the issue? What brand of ladyfingers did you use? Most have some sugar in them. How long did you dip them for?
Janna says
This recipe was so good! My Italian friend didn’t even notice it was dairy free until I told him. I’d say that’s a true test of authenticity!
Jamie says
I'm so glad to hear it Janna!
Lucy Hogan says
Hi have you used double cream instead of the coconut cream. That's all I have in
Jamie says
Hi Lucy - I haven't tried it myself so I can't say for sure (double cream isn't easily accessible where I live). However, everything I read online sounds like it could be a good substitution. It would need to be reasonably solid when refrigerated, like coconut cream or a soft cream cheese. If that's the case, I think it would work well. If you try it, please let me know how it goes!
Elsie says
Wow this was like a dream come true! I haven’t had my favorite dessert since going gluten and dairy free 6 years ago. I used the same brand of coconut cream used in the post and it turned out perfectly. Even my parents loved it! Thank you for the amazing recipe!
Jamie says
I'm so glad to hear it Elsie! Thanks for sharing 🙂
Madd says
The cream was too liquid. I used coconut cream without the liquid but it's out supposed to be liquid?
Jamie says
It shouldn't be very liquid. It should be like a custard cream. Did you whip the egg yolks and sugar until thick and pale? If they didn't thicken while whipping (it takes a full 5 minutes when I do this) the cream will definitely be too runny. Was the coconut cream thick?
Samantha Bailey says
Hi just wanting to check if this recipes needs egg whites, or if this comment means egg yolks?
Jamie says
Just the egg yolks. The egg whites are not used at all. Thank you for catching my error!
Rose says
Hello,
I see someone in the earlier comments had the same issue with the cream curdling. I followed the recipe and only used the cream part from the Thai coconut cream brand pictured. Did anyone figure out a solution to this? Thanks!
Jamie says
While I've never had this happen when I made the recipe, I have had the coconut cream turn into a wet mess when I added too much sugar to my coconut whipped cream recipe. It was fixed by adding just a bit more coconut cream until it resolidified. Maybe this would work in the Tiramisu custard too? Hoping someone with experience with this issue chimes in!
Meg says
Planning on trying this! Can’t wait! I used coconut cream before in dairy free tropical bars. It was for a “cream cheese” frosting. Jamie is right, in the other comments she mentions to not over beat once coconut cream is added.
I noticed in my other recipe that there was a time while beating that it was creamy and then a minute later it curdled.
So like she said, just beat until creamy/blended
Danielle says
I made this with non-dairy cream instead of coconut cream. Still incredible. The amounts were perfect. Thanks very much.
Jamie says
I'm so glad to hear it Danielle!
Debbie Sersland says
What can be a substitute for the egg yolks?
Jamie says
Unfortunately I haven't found a good direct substitute for just egg yolks in this recipe yet, but I'm working on it right now and hopefully will have a solution for you in the next day or so! Please check back in soon.
Jamie says
I just posted my Vegan Tiramisu recipe! There isn't a good direct substitution for egg yolks in tiramisu so I made a separate recipe since the process needs to be different without eggs. I hope you enjoy it!