Dairy Free Tiramisu
Tiramisu is one of those desserts that feels almost impossibly luxurious, and this version delivers every bit of that silky, coffee-soaked magic without a drop of dairy. The secret is a two-part cream built from dairy-free cream cheese and whipped coconut cream — chilled overnight so it sets into something genuinely cloud-like — layered over espresso-dipped ladyfingers and finished with a dusting of cocoa powder. A classic zabaglione made with egg yolks, sugar, and dry Marsala wine gets folded right into the base, so the depth of flavor is absolutely there. The coconut cream pulls its weight quietly; once it's whipped to soft peaks and folded in, it mimics the airy richness of traditional mascarpone better than you'd expect. Dipping the ladyfingers for just a second per side is the move that keeps the layers from turning soggy — a small step that makes a big difference in the final texture. This makes 8 generous servings, so it's a great make-ahead option for dinner parties or holidays where you want something impressive in the fridge and ready to go. A fine dusting of cocoa right before serving is the finishing touch that makes it look as good as it tastes.
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Learn more →Ingredients
8 servings
For the cream
- 6 pasteurized egg yolks
- ⅔ cup granulated sugar
- ⅓ cup dry marsala wine
- 8 oz dairy free cream cheese, at room temperature
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight, cream scooped out (about ¾ cup solid cream)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For the assembly
- 1 ½ cups strong brewed espresso or very strong coffee, cooled to room temperature
- 3 tbsp coffee liqueur (such as kahlúa) (optional)
- 24 ladyfinger cookies (savoiardi)
For serving
- 2 tbsp unsweetened cocoa powder, for dusting
Instructions
- 1
Refrigerate the can of full-fat coconut milk overnight (or for at least 8 hours) so the cream separates and solidifies. When ready to begin, open the can without shaking it and scoop out the thick solid cream into a bowl, leaving the liquid behind. You should have about 3/4 cup of solid coconut cream.
- 2
Fill a medium saucepan with about 2 inches of water and bring to a gentle simmer over medium heat. In a large heatproof bowl, whisk together the pasteurized egg yolks, granulated sugar, and Marsala wine until combined. Set the bowl over the simmering water, making sure the bottom of the bowl does not touch the water. Whisk constantly until the mixture is pale, thick, and ribbony and registers 160°F (71°C) on an instant-read thermometer, about 8–10 minutes. Remove from the heat and let cool to room temperature, about 20 minutes.
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