Lactose Free Dairy Free Tiramisu

Total time4 hr 45 min

Prep time35 min

Cook time10 min

Layers of espresso-soaked ladyfingers meet a silky, whipped coconut cream and dairy free cream cheese filling, spiked with a proper zabaglione of egg yolks, sugar, and Marsala wine cooked to that classic pale, ribbony stage. The coconut cream gets whipped to soft peaks before it's folded through, giving the filling that same light, cloud-like texture you want from a good tiramisu. A splash of coffee liqueur in the espresso dip adds depth without overpowering the coffee flavor, and a generous dusting of cocoa powder finishes it just before serving. Built in a simple 9x9 dish and chilled for hours until the layers meld together, this one slices clean and holds its structure beautifully. It's a genuinely solid pick if you're keeping things lactose free, no shortage of richness or that classic melt-in-your-mouth finish. Make it the night before so all those flavors have time to settle in.

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Ingredients

8 servings

For the cream

6 pasteurized egg yolks
⅔ cup granulated sugar
C&H Pure Cane Granulated White Sugar 10LB Domino Sugar Pure Cane Granulated - 10 Lb C&H Premium Pure Cane Granulated Sugar 4LB Domino Sugar Pure Cane Granulated - 32 Oz Imperial Sugar Granulated Pure Cane Sugar
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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)
Omit this
This ingredient likely doesn’t work for the diet.
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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