Pecan Free Dairy Free Tiramisu
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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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