This chilled, no-bake dessert layers coffee-soaked ladyfingers with a silky, whipped filling built from a classic zabaglione base of egg yolks, sugar, and Marsala wine, folded together with a rich cream cheese mixture and clouds of whipped coconut cream. Two layers of espresso-dipped cookies sandwich that filling, and the whole thing sets in the fridge until it's sliceable, cool, and impossibly creamy. A final dusting of cocoa powder right before serving gives it that classic tiramisu finish — bittersweet, fragrant, and irresistible. Since everything here comes from eggs, dairy-free cream, coffee, and simple pantry staples with nothing from meat, poultry, or fish anywhere in the mix, it's a natural fit for a vegetarian table. Make it the night before so the layers have time to meld, then dust and slice just before you serve it for the cleanest squares.
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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.
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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