Dairy-free Tiramisu

Dairy-free Tiramisu Recipe: A Delicious Italian Dessert

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 8 minutes | Servings: 8

Introduction

Tiramisu is a classic Italian dessert that is loved by many for its rich and creamy layers of coffee-soaked ladyfingers and mascarpone cheese. This dairy-free version of Tiramisu is just as delicious and indulgent, perfect for those who are lactose intolerant or following a vegan diet.

History

Tiramisu is believed to have originated in the Veneto region of Italy in the 1960s. The name "Tiramisu" translates to "pick me up" in Italian, which is fitting for this decadent dessert that is sure to lift your spirits with each bite.

Ingredients

Coffee syrup

1 cup water
0.25 cup sugar
1 tbsp instant decaffeinated coffee granules
1 tbsp pure vanilla extract

Custard Filling

3 cups 1% vanilla soy milk
0.75 cup sugar
0.75 cup liquid fat-free egg product
0.5 cup all-purpose flour
2 oz (57 g) low-fat silken tofu, pureed
2 tsp pure vanilla extract
1 package ladyfinger biscuits
2 tbsp cocoa powder for dusting
0.13 tsp ground cinnamon for dusting

How to prepare

Coffee syrup

In a small saucepan, bring water to a boil.
Remove from heat.
Stir in sugar, instant coffee, and vanilla extract.
Set aside.

Custard Filling

In the top of a double boiler, whisk together soy milk, sugar, egg product, flour, and tofu.
Set the pan over simmering (not boiling) water and cook, whisking constantly, until the mixture thickens, about 8 minutes.
Stir in vanilla extract.
Remove the pan from the water and let it cool.
Cover and refrigerate until chilled.

To assemble

Line a long rectangular pâté mold with plastic wrap (alternatively, use a large, unlined soufflé dish).
Place half of the ladyfingers in a layer on the bottom.
Brush the ladyfingers with coffee syrup.
In a small bowl, combine cocoa and cinnamon.
Spread half of the custard mixture on top of the ladyfingers.
Sprinkle with some cocoa-cinnamon mixture.
Repeat with the remaining ladyfingers, syrup, and custard, topping the custard with a dusting of cocoa-cinnamon mixture.
Cover and refrigerate for at least 2 hours before serving.

Variations

Use almond milk or coconut milk in place of soy milk for a different flavor profile.
Add a splash of rum or coffee liqueur to the coffee syrup for an extra kick.

Cooking Tips & Tricks

Be sure to use decaffeinated coffee granules if you prefer a non-caffeinated version of this dessert.

- Make sure to whisk the custard filling constantly while cooking to prevent lumps from forming.

- Refrigerate the assembled Tiramisu for at least 2 hours before serving to allow the flavors to meld together.

Serving Suggestions

Serve this dairy-free Tiramisu with a dusting of cocoa powder and a sprinkle of cinnamon on top for a beautiful presentation. Pair it with a cup of espresso for the perfect after-dinner treat.

Cooking Techniques

Whisking constantly while cooking the custard filling will ensure a smooth and creamy texture.

- Layering the ladyfingers and custard mixture evenly will result in a well-balanced dessert.

Ingredient Substitutions

Use almond flour or gluten-free flour in place of all-purpose flour for a gluten-free version of this recipe.

- Substitute agave nectar or maple syrup for sugar for a refined sugar-free option.

Make Ahead Tips

This dairy-free Tiramisu can be assembled up to 24 hours in advance and refrigerated until ready to serve. Just be sure to add the cocoa-cinnamon dusting right before serving.

Presentation Ideas

Serve this dairy-free Tiramisu in individual glasses or ramekins for a more elegant presentation. Garnish with fresh berries or mint leaves for a pop of color.

Pairing Recommendations

Pair this dairy-free Tiramisu with a glass of sweet dessert wine, such as Moscato or Vin Santo, for a delightful combination of flavors.

Storage and Reheating Instructions

Store any leftover Tiramisu in the refrigerator for up to 3 days. To reheat, allow it to come to room temperature before serving.

Nutrition Information

Calories per serving

Calories: 200

Carbohydrates

Total Carbohydrates: 38g

Dietary Fiber: 1g

Sugars: 24g

Fats

Total Fat: 3g

Saturated Fat: 1g

Trans Fat: 0g

Proteins

Protein: 4g

Vitamins and minerals

Calcium: 80mg

Iron: 1mg

Alergens

Contains soy and eggs.

Summary

This dairy-free Tiramisu is a delicious dessert option for those looking to avoid dairy products. It is lower in fat and calories compared to traditional Tiramisu, making it a healthier alternative.

Summary

This dairy-free Tiramisu is a delicious and indulgent dessert that is perfect for those with dietary restrictions. With layers of coffee-soaked ladyfingers and a creamy custard filling, this dessert is sure to be a hit at your next gathering.

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe for Dairy-free Tiramisu. It was a hot summer day, and I was visiting my friend Maria in Italy. Maria was known for her delicious desserts, and she had promised to teach me how to make her famous Tiramisu.

As we gathered the ingredients in Maria's cozy kitchen, she told me the story behind the recipe. She had learned it from her grandmother, who had passed it down to her. Maria explained that traditional Tiramisu is made with eggs, cream, and mascarpone cheese, but she had adapted the recipe to make it dairy-free for her lactose-intolerant daughter.

Maria showed me how to make a dairy-free cream using cashews, coconut milk, and a touch of maple syrup. I was amazed at how creamy and rich it turned out, despite not containing any dairy. We soaked the ladyfinger cookies in strong espresso and layered them with the cashew cream, creating a decadent dessert that was just as delicious as the original.

I couldn't wait to share this recipe with my family back home. As soon as I returned from Italy, I gathered the ingredients and set to work in my own kitchen. I followed Maria's instructions carefully, taking my time to ensure that each layer was perfect.

The aroma of espresso and cocoa filled the air as I assembled the Tiramisu. I couldn't resist sneaking a taste of the creamy cashew filling, and I was delighted by how similar it tasted to the traditional mascarpone cream.

When I finally served the Dairy-free Tiramisu to my family, they were blown away by how delicious it was. They couldn't believe that it was made without any dairy products. My grandchildren, who had dairy allergies, were especially grateful to be able to enjoy such a decadent dessert without any worries.

Over the years, I have continued to make Maria's Dairy-free Tiramisu for special occasions and family gatherings. It has become a beloved staple in our household, and I am always happy to share the recipe with anyone who asks.

I have since added my own twist to the recipe, experimenting with different flavors and ingredients to create unique variations of Dairy-free Tiramisu. Whether I'm adding a hint of rum to the espresso or garnishing with fresh berries, each new iteration is a testament to the versatility of this classic dessert.

As I reflect on the joy that this recipe has brought me and my loved ones, I am grateful for the friendships and experiences that have shaped my culinary journey. From Maria's kitchen in Italy to my own home, the legacy of Dairy-free Tiramisu continues to bring happiness and delight to all who taste it. And for that, I am forever grateful.