Dairy-Free & Gluten-Free Tiramisu

Last week was trying, to put it mildly. But, for as stressful as it and the few weeks before were, it was also very instructive. And that is a win in my book.

I tried making candy last week, but epically failed. Still working on that recipe. HOWEVER, I did end up coming across a recipe for lady fingers, which gave me the idea to make TIRAMISU! I haven’t had it in so long……

And it actually ended up being super easy! Obviously, there is no dairy-free substitute for mascarpone cheese, and so this recipe is hardly authentic, but with a little ingenuity (and a trip to the grocery store), I was able to come up with something that tastes really good!

NOTE: This recipe contains Kite Hill products, and I have not tested it with any other brand. If Kite Hill is not available in your area, you can substitute the cream cheese with another dairy-free cream cheese, and replace the yogurt with dairy-free sour cream. Just add a little more honey to sweeten it up a little bit!

Dairy-Free Tiramisu

Filling:
1 tub Kite Hill plain dairy-free cream cheese
2 containers Kite Hill dairy-free Greek-style yogurt, plain
1 tub dairy-free whipped topping (So Delicious was the brand I used)
2T honey (or to taste)

Mix all ingredients in bowl. Set aside while you make the lady fingers.

Lady Fingers:
6 eggs, separated
1/4t cream of tartar
3/4c white sugar
1/4t salt
1 1/4c gluten-free all purpose flour
1/2c brewed coffee, cooled.

Preheat oven to 350 degrees.

Line baking sheets with parchment paper (or use a SilPat).

With a stand or hand mixer, beat egg whites and cream of tartar on medium until egg whites are frothy. Add 1/4c sugar, and beat high until stiff peaks form.

In a separate bowl, beat egg yolks by hand with 1/2c sugar for 2-3 minutes, until yolks become thick.

Fold yolks into whites little by little with rubber spatula. Sift in flour little by little, folding to incorporate as you go.

Once mixture is incorporated, spoon mixture gently into piping bag or large Ziploc bag. Cut tip around 1/4-1/2”, and pipe 2-3” inches of batter per cookie onto baking sheets, leaving some space in between (as lady fingers will spread slightly).

Bake for 15 minutes at 350 degrees, or until edges and top are slightly brown.

Cool on wire rack completely.

Assemble the Tiramisu:

When lady fingers are cool, dip them in coffee, and lay lady fingers in an even layer on the bottom of a 8X8 square baking dish. Top with 2-3T extra coffee.