If you’re an ex gluten and dairy eater who has experienced the beauty that is a classic tiramisu, you might think that creating a free from version is pretty impossible. Well, I’m here to tell you there’s no need to miss out on this amazing Italian dessert! It’s easy to make your own creamy, coffee-infused deliciousness, keeping everything free from friendly, and without compromising on taste. This gluten and dairy-free tiramisu is layered up in individual portions to keep things super simple. Plus, it requires no baking!
How to make the dairy-free cream layer?
To make the epic creamy layer I used a combination of Nush almond cream cheese and Elmlea Plant double cream. These are two brilliant dairy-free/vegan replacements that I think taste as close to the ‘real thing’ as you can get. There’s no taste of soya or coconut that you might get with other free from products, and the plant cream whips beautifully!
The Nush cream cheese is beaten with rum, vanilla extract and icing sugar until smooth. Next, the plant cream is whipped up until it forms stiff peaks. Everything is then gently folded together, and you’re done! Now you have a rich tiramisu filling that you’d never know was dairy-free.
How to assemble the tiramisu
For the sponge layer of these tasty tiramisu pots, I used the Sainsbury’s Free From Madeira loaf cake, which is both gluten and dairy free. I cut this into slices about 2cm thick (about 1/4 of the height of the glasses I was filling). Next, I used the rim of the glass to cut each slice into a circle shape, trimming off a little extra so they’d fit snuggly inside the glass.
A cake circle is dipped in espresso before being pushed carefully into the bottom of the glass. Next, a spoonful of the cream mixture is smoothed evenly over the top, until the glass is filled to about half way. Another coffee-dipped layer is then placed on top of this, before adding the final cream layer. To finish off, a little cocoa powder is sprinkled on top.
Don’t skip the chilling!
Once you’ve assembled your tiramisu pots, resist the urge to dig in straight away! By chilling them in the fridge for at least 4 hours, or overnight if you can, you’ll allow all those flavours to mingle together perfectly. The result is a smooth, sweet, creamy dessert with a hint of booze and good kick of coffee!
How long will my gluten and dairy-free tiramisu keep?
Your tiramisu portions will keep well in the fridge for up to 4 days.
If you give these a go, make sure to let us know how you got on by leaving a comment and rating below! You can also tag us in snaps of your tiramisu creations on Instagram @BlueSkyEating. Enjoy! 🙂
Gluten and Dairy Free Tiramisu
- 3 tsp espresso powder
- 200 ml boiling water
- 1 tsp caster sugar
- 150 g dairy-free cream cheese (I use the Nush almond cheese)
- 225 g Elmlea Plant double cream (or any dairy-free cream that can be whipped)
- 70 g icing sugar
- 1 tsp vanilla extract
- 2 tbsp dark rum
- 250 g gluten and dairy-free madeira cake/vanilla cake with no icing (homemade or shop bought) (I used Sainsbury's Free From Madeira loaf cake)
- 2 tbsp cocoa powder (for dusting)
- Mix the espresso powder with the boiling water and caster sugar. Pour into a wide, shallow dish and leave to cool whilst you make the cream filling.
- Beat together the cream cheese with the vanilla extract, rum and icing sugar.
- Whip the dairy-free double cream until it forms stiff peaks.
- Fold the whipped cream into the cream cheese mixture.
- Take four equally sized glasses approx 8cm tall and 7cm in diameter. Cut your Madeira cake into 8 slices – each about 2cm thick – and cut around the rim of a glass to shape each slice into a circle that will fit snuggly inside a glass.
- Dip a slice in the cooled espresso and place into one of the glasses. Spoon an even layer of the cream mixture on top until the glass is about half full. You can use a paper towel to wipe any excess cream from the inside of the glass.
- Dip another cake slice in the espresso and place on top. Then add a final cream layer before dusting with cocoa powder.
- Repeat to fill the other three glasses.
- Leave your tiramisu pots in the fridge for at least 4 hours before eating, to allow all the flavours to come together.
Please note that nutritional information is based on estimated quantities and therefore not always 100% accurate.
I love tiramisu and this version was the perfect treat for my guests who were gluten-free! Thanks for posting!
Absolutely thrilled to come across a recipe for my favourite dessert that is both gluten and dairy free – thank you for sharing this!
Looks super delicious! Have to try it out as soon as possible! 🥰
Tiramisu is my favourite dessert! I’m so happy to find this dairy free recipe! I’ve been trying to cut back.
Love how creamy and indulgent this is!
Great recipe! We loved it!
I so miss the flavour of a real tiramisu…. with those soaked lady fingers cookies and the light-as-air coffee-dusted cream. Your recipe brings me a step closer to reliving it!