Why you’ll love this dairy free tiramisu
- Who doesn’t love a no bake dessert? Classic Italian tiramisu might be the most elegant no bake dessert ever created. It’s the perfect ending to a meal or even paired with an afternoon coffee.
- Not only does this dairy free version hit the spot, it uses many traditional tiramisu ingredients like lady finger cookies and rich egg yolks to recreate the authentic Italian flavor of tiramisu in a foolproof recipe.
Here’s what you’ll need to make it
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- Vegan cream cheese – I used Violife for this recipe. I prefer its flavor and I find that the texture holds up in most of my recipes, unlike other dairy free cream cheeses, which sometimes liquify when combined with sugar.
- Marsala wine – This is a fortified wine made in Italy. It’s a traditional option for tiramisu, but you can substitute rum, coffee liqueur or even brandy if you don’t have marsala.
- Instant pudding mix (cheesecake flavor) – This is the key to make this recipe work. It’s a simple way to thicken the tiramisu cream and adds a savory flavor to the recipe that’s reminiscent of mascarpone cheese.
- Lady finger cookies – Store bought lady fingers (at least most mainstream brands) are already dairy free when you buy them, so we don’t need to bake our own. Just be sure to double check labels before using them to make sure there isn’t hidden dairy.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make this dairy free tiramisu recipe
Make the cream. Start by whipping your room temp vegan cream cheese until it’s light and fluffy. Then, whisk in the egg yolks and sugar and beat until the mixture turns a pale yellow color.
Next, add the pudding mix and coconut milk, and continue to beat until the mixture is nice and smooth (about 2 minutes). It will also partially set during this time. Set aside for later.
Layer the dessert. Combine your espresso and marsala wine together in a shallow bowl. Then, gently and quickly dip lady fingers into the mixture to slightly coat (do not saturate).
Arrange lady fingers in a single layer in your 8×8 dish. You might find that you need to cut the lady fingers to be the right size to get a single layer. I like to use a serrated knife to do this after dipping the cookies because they are a little bit softer to cut.
Then, spread a layer of the cream you made on top. If desired, sprinkle with a dusting of cocoa powder.
Repeat this process for a second layer and finish off your tiramisu with a second dusting of cocoa powder.
Chill until set. Cover the pan with plastic wrap being careful to prevent it from touching the top of the tiramisu. Refrigerate for at least 4 hours, but ideally overnight before serving.
More no bake dessert recipes you will love
- Dairy free key lime pie
- No bake chocolate oatmeal cookies
- Dairy free cheesecake pudding
- No bake chocolate peanut butter pretzel bites
More dairy free desserts you should try
Dairy Free Tiramisu
Ingredients
- 1 7- ounce package vegan cream cheese, Violife, room temperature
- 4 large eggs yolks
- 1/4 cup sugar
- 1 3.4- ounce package instant pudding mix, cheesecake or vanilla
- 3/4 cup full-fat canned coconut milk
- 1 1/2 teaspoons vanilla extract
- 1 cup brewed espresso or good quality coffee
- 3 tablespoons marsala wine
- 2 tablespoons cocoa powder
- 24 ladyfingers, 7-ounce package
Instructions
- In a large bowl with an electric mixer and whisk attachment, whip the vegan cream cheese until light and fluffy. Add in the egg yolks and sugar and beat until creamy and pale yellow.
- Add instant pudding mix and coconut milk. Continue to beat until set – about 2 minutes.
- Next, add vanilla extract and mix until incorporated.
- In a shallow bowl, stir the espresso with the marsala wine.
- To assemble, dip the lady fingers into the espresso mixture until just moistened (do not saturate).
- Arrange dipped ladyfingers in a single layer and top with a layer of the cream. Dust with cocoa powder.
- Repeat steps 5 & 6 to create two layers. Finish the top with a thicker dusting of cocoa powder.
- Refrigerate until ready to serve (minimum of 4 hours, ideally overnight).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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We love this & all of our guests have been really happy with this dessert. Since Christmas we keep getting back to it.
I subbed dairy free chocolate syrup for the vanilla pudding and coconut milk, turned out incredible. Added a salted caramel and bourbon to the coffee. It’s become the dessert I make for my sister since she has a dairy allergy and we are still trying navigate it. Thank you for the recipe.