Tiramisu (Dairy-Free)
Notes
- Use madeira or sherry instead of rum – rum is too strong.
- Make 1.5x the egg/sugar/cream mixture for a more mousse-like tiramisu.
Yield
One 8” x 8” tiramisu.
Ingredients
- 6 egg yolks
- ¼ cup (50 g) sugar
- 1 ½ 400-mL cans coconut cream, solid cream only (no liquid)
- ½ teaspoon vanilla extract
- 2 cups (480 mL) strong espresso, cooled, divided
- 4 teaspoons (20 mL) dark rum
- 24 packaged ladyfingers (~200 g)
- ½ cup dark chocolate shavings
Steps
- In a large bowl using an electric mixer with whisk attachment, whip together egg yolks and sugar until thick and pale. This takes about 5 minutes.
- Separately, whisk together coconut cream, vanilla extract, and 1 tablespoon (15 mL) of espresso, just enough to break apart any clumps. Add to egg/sugar mixture and whip together until just smooth, and be careful not to over-whip.
- Pour the remaining espresso and dark rum into a shallow dish large enough to fit a ladyfinger. Dip each lady finger into the mixture for only 5 seconds, turning and flipping to coat all sides. Place the soaked lady finger on the bottom of an 8 by 8 inch baking dish. Continue until you have a single layer of soaked ladyfingers. You may need to break ladyfingers for a snug fit.
- Gently layer one half of the coconut cream mixture across the top of the soaked ladyfingers. Then add another layer of soaked ladyfingers. Top with the final layer of cream. Cover with plastic wrap or other airtight lid and refrigerate for at least 2 hours to allow the layers to set.
- Before serving, sprinkle the chocolate shavings evenly across the top of the tiramisu.