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The other day, I was going through my list of recipe ideas and noticed tiramisu was on there three times. With three different ideas of how to make it. I was finally feeling inspired to try it (translation: I had a craving for sweets) and it came out perfect on the first try.
I've only made traditional tiramisu once, probably over 10 years ago, and don't remember it that well so I was a little lost at how to convert to a gluten free and dairy free version. As long as the end result tastes like I remember tiramisu (which is does!), I don't care if the recipe is missing ricotta cheese or the custard layer isn't the same as the egg-based layer traditionally found in tiramisu. I want this recipe to be easy to make and delicious while cutting back on more expensive ingredients like cashew cheese and almond flour. Otherwise, nobody will want to make it.
That being said, the recipe does appear pretty daunting at first. I'll admit, this is the type of recipe that appeals to people who love cooking/baking while others lose interest. However, it's actually pretty simple. Plus a lot of the standby baking or cooling times overlap with prep times so it's not a long-drawn out process. The only technical part is the custard layer but if you've ever made crème brûlée, it should seem very familiar. And if you haven't made anything like that before, don't be afraid to give it a try! If the directions don't make sense, leave a comment or contact me directly. I'll be happy to help!
I've been posting nothing but desserts lately but to be fair, December is baking season. Gotta put on that winter weight extra layer of insulation to stay warm and cozy this winter. Tomorrow, I'm going to try a dinner recipe because I need another meal for this week but then it's back to baking until the holidays are over.
Right now, I'm planning out my cookie tins. Yes, I talked about my cookie tins in my last post too - baking is one of my favorite traditions this time of year! So far, I'm planning on including the usual: chocolate chunk cookies and lemon ginger cookies plus some new treats: sea turtles and maybe pecan pie shortbread bars.
Recipe
Prep Time:
Yield:
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PinIngredients
"Ladyfinger" layer:
- 2 C coconut flour
- ½ C tapioca starch
- 2 ½ tsp baking powder
- ¼ tsp salt
- ½ C coconut oil, melted
- ⅔ C maple syrup
- 2 tsp vanilla extract
Custard layer:
- 1 can full fat coconut milk
- 3 Tbsp honey
- 4 egg yolks
- 1 vanilla bean
Whipped cream:
- 2 14 oz cans coconut cream
- 3 Tbsp maple syrup, or to taste
Other ingredients:
- 3 oz very strong coffee or espresso
- 2 tsp cocoa powder
Instructions
- Preheat oven to 350ºF.
- Start on the "ladyfinger" layer (see notes first). Whisk together the coconut flour, tapioca starch, baking powder, and salt and set aside.
- Use a hand mixer to combine the melted coconut oil, ⅔ C maple syrup, and vanilla extract then slowly add the coconut flour mixture until well combined. It will clump up - this is expected.
- Grease two 7x11 glass baking dishes with a little coconut oil and divide the mixture evenly between the two. Firmly press the mixture evenly into the bottom of each dish and use a fork to prick holes in the top to allow air to escape while baking. Bake 12 minutes and allow to cool.
- While the ladyfinger layer bakes and cools, start on the custard layer. Whisk egg yolks in a small, heat-safe bowl. Set aside.
- In a small sauce pan, whisk together coconut milk and honey. Split the vanilla bean in half lengthwise and use a knife to scrape the insides out into the sauce pan. Cut the scraped vanilla bean into 2-3 pieces and add to the pan.
- Warm the mixture over medium heat while occasionally whisking. Allow the mixture to heat until hot but not boiling, about 10 minutes. You want to see steam begin to rise from the pan.
- As soon as the mixture is heated, immediately remove the from heat. Remove vanilla bean pieces with a slotted spoon.
- Slowly pour a small amount of the heated mixture into the egg yolks while constantly whisking vigorously to temper the eggs then whisk the egg mixture back into the hot sauce pan. Continue to heat over medium heat for 4-5 minutes or until simmering and thickened slightly. Allow to cool then transfer to the fridge to continue thickening. It doesn't need to be completely chilled if you don't have time, just keep it in there while you work on the rest of the recipe.
- To make the whipped cream, whisk or blend together the coconut cream (drain off excess water) and 3 tablespoon maple syrup.
- Now that all the layers are ready, you can assemble the tiramisu. Brush on about half of the coffee onto one ladyfinger layer. One top of that, spread half the custard mixture followed by half the whipped topping mixture.
- Cut the other ladyfinger layer into a few large pieces and place them on top of the partially assembled tiramisu. Brush on the rest of the coffee then top with the remaining custard then whipped cream. To finish it off, use a sifter to dust the top of the dessert with the cocoa powder.
- This can be cut and served immediately or stored in the refrigerator which allows the layers to soak together but allow to soften a bit at room temperature before serving for best texture.
Notes
The ladyfinger layer is baked in one solid piece (like a cake) instead of individual ladyfingers to save on time but the recipe works either way if you want to go the traditional route. You may need to take a few minutes off the baking time though.
To make the ladyfinger layer, you'll need two 7x11 glass baking dishes but if you only have one, simply bake one layer at a time. If you need to bake one layer at a time, cut ingredients for ladyfingers in half to make the first layer then make the second layer once that is done. If you decide you'd rather have individual ladyfingers instead of a solid layer, they will probably all fit in the oven in one batch on a large baking sheet but expect them to finish baking sooner.
Your recipes all sound amazing. I can't wait to try this. I try to watch my sugar in take and sweeten most foods with dates or date paste. Have you ever experimented baking with dates/date paste before? I'm wondering if you could sub the maple syrup with it.
Hi Krista. If you're used to eating foods a little less sweet, you could eliminate the maple syrup from the whipped cream layer completely but date paste would probably be good too.
As for the ladyfinger layer, I think a date paste or date syrup could be used but it's important to keep the moisture level the same. I think a date syrup like Date Lady would work or while you make your date paste, try to thin it out to the consistency of maple syrup.
Let me know if you have questions!
Hi! What size coconut cream cans do you use for this recipe? Thank you!!
Hi Shana. So glad you asked! I didn't even think about the fact that coconut cream is sold in small cans too. I just updated the recipe. You'll want the "soup can" size - they should be about 14 ounces.
Thank you!!!
This looks AMAZING! Tiramisu is one of the things I miss most since having to start a paleo diet ~5 years ago!
Thanks, Jessika! I'm right there with you - 5 years was WAY too long to go without a slice of tiramisu :)
This looks amazing! Do you happen to have the nutrition facts on it? Thanks!
I'm sorry Grace, I don't. But I'm pretty sure it's fairly indulgent ;)
HELP! What can I use other than the 2 7x11 baking dishes?
Hi Kimmy. An 8x8 dish would be close in volume to the 7x11. The finished product will be slightly thicker but should be fine. See the recipe notes for instructions if you only have one dish instead of two and let me know if you have any questions!
Hi :) this recipe looks and sounded so delicious I couldn't wait to try it. Bearing in mind that I'm really not the best cook and I barely bake, both the custard and the whipped cream did not thicken much. What could I have done wrong?
Thank you so much
I’m sorry it didn’t work out for you. There are a few things to check. For the custard, make sure the coconut milk is the canned, full fat variety. If lite coconut milk or carton coconut milk were used, it will be very hard to thicken. Also, while tempering the eggs, you should add just enough of the heated milk to warm them and whisk the eggs vigorously as you add the milk. If the milk was too hot or if you wait to long to whisk, the eggs will cook into solid pieces and those cannot thicken the custard. Once the egg/milk mixture gets added back to the heated milk, all that should come to a simmer and you will see thickening happen there and in the refrigerator. If I remember correctly, the thickness is about that of pudding or creme brûlée.
For the whipped topping, don’t shake the cans up because you’ll want to dump off the excess water. Also, make sure these are cans of actual coconut cream as opposed to coconut milk. (The carton coconut creams commonly used to make mixed drinks or coconut milk creamer for coffee are not the same and much too thin for this.) Sometimes over-mixing the cream can cause it to go flat so you can try refrigerating the cream, mixing bowl, and beaters the next time but it’s typically thick enough that you won’t need to. It won’t be as thick as actual whipped cream but you should be able to easily spread it on the dessert without it being watery. That’s about all I can think of without knowing exactly what you did. The custard in particular is very technical and as somebody who doesn’t bake often, I think it’s great you gave it a shot! Again, so sorry it didn’t work out. If you have any questions, I’d be happy to answer them.
I haven't tried your recipe yet and very happy I found a dairy- & gluten-free tiramisu that happens to be my fave dessert. I might make it for Christmas. May I make a suggestion? Adding one tablespoon of tapioca or corn starch to the custard would stabilize the custard and thicken it. It should be whipped with the egg yolks before tempering with coconut milk. Entire mixture would need to be put back on heat so custard can thicken. You would end up with a beautiful thick custard that would add 'oomph' to your great recipe.
That’s a great idea. Thanks! I will try that next time I make this.
Can this be made and placed in the refridgerator overnight?
Yes! I actually think it’s better that way since it allows the cake layers to soften. Just allow it to set out on the counter a bit to warm up before serving. This will ensure the coconut cream is creamy instead of hard and clumpy.
This recipe looks great but I'm wondering if it can be made without a vanilla bean and with vanilla extract instead? Would that offset the balance of moisture?
Hi Anita. Sorry for the late reply. I don’t have the ingredients to test this right now and I was trying to figure it out. I believe that if you just add the vanilla extract after the pot has been removed from the heat, I think it will work but the flavor will be different from the vanilla bean.
Thanks for the help! I'll give it a shot!