Dairy-Free Tiramisu

Today is my boyfriend’s birthday. He loves Italian food (well, to be perfectly honest he just loves food). So for his birthday, I wanted to make him tiramisu for dessert. However, he has a serious dairy allergy, so I had to get creative!

Sainsbury’s sponge fingers are dairy-free (unlike those in most other supermarkets) and I found coconut milk cream cheese and soya cream in Waitrose. He can’t have things that “may contain milk”, so I need to be extra careful.

Dairy-Free Tiramisu

Not quite classic Italian Tiramisu, but it is dairy-free!
Prep Time30 mins
Cook Time0 mins
Refrigeration Time2 hrs
Total Time2 hrs 30 mins
Course: Dessert
Cuisine: Italian
Keyword: dairy-free
Servings: 6 people
Author: kati10705

Equipment

  • Rectangular Dish
  • Whisk
  • Shallow Bowl

Ingredients

  • 170 g Vegan Cream Cheese
  • 60 g Caster Sugar
  • 100 ml Soya Cream
  • 1 Pack Sponge Fingers
  • 1 Cup Strong Coffee cooled
  • Mini Bottle Cognac
  • 1 Pack Dairy-Free Dark Chocolate or Cocoa Powder

Instructions

  • Whip the cream cheese, sugar and soya cream together.
  • Add a splash of cognac and mix well.
  • In a shallow bowl, pour some strong coffee and add a splash of cognac. Dip a sponge finger in this mixture then put the slightly soggy sponge finger into a Pyrex dish.
  • Repeat this until the base of the dish is covered in a layer of sponge fingers (you may need to top up your coffee/cognac mix).
  • Spread half of the cream cheese mixture over the sponge finger layer.
  • Make another layer of soaked sponge fingers and top with the other half of the cream mixture.
  • Grate over a generous layer of chocolate.
  • Cover and refrigerate for 2-4 hours.

The tiramisu was a huge hit! I wonder what I’ll make for him next year?

This morning I thought I would try out a recipe I found in Pinterest for Chocolate Chip American Pancakes. I haven’t yet finished converting cups into grams, but when I have I’ll update the post.

The pancakes were lovely and fluffy, but it was quite hard to work out the temperature and cooking time. After some trial and error, I recommend a medium to low heat with a lightly oiled frying pan. Carefully turn them over when you see bubbles on the surface.

The recipe (with my slight adjustments):

Ingredients

  • 1 1/2 cups of Plain Flour
  • 3 1/2 tsp of Baking Powder
  • 1 tsp of Salt
  • 1 tbls Caster Sugar
  • 1 1/4 cups of Semi Skimmed Milk
  • 1 large Egg
  • 3 tbls of melted Butter
  • 200 grams of Milk Chocolate Chips (or 1 cup)

Instructions

  • Mix the flour, baking powder, salt and sugar in a mixing bowl.
  • Whisk together the milk, egg and butter in a separate jug.
  • Pour the wet ingredients into the dry ingredients and whisk until there are no visible dry ingredients.
  • Mix in the chocolate chips.
  • In a frying pan (over a medium heat with a little oil) place level tablespoons of mixture. I could get 3 pancakes cooking at a time.
  • When they begin to bubble on the surface, flip them over and cook until browned.

This easily made 18 pancakes (and I could only manage to eat 2! So we have plenty for breakfast in the week as well).

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