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Home » Dairy Free Recipes » Vegan and Gluten Free Tiramisu

Vegan and Gluten Free Tiramisu

Puddings and Desserts, Recipes

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I needed a kick up the bottom to make this Vegan and Gluten Free Tiramisu Recipe a reality. Thanks to White Rabbit announcing their NEW Gluten Free Tiramisu, I got the kick I needed!

I already have a Gluten Free Tiramisu recipe on my website and had promised myself I’d make one that I could eat too, not just my Coeliac daughter. I reckon I’ve cracked it…and not an egg in sight – pun very much intended!

Vegan and Gluten Free Tiramisu Recipe by Glutarama

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Table of contents

  • Why is Tiramisu not vegan?
  • How do you make vegan lady fingers?
  • What is the best plant based cream for this vegan Tiramisu?
  • What do you use instead of Mascarpone?
  • How do you make a vegan and gluten free Tiramisu?
  • To soak, or not to soak, that is the question!
  • Alcohol free Tiramisu
  • Other gluten free and vegan dessert ideas
  • Ingredients you will need
  • Equipment you will need
  • How long do I need to chill this Vegan and Gluten Free Tiramisu?
  • Vegan and Gluten Free Tiramisu Recipe

Why is Tiramisu not vegan?

Traditional Tiramisu is made with layers of sponge, mascarpone cheese, cream and eggs. The sponge fingers are soaked in masala and coffee and the dessert is finished with a dusting of cocoa or dark chocolate.

As you can see, this recipe is PACKED full with eggs in the sponge, eggs in the cream layer, milk in everything and potentially chocolate too! Not at all vegan or intolerance friendly for little old me.

This recipe has been developed so that each component of the Tiramisu is not only dairy and egg free but of course gluten free too – all the recipes on my website are gluten free.

Disclaimer: I am NOT vegan. I am intolerant to eggs and dairy, they argue with my tummy something rotten. So if you are here because you are vegan then firstly ‘Hi’ and secondly, you may stumble across none vegan recipes too so apologies for that but all my vegan recipes are safely kept here.

Vegan and Gluten Free Tiramisu

How do you make vegan lady fingers?

I may be wrong, and please do comment below if you know of any, but I don’t think there are any gluten free and vegan Savoiardi (Ladyfingers) on the market?

I have bought these from our local Italian store called The Italian Shop in Bedford. Sadly these are only gluten free.

Incidentally, the shop delivers too so great to know if you’re in the UK as they have lots of amazing gluten free products.

Gluten Free Ladies Fingers

So, to have gluten, dairy and egg free Savoiardi or Ladyfingers you have to make them from scratch. This is how I make mine.

whip the aquafaba
5 mins of whipping
add sugar gradually
fold in dry ingredients
mixture will be thicker than normal
pipe onto lined tray

To ensure your ladyfingers are lovely and crisp, leave them in the oven with the door ajar until it has completely cooled. Even better, turn the genoise biscuits upside down whilst they cool in the oven to allow all the trapped moisture to escape.

How to make vegan and gluten free Genoise ladyfingers

What is the best plant based cream for this vegan Tiramisu?

Here in the UK we have Elmlea Plant Based Cream (£1.50rrp) and I cannot fault it for it’s flavour and whipping capabilities. We do have Coconut Collaborative Double Cream (£2.00rrp) too but this is not as widely available and a bit more expensive.

What do you use instead of Mascarpone?

Mascarpone is an Italian soft cheese made with cream as opposed to milk. This makes it richer and less tart in taste. To replace the mascarpone in this recipe I use a combination of plant based cream cheese and plant based condensed milk to reduce the acidic twang you get from cream cheese (and vegan cream cheese in particular).

You can buy ready made vegan condensed milk (such as Natures Charm) or, like me, make your own – it’s very easy and it keeps really well in the fridge, this jar has been in my fridge for over a month now and I just keep dipping into it as and when needed.

Easy Dairy Free Condensed Milk
I promise you that making your own homemade dairy free condensed milk is simple, cheap and ideal for many free from recipes. Using only two ingredients and 30 minutes of your time you too can have a jar of vegan condensed milk to use immediately or store for later.
Check out this recipe
Dairy Free and Vegan Condensed Milk Recipe

How do you make a vegan and gluten free Tiramisu?

Step one: make the sponge fingers

As above, you need to make your Ladyfingers or Savoiardi using whipped aquafaba. I used the water from 2 tins of chickpeas. (approx. 140ml of chickpea water per tin) You need 200ml for this recipe unless you change the number of servings.

Step two: make the cream filling

The mascarpone alternative is simply vegan cream cheese, dairy free condensed milk, plant based cream and a touch of icing sugar all beaten together. I combine the cream cheese and condensed milk first to beat out any lumps then add the cream and whisk for a good 5 minutes.

Step three: build and be patient!

The building bit is the fun part, much like making a Lasagna (link not vegan, only gluten and dairy free). In the images I didn’t dip the sponge fingers on this occasion, this method gives you a contrasting texture to the Tiramisu.

Vegan and Gluten Free Tiramisu
Vegan and Gluten Free Tiramisu
Vegan and Gluten Free Tiramisu
Vegan and Gluten Free Tiramisu

Repeat the process above so you get the familiar two layers of sponge and sweet cream and then top with more sieved cocoa powder or, if you feel fancy, grate some dairy free plain chocolate on top.

To soak, or not to soak, that is the question!

As mentioned in the previous section, I tend to drizzle the coffee and brandy mixture over the Savoiardi/Ladyfingers once they are in the serving dish. The reason for this is that, like my trifle, I like to get a bite of sponge that’s not soggy every now and again. The bottom layer of sponge is often the soggiest as it naturally absorbs all the liquid you add to it plus any excess liquid from the creams.

The other option is to pre-soak the sponge fingers. This is an excellent choice if you love super soggy sponge bits packed with coffee and brandy.

To do this simply pour your coffee/brandy liquid into a high-sided plate or dish and dip each sponge finger in the liquid. This will make the sponge fingers fragile so take care when placing them in the serving dish.

Alcohol free Tiramisu

I appreciate that not everyone would like to have alcohol in their desserts so you can of course omit the brandy and simply have the coffee and sugar alone. An alternative for this Vegan and Gluten Free Tiramisu is to add brandy flavouring to get the authentic Tiramisu flavour but with 0% alcohol. There are a few brandy extracts and flavourings on the market, not all state they are gluten free and vegan so be mindful of this and go for one that is clearly marked safe. These are not cheap but you use less and it would work out cheaper than an actual bottle of brandy!

Other gluten free and vegan dessert ideas

Dairy Free Black Forest Trifle Dessert
A delicious twist on the traditional trifle and the Black Forest Gateau. This Black Forest Trifle is the best of both worlds. Layers of rich chocolate sponge, cherry jelly, blancmange and chocolate custard. Finally topped with lashings of cream. And all the while being a gluten, dairy and egg free dessert!
Check out this recipe
Black Forest Gateau Dessert 2
Gluten Free Christmas Pudding
A simple gluten free Christmas Pudding (or Plum Pudding) recipe. also made dairy and egg free with my own homemade gluten free suet. The perfect traditional centre piece for Christmas Day dinner. Makes a 1ltr pudding.
Check out this recipe
Gluten Free Festive Desserts - Christmas Pudding
Gluten Free Self Saucing Lemon Pudding
A delicious alternative to the chocolate version, this self saucing lemon pudding has a delicious citrus bite with zest running throughout the light sponge and a lemony sweet sauce hidden beneath. This is not only gluten free but also easy to make vegan too, so free from eggs and no dairy.
Check out this recipe
Self Saucing Lemon Pudding - gluten free, dairy free and vegan
Gluten Free Self Saucing Chocolate Pudding
A superbly rich and comforting gluten free self saucing chocolate pudding that's so easy to make and a real showstopper at the dinner table. This will serve 4-6 people or just me! No really! I don't normally 'do' chocolate puddings but this one I make an exception! This can also be made dairy and egg free so safe for vegans.
Check out this recipe
Gluten Free Self Saucing Chocolate Pudding by Glutarama

Ingredients you will need

For the Genoise ‘Ladyfingers’

  • aquafaba
  • cream of tartar
  • gluten free self raising flour
  • caster sugar
  • psyllium husk powder

For the coffee liqueur

  • instant coffee
  • hot water
  • brandy
  • sugar

For the mascarpone cream

  • dairy free cream cheese
  • dairy free double cream
  • vegan condensed milk
  • icing/confectioners sugar

To decorate

  • cocoa powder or dairy free plain chocolate

Equipment you will need

  • Kitchen Scales
  • slide off baking tray
  • baking paper
  • electric whisk
  • mixing bowl
  • set of measuring spoons
  • 500 ml glass jug
  • silicone spatula
  • large piping bag
  • large serving dish
Vegan and Gluten Free Tiramisu

How long do I need to chill this Vegan and Gluten Free Tiramisu?

I promise you that waiting is best. Any Tiramisu, free from, vegan or not is better left overnight before eating. It allows the ingredients to set. To prove a point, these two photos were taken 12hrs apart The first had been chilling for 3hrs the second was the next day and had been chilling for 15hrs.

chilled for 3hrs
chilled overnight

Vegan and Gluten Free Tiramisu Recipe

If you make it and like the recipe I would be eternally grateful if you popped back and commented leaving a star rating as this will tell search engines that this recipe is worth checking out and others will get to find it in searches.

Vegan and Gluten Free Tiramisu Recipe by Glutarama

Vegan and Gluten Free Tiramisu Recipe

Glutarama
A delicious Italian inspired dessert that's been developed to be gluten free, dairy free and egg free – that's right a gluten free and vegan Tiramisu! This free from Tiramisu is rich, creamy, boozy and has just the right tones of coffee and brandy to lift spirits!
4.50 from 2 votes
Print Recipe Pin Recipe
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Prep Time 20 minutes mins
Cook Time 20 minutes mins
chilling time 8 hours hrs
Total Time 8 hours hrs 40 minutes mins
Course Dessert
Cuisine Gluten Free, Italian
Servings 10 servings
Calories 535 kcal

Equipment

  • Kitchen Scales
  • 2 slide off baking tray
  • baking paper
  • electric whisk
  • mixing bowl
  • set of measuring spoons
  • 500 ml glass jug
  • silicone spatula
  • large piping bag
  • large serving dish

Ingredients
 
 

For the Genoise 'Ladyfingers'

  • 200 ml aquafaba
  • 1 tsp cream of tartar
  • 400 g gluten free self raising flour
  • 200 g caster sugar
  • 2 tsp psyllium husk powder

For the coffee liqueur

  • 3 tbsp instant coffee
  • 200 ml hot water
  • 5 tbsp brandy or Masala or Madeira if you can get it.
  • 1 tbsp sugar

For the mascarpone cream

  • 300 g dairy free cream cheese
  • 150 ml dairy free double cream
  • 150 g vegan condensed milk
  • 3 tbsp icing/confectioners sugar

To decorate

  • 2 tbsp cocoa powder to dust over both layers

Instructions
 

To make the vegan sponge fingers

  • Drain the liquid (aquafaba) from two cans of chickpeas. You need 200ml of this liquid (assuming you've not changed the serving sizes).
  • In a large bowl, whisk the aquafaba and cream of tartar for at least 5mins until you achieve stiff peaks just like egg whites.
  • Next add the caster sugar one spoonful at a time and repeat whisking. The beaten aquafaba will develop a glossy appearance.
  • In a separate bowl measure out the gluten free self raising flour, and psyllium husk and mix to combine.
  • Now sieve the dry ingredients into the whisked aquafaba (I do this in three go's) and fold gently together.
  • Finally, add the thick Genoise batter to a large piping bag (I use a large star nozzle, you use what you have handy) and pipe approximately 20 fingers onto two lined baking sheets.
  • Bake in a preheated oven at 200°C | 180°C fan | 400°F | Gas 6 for 15-20mins until just starting to turn golden.
  • Turn off the oven, loosen each sponge finger and turn upside down on the trays. Leave the sponge in the oven with the door ajar and let the oven cool to room temperature – this will crisp up your sponge fingers.

To make the coffee liqueur

  • Add the instant coffee granules to a jug with the sugar. Pour over hot water and mix until the coffee has dissolved.
  • Add the brandy to the coffee and set aside to cool.

To make the mascarpone cream

  • In a large bowl beat the dairy free cream cheese and condensed milk until smooth.
  • Next pour in the dairy free cream and repeat until fully incorporated, add icing sugar to taste.
  • Pop the bowl into the fridge until you are ready to build your Tiramisu.

Now it's time to build…

  • Layer the bottom of a large serving bowl with half the sponge pieces. Don't worry about symmetry or it being a masterpiece. The key is to have some of the sponge touching the sides of the dish so it looks pretty!
  • Drizzle some of the brandy and coffee liquid over the sponge fingers.
  • Now add half the dairy free cream cheese filling, smooth down gently with a silicone spatula and dust liberally with cocoa powder.
  • Next, repeat the sponge layer.
    NOTE: this is where you decide if you're going to soak the fingers first or add then drizzle the coffee liquid over each sponge.
  • Add the remaining dairy free cream cheese filling and smooth the top.
  • Finally dust the top with more cocoa powder (or grated chocolate) and pop in the fridge for 8hrs at least but if you can wait, 24hrs is perfect.

Nutrition

Nutrition Facts
Vegan and Gluten Free Tiramisu Recipe
Amount per Serving
Calories
535
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
11
g
55
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
6
g
Cholesterol
 
174
mg
58
%
Sodium
 
289
mg
12
%
Potassium
 
386
mg
11
%
Carbohydrates
 
66
g
22
%
Fiber
 
4
g
16
%
Sugar
 
39
g
43
%
Protein
 
19
g
38
%
Vitamin A
 
926
IU
19
%
Vitamin C
 
1
mg
1
%
Calcium
 
179
mg
18
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Coffee, Dairy Free, Dessert, Genoise, Gluten Free, Italian, Ladyfingers, Traditional, Vegan
Have you tried this recipe?Let me know how it was & I will be super grateful. Take a picture & tag me @glutarama on your social media posts – I love seeing your photos more than you will ever know x
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50 Homemade Desserts and Puddings made gluten free by Glutarama
Gluten Free and Vegan Recipes by Glutarama

*disclaimer: I use affiliate codes on my website, the vast majority are to Amazon. If you click on any of the links or images in the post and make a purchase my family will benefit from a small % of that purchase at no extra cost to you.

For full transparency, in 2020 I made my first £25, and in 2022 I reached my next £25 (Amazon don’t transfer the money until you reach £25). Recently I got paid a whopping £27.10 for 2023.

So to date I have made £78.58 since I first started the scheme in 2017. It won’t pay the bills, that’s for sure but it does help to pay for ingredients or little treats to cheer me up!

13/09/2023 · 6 Comments

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Comments

  1. Quincel says

    30/01/2025 at 11:13 am

    This is the most insane recipe I’ve ever seen work, and it really does work.

    How can you make tiramisu with no eggs or dairy? The whole thing is eggs and dairy. But I made it, I chilled it overnight, and my friends and I absolutely loved it. The overnight bit was crucial, the sponge bits were quite hard initially, but absorbed the other elements over 24 hours and came out great.

    When I first saw this recipe I almost clicked away out of sheer disbelief, but in the end I had to try it. And I’m very glad I did.

    Reply
    • Glutarama says

      30/01/2025 at 5:16 pm

      Quincel, your comment has to win comment of the year, okay it’s only January but I think this will take some beating. I had to chuckle when I read it. I guess I never really appreciated the witchcraft involved in developing this recipe. I’ve been doing so long it seems second nature. Plus….I really, really like tiramisu and knew I couldn’t rest til I could eat it again. Thank you so much for taking the time to pop back and make me smile. Rebecca x

      Reply
  2. Samia says

    25/11/2023 at 3:47 pm

    Hiii thank you for the time and sharing your recipes! I was directed here by a fellow gluten free recipe developer.. I recently got diagnosed with wheat allergy and egg whites allergy as well as I have had a nut allergy. My question is can I substitute psyllium husk for xanthan gum and can I use a different flour other than self rising or how would I go about adding rising agents to my gluten free flour blend? Thank you!

    Reply
    • Glutarama says

      25/11/2023 at 6:41 pm

      Well hello there Samia. So, to answer your Qs. Yes you can sub the psyllium husk with xanthan gum like for like.

      With the self raising are you asking because you’re not in the UK and cannot access Doves Freee self raising GF flour? If you only have access to all purpose flour (plain flour in the UK) the rule of thumb is to add 1tsp of baking powder per 100g of plain/all purpose flour and maybe 1/4 bicarbonate of soda for good measure but this is not essential.

      The maths for this recipe would be;
      400g plain/all purpose flour
      4tsp baking powder
      1tsp bicarb of soda (optional)
      2tsp xanthan gum

      Hope you love the recipe as much as we do. Rebecca xx

      Reply
  3. Jen G says

    13/09/2023 at 10:54 pm

    Hi!

    Thank you for your efforts in creating a DF tiramisu – I love this dessert! What is DF double cream like for those of us in the U.S.? We have something like Country Crock plant cream that is sort of like whipping cream – is this similar? Thank you!

    Reply
    • Glutarama says

      15/09/2023 at 7:31 pm

      Hello Jen and thank you for your comment. I think the cream you mention sounds perfect for the job. Double Cream is effectively Heavy Cream in the US, so if Country Crock is a good alternative for heavy cream you’re onto a winner xx

      Reply

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Hi I'm Rebecca, slightly bonkers but can you blame me! Mum to two teens with additional needs and a great combination of dietary requirements. With over 15 years experience of cooking gluten free from scratch. Please note: whilst we are not a vegan family, many of my bakes are vegan or have a vegan alternative as I cannot tolerate dairy or eggs. Welcome to my site you lovely person, now learn how to make anything gluten free with me!

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