Dairy free Gluten free Tiramisu
I like to get right down to business. First things first we need to make a mascarpone that is most similar to real dairy mascarpone. You will need to make this and let it settle or cure at least 3 hours if not overnight. Once that is done it’s simply a matter of layering the Tiramisu together. Lets GO! (if you don’t want it dairy free then use real mascarpone, if you don’t want it gluten free then use lady fingers that aren’t gluten free, if you want it without caffeine use decaf espresso coffee, if you don’t want to use Rum them omit it to make it alcohol free)
Lets get straight down to the ingredients:
1 12 oz Forager Dairy Free Sour Cream
.3 oz (almost 1/2) Miyokos Cashew milk cream cheese plain
1.5 Tbsp Tofutti no butterfat better than cream cheese
1 can Thai kitchen coconut milk
1-2 packs of Gluten Free Schar Lady Fingers 5.3 oz
5 eggs – highest quality you can find
9 tbsp monk fruit/erythritol (to make it sugar free or lower in carb- can use real sugar too)
1tbsp-1/2 cup dark rum
1/2-1 cup cooled espresso
powdered chocolate for sprinkling
“Mascarpone”
1 12oz forager dairy free sour cream
.3 oz (almost 1/2 miyokos cashew milk cream cheese plain)
1.5 tbsp tofutti no butterfat better than cream cheese
7-8oz (a little more than 1/2 can thai kitchen coconut milk (thick portion only)
Mix and leave overnight to combine flavors.
5 eggs separated best quality eggs you can find
4.5 tbsp monk fruit/erythritol beat in to egg yolk mixture, beat until thick about 5 min
4.5 tbsp monk fruit/erythritol whipped into egg whites until stiff peaks form
Fold all of the “mascarpone” into egg yolks mixture add in splash of rum (1/2-1TBSP)
Gently fold in egg white mixture.
Filling completed.
Make the Rum Espresso dipping fabulosity
take 3/4 cup cooled espresso
add as much or little rum as you prefer (I like to use about 1/4 cup)
Mix and place in a bowl.
Now time to layer the tiramisu
Mascarpone (check) Rum Espresso (check) Lady fingers (check)
Take ladyfingers and put first layer down on pan, brush espresso/rum mixture on the top of them…too much will cause them to crumble.
Sprinkle powdered chocolate on top
Pour 1/2 filling on top
Next layer another row of lady fingers
Brush espresso/rum mixture on top
Sprinkle powdered chocolate on top
Layer last bit of filling on top
Take 1-3 tbsp remaining rum/espresso mixture and lightly sprinkle on top and around edges (it will soak in)
Place in refrigerator overnight
Coat with powdered chocolate and grated chocolate before ready to serve.
Slice and serve!
Serve cool and consume within 5 days
Dig in my friends!
