Gluten and Dairy Free Tiramisu

5 from 1 vote
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Course: Dessert
Cuisine: Italian
Diet: Gluten Free, Low Lactose
Keyword: tiramisu
Servings: 6 people


For the sponge fingers:

  • 2 eggs separated
  • 75 g caster sugar
  • 50 g gluten free plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract

For the tiramisu:

  • 300 ml espresso or strong coffee
  • 250 ml dairy free whipping cream *
  • 225 g dairy free cream cheese
  • 70 g icing sugar
  • 1 tsp vanilla
  • 3 tbsps Bailey's Almande optional
  • cocoa powder for dusting


For the sponge fingers:

  • Preheat the oven to 200 oC and line two baking sheets with parchment paper
  • Beat the egg whites until peaks start to form
  • Whisk in 2 tablespoons of caster sugar and continue whisking until stiff peaks form, set aside
  • In a separate bowl whisk together the egg yolks and remaining caster sugar
  • Stir in the flour, baking powder and vanilla extract
  • Gently fold in the whisked egg whites and place into a piping bag with a large round nozzle
  • Pipe 24 sponge fingers onto the prepared baking sheets
  • Bake in the oven for 8-10 minutes
  • Allow to cool to room temperature before using
  • Whip the dairy free cream until it is thick and creamy
  • Whisk in the icing sugar, vanilla extract, Bailey's Almande and dairy free cream cheese
  • Dip 12 of the sponge fingers into the coffee and layer in the bottom of a 8" by 6" dish
  • Top with half of the cream mixture
  • Dip the remaining 12 sponge fingers in the coffee mix and layer in the dish
  • Top with the remaining creamy mixture and dust with a little cocoa powder
  • Chill in the fridge for about 4 hours before serving


* For dairy free whipping cream you can either buy this online using rice or soya by a company called SoyaToo or use the white creamy part of a can of coconut milk.