What better dessert to celebrate spring that a gluten free tiramisu with Ladyfingers (sponge cookies that in Italian are called “Savoiardi”), a delicious dairy free “mascarpone” cream and a hint of coffee that creates the most amazing contrast of flavors?
[thb_image alignment=”center” img_link=”url:https%3A%2F%2Fi1.wp.com%2Flittlebitesofbeauty.com%2Fwp-content%2Fuploads%2F2017%2F03%2FIMG_2400-copy.jpg%3Fw%3D1100||” image=”153597″ img_size=”full”]
Not always does ‘indulgent’ translate to heavy, unhealthy foods. By combining raw nuts, vanilla beans, fragrant orange zest and toothsome dates, you won’t miss any of the white sugar, mascarpone cheese nor raw yolks which load the traditional tiramisú with tons of unhealthy fats and triglycerides. 
Go ahead and try this recipe: I tested it out on my family and – I can assure you – it’s ‘Italian proof’!
Soaked nuts, once blended and creamed, create a buttery consistency that’s 10 times better then any mascarpone cream! And when cream and coffee soak into the delicious gluten free ladyfingers made by Schar, every bite of this Tiramisu will make you feel in heaven!!
When I spotted my favorite Italian gluten free brand, Schar, in a grocery store in Los Angeles, I couldn’t be any happier!!
“Yay!! They finally got here!!”, I giggled. Considering that the main factory is very close to my house in the north of Italy, they went a long way!!
I immediately stocked up with ladyfingers (tiramisu was already in the air), breakfast cookies and even a loaf of my favorite gluten and dairy free bread. And now that Schar products are finally in the US you guys need to try them too and see what I mean what I tell Italians rock when it comes to gluten free food!!
In Italy, ladyfingers (or “savoiardi”) are the official cookies for tiramisu, so much that, even in a country when 90% of the people cook everything from scratch, when it comes to tiramisu, the cookies are always store bought while the cream is home made.
(For a completely home-made version of a gluten and dairy free Tiramisu check out my first cookbook “Healthy Italian Desserts Made Simple“)
And I can assure, it won’t be easy for you to get your hands on a family recipe for mascarpone cream. People are extremely jealous of their cooking secrets, even more so when tiramisu is involved.
Well, with this post I get you covered with both: the most amazing gluten free ladyfingers and a delicious faux mascarpone cream that tastes super indulgent but it’s much healthier than the original!!
Gluten Free Tiramisu With Ladyfingers
- Total Time: 20 minutes
- Yield: Serves 6
- Diet: Vegan, Gluten-Free
Description
A dairy-free twist on a classic Italian dessert. Layers of gluten-free ladyfingers soaked in coffee and creamy cashew-based filling.
Ingredients
- 2 packs Schar Gluten Free Ladyfingers
- 2 oz (57 g) Raw Almonds (soaked)
- 2 oz (57 g) Raw Cashew Nuts (soaked)
- 1 lbs (454 g) Organic Tofu
- 1/2 stick Vanilla
- Zest of 1/2 an Orange
- 120 ml (4 oz) Coconut Milk
- 4 Medjool Dates
- 1/4 tsp Saffron or Turmeric
- 1 shot of Espresso (OR 2 tbsp Soluble Dandelion Coffee)
- 100 ml (3 oz) lukewarm Water
- 50 ml (2 oz) lukewarm Coconut Milk
- 1 tbsp raw Cacao to decorate
Instructions
- Blend all cream ingredients in a high-speed blender until smooth and firm. Use less milk if using silken tofu.
- Prepare coffee infusion: Warm water and plant-based milk, then combine with espresso or dandelion coffee in a bowl. Mix well.
- Cover a 6-inch diameter cake pan with 3-inch high sides with plastic wrap.
- Quickly dip ladyfingers in coffee mixture on both sides, ensuring they are moist but not soggy. Place a layer of coffee-dipped ladyfingers (trim edges as needed) in the pan, then layer with cream.
- Add another layer of coffee-dipped ladyfingers and cream, repeating until the pan is almost full, reserving about half the cream and cookies.
- Refrigerate for about 4 hours.
- Flip the tiramisu onto a serving platter and remove the plastic wrap.
- Spread the remaining cream on top and around the tiramisu. Stick remaining ladyfingers to the top, trimming edges to match the cake’s height.
- Sift raw cacao on top and refrigerate for a couple more hours before serving.
Notes
- For a richer flavor, use strong brewed espresso instead of instant coffee.
- If your cashew cream is too thin, chill it for 30 minutes before layering to allow it to thicken.
- To prevent the ladyfingers from becoming too soggy, briefly dip them in the coffee mixture, ensuring they are moist but not saturated.
- Prep Time: 20 minutes
- Category: Dessert
- Method: Assembly
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25
- Sodium: 50
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 10
Isn’t this recipe perfect for Easter? Let me know when you decide to give it a try and if you do any modifications. I always love to learn from you!!
As always, you find the pinnable infographic at the bottom of the post, so that you can easily save it in your boards!!
And if you want to check out my other tiramisu recipe and lots of other healthy Italian desserts all free from gluten and dairy, make sure you take a look at my first Cookbook!
Ambra
Frequently Asked Questions
Can I use a different brand of ladyfingers instead of Schar?
Yes, but make sure the alternative brand is gluten-free to maintain the recipe’s integrity.
What can I substitute for the raw nuts if I have a nut allergy?
You can try using sunflower seeds or pumpkin seeds, but the texture and flavor may vary slightly.
How do I achieve the right consistency for the ‘mascarpone’ cream made from soaked nuts?
Blend the soaked nuts thoroughly until they reach a smooth and buttery consistency, which should be creamier than traditional mascarpone.
