Lactose-free coconut tiramisu

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vegan

dessert

for children

coconut milk

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With the holidays, New Year's Eve, and Carnival just around the corner, there are plenty of opportunities to indulge in delicious desserts. However, if you're short on time for time-consuming baking, we're here with a quick, simple, and delicious gluten-free tiramisu recipe. We used Quality Food coconut cream in our recipe.

Number of servings

Sharpness level

MILD

Preparation time

10 min.

Difficulty level

EASY

INGREDIENTS

400 ml Coconut cream for whipping (at room temperature)
8 oblong sponge cakes
approx. 60 ml of cooled espresso
3 tablespoons of powdered sugar
Optional: Amaretto liqueur or rum

To serve:

2 teaspoons of natural cocoa

A METHOD OF PREPARING

Whip the coconut cream with powdered sugar.
Prepare a large, flat container, preferably glass, or small bowls. Dip the ladyfingers in the cold coffee and liqueur mixture, but for no longer than 3 seconds to prevent them from falling apart. Arrange them side by side in the bowls, creating a single layer.
Spread the whipped coconut cream over the biscuits.
Then, place a second layer of soaked ladyfingers on top of the coconut cream, then the milk, and so on, alternating layers until you have enough ingredients.
Tiramisu can be served immediately after preparation or placed in the fridge to set slightly.
Before serving, sprinkle the tiramisu with natural cocoa.