Dairy-Free Fresh Berry Tiramisu
Dairy-Free Fresh Berry Tiramisu recipe. A dairy-free tiramisu made with layers of whipped cinnamon dairy-free cream cheese and coconut cream, and kahlua coffee soaked lady fingers… topped with fresh mixed berries and mint.
This Dairy-Free Fresh Berry Tiramisu has been making my dairy-free dessert dreams come true!
There are layers of whipped cinnamon dairy-free cream cheese and coconut cream, and kahlua coffee soaked lady fingers… that are ultimately topped with fresh mixed berries and fresh mint. Each bite is an absolute delight!
When I put this recipe together, I was inspired by two things.
1) My discovery of Kite Hill dairy-free cream-cheese.
For the longest time, I couldn’t find a dairy-free cream cheese that I could eat because most of them are made with cashews, which I am allergic to.
But Kite Hill cream cheese is made with almonds! Yay!
2) My favorite tiramisu recipe of all time- this Healthier Coconut Cream Tiramisu (which is on my blog).
I have a deep love for that tiramisu recipe. It is the perfect balance of creamy mascarpone cheese/ coconut cream and kahlua coffee soaked lady fingers. NOM.
So I tweaked that recipe a bit to work with this dairy-free cream cheese.
And let me tell you… this Dairy-Free Fresh Berry Tiramisu does not disappoint!
It’s really quite tasty and I am so so happy that I can now have tiramisu while I’m eating dairy-free.
You see, my baby has a dairy allergy and I’m breastfeeding her, so I can’t eat any dairy until I am done breastfeeding her.
I have made it 9 months already!
I plan to stop when she’s 1, which isn’t that far away. BUT It is really great having this dairy-free tiramisu option.
I love having healthier dessert options, and coming up with healthier dessert alternatives.
It was definitely time that this blog has a dairy-free tiramisu recipe on it.
Especially one as delicious as this Dairy-Free Fresh Berry Tiramisu!
I have a few tips that I want to give if you are interested in making this tiramisu.
For starters, make sure your can of coconut cream is refrigerated overnight. I usually put it in the fridge for two nights.
Secondly, this whole dessert needs to be refrigerated overnight.
It really takes a good 12 hours for the flavors to really solidify and seep into each other, making it as delicious as possible.
I taste tested this around the 6 hour mark and while it was good, it was no where near as good as it tasted after being refrigerated for 12 hours.
Seriously… so good!
And lastly, the more fresh mixed berries and mint, the better.
I like to put a bunch of blueberries, raspberries, strawberries, and blackberries on top of the tiramisu, AND then when I am serving it, I add more to each bowl because it just tastes so good when eaten along side the cold dairy-free tiramisu.
Also, the mint is just awesome mixed in. It is such a complimentary flavor.
Ok, that’s it! I’m sure other types of dairy-free cream cheese would work here but I haven’t personally tried it.
Note: you can easily make this Gluten-free by using Gluten-free lady fingers.
Dairy-Free Fresh Berry Tiramisu
- 1 14 ounce can of coconut cream, , (with no preservatives-Savoy is great), refrigerated overnight
- 16 ounces plain dairy-free cream cheese, , I used Kite Hill
- 1/2 cup coconut sugar
- 2 tsp vanilla
- 1 1/2 tsp cinnamon, , divided
- 1 1/2 cups dark coffee
- ¾ cup kahlua
- 1 package of lady fingers, 7 oz / 200 g
- 2 tsp unsweetened cocoa powder, , divided
- Fresh berries and mint leaves , (strawberries, raspberries, blueberries, and blackberries)
- In a large bowl, beat the coconut cream with a handheld mixer until it forms into a whipped cream texture.
- In a separate bowl, beat the coconut sugar into the cream cheese. Then, fold the cream cheese into the whipped coconut cream along with 2 tsp vanilla and ½ tsp cinnamon. Make sure to gently fold the cream cheese into the coconut cream. Don’t mix it or you won’t get a creamy whipped texture.
- In a medium bowl, mix the coffee, kahlua, and 1/2 tsp cinnamon together. Dunk 1/2 of the lady fingers into the coffee/ kahlua mixture, making sure the liquid soaks through. I like to hold each lady finger under the coffee/kahlua mixture and count to 2.
- Put 1/2 of the soaked lady fingers on the bottom of a glass 8 x 8 inch or 9 x 9 inch baking dish, then top the lady fingers with 1/2 of the coconut cream/cream cheese mixture. Sprinkle the coconut cream/cream cheese layer with 1 tsp of cocoa powder. Soak the other 1/2 of the lady fingers in the coffee/kahlua mixture, and put on top of the cream layer in the dish. Note:there shouldn’t be much of the coffee/kahlua liquid left. You should use most of it up. I poured some on top of the lady fingers to make sure they were really soaked. Top with the remaining coconut cream/cream cheese mixture. Then sprinkle with 1 tsp cocoa powder, 1/2 tsp cinnamon, and a heaping mound of berries and mint leaves. I like using strawberries, blueberries, blackberries and raspberries.
- Cover and refrigerate overnight. This tastes best when refrigerated overnight!
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