A gluten and dairy-free take on the classic Italian dessert, tiramisu.



By Diana Murphy (www.theglutenfreecentre.co.uk)    


Serves 4-6 | Prep 1hr 10 mins plus chilling | Cook 17-20 mins | Calories 448 (per serving)

For the cream:

  • 500ml (17½fl oz) coconut cream (in carton – tinned won’t set when chilled)
  • 90g (3¼oz) coconut sugar (or caster sugar)
  • 4 free-range eggs
  • grated zest of 2 oranges
  • 4 tsp vanilla extract

For sponge fingers:

  • 3 free-range eggs
  • 80g (2¾oz) coconut sugar (or caster sugar)
  • ½ tsp vanilla extract
  • 95g (3¼oz) gluten-free plain flour
  • ½ tsp gluten-free baking powder
  • Pinch of salt

To finish off:

  • 150ml (5¼fl oz) espresso (or Camp or chicory powder)
  • Sugar, to taste
  • Splash of rum (optional)
  • Non-dairy, gluten-free dark chocolate, grated, or unsweetened cocoa (or raw cacao) powder


  1. First make the cream (do this the night before). Open the coconut cream and drain all the water. Put the cream in a large bowl and mix well to soften and break up any lumps.
  2. Separate the eggs. Beat the yolks with the sugar until light and fluffy. Add the vanilla extract and the zest of 1½ oranges (keep the other half for garnishing). Add the yolk mix to the coconut cream and mix well.
  3. Whip the egg whites until stiff. Gently fold them into the cream mixture. Refrigerate until set, ideally overnight.
  4. Now for the sponge fingers. Preheat oven to 180°C/Gas Mark 4. Line two baking sheets with baking parchment.
  5. Separate the eggs. Beat the yolks with the sugar, vanilla extract and salt until light and fluffy.
  6. Separately, beat the egg whites till stiff. Sift the flour and baking powder in a small bowl. Now add the egg whites and sift the flour into the yolk mix spoonful by spoonful, alternating between the two until all is used up. Do this slowly and gently so you keep a lot of air in the mix.
  7. Fill a plastic piping bag with the batter; if it’s too runny to pipe, add a little more flour. Snip a small hole in the bag and pipe 20-25 ‘fingers’ about 8cm (3in) long onto the baking parchment, leaving some space between them.
  8. Bake for 5 minutes. Turn oven down to 140°C/Gas Mark 1 and bake for 12 minutes more. Remove and let cool a little before peeling off the parchment. If not crisp (biscuit-like) after cooling, pop back in the oven for a few minutes.
  9. The final step is assembly. Ensure all the sponge fingers are perfectly cold before assembling. Make up 150ml of coffee, sweeten to taste, and add a splash of rum if you wish.
  10. Spread a thin spoonful of the cream in the bottom of your dish, then add a layer of sponge fingers, dipping each into the coffee as you go so that it soaks up some of the liquid. Add another a layer of cream (about half), a second layer of sponge fingers, and finish off with the remaining cream.
  11. Grate the remaining orange zest on top. Sprinkle generously with grated chocolate or cocoa powder. Chill in the fridge for at least an hour before serving.

SmNafRp9About the author: The Gluten Free Centre is a free online directory, resource centre and community hub, recently featured in glossy magazines, newspapers and proud winner of the Theo Paphitis SBS Award. Their site provides a wealth of information for those with coeliac disease, wheat allergy, gluten intolerance and for people eating a gluten free diet for other health reasons such as Crohn’s Disease, MS, IBS or ASD – in addition to those who choose a gluten free diet as part of a healthy lifestyle.