A Little "Pick Me Up"

Now, I've had Tiramisu in Venice and I've had Tiramisu at the Olive Garden, and I can honestly tell you; I'm an equal opportunity Tiramisu lover. I'll eat it anytime, anywhere.... well, not anymore because it's loaded with dairy. Frown, big frown.

An Italian dessert, Tiramisu translates to "pick me up." The pick me up comes from the espresso/coffee soaked lady fingers, layered with a fluffy cream mixture of mascarpone cheese, whipped cream, and eggs. It's probably the closest thing to heaven on earth.

When my girlfriends and I decided to have a pasta night I decided this was the perfect time to try out a dairy free version of my all time favorite dessert. I figured if I supplied enough wine I'd have a captive audience to try my dairy free Tiramisu. A double pick me up; good friends and good food!

Here's the original recipe from LuaLosAngeles: http://www.lualosangeles.com/2011/02/tiramisu.html#more

TIRAMISU
Serves 6-8

Ingredients:

• 3 large eggs separated
• 3/4 cup sugar
• 1 (8 oz) container of mascarpone cheese
• 1/2 cup chilled heavy cream
• 2 cups strong brewed coffee or espresso, cooled to room temperature
• 2 tbs sweet Marsala wine
• 18 crisp good quality Italian lady fingers
• 1/4 cup fine-quality bittersweet chocolate shavings
• 2 tbs unsweetened cocoa powder

Directions:
Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined.
Beat whites with a pinch of salt in another bowl with cleaned beaters until they just hold soft peaks. Add remaining 14 cup sugar a little at a time, beating, then continue to beat whites until they just hold stiff peaks.
Beat cream in another bowl with cleaned beaters until it just holds soft peaks. Fold cream into mascarpone mixture gently but thoroughly, then fold in whites.
Stir together coffee and Marsala in a shallow bowl. Dip 1 ladyfinger in coffee mixture, soaking it about 4 seconds on each side, and transfer to an 8 inch glass baking dish (2 quart capacity).
Repeat with 8 more lady fingers and arrange in bottom of dish, trimming as needed to fit snugly.
Spread half of mascarpone mixture evenly over lady fingers. Make another layer in same manner with remaining ladyfingers and mascarpone mixture.
Chill Tiramisu covered at least 6 hours.
Just before serving, sprinkle with chocolate and cocoa.

As you may recall I've been on a quest to find a good substitute for whipped cream. I found a viable option called Mimicreme - however both amazon and my local natural foods store were out. I'm determined to find it in the near future, but for now it's back to the chilled coconut milk.

Here's my adaptation:
DAIRY FREE TIRAMISU
Serves 6-8

Ingredients:

• 3 large eggs separated
• 3/4 cup sugar (divided)
• 1 (8 oz) container of dairy free cream cheese, such as Tofutti Better Than Cream Cheese (softened to room temp)
• 1 can organic, full fat coconut milk such as Thai Kitchen (refrigerated 12 hours or overnight until the liquid and solids separate, open the can from the bottom, drain off the liquid mixture and reserve the solids). 
• 2 cups strong brewed coffee or espresso, cooled to room temperature
• 2 tbs dark rum (I prefer this to Marsala). 
• 18 crisp good quality Italian lady fingers
• 1/4 cup fine-quality bittersweet chocolate shavings  I omitted this. 
• 2 tbs unsweetened cocoa powder (or as much as your heart desires)

Directions:
In a double boiler or a large glass bowl set over simmering water; beat together yolks and 1/2 cup sugar at medium speed until thick and pale and warm, about 2 minutes. Beat in the dairy free cream cheese until just combined.
In a second bowl, beat whites with a pinch of salt until they hold soft peaks. Slowly add the remaining 1/4 cup sugar and continue to beat whites until they hold stiff peaks.
In a third bowl, whip the coconut milk solids until soft and fluffy. Gently fold the coconut "whipped cream" into the cream cheese/egg mixture, then fold in whites.
Stir together the coffee and rum in a shallow bowl. Soak each lady finger in the coffee/rum mixture for about 4 seconds and line the bottom of an 8 inch glass baking dish (2 quart capacity). (I actually like to make this in a bread/loaf pan because I feel it's easier to serve, whatever is left over I put in a separate small dish).
Spread half of the cream cheese mixture evenly over lady fingers. Make another layer in same manner with remaining ladyfingers and cream cheese mixture.
Chill Tiramisu covered at least 6 hours (after enjoying my leftovers the next day I highly recommend overnight!).
Just before serving dust with the cocoa powder.

I was pleasantly surprised by how authentic this dairy free Tiramisu tasted. Everyone seemed to enjoy it  and I truly couldn't tell the difference in flavor. This version was a little more "soft" and didn't set up as firm as the dairy laden version, but we cleaned our plates so fast it didn't seem to matter.

Turns out the dairy free version of Tiramisu was a very successful pick me up!

Peace,
Laura