10/08/2026
Free From Dairy & Gluten Tiramisu
Recipe:
I packet of Vicenzovo Denza Glutine Lady's Fingers
2 x 150g tubs of Violife Creamy
2 x 220ml Coconut Collab Double Cream
2 x capfuls of rum
2 x capfuls Kalhur
1 cup black coffee
4 heaped dessert spoons Tate & Lyle Icing Sugar
4 squares of dairy free 74% dark chocolate.
Method:
1. remove the foil from the Violife Creamy & make sure you remove all of it. Replace the lid & put in the microwave for 1 minute to 1 minute 30 seconds until the Violife creamy is soft.
2. Add the softened/melted Violife Creamy to a stand mixer/food processor, add the Coconut Collab double cream & whisk on high speed for 5 minutes.
3. Once the 5 minutes are up the mixture should start to look thicker. Sieve in the icing sugar. Do not add the bits left in the sieve.
4. Whisk on high for a further 5 minutes. The mixture should leave a trail. (leave whisk marks & stay there). The mixture will not be really thick. It will thicken up when chilled. Set aside.
5. Using half the packet of lady's fingers put them in the coffee, rum & Kalhur mixture one at a time until they are soaked but not completely soggy. You can add this to a single serving dish or individuals dishes like I have. If some are to dry you can always spoon on some more of the coffee mixture.
6. Using a large spoon, spoon half of the creamy mixture onto the sponge base. Then repeat with the rest of the Lady's fingers, then the rest of the creamy mixture.
7. Finely grate the 74% dark chocolate or you can use dairy free cocoa powder.
8. Chill for a couple of hours at least if not over night/all day until evening.
9. Enjoy.
