Lactose-free coconut tiramisu
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
3
Preparation time
10 min.
Print recipe
INGREDIENTS
- 400 ml QF Quality Food Coconut Whipping Cream (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.
