Pumpkin Spice Tiramisu (Gluten-Free and Dairy-Free)
The perfect combination of a pumpkin spice latte with your favourite Italian dessert, this pumpkin spice tiramisu is creamy, rich, and delicious—all without the gluten and dairy.
Servings: 9
Equipment
- High-power blender
- Hand mixer
- 8"x8" or 9"x9" baking dish
Ingredients
- 2 cans full fat coconut milk chilled in the fridge overnight before preparing tiramisu
- 1½ cups raw, unsalted cashews soaked in boiling water for at least 15 minutes before preparing tiramisu
- ½ cup dairy-free milk
- ½ cup maple syrup
- ½ cup pumpkin purée
- 2 teaspoon lemon juice
- 2 teaspoon vanilla extract
- 1½ teaspoon pumpkin pie spice a combination of cinnamon, nutmeg, ginger, cloves, allspice
- ⅛ teaspoon fine salt
- 2 packages gluten-free ladyfingers (I use Schar brand) you won't use all of the second package. 1 package may suffice depending on your pan shape and layering.
- 1½ cups strong brewed coffee or espresso cool/cold
- 2 tablespoon cocoa powder mixed with ½ teaspoon cinnamon for dusting
Instructions
- The night before you're going to make the tiramisu jars, place your cans of coconut milk in the fridge.
- 15 minutes before you're ready to begin, place the cashews in a bowl and cover with boiling water to soften them. Brew your coffee or espresso at the same time and place in the fridge to cool completely.
- Drain and rinse the cashews. Add to a high-powered blender with the dairy-free milk, maple syrup, pumpkin purée, lemon juice, vanilla, pumpkin pie spice, and salt. Blend for 2 minutes until smooth and creamy. Set aside, and if there is room, place in the fridge to cool while you perform the next step.
- In a large bowl, scoop out the thick white part of both coconut milk cans. It should be pretty solid after chilling. Discard the coconut water or save for another recipe. Using a hand mixer, whip the coconut milk for 2-4 minutes until air has incorporated and it is light and fluffy.
- Pour the cashew mixture into the coconut milk bowl. Using a spatula, gently fold together until homogenous, being careful to not knock the air out of the whipped coconut milk.
- Then it's time to layer! Grab your baking dish and begin with a layer of soaked ladyfingers. Dip the lady fingers into the cool espresso (quickly, they will absorb fast) and place on the bottom of the dish. Break pieces to fit so that the entire surface area of the dish is covered.
- Then spoon a thick layer of the cream mixture on top to completely cover the lady fingers (about half the total cream amount). Repeat with another layer of ladyfingers, followed by another layer of cream until you reach the top of the dish. My 8"x8" pan fits 2 layers of each.
- Cover the dish with plastic wrap or aluminum foil and place in the fridge overnight. When you are ready to serve, mix a little cinnamon into the cocoa powder and sift over the top. Slice into 9 squares and enjoy immediately!
Notes
Storage Instructions
Tiramisu can be left in the pan, re-covered, and stored in the fridge for 2-3 days. Note that once it's been dusted with cocoa powder, condensation can form a bit. That's totally fine. Just eat as is or dust with a fresh layer of cocoa powder and cinnamon before eating again!
Freezing Instructions
If you will not be eating remaining tiramisu right away, individual slices can be put into freezer safe containers and frozen for up to 1 month. To defrost, place the container in the fridge for a few hours, or overnight. Dust with some fresh cocoa powder and cinnamon before enjoying again!