Name: Gluten-Free, Lactose-Free, and Caffeine-Free Tiramisu
Prep time: 20 min
Yield: 6 People
Cuisine: Vegetarian
Ingredients: 10 cups water; 7 oz sweetened plant-based whipping cream; 9 oz mascarpone (plant-based, lactose-free); 7.7 oz ladyfingers (gluten-free, lactose-free); 3 tbsp instant barley; 3 tsp brown sugar; as needed unsweetened cocoa powder (gluten-free, lactose-free)

The gluten-free, lactose-free, and caffeine-free tiramisu is a variation of the world’s most well-known and loved dessert, but prepared without gluten, lactose, and caffeine. The recipe is designed for those following a vegetarian diet or who are intolerant and/or allergic to certain ingredients. As a base, I used commercially available ladyfingers prepared without gluten and lactose, the classic mascarpone I replaced with the plant-based one, in this case rice-based, to which I added plant-based whipping cream, and the classic coffee I replaced with barley coffee. It will result in a dessert that is equally delicious and light.

Difficulty: Very Easy
Cost: Economical
Rest time: 1 Hour
Preparation time: 20 Minutes
Portions: 6 People
Cooking methods: Stovetop
Cuisine: Vegetarian
Seasonality: All Seasons

Ingredients

10 cups water
7 oz sweetened plant-based whipping cream
9 oz mascarpone (plant-based, lactose-free)
7.7 oz ladyfingers (gluten-free, lactose-free)
3 tbsp instant barley
3 tsp brown sugar
as needed unsweetened cocoa powder (gluten-free, lactose-free)

Tools

Kitchen Scale
2 Bowls
Baking Dish
Mixer
Spatula
Spoon
Sifter

Steps

To prepare the gluten-free, lactose-free, and caffeine-free tiramisu…

First, heat the water in a small pot to prepare the barley coffee. While it’s heating, place the instant barley and brown sugar in a bowl and mix.
When the water is hot, pour it gradually into the bowl with the instant barley and mix well with the spoon to avoid forming lumps.
In the other bowl, pour the sweetened plant-based whipping cream and start whipping it with the electric mixer for a few minutes until it becomes firm.
Then add the plant-based mascarpone to the whipped cream, blending it for the last time with the mixer.
Now take the baking dish and start arranging the ladyfingers soaked in barley coffee (I made two layers of 18 cookies each in an 18 cm x 28 cm pan). Then spread the cream made of whipped cream and mascarpone with the spatula, leveling it with a spatula and forming the second layer.
Finally, sprinkle the surface with gluten-free and lactose-free unsweetened cocoa powder using the sifter or a sieve. Place the tiramisu in the refrigerator for at least 1 hour before enjoying it.

Variations

If you don’t have a problem with caffeine, you can replace the barley coffee (or decaf) with regular coffee.

If you want to avoid using eggs, found in ladyfingers, due to intolerance and/or allergy or if you follow a vegan diet, you can make an egg-free sponge cake.