I have to confess to being rather proud of this one. I’ve fed it to friends without any indication that it was dairy-free, and they couldn’t tell. So, if you’ve been hankering after the indulgent creaminess of this dessert, you need hanker no longer!

For this recipe you will need a small dish/bowl, a medium/large mixing bowl, a saucepan which is not non-stick, a spiral/balloon whisk, an electric hand mixer and a decorative glass serving dish with an internal diameter of c. 7″/17.5cm and an internal depth of c. 3″/7.5cm.

Serves about 6 (fewer if you’re feeling greedy, more if you want to save some for later!). The instructions below look long and complicated, but they aren’t: I’ve just been careful to spell out every step exactly as this dish is worth getting perfect!

Recipe: Tiramisu

Summary: Dairy-free tiramisu. Can’t get better than that!


  • About ¾ of an 8″ / 20.5 cm diameter sponge cake roughly 5 oz / 150 g (or a pack of sponge fingers)
  • 6 tbsp very strong filter/espresso coffee
  • 2 tbsp Amaretto liqueur
  • 4 tbsp Tia Maria liqueur
  • 1 tsp coffee extract (Lakeland do one called Coffee Drop – not cheap, but very good)
  • 5 tbsp icing sugar
  • 11½ oz / 297 g (1 box) Soft Morinu Silken Tofu
  • 1 heaped tbsp custard powder
  • 2 tbsp demerara sugar
  • 4 floz /110 ml Provamel Soya Dream
  • 6 floz /110 ml soya milk/rice milk
  • 1 tsp vanilla extract
  • 2 tsps lemon juice
  • 2 tbsps cocoa powder
  • 1 tsp icing sugar


  1. In a small dish/bowl, mix the coffee, Amaretto, Tia Maria and coffee extract.
  2. Split the sponge in half widthways as though you were going to fill it like a classic sponge cake.
  3. Slice both halves into fingers about ½” / 1 cm wide. Do not cut off the curved edges as these help you to cover the bottom of a circular dish neatly. Cut the fingers into lengths of about 2½” / 6 cm. The longer fingers from the middle of the round of cake will go into three, while the fingers from the edge of the round will only make two.
  4. Lay enough of the fingers in the serving dish to cover the bottom, trimming as necessary to fit the gaps.
  5. Spoon ½ of the coffee mixture (about 3tbsps) over the layer of sponge in the serving dish and leave to soak while you prepare the rest of the dish.
  6. Put the custard powder and the Demerara sugar into a saucepan and mix with a spiral whisk or a wooden spoon.
  7. In a jug, measure and mix the Soya Dream and the soya/rice milk.
  8. Pour a little of the milk mixture onto the custard powder and sugar and blend until smooth and lump-free.
  9. Add the rest of the milk mixture a little at a time, making sure that each addition is fully incorporated before you add any more. Don’t rush this bit or you’ll end up with lumps.
  10. Add the vanilla extract and, whisking gently, heat the mixture over a low heat. You need to keep a close eye on this as it burns very easily, so don’t leave it to heat while you do something else; keep stirring gently but continuously.
  11. When the custard thickens, allow it to simmer, stirring constantly for 30-40 seconds to cook out the taste of the cornflour. Taste it to check that it is ready. (I dip a cold teaspoon into the custard to avoid burning myself.)
  12. Allow the custard to cool while you prepare the tofu mixture, but remember to keep stirring it every minute or so to prevent a skin from forming. If you wish, you can cover the surface with clingfilm, but this slows down the cooling process quite considerably, so I’d only do that if you’re making the custard in advance of preparing the rest of the dish.
  13. Meanwhile, in a medium/large mixing bowl, beat the tofu with the icing sugar using an electric hand mixer. Start with the mixer on slow and, when you run less risk of covering the kitchen in icing sugar, turn it up to high speed and blend until the tofu is completely smooth and creamy.
  14. Add the lemon juice and beat in.
  15. Add the cooled custard and beat until evenly blended.
  16. Put of the custard/tofu mixture onto the layer of soaked sponge in your serving dish and spread it out evenly with the back of a spoon. Try not to smear it up the sides of the dish as the layers look really good in a glass dish when the dish is complete.
  17. Cover the layer of custard/tofu mixture with another one of sponge fingers. Cut them to fit as before and place them in position gently not pressing them down into the layer below.
  18. Spoon over the remaining coffee mixture, taking care to “dose” all of the fingers.
  19. Cover the sponge layer with the rest of the custard/tofu mixture and spread it out evenly as before.
  20. Cover the dish with clingfilm and chill overnight.
  21. Just before serving, dust all over the surface with the cocoa powder and then dust the centre of the dessert with icing sugar so that roughly the middle half of the surface is covered with both cocoa and icing sugar, while the outer half has just cocoa on it.

Cooking time (duration): 10 minutes + overnight chilling

Preparation time (duration): 60 minutes

Diet type: dairy free and vegan

Number of servings (yield): 6

Meal type: dessert

Culinary tradition: Italian

Microformatting by hRecipe.

5 comments to Tiramisu

  • Sheri

    Brilliant recipe. My lactose-intolerant husband is very grateful to you for this luxury!

  • Atomjack

    You’re welcome! This dairy-intolerant husband appreciates this one too 🙂

  • Maggie

    Thank you so much for this! I thought that having developed lactose intolerance I’d never taste Tiramisu again. The recipe is very clear and easy to follow. I did find the custard a little heavy so, as I can eat eggs, I wondered whether adding a beaten egg white just before using it would make it lighter?

  • Hi Maggie,
    I’m so glad you like the recipe. It’s one of our favourites. Since you can eat eggs, you could make a “proper” custard using eggs and soya cream instead of a dairy-free version of instant custard. Soya cream is now very heat-stable, so you shouldn’t have any trouble with it splitting. Try putting 4floz of soya cream in a jug and making it up to a pint with soya milk. Bring this just to the boil and leave it to infuse with a vanilla pod in it for about 20 mins (or add 1 tsp of vanilla extract). Then whisk 4 egg yolks with 2 tbsps demerara sugar and 2tsps cornflour. While whisking, pour over the cream mixture. Return the mixture to a clean pan (so that you don’t have a layer which might catch quickly on the bottom) and heat it VERY gently and patiently while stirring ALL the time. When the mixture will coat the back of a spoon. (That means that you can draw a finger tip along the back of the spoon and leave a clear track without the sides flowing back over the space.)
    This will give you a much lighter, softer custard. The downside is that it is much more fiddly to make. It will also give you a much softer tiramisu mix, so you will have to see whether this is to your taste or not.
    I hope that helps. Do drop by again, it’s lovely to know that the recipes are being used.
    Happy New Year!

  • Maggie

    Thanks for the tip Sian. When I’m off my post-Christmas diet I’ll definitely try this variation! It sounds well worth the extra bit of attention. I’ll let you know how it goes. Happy New Year to you too!

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