Dairy Free Tiramisu Cream Filling Variation
by Laura Silber
- 6 egg yolks
- 1/4 cup suar
- 2/3 cup Marsala wine
- 2 cans coconut milk
- 1 tablespoon tapioca starch
- 2 teaspoons vanilla extract
- 1/2 cup sugar
Refrigerate two cans of organic coconut milk (not lite) overnight.
Following zabaglione method described earlier, make a 6-yolk zabaglione recipe with sugar and Marsala wine. Set aside and chill thoroughly.
Open the cans of coconut milk. Remove hardened coconut cream from the cans and transfer to a metal mixing bowl. Discard the clear liquid coconut whey or reserve for other use. Whip the hard coconut cream with the tapioca starch, vanilla extract and sugar for 4-5 minutes until well-aerated.
Fold cooled zabaglione into the whipped coconut cream until homogenous. You now have a dairy-free cream filling for your tiramisu. Follow tiramisu assembly instructions as directed in main recipe, using a dairy-free Vanilla Sponge.
Note: Whether you choose the traditional mascarpone version, or the dairy-free version, a finished tiramisu also freezes beautifully. You can portion it first, or freeze it whole. To defrost, allow it to sit in the refrigerator overnight. Buon appetito!