Coconut Strawberry Tiramisu (dairy-free)

Scrumptious dairy-free tiramisu, served with fresh raspberry sauce and toasted almonds. Hope you give it a try! And Happy Easter! 🙂


  • 2 eggs, separated
  • 3 tbsp sugar
  • 150 g strawberries, sliced
  • 1 tbsp lemon juice
  • 200 g ladyfingers
  • 40 g sliced almonds, lightly toasted
  • 2 tins full-fat coconut milk, chilled for 24-48 hours
  • 1/2 tsp vanilla extract
  • 2 tbsp Marsala wine
  • 1/2 cup forest fruits juice



  1. In a small bowl, mix sliced strawberries with 1-2 tbsp sugar (if necessary) and 1-2 tbsp lemon juice. Set aside.
  2. Open the coconut milk tins. Separate the semi-solid/solid coconut cream from the coconut water; save the water for another recipe. Whip the cream until thick and creamy.
  3. In a medium-sized bowl, beat egg whites until soft peaks, add a pinch of salt in continue until stiff peaks.
  4. In another bowl, beat the egg yolks with 3 tbsp sugar until thick, light and pale, about 5 minutes. Gently stir in 1 tbsp Marsala and vanilla extract.
  5. Gently fold the whipped coconut cream into the egg yolk mixture in two batches, then fold the egg whites, also in 2 batches. Set aside.
  6.  Layer one layer of ladyfingers on the bottom of one 3 x 18 cm (9 x 7 inch) dish. Liberally brush with a mixture of the forest fruits juice and 1 tbsp Marsala.
  7. Spoon half of the coconut mixture on top of the soaked ladyfingers, then add a layer of strawberries.
  8. Arrange another layer of ladyfingers, equally brushed in fruit juice and then finish with the remaining coconut mixture. Garnish with strawberries and toasted almonds. Cover and chill for 3 hours. Enjoy!

Tip: Mix the second half of the coconut mixture with 3 tbsp raspberry sauce to make it extra special! Recipe below.



You will need:

  • 250 g raspberries
  • 1-2 tbsp sugar
  • 1 tbsp lemon juice
  • 1 tbsp Cointreau liqueur

Combine raspberries, sugar and lemon juice in a small saucepan set over medium heat. Cook until berries soften and release their juices. Reduce until it coats a wooden spoon. Mix in the Cointreau.




Please note:
This recipe is partially an adaptation of The Best Gluten- & Dairy-Free Tiramisu Ever! from:







Mini Cherry Tiramisu

When I tasted this little tiramisu in a cup, I couldn’t believe it. Not kidding, my taste buds went insane. I’m very sensitive to how sweet something is, so I was all the more surprised when I tasted pure perfection in my mouth. The subtleness of the sherry, the sweetness of the cherries, and the crunchiness of the cookie base. I can die now.

češnjev tiramisu2.jpg

You will need (for 6 portions):

  • 6 ramekins (or similar)
  • 600 g of fresh cherries, pitted
  • 1 tsp of vanilla extract
  • 100 g of cookies of choice, crushed (the better the cookies, the better the dessert!)
  • 60 g butter
  • 100 g of caster sugar
  • 250 g of ricotta cheese
  • 3 medium eggs, separated
  • 1 tbsp of good quality sherry
  1. Heat cherries over medium heat with vanilla and 50 g of sugar. Simmer for 15 minutes until tender. Set aside to cool completely.
  2. Beat egg whites with a pinch of salt until stiff. Set aside.
  3. Beat yolks with the remaining sugar until light and creamy. Add the ricotta cheese and sherry; mix just until incorporated. Gently fold in half of the egg whites (to loosen up the mixture), then repeat with the remaining whites.
  4. Melt butter and pour over the crushed cookies, mix until combined.
  5. Distribute cookie mixture among the ramekins, gently press down. Add cherries, then top with ricotta mixture. Place in the freezer (not refrigerator) for 2 hours, or until ricotta has set nicely. Place in refrigerator until serving.
  6. Top with a little more cookie crumbs, maybe even some mint leaves for decoration, and enjoy! 🙂

Please note: This recipe is an adaptation of the following recipe: “Tiramisu glacé aux cerises et spéculoos”. Link: