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.
How do you make gluten-free and dairy-free tiramisu?
Using store-bought (or homemade) gluten-free ladyfingers.
The mascarpone-egg mixture is replaced by sweetened cashew cream folded into whipped coconut milk.
(Prep) Place your cans of coconut milk in the fridge the night before.
15 minutes before, soak the cashews in boiling water. Brew coffee or espresso and place in the fridge to cool.