Gluten-Free Alcohol-Free Tiramisu with Goat Cream Cheese

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Step 1

Brew and cool espresso: Brew 1.5 cups strong brewed espresso or cold brew concentrate, cooled strong and let it cool fully to room temperature (or use cold brew concentrate). Stir in vanilla extract. Pour into a shallow bowl wide enough to dip a ladyfinger. Set aside.

Step 2

Make the goat cheese cream base: In a medium bowl, beat plain goat cream cheese with a hand mixer or whisk until completely smooth with no lumps — about 1 minute. Add yogurt, maple syrup, and vanilla protein powder. Beat again until silky and well combined. Taste and adjust vanilla if desired. Refrigerate while you whip the aquafaba.

Step 3

Whip the aquafaba: Make sure your bowl and beaters are completely grease-free (wipe with a little lemon juice or vinegar if unsure). Add aquafaba and cream of tartar to the bowl. Beat on high speed for 6–8 minutes until stiff, glossy peaks form — it should look like whipped egg whites.

Step 4

Fold together: Remove the cream base from the fridge. Add one-third of the whipped aquafaba and stir it in firmly to lighten the mixture. Then gently fold in the remaining aquafaba in two additions using a spatula, sweeping from the bottom up. Stop when just combined — a few streaks are fine. The goal is keeping it airy.

Step 5

Dip the ladyfingers: Working one at a time, dip each ladyfinger into the espresso soak for 1–2 seconds per side. GF ladyfingers absorb quickly — don't soak, just dip. Arrange in a single layer in your 9×9 glass pan.

Step 6

First layer: Spread half the goat cream mixture evenly over the soaked ladyfinger layer using a spatula.

Step 7

Second layer: Dip the remaining ladyfingers and arrange them in a second layer on top of the cream. Spread the remaining cream evenly over the top, smoothing it all the way to the edges.

Step 8

Refrigerate overnight: Cover the pan tightly with plastic wrap or a lid.

Step 9

Dust and serve: Just before serving, use a fine mesh sieve to dust cocoa powder, for dusting generously over the entire top. Add shaved dark chocolate (85%+) if using. Cut into 9 squares and serve cold.