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Dairy-free Tiramisu

A dairy‑free tiramisu made with soy milk custard, coffee syrup, and ladyfingers.

From the Recipes Wiki (Fandom) · 15 ingredients
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Why it works: Soy milk and tofu share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 47 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Dairy-free Tiramisu

Timeabout 8 minutes

Ingredients

Directions

Make the syrup

  1. Make syrup: In a small saucepan, bring water to a boil. Remove from heat, stir in sugar, instant coffee, and vanilla extract. Set aside.

Make the custard

  1. Whisk soy milk, sugar, egg product, flour, and tofu in the top of a double boiler.

  2. Set the pan over simmering water (not boiling) and cook, whisking constantly, until the mixture thickens, about 8 minutes.

  3. Stir in vanilla extract.

  4. Remove the pan from the water and let it cool.

  5. Cover and refrigerate until chilled.

Assemble and chill

  1. Line a long rectangular pâté mold with plastic wrap (or use a large, unlined soufflé dish).

  2. Place half the ladyfingers in a layer on the bottom.

  3. Brush the ladyfingers with coffee syrup.

  4. In a small bowl, combine cocoa powder and ground cinnamon.

  5. Spread half the custard mixture over the ladyfingers.

  6. Sprinkle some cocoa‑cinnamon mixture over the custard.

  7. Repeat the layering with the remaining ladyfingers, coffee syrup, and custard, topping the final custard layer with the remaining cocoa‑cinnamon mixture.

  8. Cover and refrigerate for at least 2 hours before serving.

Nutrition, whole recipe (rough)

980Calories
37 gProtein
28 gFat
142 gCarbs

Counts 8 of 11 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Soy Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Tofu100g firm76
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Cinnamon1 tsp ground (2.6g)6
Coffeenot in our table0
Syrupnot in our table0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Soy milk + tofutop 1% of all pairs
    Smell alikestrong
    Cooked together47 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Soy milk + flourtop 1% of all pairs
    Smell alikestrong
    Cooked together203 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Syrup + sugartop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Flour + tofutop 8% of all pairs
    Smell alikestrong
    Cooked together350 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Soy milk
Forms the liquid base of the custard that sets when thickened and chilled.
Egg product
Thickens the custard and gives it structure as it cooks.
Flour
Thickens the custard, giving it body and a smooth texture.
Silken tofu
Adds creaminess and moisture to the custard filling.
Ladyfingers
Act as the absorbent layers that soak up coffee syrup and hold the custard.
Instant coffee
Flavors the syrup that soaks the ladyfingers, adding coffee aroma and bitterness.

The step that matters

Cook the custard gently over simmering water. Whisking constantly over gently simmering, not boiling, water keeps the egg product and flour from scrambling or lumping while the custard thickens smoothly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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