Our Lactose Free Cream makes this Tiramisu a decadent party pleaser!


  • 250ml Mungalli Lactose Free Pouring Cream

  • 3 Mungalli Bio Eggs

  • 1/4 cup castor sugar

  • 1/2 teaspoon Vanilla

  • 1 1/4 cups strong black coffee

  • 2 tbsp Rum

  • 24-30 Lady Finger (Pavesini or Savoiardi biscuits)

  • Cocoa (for dusting)


  • Whisk cream until soft peaks form. Set aside.
  • Beat yolks and sugar in a stand mixer until it changes to pale yellow and is thick.
  • Add vanilla and cream, beat until just combined and smooth. Transfer mixture to a bowl, set aside.
  • Clean bowl and whisk. Add egg whites and beat until it’s stiff.
  • Add 1/2 the cream mixture into the egg whites. Gently fold through until combined. Add the remaining cream mixture and fold through.
  • Mix coffee and liquor together. Quickly dip the biscuits in and line the bottom of a 8”/20cm square dish.
  • Spread over half the cream, then top with another layer of coffee dipped biscuits.
  • Spread the remaining cream on top.
  • Cover and refrigerate for at least 4 – 5 hours, or preferably overnight.
  • Just before you serve, dust Tiramisu with cocoa powder.