6 egg yolks
175g caster sugar
500ml pot lactose free double cream
1 x 250g tub lactose free cream cheese
1 tbsp vanilla extract
150ml sweet wine
24 gluten free sponge fingers (or gluten free sponge)
icing sugar and cocoa powder, to dust
Place a heatproof bowl over a pan of simmering water with the egg yolks and the sugar in, whisk until pale, creamy and doubled in volume.
Remove from the heat and whisk for another 1 min until cool.
In another bowl beat the lactose free cream, lactose free cream cheese and vanilla until combined, thick and creamy. Fold or very gently whisk this mixture into the creamy yolks.
Dip half the gluten free sponge fingers into the sweet wine and arrange over the bottom of a glass.
Pour over half of the lactose free creamy mixture, then top with most of the blueberries.
Repeat the layers, then finish by covering over with the lactose free creamy mixture. Cover and chill for at least 2 hrs.
Dust the tiramisu with icing sugar just before serving in big bowls.
Recipe adapted from: Good Food