Ingredients:  For the cream: 1 cup soy cream (lactose-free), 1 cup lactose-free cream cheese or lactose-free cream cheese substitute, 1/2 cup sugar, 1 teaspoon vanilla extract. For assembly: 1 cup of strong coffee, cooled, 2 tablespoons of coffee liqueur (optional), 1 package of eggless and dairy-free biscuits (you can find them in specialized stores), Unsweetened cocoa powder for sprinkling.

Preparation:  In a large bowl, beat the soy cream until it begins to thicken. Add the lactose-free cream cheese (or substitute) to the bowl and continue beating until the mixture is smooth and well combined. Add the sugar and vanilla extract, and mix well. In another bowl, mix the strong coffee with the coffee liqueur (if using). Quickly dip the eggless and dairy-free biscuits into the coffee mixture and place them in the bottom of a serving bowl. Spread a layer of the cream mixture over the sponge cakes. Repeat the process, alternating layers of sponge cake and cream until the container is full. Refrigerate the tiramisu for at least 4 hours or preferably overnight to allow the flavors to blend. Before serving, sprinkle unsweetened cocoa powder on top. And there you have it! A delicious tiramisu without lactose or eggs. Be sure to check product labels to make sure they are lactose-free and egg-free, as options may vary by brand and country.