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Fluffy and rich gluten-free tiramisu is a delightful twist on the classic Italian dessert without compromising on flavor. My recipe uses gluten-free ladyfingers soaked and softened in fresh espresso, Kahlúa, and layered with silky mascarpone. A sweet, rich, and decadent dessert that perfectly balances the classic dessert and American adaptations. I love making this recipe to wow a crowd!
Gluten-Free Tiramisu Recipe
I make this with my own gluten-free lady fingers recipe; you cannot tell the difference. I know how hard it is to transition from eating gluten, but I’m here to show you that you don’t need to sacrifice flavor for your health.
This tiramisu recipe is a simple layered dessert with rich flavors and creamy layers. You can make it without alcohol but I love the dash of Kahlúa to give it an aged flavor. The cocoa powder dusting on the top is a perfect complimentary flavor that boosts the tiramisu flavors from a 9.5 to a 10.
Ingredients
- Egg Yolks: The custard flavor that the egg yolks create gives this tiramisu its luxurious, classic flavor while still being simple to execute. It’s an extra step, but it makes a world of difference.
- Sugar: I use granulated sugar. Any white sugar works for this recipe.
- Vanilla: Vanilla enhances the overall flavor and adds warmth to the tiramisu.
- Espresso: I use fresh espresso for that authentic coffee flavor. If you don’t have espresso, use strong coffee or espresso powder.
- Kahlúa: Kahlúa is my preferred coffee liquor. It enhances the flavor and depth of the coffee-soaked ladyfingers. Skip this step for an alcohol-free dessert.
- Heavy Whipping Cream: Mixed with the mascarpone to promote that light and airy texture.
- Mascarpone: The classic Italian fluffy cheese is the key ingredient for tiramisu’s signature creamy, rich texture.
- Gluten-Free Ladyfingers: I used my gluten-free ladyfingers recipe, but you can also use store-bought gluten-free ladyfingers.
- Cocoa Powder: Finish the tiramisu with a classic dusting of cacao powder that ties the whole dessert together.
Tips and Suggestions
- I know it’s hard, but you shouldn’t skip the refrigeration step. You’ll want the tiramisu to be set fully so each piece holds its form when serving.
- A little trick of the trade I learned is to chill your mixer bowl before whipping the eggs. Cold tools help the cream whip up faster and hold its shape, creating a light, airy layer.
- Mix just until the mascarpone and cream are smooth and well combined; stop as soon as the mixture is fluffy and holds soft peaks. Over-mixing or letting the mascarpone get too warm can cause it to curdle, affecting the texture and smoothness of your tiramisu.
- Don’t soak the ladyfingers. A quick dip is all they need.
Serving Suggestions
I like to keep things simple when serving gluten-free tiramisu with a classic espresso pairing. This is one of my favorite desserts for parties or holiday dinners because it’s easy to travel with and doesn’t use any oven space.
Storage Instructions
Tiramisu can be stored in plastic wrap and refrigerated for up to 4 days.
It can also be frozen by tightly wrapping the baking dish in plastic wrap and foil and placing it in the freezer for up to 3 months. To eat, move it to the refrigerator and allow it to defrost completely. Eat within 3 days.
More Gluten-Free Desserts
- Gluten-Free Ladyfingers
- Gluten-Free Biscotti
- Gluten-Free Lemon Bars
- Gluten-Free Chocolate Cake
- Gluten-Free Strawberry Shortcake
Gluten-Free Tiramisu
Equipment
- 1 8×8 or 9×9 baking dish
Ingredients
- 4 egg yolks
- ½ cup sugar
- 2 teaspoons vanilla
- 1 cup espresso
- 3 tablespoons Kahlúa, optional
- ¾ cup heavy whipping cream, cold
- 16 ounces mascarpone, cold
- ¼ teaspoon salt
- 1 batch of gluten free ladyfingers or one pack of gluten free or regular ladyfingers
- Cocoa powder, for dusting
Instructions
- If you have a double boiler, use it for this step. If not, fill a small pot with an inch of water, place it on the stove on medium-low heat, and let simmer. Use a medium bowl that will fit snugly over the top of the pot without touching the water and add in your eggs, sugar, and vanilla. Mix those together and place your bowl on top of your steamy pot once it begins to simmer.
- Whisk the egg mixture over the steam for about 6-7 minutes. The eggs will be pale in color, doubled in volume, and the sugar should be dissolved when you pinch some of the mixture between your fingers. Once finished, remove the bowl or double boiler from the heat and whisk for another 2 minutes to help the mixture cool. Leave it on the counter to continue to cool as you prepare the other elements.
- In a small bowl, combine your coffee and rum, give it a gentle stir, and set it aside for later.
- In a separate bowl, whip the heavy cream to stiff peaks, being careful not to overmix and turn it into butter, and set it aside for later.
- In a large bowl, add your mascarpone and salt and mix with an electric mixer together for a minute, just until the salt is incorporated and the mixture smooth.
- To your mascarpone, add in your egg mixture and beat with an electric mixer until it’s light and fluffy, around a minute or two. Then, using a silicone spatula, carefully fold in ⅓ of your whipped cream until just combined. Add the rest and continue to fold just until it’s all been incorporated and the mixture is smooth. Do not overmix.
- To assemble your tiramisu, quickly dip your ladyfingers in the coffee mixture and place in an even layer in a 9×9 or 8×8 baking dish, cutting some to fit if you have to. Follow that with about half of your mascarpone mixture and repeat, layering your ladyfingers and the last of your mascarpone mixture.
- Use a sieve or strainer to apply a generous dusting of cocoa powder across the top of the tiramisu. Cover with plastic wrap and allow to cool and set in the fridge for at least 8 hours before enjoying.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to make Gluten-Free Tiramisu Step-by-Step
If you have a double boiler, use it for this step. If not, fill a small pot with about an inch of water, set it on the stove over medium-low heat, and let it begin to simmer.
Choose a medium-sized bowl that fits securely over the pot without touching the water. Add 4 egg yolks, ½ cup sugar, and 2 tsp vanilla. Whisk ingredients together, then place the bowl over the pot once the water is simmering.
Using a whisk, whisk the eggs over the steam for about 6-7 minutes. The egg mixture will begin to pale and double in size, and the sugar should dissolve. Once finished, remove the bowl from the steam and continue to whisk for another 2 minutes to cool the mixture. Leave to the side.
Grab a small bowl and combine 1 cup espresso and 3 tbsp Kahlúa. Set aside for later.
In another bowl, whip ¾ cup heavy cream into stiff peaks. Don’t overmix or it will turn to butter. Put to the side.
Add 16 oz mascarpone and ¼ tsp salt in your chilled mixing bowl and mix with your hand or stand mixer for just a minute until the salt is combined.
Add the egg yolk mixture to the mascarpone bowl and beat until light and fluffy, 1-2 minutes. Set the mixer aside, and use a spatula to carefully fold in ⅓ of the whipped cream at a time. Fold in just until fully combined. Don’t overmix.
Grab a 9×9 or 8×8 baking dish. Quickly dip each ladyfinger into the espresso and Kahlúa mix.
Place the ladyfingers in an even layer at the bottom of the baking dish. You can cut the cookies if you need to.
Now, add ½ the mascarpone mixture on top of the ladyfingers. Repeat these steps once more.
Using a sieve, sprinkle cacao powder on top of the mascarpone. Cover the baking dish tightly with plastic wrap and chill in the fridge for at least 8 hours or overnight. Serve and enjoy!
