Gluten Free Tiramisu
A rich, creamy, and completely gluten free tiramisu that tastes just like the classic Italian dessert! This version features homemade gluten-free ladyfingers, a luscious mascarpone filling, and a perfectly balanced coffee soak. It's a decadent treat that gluten-free eaters and traditionalists alike will love.
Print Pin Servings: 8 servings
Calories: 380kcal
Cost: $15
Equipment
- Stand mixer or hand mixer (For whipping eggs and cream)
- Mixing bowls (For different components)
- Rubber spatula (For folding ingredients gently)
- Baking sheets (For baking gluten-free ladyfingers)
- Piping bag or zip-top bag (For shaping ladyfingers)
- ½-inch round piping tip (Optional, for more precise ladyfinger shapes)
- Fine-mesh sieve (For dusting cocoa powder)
- 8×8-inch baking dish (or 9-inch round) (Glass or ceramic preferred)
- Offset spatula (For smoothing mascarpone layers)
Ingredients
For the Gluten-Free Ladyfingers
- 3 large eggs - Separated
- ⅓ cup granulated sugar - Divided
- 1 teaspoon vanilla extract
- ¾ cup gluten-free flour blend - With xanthan gum
- ¼ teaspoon salt
- 1 tablespoon cornstarch
- powdered sugar - For dusting
For the Mascarpone Filling
- 16 oz mascarpone cheese - Room temperature
- ¾ cup heavy cream
- ⅓ cup granulated sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
For the Coffee Soak
- 1½ cups strong brewed coffee - Cooled
- 2 tablespoons rum or marsala wine - Optional
- 2 tablespoons granulated sugar
For Garnish
- unsweetened cocoa powder - For dusting
- dark chocolate shavings - Certified gluten-free
Instructions
- Preheat Oven Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Separate Eggs Place egg whites in one bowl and yolks in another.
- Beat egg whites until foamy, then gradually add half the sugar until stiff peaks form.
- Whisk yolks with remaining sugar until thick and pale (3-4 minutes). Add vanilla.
- In a separate bowl, mix gluten-free flour, salt, and cornstarch.
- Gently fold dry ingredients into the yolk mixture.
- Carefully fold in beaten egg whites to maintain airiness.
- Transfer batter to a piping bag and pipe 3-inch strips onto baking sheets.
- Dust with powdered sugar, let sit for 5 minutes, then dust again lightly.
- Bake for 12-15 minutes until golden. Cool completely before using.
- Beat mascarpone, sugar, egg yolks, and vanilla until smooth.
- In a separate bowl, whip heavy cream until soft peaks form.
- Gently fold whipped cream into mascarpone mixture in batches.
- Refrigerate filling while preparing coffee soak.
- Combine coffee, rum/marsala (if using), and sugar in a shallow dish. Stir until sugar dissolves.
- Use an 8×8-inch dish or 9-inch round dish.
- Quickly dip ladyfingers in coffee (1 second per side).
- Arrange a layer of dipped ladyfingers in the dish.
- Spread half the mascarpone mixture evenly over ladyfingers.
- Repeat with another layer of dipped ladyfingers.
- Spread remaining mascarpone mixture evenly over the top.
- Use an offset spatula to smooth the top.
- Cover with plastic wrap and refrigerate at least 6 hours, preferably overnight.
- Before serving, dust generously with cocoa powder.
- Add dark chocolate shavings if desired. Serve chilled.
Notes
Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes
Nutrition
Serving: 150g | Calories: 380kcal | Carbohydrates: 36g | Protein: 7g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 135mg | Sodium: 70mg | Potassium: 120mg | Fiber: 1g | Sugar: 18g | Vitamin A: 750IU | Calcium: 100mg | Iron: 1.2mg