Gluten Free Tiramisu

This gluten free tiramisu is the ultimate sophisticated dessert for any dinner party, with beautiful layers of creamy, silky mascarpone filling, bold coffee-soaked gluten free ladyfingers, and a generous dusting of cocoa powder. This no-bake dessert is so much easier to make than you think. It's a truly indulgent treat!

Gluten free tiramisu is so much easier to make than you think and not as intimidating as it might look. It's a great gluten free no bake recipe that is perfect if you are looking for a gluten free Christmas dessert for the holiday season.

What is Tiramisu?

Tiramisu is a classic Italian dessert known for its layers of coffee-soaked savoiardi (ladyfingers) and rich silky mascarpone cream topped with a generous dusting of cocoa powder.

The name tirami su translates to "pick me up" or "Cheer me up" in Italian which it fitting really as it uses strong coffee and dusted cocoa powder.

There have been many adaptions made over the years to this popular dessert, and it is famous and loved world wide.

Recipe Development

Tiramisu is always a popular dessert at Christmas time, but we love it year-round as it is a no bake dessert it is perfect for those summer months too.

Some classic tiramisu recipes use raw eggs but when making this dessert I always opt to make a zabaglione (cooked egg custard), which is made by whipping the egg yolks with sugar over a double boiler. This method is great if you prefer not to use raw eggs and it creates a more stable firmer base for the filling.

I also prefer to use heavy cream rather than raw egg whites again, as it reduces the need to use uncooked eggs, and the cream adds a lovely creamy texture while also providing stability. Keep those egg whites to make either a pavlova, strawberry meringue cookies, or meringue frosting for a lemon meringue cake.

To make gluten free tiramisu I used gluten free ladyfingers they can be found in some stores, and I have seen that Schar have gluten free ladyfingers, but I prefer to make my own. I recommend using homemade gluten free ladyfingers as they are much better than any store-bought and worth the extra effort.

📋 Ingredients Notes

• Strong coffee - The signature flavor of a classic tiramisu. I used a good quaility rich expresso powder, but you can also use brewed expresso or your preferred strong coffee.
• Marsala wine - (optional) Adds an additional layer of flavor to the tiramisu which pairs perfectly with the coffee flavor. Alternatively, you can use rum, sherry or amaretto (See my post on what alcohol is gluten free). If you want to make alcohol free tiramisu you can omit the alcohol.
• Vanilla extract - A little vanilla extract goes a long way and adds to the flavor combination in the tiramisu.
• Egg yolks - In this recipe, I used room-temperature egg yolks. Use good quality fresh eggs.
• Sugar - I used granulated sugar. The sugar adds some sweetness to the dish, which balances out the flavor of the coffee and also contributes to the smooth texture of the egg yolks to make a custard-like consistency when making the zabaglione. I haven't tested this recipe using sweeteners or sugar substitutes.
• Mascarpone - I used room temperature. Mascarpone is really the main ingredient that tiramisu is most commonly known for. It adds a beautiful rich creamy texture and contributes to the structure of the tiramisu.
• Heavy cream - I opted to use cream in place of egg whites in this recipe. Use heavy cream, whipping cream, or double cream as the higher fat content is required for a thick, creamy consistency that will set well.
• Gluten free ladyfingers - It wouldn't be a classic tiramisu without them! To make a gluten free tiramisu I always use my homemade gluten free ladyfingers but you can also use store-bought gluten-free ladyfingers.
• Unsweetened cocoa powder - For dusting and giving the tiramisu that classic finish. Use a good quality unsweetened cocoa powder. I used Dutch-processed cocoa powder as I prefer the flavor and the deep color.

See the recipe card below for ingredient measurements.

⚡ Substitutions & Variations

🥣 Step by Step Instructions

Below is a brief step-by-step process with photos of how to make gluten free tiramisu.

See the recipe card below for more detailed recipe instructions.

Step 1: Stir the coffee/expresso powder with hot water, mix in 1 teaspoon of vanilla extract and marsala wine (omit the marsala wine for alcohol free tiramisu). Pour into a shallow bowl and set aside to cool.

Make the zabaglione, In a a large bowl, whisk egg yolks and sugar together and place the bowl over a pot of simmering water, also known as a bain marie or double boiler, being sure that the water does not touch the bowl.

Step 2: Continuously whisk the egg mix while it heats until the sugar has dissolved and the mixture is pale and slightly thickened. This will take approx 5-10 minutes. Remove the bowl from the pan and set aside to cool.

Tip: Be sure that the water in the double boiler does not touch the bottom of the glass bowl as you will end up with scrambled eggs.

Step 3: In a separate bowl, whisk the heavy cream and the remaining 1 teaspoon of vanilla extract with electric beaters or stand mixer until stiff peaks form. This takes approx 3-4 minutes on high speed.

Step 4: Add the mascarpone to a separate bowl and, with a spoon, mix slowly for a few minutes to slightly soften (I find this makes it easier to add to the egg mix). Mix in the remaining 2 tablespoons of marsala wine (omit for alcohol-free tiramisu).

Once the egg yolk mixture has slightly cooled add the mascarpone and whisk until fully incorporated, smooth, and no streaks appear (See image 4).

Tip: Be careful not to overbeat, as the cream will start to separate and begin the process of making butter.

Step 5: Gently fold in the ½ the whipped cream at a time into the mascarpone mix.

Step 6: Fold in the whipped cream until it is smooth, lump-free and no streaks appear (See image 6).

Assembling the Tiramisu

Step 7: Quickly dip the ladyfingers one at a time into the coffee mixture. The ladyfingers soak up the liquid well only dip for a few seconds.

Step 8: Arrange the dipped ladyfingers in a single layer at the bottom of the baking dish until the bottom of the dish is fully covered (See image 8).

Step 9: Spread half of the mascarpone mixture over the top of the soaked ladyfingers and level with an offset spatula.

Repeat another single layer of dipped ladyfingers on top of the mascarpone layer. With the remaining mascarpone mixture, spread it out evenly to create a smooth, even layer (See image 9).

Step 10: Generously dust the top with sieved cocoa powder until it is fully covered. Cover with plastic wrap and place in the refrigerator overnight to set.

The gluten free tiramisu will keep up to 2-3 days covered in the refrigerator.

Tip: Don't soak the ladyfingers for too long as they quickly absorb the liquid and may break or become too soggy.