Gluten Free Tiramisu

5 from 1 vote

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.

Prep Time25

Cook Time5

Chill time8

Total Time8 30

Course: Dessert

Cuisine: Italian

Diet: Gluten Free

Servings: Servings

Calories: 543kcal

Author: Amanda

Equipment

9x13 inch deep baking dish
Electric whisk
Bowls
Rubber Spatula

Ingredients

Ingredients for gluten free tiramisu

300 ml Strong coffee ( I used 2 tablespoons of expresso powder)
4 tablespoons Marsala wine (optional)
2 teaspoons Vanilla extract
6 large Egg yolks
150 grams Granulated sugar
500 grams Mascarpone room temperature
500 ml Heavy cream AKA double cream
30 Gluten free ladyfingers
50 grams Unsweetened cocoa powder For dusting

Instructions

How to make gluten-free tiramisu

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.
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.
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 (Be careful not to overbeat as the cream will start to separate and begin the process of making butter).
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.
Gently fold in the ½ the whipped cream at a time into the mascarpone mix until it is smooth, lump free and no streaks appear.

Assembling the tiramisu

Quickly dip the ladyfingers one at a time into the coffee mixture and arrange them in a single layer at the bottom of the baking dish until the bottom of the dish is fully covered.
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.
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.

Notes

Pro Tips:

Tip #1: Use good quality fresh ingredients.

Tip #2: 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.

Tip #3: Be careful not to overbeat as the cream will start to separate and begin the process of making butter.

Tip #4: Don't soak the ladyfingers for too long as they quickly absorb the liquid and may break or become too soggy.

Tip #5: Leave to set in the refrigerator for at least 8 hours but preferably overnight.

Nutrition