While making gluten free ravioli for Chris one evening, I realised we needed the perfect Italian dessert to complete the meal—and tiramisu was the obvious choice! This gluten free tiramisu is surprisingly easy to make, layering coffee-soaked gluten free ladyfingers with a creamy mascarpone filling and a dusting of cocoa powder. It’s a decadent, elegant dessert that feels indulgent but comes together effortlessly. Whether you’re hosting a dinner party or just treating yourself, this gluten free version of the classic Italian favourite is sure to impress!
Gluten free ladyfingers
Ladyfingers, or savoiardi, are light, airy sponge cookies shaped like elongated fingers. They have a delicate texture, slightly crisp on the outside but soft enough to absorb liquids like coffee or syrup without falling apart. Ladyfingers are a key ingredient in desserts like tiramisu and trifles, where they provide structure and soak up flavours to enhance the dish.
Ingredients
This gluten free tiramisu has a lot of ingredients involved because you need to bake the ladyfingers and then put everything together into this delicious dessert.
- Eggs
- Sugar
- Bob’s Redmill Gluten Free Flour
- Corn Starch
- Salt
- Mascarpone Cheese
- Vanilla
- Whipping Cream
- Cold Espresso
- Cocoa Powder
Assembly
Assembling a tiramisu is simple and straightforward:
- Bake Ladyfingers: If you are not using store bought ladyfingers, you will need to bake them first and let them cool.
- Prepare the Coffee Mixture: Brew strong coffee or espresso, let it cool.
- Make the Mascarpone Cream: Whisk together mascarpone cheese, sugar, and egg yolks (or whipped cream if you prefer a no-egg version) until smooth and creamy.
- Layer the Ladyfingers: Dip gluten free ladyfingers briefly into the coffee mixture, ensuring they’re soaked but not soggy, and arrange them in a single layer in a dish.
- Add a Layer of Cream: Spread a generous layer of the mascarpone mixture over the soaked ladyfingers.
- Repeat the Layers: Add another layer of dipped ladyfingers followed by mascarpone cream until the dish is full, ending with a layer of cream on top.
- Dust with Cocoa Powder: Sift unsweetened cocoa powder over the top layer for a classic finish.
- Chill Before Serving: Refrigerate for at least 4-6 hours (or overnight) to let the flavours meld and the layers set.
Serve chilled, and enjoy the creamy, coffee-soaked indulgence!
Storing
Cover the Dish: Use plastic wrap or a fitted lid to cover the dish tightly to prevent it from drying out or absorbing other fridge odours. Refrigerate: Keep tiramisu in the fridge at all times. It’s best consumed within 2-3 days for optimal freshness and flavour.
Gluten Free Tiramisu
Ingredients
Gluten Free Ladyfingers
- 3 Eggs (Separated)
- 67 Grams Sugar
- 3 Grams Vanilla
- 128 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 20 Grams Corn Starch
- 2 Grams Salt
- 67 Grams Sugar
Prepare Tiramisu
- 3 Egg Yolks
- 67 Grams Sugar
- 2 Grams Salt
- 340 Grams Cold Mascarpone Cheese
- 3 Grams Vanilla
- 180 Grams Whipping Cream
- 205 Grams Cold Espresso
- 10 Grams Cocoa Powder
Instructions
Gluten Free Ladyfingers
- Preheat the oven to 350F
- Separate eggs into whites and yolks.3 Eggs
- In a stand mixer, add in egg whites. Whip slowly into a soft peak.
- Slowly add sugar and vanilla. Beat it until it is a stiff peak.67 Grams Sugar, 3 Grams Vanilla
- In another bowl, whisk together sugar and egg yolks. It will be fluffy and pale yellow. When you pick up the whisk, it will fall off like a ribbon.67 Grams Sugar
- Add all the dry ingredients to another bowl, and whisk together to combine.128 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 20 Grams Corn Starch, 2 Grams Salt
- Add in 1/4 of the egg white mixture into the dry bowl. Mix together to lighten up the mixture. Add in the rest of the egg whites and fold together. Now add in the egg yolk mixture and fold to combine.
- Prepare a pipping bag with a large round tip. On a prepared baking sheet with parchment paper, pipe about 3-4” long rows that are about an inch wide. Continue doing this about 2-3” apart so there is room to expand when baking.
- Shift powdered sugar to the top of them and place into the oven.
- Bake for 16 minutes until puffed up and slightly crack.
- Remove them from the oven and allow them to cool on the pan.
Prepare Tiramisu
- In a bowl over a double broiler, combine egg yolks, sugar and salt together. Continue whisking the mixture while it reaches 165F3 Egg Yolks, 67 Grams Sugar, 2 Grams Salt
- Once this is cooked to 165F, allow it to cool for 10 minutes.
- Add mascarpone cheese and vanilla to the bowl and whisk everything together.340 Grams Cold Mascarpone Cheese, 3 Grams Vanilla
- In a stand mixer bowl, whip whipping cream until stiff peaks.180 Grams Whipping Cream
- Fold this into the mascarpone cheese mixture.
- Dip ladyfingers into the espresso until they are wet but not soaked. Then place them in a 9×9 casserole dish.
- Now add a layer of the mascarpone cheese mixture.
- Continue the layers until you are at the top of the dish.
- Sprinkle with sifted cocoa powder.
- Wrap in plastic wrap, and put it into the fridge for a couple hours until ready to serve. Enjoy!
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
While I have you here, may I suggest few you try next:
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