Gluten Free Tiramisu features homemade gluten free ladyfingers layered with rich, sweet mascarpone cream, espresso, and cocoa.
It is a truly magnificent Italian dessert that has been a staple at Italian restaurants and in homes for many years, and making this traditional dessert gluten free is super simple.
Learn how to make a classic Gluten Free Tiramisu from scratch, and get ready to watch your family go nuts for it.
GLUTEN FREE TIRAMISU RECIPE
My recipe for gluten free tiramisu was made out of necessity.
Tiramisu was one of my favorite desserts in my days prior to eating gluten-free, and one that I just had to figure out how to make and enjoy.
I use homemade Gluten Free Ladyfingers to build this tiramisu. They are delicious and better than any store-bought ladyfinger I've tried.
I do things a little bit different. Typically, the cream for the tiramisu is made with raw egg yolks and whites.
Raw eggs make me a little uneasy, so instead I temper the egg yolks to create a luscious custard and then use whipped cream instead of egg whites to add creaminess and airiness to the mascarpone cream.
My family has always made tiramisu this way, and everyone loves it!
INGREDIENTS IN GLUTEN FREE TIRAMISU
Egg Yolks - These will be tempered and used to create the custardy base of our tiramisu cream.
Granulated Sugar - We get sweetness from sugar and it's used functionally to temper the egg yolks.
Masala - this wine is well known for cooking, and adds a very specific flavor to this dessert. Leave it out if you prefer, or substitute with another alcohol. I'll give some suggestions below.
Mascarpone - This creamy Italian cheese is similar to American cream cheese but with a milder, sweeter flavor.
Heavy Whipping Cream - This adds so much creaminess to the mascarpone cream.
Vanilla Extract - This flavor extract brings together all of the other flavors of the tiramisu.
Gluten Free Ladyfingers - You'll need about 40 of them. Make this recipe for Gluten Free Ladyfingers, or purchase them pre-made.
Espresso - You can use espresso or a strongly brewed regular coffee in this recipe. We'll be soaking it up with the ladyfingers.
Cocoa Powder - Tiramisu needs a lovely, light layer of cocoa powder sprinkled over the top of it before serving.
If you have any questions, please leave a comment below and I will get back to you.
HOW TO MAKE GLUTEN FREE TIRAMISU
- Add egg yolks and sugar to a large bowl over a double boiler.
- Whisk together the egg yolks and granulated sugar. Continue whisking until the sugar has dissolved and the mixture is silky and smooth. Be sure to heat over low as the mixture can get too thick and grainy if heated too much. Add the marsala and whisk to combine, then remove from heat and let cool to room temperature.
- In a large bowl, beat the mascarpone until softened.
- Add the heavy whipping cream and beat on high until stiff peaks form. Add the vanilla extract and mix in gently.
- Fold the mascarpone whipped cream into the egg yolk mixture ⅓ at a time. Be sure not to overmix. Set aside.
- Mix together the cold espresso and marsala. Working with a few ladyfingers at a time, dunk them into the espresso mixture and place on the bottom of a greased baking dish. Repeat until you have a single layer of ladyfingers, breaking them up if needed to cover the entire dish.
- Once you have a single layer, add half of the mascarpone cream. Spread until smooth. Repeat with remaining ladyfingers and mascarpone cream. Refridgerate for at least four hours and up to overnight, to set.
- Dust the tiramisu with cocoa powder before slicing and serving.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
IS TIRAMISU GLUTEN FREE?
This one is! Traditionally, tiramisu is made with ladyfingers, which are wheat-based sponge cake cookies. For our gluten free tiramisu, we are using homemade gluten free ladyfingers instead.
DOES TIRAMISU HAVE DAIRY?
Yes, tiramisu is a dairy based dessert, packed with fresh whipped cream and sweet mascarpone cheese.
CAN TIRAMISU BE MADE WITHOUT ALCOHOL?
Traditionally, Marsala wine is used to flavor tiramisu. This dessert is just as delicious without it though. Simply leave it out. If you need additional moisture for your mascarpone cream, add a bit of milk or cream to make up for the lost alcohol.
WHAT CAN BE USED INSTEAD OF MARSALA IN TIRAMISU?
A dark rum, coffee liqueur, or brandy will also work well in your tiramisu.
HOW TO KEEP TIRAMISU FROM GETTING SOGGY
Avoid over-soaking the ladyfingers in the espresso mixture. You want to ensure that they have soaked up the liquid, but not give them any extra time to soak up too much liquid. Just a quick dunk on each side is sufficient.
Did you make this Gluten Free Tiramisu? Please leave a comment below letting me know what you thought.
For the mascarpone cream:
- 4 egg yolks
- ⅓ cup granulated sugar
- ¼ cup marsala
- 2 cups mascarpone
- 1 ½ cups heavy whipping cream
- 1 tsp pure vanilla extract
For the tiramisu:
- 40-45 gluten-free lady fingers
- 1 cup espresso or strong brewed coffee, cold
- 2 tbsp marsala
- 1 tbsp cocoa powder
- Add egg yolks and sugar to a large bowl over a double boiler. Alternatively, if you do not have a double boiler, set a glass bowl over a pan of simmering water about 1-inch in height. Make sure that the bowl is larger than the pot and hovers over the water, not actually touching the water.
- Whisk together the egg yolks and granulated sugar. Continue whisking for about 5 minutes, until the sugar has dissolved and the mixture is silky and smooth. It should be a pale yellow color at this point and if you rub the mixture between your fingers, it should feel smooth and not gritty. Be sure to heat over low as the mixture can get too thick and grainy if heated too much.
- Add the marsala to the egg mixture and whisk until combined.
- Remove from the heat and let cool to room temperature.
- In a large bowl, beat the mascarpone for 1-2 minutes, until softened. Then, add the heavy whipping cream and beat on high until stiff peaks form, about 5 minutes. Add the vanilla and mix in gently.
- Fold the mascarpone whipped cream into the egg yolk mixture about ⅓ at a time. Be sure not to over-mix. Set aside.
- Mix together the cold espresso and marsala.
- Working a few ladyfingers at a time, dunk them into the espresso mixture and place on the bottom of a greased 9x13-inch baking dish. Repeat until you have a single layer of lady fingers. You may have to break some of the ladyfingers in half to create a single layer for the mascarpone cream to sit on top of.
- Once you have a single layer, add half of the mascarpone cream. Spread until smooth.
- Repeat with remaining ladyfingers and mascarpone cream.
- Refrigerate for at least 4 hours, preferably overnight, to let it set.
- Dust the tiramisu with cocoa powder before slicing and serving.
- If you would like to make this alcohol free, simple leave out the Marsala wine.
- Either regular or decaf espresso or coffee can be used.
- Make sure the egg yolk mixture comes to room temperature before mixing with the mascarpone and whipped cream mixture. If it's too warm it will melt them.
- Dunk the ladyfingers completely, but quickly into the espresso mixture. You don't want them to fall apart.
- To dust the cocoa powder on top, use a fine mesh sieve or strainer.
Amount Per Serving: Calories: 416Total Fat: 34gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 192mgSodium: 296mgCarbohydrates: 23gFiber: 0gSugar: 6gProtein: 7g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.