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.
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