This gluten free tiramisu is the ultimate no-bake dessert. Ladyfingers dipped in coffee are layered between a rich mascarpone and whipped cream filling, and topped with cocoa powder. This dish looks so indulgent and fancy, but the secret’s out -
It’s so easy to make!
- What is tiramisu? Is it gluten free?
- What is mascarpone cheese? Is it gluten free?
- Are there raw eggs in tiramisu?
- Why you’ll love this recipe
- What to substitute for ladyfingers in tiramisu
- What to substitute for mascarpone in tiramisu
- How to make this recipe
- How to avoid a soggy tiramisu
What is tiramisu? Is it gluten free?
An Italian dessert, tiramisu uses ladyfingers and a mascarpone cheese, egg and sugar filling. The ladyfingers are soaked in coffee (or coffee liquor) and placed between layers of the filling. Cocoa powder is sprinkled on top to finish it off.
Traditionally, wheat flour is used to make ladyfingers. In order to make a tiramisu gluten free, you would need to use gluten free ladyfingers. As luck would have it - I have a recipe right here!
You can also use store-bought gluten free ladyfingers, such as the Schar brand.
What is mascarpone cheese? Is it gluten free?
Mascarpone is a soft Italian cheese made from heavy cream. It’s considered a cream cheese, but contains much much more fat. (Meaning it’s way more rich and indulgent!)
All cheeses are naturally gluten free, which means mascarpone cheese is too!
As always, be sure to check ingredients to ensure manufacturers haven’t included any wheat ingredients as additives.
Are there raw eggs in tiramisu?
Raw egg yolks are an ingredient in traditional tiramisu. They are combined with the mascarpone filling to create a rich, creamy texture.
If you're a bit nervous about this - don't worry. This is a recipe for gluten free tiramisu without eggs. Mixing together mascarpone and whipping cream gives it a smooth, velvety texture without raw eggs.
Why you’ll love this recipe
There are many reasons why you need to make this gluten free tiramisu, but here the top 3:
- It’s an easy gluten free tiramisu recipe. No baking required and only 15 minutes of preparation time! Just soak the ladyfingers, combine the ingredients for the filling and layer into a baking dish. The fridge does the rest of the work.
- You can change the serving size. Using an 8”x8” (20cm x 20cm) baking dish makes serving sizes easily customizable. Want a bigger slice of tiramisu? Cut it into 6. Feeding a larger crowd? Portion out 12 smaller pieces (still delicious).
- Make this dessert ahead of time. Once assembled, the tiramisu needs to chill in the fridge for a minimum of 4 hours. Overnight, or 1-2 days in the fridge works too! There’s nothing better than pulling a delicious dessert, already made, out of the fridge!
Here’s what you’ll need to make gluten free tiramisu:
- Gluten free ladyfingers: you can make your own using this recipe or use a store-bought version.
- Freshly brewed coffee: pick your favourite!
- Granulated sugar
- Whipping cream
- Cocoa or cacao powder
What to substitute for ladyfingers in tiramisu
Don’t have any ladyfingers? Don’t worry - you can still make tiramisu!
Instead of ladyfingers, use any type of sponge cake or cookie that will absorb the coffee flavour. Pound cake, vanilla wafer cookies, biscotti or even shortbread would work well in tiramisu!
What to substitute for mascarpone in tiramisu
Don’t have mascarpone but still want to make a tiramisu? Since mascarpone is technically a cream cheese, you can substitute that instead. Add in a bit of whipped cream and sour cream to mimic the texture and taste of mascarpone.
I didn’t test this, but Google is telling me there are lots of mascarpone substitution recipes out there…
How to make this recipe
To make gluten free tiramisu, start by whipping together the sugar, whipping cream, mascarpone and vanilla extract using an electric mixer.
Next, briefly dip each ladyfinger into the brewed (and cooled) coffee. Create a layer of ladyfingers on the bottom of an 8”x8” (20cm x 20cm) baking dish. Top the ladyfingers with half of the filling mixture and spread into an even layer.
Then do another round of coffee-dipped ladyfingers and finish it off with the last half of the mascarpone filling mixture.
Top the tiramisu with either cocoa or cacao powder using a sifter. Refrigerate for a minimum of 4 hours, up to 1-2 days, before serving.
How to avoid a soggy tiramisu
The smooth velvety texture of the mascarpone filling doesn’t pair well with a soggy ladyfinger layer.
To avoid a mushy tiramisu, be mindful of the ladyfingers when you dip them into the coffee. Dip each cookie briefly into the cooled coffee, allowing the taste to absorb into the ladyfingers but not saturate them.
The ladyfingers are light and delicate, so it won’t take much coffee to make them soggy.
Store tiramisu in the fridge for up to 3-4 days.
Gluten Free Tiramisu
- ½ cup (100g) granulated sugar
- ¾ cup (165g) whipping cream/heavy cream
- 1 ¾ cups (370g) mascarpone
- 1 ½ teaspoons vanilla extract
- 16-24 ladyfingers: homemade or store-bought
- 1 ½ - 2 cups brewed coffee cooled to room temperature
- 2 tablespoons (12g) cocoa or cacao powder
- In a medium-sized bowl, whip together the sugar, whipping cream, mascarpone and vanilla extract using an electric mixer. A handheld with both beaters or a stand mixer will do. Whip the mixture until soft peaks start to form.
- Layer ladyfingers into an 8”x8” (20 cm x 20 cm) baking dish. Briefly dip each ladyfinger into the coffee and then create a single layer on the bottom of the dish. The ladyfingers should be fully covered in coffee, but not saturated (and mushy).
- Top the ladyfinger layer with half of the whipping cream/mascarpone mixture. Spread to make the layer as flat as possible.
- Top with another layer of coffee-soaked ladyfingers, then the remaining whipping cream/mascarpone mixture.
- Using a small sifter, sift the cocoa (or cacao) powder on top of the dessert.
- Cover and refrigerate for a minimum of 4 hours, or overnight.
- Storage: store tiramisu in the fridge for 3-4 days.