Gluten Free Tiramisu Parfait Cups

Making gluten free Tiramisu from scratch can seem overwhelming. In this Tiramisu recipe, you will find easy to follow instructions that will help you make the best gluten free Tiramisu parfait cups. Creamy with a hint of coffee and pure cocoa, this dessert is outstanding

Making Tiramisu in individual cups makes a lovely presentation for your guests. You can make this easy recipe in a large dish by following the same steps. Since this recipe includes rum I have added a non-alcoholic option. Including this delicious dessert in your recipe collection is a must


½ cup unsalted butter, room temperature
¼ cup demerara sugar
½ cup almond flour
½ cup sweet sorghum flour
½ cup rice flour (white or brown)
1 Tbsp. arrowroot powder or tapioca starch
1 tsp. xanthan gum
¾ cup brewed strong hot coffee
2 Tbsp. rum or 2 tsp. pure vanilla
2 Tbsp. demerara sugar
1 cup mascarpone cheese, room temperature
2 Tbsp. rum or 1 Tbsp. pure vanilla
1 cup whip cream
1 Tbsp. pure cocoa powder


Preheat oven to 325 F and line a large baking sheet with parchment paper
Beat the butter and ¼ cup demerara until creamy
Stir in dry ingredients until the dough comes together
Shape dough into balls the size of a walnut and place them on prepared baking sheet leaving a 1-inch gap between them. Press the dough down flat. It should resemble a small pancake. Bake for 12 - 15 minutes, until they begin to brown on the bottom
Cool the cookies on the baking sheet before removing
In a small bowl combine hot coffee, 2 tablespoons of demerara and rum. Set aside to cool
Dip cookie into the coffee until well soaked. Line the bottom of 6 dessert cups with 1 cookie and drizzle with 1 teaspoon of coffee. Spoon 1/3 of the filling over the cookies and dust with cocoa powder. Repeat two more times and top with cocoa powder or shaved gluten free chocolate
Cover each cup with plastic wrap and chill until ready to serve. This can be made 24 hours in advance

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