Gluten Free Tiramisu Recipe
Tiramisu is an amazing traditional Italian dessert oozing with rich cream, ladyfingers, cocoa and coffee liqueur. This gluten-free tiramisu dessert is made from scratch. Yes, I have included a recipe for gluten-free ladyfingers, please see below. But, if you want to save time, you can buy ready made gluten-free ladyfingers here.
♥ How is gluten free tiramisu made? Gluten Free Tiramisu Recipe
Gluten free tiramisu is all about the rich cream layered with ladyfingers. The ladyfingers are brushed with a mixture of espresso coffee and liqueur. Then, they are layered with rich cream and powdered with cocoa. So, gluten free tiramisu is layers of gluten-free ladyfingers flavoured with coffee liqueur and cream. To make the rich cream you use egg yolks and briefly cook them in a double boiler with sugar. Then, the eggs whipped until the sugar has melted. Once the egg mixture has cooled you mix it with mascarpone cheese and whipped cream. Pretty straight forward, but it does take a little hands-on time. Once the cake is layered in a beautiful serving dish, place it in the fridge overnight to chill. Gluten free Tiramisu is not a cake that you bake and it is always served chilled. Enjoy!
For those who are more adventurous in the kitchen, I have included a recipe for gluten-free ladyfingers.
♥ Gluten Free Lady Fingers Recipe (makes 24)
- ½ cup almond flour
- ¼ cup white rice flour
- ¼ cup tapioca or arrowroot powder/starch
- 1 tsp. gluten-free, aluminum-free baking powder
- ¼ tsp. sea salt
- 4 large eggs whites, at room temperature
- 3 large egg yolks
- 1/3 cup granulated sugar
- 1 tsp. pure vanilla extract
- Preheat oven to 350 F
- For the ladyfingers; Sift together almond flour, rice flour, baking powder, cornstarch and salt
- Beat egg whites with one tablespoon of sugar until stiff peaks form
- Add balance of sugar and vanilla into egg yolks and beat until creamy
- Gently fold egg whites in the egg yolks, and then fold in the dry ingredients
- Transfer the batter into a pastry bag or a plastic bag with the end snipped off.
- Pipe the batter on a cookie sheet lined with parchment paper in the form of ladyfingers. But don’t worry too much about the shape since they will be used in the tiramisu.
- Bake for 8 minutes, then cool for 5 minutes before transferring onto a cooling rack.
Love Italian food? Check out our complete selection of gluten-free Italian recipes
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