Gluten Free Tiramisu Recipe

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Average Rating: 5 | Rated By: 4 users

Tiramisu is an amazing traditional Italian dessert oozing with rich cream, ladyfingers and coffee liquor. This gluten-free tiramisu is made from scratch, including the ladyfingers. The recipe may seem complicated, but it is actualy straight forward. If you want to save time, you can buy ready made gluten-free lady fingers here. Once you prepare the mascarpone cream, all you do is layer everything. It’s that simple. For those of you who are more adventurous, I included a recipe for gluten-free ladyfingers.


  • 6 organic egg yolks
  • 2 cups Mascarpone cheese
  • 2 cups heavy whipping cream
  • 24 gluten free lady fingers (see recipe below)
  • ¾ cup cold espresso (or strong drip coffee)
  • ¼ cup coffee liqueur, Kahlua or rum
  • FOR THE LADYFINGERS (makes 24)
  • ½ cup almond flour
  • ¼ cup gluten free brown or white rice flour
  • ¼ tsp. sea salt
  • 4 organic eggs whites, room temperature
  • 3 organic egg yolks
  • 1/3 cup turbinado raw sugar
  • 1 tsp. pure vanilla
  • Instructions

  • 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.
  • Combine egg yolks and sugar over a double boiler and while stirring cook for 10 minutes
  • Remove from the stove and whip yolks until the sugar is melted. Set aside to cool
  • Add Mascarpone ¼ cup at a time to cooled yolks and beat until combined.
  • In a separate bowl, whip the cream until stiff peaks form.
  • Gently fold the whipped cream in the mascarpone mixture.
  • Line the bottom of an 8 x 10-inch glass serving pan with half the ladyfingers
  • Mix the espresso coffee with the coffee liqueur. Brush the ladyfingers with ¼ of the espresso mixture
  • Spoon half of the mascarpone mixture over the ladyfingers and dust with cocoa. Add another layer of ladyfingers and brush with remaining espresso
  • Top with mascarpone mixture and dust with cocoa. Chill overnight before serving

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