Erin’s Recipe Rundown
I love a dessert that wows without being complicated, and this classic Italian tiramisu is exactly that. It’s completely no-bake and super easy, yet still feels elegant and indulgent. Every gluten-free bite is rich, creamy, and just as luxurious as the original!
Why you’ll love it: Rich mascarpone filling with layers of light, fluffy, coffee-soaked ladyfingers. Perfect to make ahead for holidays or celebrations, with no compromise on texture or flavor!
Top Tip: Chill the mascarpone before whipping, and don’t oversoak the ladyfingers. A quick dip on each side ensures they absorb the liquid without falling apart!
You might like these other gluten-free desserts: gluten-free coffee cake, flourless chocolate torte, gluten-free chocolate mousse cake, or dark chocolate pot de crème.
xoxo erin
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this gluten-free tiramisu. Jump to the recipe card below for the exact measurements.
- Egg yolks: Traditional tiramisu uses raw yolks—pasteurized are safe to eat!
- Mascarpone cheese: Keep it cold before whipping for a smooth, creamy, and stable filling.
- Heavy cream: The heavy whipping cream adds lightness and stability to the mascarpone mixture.
- Gluten-free ladyfingers: Schär or Vicenzovo work great and hold their shape when dipped. Use whichever brand you can find!
- Espresso: Strong coffee or decaf works well if you don’t have espresso. Let it cool slightly so the cookies don’t fall apart.
- Cocoa powder: I like whisking a little into the espresso mixture to give the ladyfingers an extra boost of chocolate flavor.
How to Make Gluten-Free Tiramisu
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Beat the eggs: I love using a stand mixer for this one. It does most of the work for you! Whip egg yolks in a stand mixer until they’re light, fluffy, and pale yellow. Slowly stream in sugar and beat until the mixture triples in volume and feels airy and silky.
Slow and steady: Add in the cold mascarpone with a pinch of salt and vanilla, then whip until smooth and creamy, making sure there aren’t any lumps. Gently pour in the heavy cream and whip just until soft peaks form. Filling should be light, but hold its shape.
Time for caffeine (or decaf!): Whisk together espresso or coffee with a bit of cocoa powder for a subtle flavor boost. Quickly dip ladyfingers on each side, just long enough to absorb the liquid without turning soggy.
Layer the tiramisu: Layer the dipped cookies in a pan. Spread half the mascarpone mixture over the top, then dust with cocoa powder. Repeat in layers, finishing with a final dusting of cocoa. Chill for at least four hours or overnight, letting the filling set and flavors meld. Patience really pays off!
Gluten-Free Tiramisu
Ingredients
- 16 ounces (454g) mascarpone cheese, cold
- 1½ cups (350ml) heavy cream
- 5 large egg yolks cold
- ½ cup (100g) granulated sugar
- 1 tablespoon vanilla extract
- ½ teaspoon kosher salt
- 2 cups (480ml) brewed espresso, slightly cooled
- 1 tablespoon unsweetened cocoa powder plus more for dusting
- 14 ounces gluten-free ladyfingers
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks on medium-high speed until fluffy and light yellow, about 2 minutes. With the mixer running, slowly stream in the granulated sugar and continue to beat until the mixture is pale and has tripled in volume, about 5 minutes.
- With the mixer on low, add the mascarpone, vanilla, and salt. Increase the speed to high and whip until smooth and fluffy, about 1 minute.
- Slowly pour in the heavy cream and whip until soft peaks form, about 1 minute.
- In a shallow bowl, whisk together the espresso and cocoa powder until dissolved.
- Working one at a time, quickly dip each ladyfinger into the espresso mixture — just long enough for the cookie to absorb the liquid without becoming soggy.
- Arrange a layer of espresso-dipped ladyfingers in the bottom of a 9×13-inch baking dish. Spread half of the mascarpone mixture over the top and smooth into an even layer. Dust with cocoa powder.
- Repeat with another layer of espresso-dipped ladyfingers, the remaining mascarpone mixture, and a final dusting of cocoa powder.
- Cover and refrigerate for at least 4 hours, or overnight. This step allows the cream to set and the flavors to meld. Serve chilled.
Notes
Dairy-Free: You can use dairy-free alternatives for the mascarpone and whipping cream, but it may not give you the same traditional flavor and texture! To Make Ahead: This tiramisu can be made up to 24 hours in advance. The flavors get even better after chilling! To Store: Cover in plastic wrap and store in the fridge for up to 3 days.
To Freeze: Store in a freezer-proof, airtight container and freeze for up to 1 month. Thaw in the fridge overnight before serving.
Can this one be converted to dairy free too?
Hello! You can use dairy-free alternatives for the mascarpone and whipping cream, but it may not create the same traditional flavor and texture. If you decide to give it a try, we’d love to hear how it goes!