Meaningful Eats
Gluten-Free Tiramisu
12
An elegant no-bake dessert with layers of coffee-soaked ladyfingers, silky mascarpone, and a dusting of cocoa powder. It's light, creamy, and easy to make-ahead—perfect for entertaining!
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
Gluten-Free: This recipe uses gluten-free ladyfingers, such as Schär or Vicenzovo Senza Glutine.
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.
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.
Nutrition
Calories: 467kcal | Carbohydrates: 37g | Protein: 7g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 202mg | Sodium: 190mg | Potassium: 90mg | Fiber: 0.2g | Sugar: 20g | Vitamin A: 1075IU | Vitamin C: 0.3mg | Calcium: 106mg | Iron: 1mg