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If you’re a coffee fan then you’re going to love my quick and easy Gluten Free Tiramisu recipe.
With sweet whipped mascarpone cream and coffee-soaked gluten free lady fingers it’s a dream to make and eat.
Plus my homemade gluten free version has a cheeky little dash of Tia Maria to give it a little kick – I just love it!
This is a gluten free dessert you’ll want to make over-and-over again, it’s so moreish.
It’s one of my new favourite gluten free recipes and one you can make for any occasion or if you want a treat.
A tiramisu recipe with no raw eggs
Now, before I lose all my Italian followers (hi, by the way!) I will caveat this recipe by saying this gluten free tiramisu isn’t 100% authentic.
Authentic Italian tiramisu is traditionally made using mascarpone whipped with raw egg whites and yolks.
But while this creates a dreamy consistency, I decided to make this without raw eggs for several reasons.
Firstly I know a lot of people don’t like eating raw eggs so I wanted to avoid any problems with having to create alternatives which compare.
And secondly while making a traditional tiramisu isn’t hard, I wanted to make this the easiest version possible.
Whipping up cream takes half as long as separating and whisking up eggs, then combining them without losing all that air.
Plus if you wanted to gently heat the eggs to avoid them being completely raw it becomes more fiddly.
Add to that the need to avoid accidentally scrambling them and it all becomes a bit of faff.
And followers of my blog will know I do not like faff!
So while this may not be a 100% authentic way of doing tiramisu (I’ve added my own twist to make this recipe my own too!) it’s still 100% delicious.
And, of course, 100% coeliac-safe and gluten free.
Ingredients
There’s a full recipe card below which you can print with the method and quantities.
But here’s an overview of the ingredients you’ll need for my gluten free tiramisu.
For starters you’ll need to make a batch of my Gluten Free Lady Fingers and you’ll find the basic ingredients for that on that post.
Then you’ll also need to get hold of…
Mascarpone Cheese – This forms the base of the cream layer of the tiramisu. You could use a standard cream cheese if you can’t get hold of mascarpone. But I’d say getting decent mascarpone cheese is crucial to making this super tasty.
Icing Sugar – An authentic tiramisu made with raw eggs would use caster or granulated sugar. However because we’re using cream instead I find icing sugar creates a much lighter consistency and taste. In the US look for powdered sugar.
Double Cream – I use double cream in this gluten free tiramisu recipe. Whipping it up is my equivalent of using whipped up eggs and it creates a lovely, creamy taste and texture. In the US you’ll be looking for a heavy whipping cream.
Espresso – I cover this in more depth below, but I do recommend using espresso coffee if you can. If not, there are some tips for using instant coffee n the FAQs below.
Tia Maria – You can remove this if you don’t have/want to use it, but I absolutely love adding Tia Maria to my tiramisu! It adds a lovely kick to the dessert as well as a hint of vanilla which goes so well with the coffee flavour.
Dark Chocolate – No tiramisu is complete with a good grating of dark chocolate! You can use a dusting of cocoa powder if you prefer, which will make it more bitter. I love using a really dark (80% cocoa+) chocolate for topping my dessert.
Don’t forget the recipe card is below, but here are a few FAQs just to give an extra hand if you need them.
Gluten free tiramisu FAQs
Before we get started on the recipe (simple scroll down if you want to crack on) I thought I’d answer a few questions first…
Does tiramisu contain gluten?
Traditionally tiramisu is made using sponge fingers which means it does contain gluten.
However this recipe uses my super easy gluten free ladyfingers which makes it 100% gluten free and coeliac-safe
It does however contain both eggs and dairy in abundance so it’s sadly not vegan.
Can tiramisu be alcohol free?
Traditional tiramisu uses Marsala wine in the cream layers, but I decided to put my own spin on this by removing it.
It always seems a faff to find in the supermarkets (remember my stance on faff) and I wanted to use a coffee liqueur instead.
So I chose to add Tia Maria in the coffee when soaking the gluten free sponge fingers.
That being said, if you want this to be alcohol free simple remove the Tia Maria and replace it with the equivalent amount of extra espresso.
Which coffee should I use in Tiramisu?
I have a Nespresso machine so I use my strongest coffee pods to create shots of coffee.
I’d definitely recommend using espresso and if you don’t have a machine at home you can buy espresso shots from your local coffee shop.
You can even buy them from McDonald’s – to be honest it’s probably the cheapest option and their coffee is pretty decent.
Can instant coffee be used for tiramisu?
If you can’t get hold of espresso you can use Instant Coffee in tiramisu.
I’d recommend making this as strong as possible, using around 2-3 tbsp of instant coffee to a mug of hot water.
Then simple measure out the desired amount for the recipe from this.
My gluten free Tiramisu recipe
Once you’ve made this gluten free tiramisu you’ll be amazed at how easy it is!
It’s my own twist on an Italian classic and this recipe would serve 4-6 people.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And please do leave a review to let others know you loved it too! It would mean the world to me.
Gluten Free Tiramisu
This easy gluten free Tiramisu is my twist on a classic. Made without raw eggs, with a splash of Tia Maria for a coffee kick! I find it best to make the gluten free lady fingers a couple of days before constructing the dessert, if you have time.
Ingredients
- 1 x batch Gluten Free Ladyfingers
- 250ml double cream
- 125g icing sugar
- 250g mascarpone cheese
- 75ml espresso coffee (cooled)
- 60ml Tia Maria
- Dark chocolate (for grating on top)
Instructions
- Make the gluten free lady fingers as per the recipe on this page and then allow to cool completely. The are actually best made at least a day or two before making the tiramisu - they absorb the coffee better if left to stale slightly!
To construct the dessert:
- Make the espresso (see notes or blog post above if using instant coffee) and allow to cool to room temperature.
- Add the double cream to a large mixing bowl and sift in the icing sugar. Using an electric whisk, whip until it forms soft peaks. Be careful not to over-whip (it can change fast!) - you don't want the cream to be too stiff.
- Drain any excess liquid from the mascarpone cheese then add to the cream. Beat with the electric whisk for a minute or until combined with no lumps. It should still be quite thick but spoonable.
- Pour the coffee into a large, shallow bowl and add the Tia Maria. Get a large serving dish out ready. (TOP TIP - I find it helps to work out how the sponge fingers best fit in an even layer BEFORE soaking them. In my dish I wanted them all facing the same way, so had to cut some of the fingers in half before soaking)
- Working one-at-a-time, dip a sponge finger into the coffee, quickly turn it over then remove from the coffee and place in your serving dish. These absorb the coffee VERY quickly so don't leave them to soak! Keep going until you have created an even layer in the serving dish.
- Spoon half the cream mixture over the top of the sponge fingers and then use a palette knife to smooth it into one even layer.
- Repeat steps 5 and 6 with the remaining sponge fingers and then the remaining cream, so you have 2 more layers. Liberally grate the dark chocolate over the top and then place in the fridge for at least 4 hours. Don't skip this step, I know it's hard! Once chilled, serve and enjoy!
Notes
- If you can't get hold of espresso coffee, mix 2-3 tbsp strong instant coffee in a mug of hot water and leave to cool before measuring out what you need.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 440Total Fat: 36gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 109mgSodium: 199mgCarbohydrates: 27gFiber: 0gSugar: 25gProtein: 4g
Need some more gluten free dessert inspiration?
Want to have a go at some of the other gluten free dessert recipes on the blog?
Give some of these other gluten free bakes and creations a try and see what you think!
There are plenty to choose from depending what sort of dessert you fancy:
- Gluten Free Key Lime Pie
- Pumpkin Pie Recipe
- Easy Gluten Free Banoffee Pie
- Gluten Free No-Bake Twix Cheesecake
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
Like this Gluten Free Tiramisu recipe?
Make sure you pin these recipe cards below for later!
Do head over and follow me on Pinterest too for more gluten free recipe inspiration.
