Gluten Free Tiramisu Recipe

Square slice of gluten free tiramisu on a scalloped white plate with cocoa powder on top and a fork beside it.

5 from 7 votes

This classic gluten free tiramisu has coffee-brushed gf ladyfingers, creamy mascarpone filling, and no raw eggs. A no bake dessert that slices cleanly!

Prep Time20

Cook Time2

Chilling time6

Course: Dessert

Cuisine: Italian

Keyword: gluten free tiramisu

Servings: servings

Author: Nicole Hunn

Equipment

Handheld mixer
Pastry brush

Ingredients

For the filling

3 (75 grams) egg yolks
½ cup (113 grams) superfine sugar See Recipe Notes
¾ cup (6 fluid ounces) heavy whipping cream chilled
8 ounces (224 grams) mascarpone cheese Trader Joe's or Galbani brands are best
2 tablespoons dark rum or cognac (optional)

For the ladyfinger layers

10 ounces (280 grams) gluten free lady fingers homemade or Schar brand (See Recipe Notes)
¾ cup (6 fluid ounces) espresso or strong black coffee
2 tablespoons dark rum or cognac (optional)

For topping

3 tablespoons (15 grams) unsweetened Dutch-processed cocoa powder for dusting

Instructions

Make the filling

In a medium, heat-safe mixing bowl, whisk together egg yolks and sugar vigorously until well combined. The mixture will be thick.
Place about 2 inches of water in a saucepan small enough for you to nestle the mixing bowl without its touching the water, approximating a double boiler. Bring the water to a simmer over medium-low heat, and place the mixing bowl on top.
Cook indirectly, whisking constantly, for about 2 minutes, or until the mixture is light yellow in color and falls off the whisk in gentle ribbons. The mixture will start off very thick, thin considerably as it heat and the sugar dissolves, and then will begin to thicken a bit slightly. The egg yolks are safe to eat when they reach 160°F, but the mixture will probably reach a higher temperature than that.
Set the egg yolk base aside and allow it cool for about 10 minutes, or until no longer hot to the touch.
In a small, clean mixing bowl, whip the chilled cream on medium-low speed until it thickens and forms stiff, but not dry, peaks, about 8 minutes. Whipping the cream slowly and steadily will create a very stable whipped cream that won't lose its volume easily.
In a clean, medium size mixing bowl, beat the mascarpone and the optional 2 tablespoons rum to loosen it. Add the egg yolk base, and beat until well-combined and paler yellow (about 2 minutes).
Add the whipped cream to the mascarpone mixture in two batches, folding it in with a spatula until no visible white or yellow streaks remain. The filling should be soft but not runny, and very fluffy and pale yellow.

Assemble

In the bottom of a standard 9-inch square baking dish, place ladyfingers upside down, side by side in a single layer. Make sure all of the cookies are touching, and there are as few gaps as possible, breaking the cookies to fit as necessary.
In a bowl or measuring cup, whisk together the espresso or coffee and remaining optional 2 tablespoons rum. Dip a pastry brush into the liquid and use it to brush the bottoms of the cookies in the pan. Turn the cookies over and brush the tops with more liquid, using as much liquid as the cookies seem able to absorb without letting the liquid pool.
Spread a bit more than half the filling mixture on top of the ladyfingers in an even layer using a small knife or offset spatula.
Repeat with another layer of side-by-side ladyfingers on top of the first layer of filling, still leaving as few gaps as possible, brushing both sides of the cookies in the same manner.
Top with the rest of the filling, and spread again into an even layer.
Cover with plastic wrap and refrigerate for at least 6 hours and up to 3 days.

Finish and serve

Within an hour of serving, dust the top evenly with cocoa powder.
Slice into 9 equal squares and serve cold.

Notes

For the sugar

Superfine sugar, also called caster sugar, is granulated white sugar ground into finer crystals, not into a superfine powder. It is not the same as powdered or confectioners' sugar. You can approximate it by pulsing an equal weight of granulated sugar a few times in a food processor.

For the ladyfingers

The only packaged gluten free ladyfingers I have seen, at least in the U.S., is Schar brand. I find that I need a bit more than one 7-ounce package of ladyfingers to make a full 9-inch pan of tiramisu, usually a total of 12 ladyfingers. If you only have 1 package, I recommend using a smaller serving dish with fewer cookies and no less filling.

Nutrition