Classic gluten-free creamy and rich chocolate and coffee flavored tiramisu, dusted with cocoa powder and sprinkled with shaved dark chocolate.
If you really are tight on time and/or patience, Schar makes packaged gluten free lady finger cookies & I've found everywhere from Whole Foods Market to most of the larger grocery stores near me.
The package costs nearly $6.00 for about 15 cookies, but for a special occasion I think it's a-o-kay. I've tried them, and they're not too shabby. They aren't as good as homemade, but your gluten free tiramisu will still taste like you spent all day in the kitchen when really? Just about 15 minutes to assemble this humble-yet-totally-impressive dessert.
You can make this recipe with our gluten free lady fingers, but there is no shame in buying a package of Schar's lady fingers. They cost $6.00 for about 15 cookies, but they are readily available.
There are raw eggs in here. I have been eating and tasting recipes with raw eggs for decades and literally have never gotten sick. If you are concerned, just use pasteurized eggs and you'll have no worries no worries at all.
Be sure not to soak the lady fingers or they will be, well, soaked and soggy. Just dip. Like a lady. Finger.
Gluten Free Tiramisu
Ingredients
- 4 (100 g) egg yolks at room temperature
- ¼ cup (50 g) granulated sugar
- 1 pound mascarpone cheese at room temperature
- 20 gluten free lady fingers
- 6 tablespoons (3 fluid ounces) brewed espresso or strong coffee
- 1 tablespoon dark rum or cognac (optional)
- Dutch-processed unsweetened cocoa powder for dusting
- 1 ounce dark chocolate shaved, for sprinkling
Instructions
Make the mascarpone mixture.
- In a large bowl, place the egg yolks and sugar, and whisk vigorously for about 3 minutes or until pale yellow and thickened. Add the room temperature mascarpone cheese about 4 ounces at a time, whisking well after each addition until well-incorporated. The mixture will thicken and pale after each addition.
Assemble the dish.
- In a shallow bowl, whisk together the espresso/strong coffee and the rum or cognac. Dip (don’t soak) the top of each lady finger in the mixture, and place half of the cookies on a serving platter (or a rectangular tart pan with a removable bottom, which is what I used), one next to the other, side by side and touching.
- Cover with a layer of half of the mascarpone mixture, and then the remaining lady fingers in the same pattern as the first half. Cover thickly with the remaining mascarpone mixture, spreading into an even layer. Cover the dish with plastic wrap, and refrigerate for at least 1 hour and up to overnight. The longer you allow the dish to set, the better it will taste.
Finish and serve.
- When you are ready to serve, remove the dish from the refrigerator, dust with a layer of cocoa powder and then an even sprinkling of shaved chocolate. Slice and serve.
Gluten Free Tiramisu
Ingredients
- 4 (100 g) egg yolks at room temperature
- ¼ cup (50 g) granulated sugar
- 1 pound mascarpone cheese at room temperature
- 20 gluten free lady fingers
- 6 tablespoons (3 fluid ounces) brewed espresso or strong coffee
- 1 tablespoon dark rum or cognac (optional)
- Dutch-processed unsweetened cocoa powder for dusting
- 1 ounce dark chocolate shaved, for sprinkling
Instructions
Make the mascarpone mixture.
- In a large bowl, place the egg yolks and sugar, and whisk vigorously for about 3 minutes or until pale yellow and thickened. Add the room temperature mascarpone cheese about 4 ounces at a time, whisking well after each addition until well-incorporated. The mixture will thicken and pale after each addition.
Assemble the dish.
- In a shallow bowl, whisk together the espresso/strong coffee and the rum or cognac. Dip (don’t soak) the top of each lady finger in the mixture, and place half of the cookies on a serving platter (or a rectangular tart pan with a removable bottom, which is what I used), one next to the other, side by side and touching.
- Cover with a layer of half of the mascarpone mixture, and then the remaining lady fingers in the same pattern as the first half. Cover thickly with the remaining mascarpone mixture, spreading into an even layer. Cover the dish with plastic wrap, and refrigerate for at least 1 hour and up to overnight. The longer you allow the dish to set, the better it will taste.
Finish and serve.
- When you are ready to serve, remove the dish from the refrigerator, dust with a layer of cocoa powder and then an even sprinkling of shaved chocolate. Slice and serve.
Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Sandy R says
Looks delicious – on my must make list! I have to Thank You!!!
As a NEMO survivor on the coast of CT (in the 36″ snowfall region) I am snowed in with nary a snow plow to be seen yet. I am SICK of soup and crackers and tea. SICK of power on then off SICK of no cable can’t even take a walk in 3 feet of snow. I need a treat so badly. THEN BINGO. I remember I have some of your chic chip cookie dough frozen in balls in the freezer :-))). So I have the oven preheating while we have power and Bake Fresh GF Cookies. YEAH NICOLE for suggesting I freeze some!!!
Sandy R
Davina Spafford Stuart says
question.. do you have any suggestions for coffee substitutes? I just can not do caffeine without getting a massive headache. (last time i accidentally had some was when a certain soda company decided their orange soda needed the spike.. massive headache for 3 days.. this was over 10 years ago..) i would love to try this, but would seriously need an alternative.. cuz no coffee and no liquor (i can’t have that, either..) would likely make this very dull…
(oh and for the record, chocolate is ok.. it has never triggered a caffeine headache.. not sure what that says…)
Bambooeater says
Couldn’t you just use very concentrated decaf coffee?
Springrolls83 says
thanks for sharing your talents. i have two of your books and i both love it :-)
Michelle says
I am of Italian descent, and have really missed tiramisu. First you gave me back ravioli, and now this. Thanks so much!
Carole says
Where did you find the ravioli recipe??Checked both books and I thought completely online.
Michelle says
It’s in the first book p. 132. It uses her regular pasta dough. My family normally gets together and makes dozens of meat raviolis for holidays, (then tries to put the dish of raviolis closest to their plate) and I had been feeling sorry for myself every time I had to pass the dish on without having any. I tried Nicole’s spinach-cheese version, and it went over very well. My husband and daughter can both eat gluten and they swore the ones I made were as good as the ones we make with my gramma.
Carole says
OHHHH!!! I’m in love. Wonder if I can find raspberries to go with ??