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This Classic Gluten-Free Tiramisu is based on the classic Italian method which uses just mascarpone and eggs in the gorgeously creamy filling. Layered with homemade gluten-free ladyfingers which are soaked in lots of coffee and marsala and finally finished with the essential dusting of rich cocoa powder. This dessert is totally irresistible, impressive but most of all so easy to make.
Jump to:
- Why You'll Love This Gluten-Free Tiramisu Recipe
- Ingredients and Notes
- Substitutions
- How to Make Gluten-Free Tiramisu
- Expert Tips
- Why is My Mascarpone Cream Runny?
- How to Fix Runny Mascarpone Cream
- FAQs
- Variations on this recipe
- More Easy Gluten-Free Desserts You'll Love
- Best Ever Classic Gluten-Free Tiramisu
I can assure you that Gluten-Free Tiramisu is just as easy to make as a traditional tiramisu. The only difference is that you need to prepare your own Gluten-Free Ladyfingers (if you can’t buy them in the shops) and luckily I have a recipe for that!
This classic recipe is so quick and easy to assemble and I will take you through all the steps so that you know exactly the right amount of coffee and booze to soak your sponge biscuits in so that your layer of ladyfingers don’t become soggy.
There are also carefully written steps in how you can perfect your mascarpone cream so it is velvety smooth, luscious and thick. Including tips on how to choose the right brand of mascarpone to make sure it doesn’t become runny and the easy tricks to ensure you are mixing it correctly so it doesn’t curdle.
If you are worried about achieving the right consistency and set for your Tiramisu then let me guide you to ensure you can produce a foolproof gluten-free version that will definitely impress at a dinner party and satisfy your cravings for this classic Italian dessert.
Why You'll Love This Gluten-Free Tiramisu Recipe
- Classic Italian Tiramisu without using whipped or heavy cream. The ultra flavourful velvety filling is made with just creamy mascarpone and eggs and sugar with a touch of vanilla extract.
- Gorgously rich and indulgent flavour. The ladyfinger biscuits are soaked in a punchy strong coffee with lots of booze.
- Impressive and delicious dessert that’s perfect for making ahead. Ideal for entertaining or for a special occasion like Christmas or New Year when you already have so much to do in terms of food prep on the day.
- No-bake. And because it’s a no-bake dessert it’s also lovely to enjoy in the height of summer as you don’t have to switch the oven on (as long as you have pre-made your ladyfingers!).
Ingredients and Notes
Espresso powder. I don’t bother making a proper espresso (mainly because I don’t drink coffee so I don’t have a machine. But the coffee flavour is just as good and strong if you use a good amount of instant coffee powder, I like the Nescafe Azzerra Brand.
Just boiled water. For brewing the coffee.
Caster sugar. A fine white sugar which gives lightness. You can substitute for granulated white sugar.
Marsala wine. Marsala is a fortified wine produced in the region surrounding the Italian city of Marsala in Sicily. It’s known for its rich, amber colour and complex flavour profile. It’s used here for soaking the ladyfingers along with the coffee.
Eggs. This recipe uses medium size, about 60g each with shell (50g each without shell). Raw egg yolks and whites are used in this dessert so make sure you are comfortable with this. In the UK British Lion Eggs are the safest eggs to choose. Always use fresh eggs and make sure not to consume uncooked eggs after their best before date.
Mascarpone. Mascarpone is an Italian cream cheese, known for its rich and creamy texture. It's made from cow's milk and is used in both sweet and savoury dishes, such as desserts like this Tiramisu or in pasta dishes. Choose a good brand that doesn’t have much water content. If you are based in the UK I definitely preferred Waitrose’ own over every other brand I tried – it created a thick cream which mixed up and set perfectly.
Vanilla extract. Use a good quality extract, I like Nielsen Massey.
Gluten-free ladyfingers. I have not come across store-bought ladyfingers yet so if you can’t find them then you can easily make your own gluten-free ladyfingers.
Cocoa powder. Choose a high quality organic brand if possible. This recipe was tested with Dutch-processed unsweetened cocoa powder (which is the more common type in the UK) which means it has been treated with an alkalising agent to neutralise its acidity, resulting in a smoother, milder flavour.
Substitutions
Ladyfingers. You can swap the gluten-free lady fingers for gluten-free trifle sponges.
Mascarpone. You can swap for a mixture of half whipped cream and half cream cheese. The flavour will be different but still delicious.
Marsala. You can substitute for amaretto, dark rum or even coffee liqueur.
Alcohol free tiramisu. If you need to you can also omit the alcohol entirely. The end result is still delicious.
How to Make Gluten-Free Tiramisu
For full recipe instructions go to the recipe card at the end of this post.
- Mix coffee powder with 180ml (¾ cup) boiled water in a bowl.
- Stir in sugar and Marsala wine into the coffee. Let it cool to room temperature.
- Separate eggs into yolks and whites (use only 3 egg whites). Whisk sugar into egg yolks until thick and pale.
- Add mascarpone and vanilla to yolks. Use an electric whisk for 20-30 seconds until smooth.
- Whip egg whites until stiff peaks form.
- Gently fold whipped egg whites into mascarpone mixture until smooth.
- Quickly dip ladyfingers in coffee mixture, don't oversaturate.
- Arrange a layer of dipped ladyfingers in a 9x9 inch dish.
- Spread a third of mascarpone mixture over ladyfingers.
- Repeat layers for three layers each. Press down lightly.
- Cover with plastic wrap, refrigerate overnight or at least 8 hours.
- Dust the top with cocoa powder just before serving.
- Use a sharp knife to cut and serve chilled portions.
Expert Tips
- Make sure the coffee mixture has cooled thoroughly before dipping in your ladyfingers.
- The ladyfingers should be crisp so they don’t get soggy in the coffee. If you have homebaked them and they have gone a little soft then you can place them back in the oven for 3-5 minutes. Make sure they have cooled before using them.
- Dip the ladyfingers quickly into the coffee mixture to avoid oversaturation. A quick dip in the coffee mixture to cover them should be enough.
- Eggs should be at room temperature.
- The mascarpone should be used from the fridge but taken out about 15 minutes before to take the chill off.
- Add the cocoa powder after chilling overnight otherwise it soaks a little into the cream and the finished result is not as attractive.
Why is My Mascarpone Cream Runny?
Mascarpone can be a little tricky to work with so let's troubleshoot some issues.
- To begin with you need to choose a good brand, some have less water content than others which means a thicker set so your cream won't be runny. Honestly if you find a mascarpone that gives you a good result then stick with it.
- Use your mascarpone from the fridge but allow it to rest at room temperature for 15 minutes before you begin mixing it. This just takes the chill off and allows it to blend better with the eggs.
- You can use a hand held electric mixer to mix the mascarpone into the eggs but it should only take 20-30 seconds. If you overmix the mascarpone it may become grainy and runny. I stop the mixer when there are still a few lumps which I then finish mixing in by hand.
- Your mascarpone cream should be thick and spoonable, a bit like double cream when it has been whisked up.
How to Fix Runny Mascarpone Cream
It can easily happen if you are using a brand you are unfamiliar with, if your mascarpone is too warm when you mix it or if you overmix it. You can just use the runny cream as it is as there will be a certain amount of setting in the final chilling stage of the Tiramisu and you might have to accept a runny cream this time. However if this is unacceptable then there are some fixes you can try:
- Add whipped double cream to help stablilise the runny mascarpone.
- Add the runny cream into more mascarpone (one with less water content) but mix it in by hand.
- Add gelatin to help with the set.
- If there is no hope then I recommend freezing your runny cream as it makes delicious ice cream. Then start again.
FAQs
You just need to use lots of instant coffee powder in your boiled water (more than you could a regular cup of coffee).
Yes, you can just omit the Marsala wine.
Yes, you can use pasteurised raw eggs for the recipe. Or you can swap the eggs for a whipped cream version.
I recommend chilling the Tiramisu for at least 8 hours for the Tiramisu to properly set.
Tiramisu is a great recipe to make in advance. You can make the whole dish (except for the final dusting of cocoa powder) 2-3 days before you want to serve it. Then dust the cocoa powder over just before you do.
I don't recommend freezing this recipe as it can affect the finished creamy texture.
Yes although you might want to omit the alcohol and use a brand of decaffeinated coffee instead. The recipe does have raw eggs in it too so you will want to bear that in mind if it's a concern for you.
Ladyfingers need to be crisp in order to soak up the coffee mixture without turning to mush. If you are using homemade ladyfingers and they have been left overnight then I recommend baking them in an oven (pre-heated to 180°C / 160°C fan assisted / gas mark 4 / 350°F) for 5 minutes on the day you are making the tiramisu to make sure they are good and crispy. It could also be that you are soaking the ladyfingers too much. They need just a quick dip (in and out) to cover before layering them into the tiramisu.
If ladyfingers are unavailable, you can use a gluten-free sponge cake or trifle sponges.
Yes, you can assemble tiramisu in individual glasses or cups which are lovely and easy to serve. You can just adjust the layering accordingly.
Variations on this recipe
Pumpkin Spice Tiramisu. Add ½ teaspoon of pumpkin spice into the coffee for a seasonal twist. Also incorporate 120g (½ cup) of pumpkin puree and a pinch of extra pumpkin spice into the mascarpone cream. You could also add the pumpkin spice to the ladyfingers if you are baking them yourself or add extra spice in between the layers.
Chocolate Tiramisu. Add 2 tablespoons of cocoa powder into the coffee for a chocolatey kick. Adjust the mascarpone egg mixture by mixing in 120g (½ cup) of melted dark chocolate or even a splash of chocolate liqueur. Then during assembly, layering chocolate shavings or grated chocolate between the ladyfinger and mascarpone layers.
Raspberry Tiramisu. Add 60ml (¼ cup) raspberry liqueur to the coffee for a fruity flavour. Then fold in 240g (1 cup) of fresh or frozen raspberries into the mascarpone mixture. Finally layer fresh raspberries between the ladyfinger and mascarpone layers and drizzle with raspberry coulis.
Baileys Tiramisu. Replace Marsala wine with Baileys Irish Cream in the coffee mixture. Then add 60ml (¼ cup) of Baileys Irish Cream to the mascarpone mixture.
More Easy Gluten-Free Desserts You'll Love
✨Have you tried this Gluten-Free Tiramisu Recipe? Please leave a 5-star ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating on the recipe card and consider leaving a comment as well! I would love to hear about how your recipe turned out and your feedback also helps other readers✨
Best Ever Classic Gluten-Free Tiramisu
Equipment
- 9 inch x 9 inch serving dish
Ingredients
- 180 ml just boiled water
- 2 tablespoons instant coffee
- 3 tablespoons caster sugar
- 4 tablespoons marsala wine
- 4 eggs - medium (use 4 egg yolks and 3 egg whites)
- 500 g Mascarpone cheese
- 80 g caster sugar
- 2 teaspoons vanilla extract
- 30 gluten-free ladyfingers - *see below for recipe
- 1 tablespoon cocoa powder
Instructions
- Add the coffee powder into a medium sized bowl and stir in 180ml (¾ cup) of just boiled water. Stir the sugar and Marsala wine into the coffee. Allow the coffee mixture to cool to room temperature.
- Separate the egg yolks and egg whites into two large bowls. Although you only want to use 3 of the egg whites so discard the fourth (or save for another purpose).
- In the bowl with the egg yolks, add the sugar. Whisk until the mixture changes from a deep yellow to a pale yellow and becomes thick and ribbony.
- Add the mascarpone cheese and vanilla extract to the egg yolk mixture. Use an electric hand-held whisk to mix until smooth and only just combined. It should only take about 20-30 seconds.
- In the bowl with the egg whites, use a clean, dry whisk or beaters to whip the egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the mascarpone mixture. Be careful not to deflate the egg whites too much.
- Continue folding until the mixture is smooth.
- To assemble the tiramisu, quickly dip each ladyfinger into the cooled coffee mixture, making sure not to oversaturate. Arrange a layer of dipped ladyfingers in the bottom of a 9x9 inch serving dish.
- Spread a third of the mascarpone mixture (about 225g) over the ladyfingers.
- Repeat the layering process, creating three layers of ladyfingers and three layers of mascarpone cream.
- Press down lightly on each layer to ensure even distribution.
- Cover the tiramisu with plastic wrap and refrigerate overnight or for at least 8 hours to allow the flavours to meld and the dessert to set.
- Just before serving dust the top layer with cocoa powder.
- Use a sharp knife to cut and serve chilled portions.
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