Why You’ll Love Gluten Free Tiramisu Recipe

I love this recipe because it’s indulgent but surprisingly simple to put together. I don’t need to bake anything, I can customize the liquor to match my mood, and the gluten-free ladyfingers hold up beautifully. I also appreciate how well it improves with time, making it ideal for stress-free hosting.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Cream
▢4 large egg yolks
▢½ cup granulated sugar divided
▢¾ cup heavy cream
▢1 cup mascarpone 8 ounces

For assembly
▢3 cups espresso or VERY strong coffee
▢¼ cup amaretto coffee liqueur, or cognac
▢approx 24 Schar gluten-free ladyfingers
▢2 tablespoons unsweetened cocoa powder
▢1 to 2 ounces bittersweet chocolate for shaving, optional

Directions

I start by preparing the cream. Using an electric mixer in a large bowl, I whip the egg yolks with ¼ cup of the sugar until the mixture becomes very pale yellow and nearly triples in volume. I look for a ribbon-like texture when I lift the beaters, then I set the bowl aside.

In a separate medium bowl, I whip the heavy cream with the remaining ¼ cup sugar until soft peaks form. I add the mascarpone and continue whipping until the mixture is smooth, spreadable, and holds medium peaks. I gently fold this mascarpone mixture into the whipped egg yolks until everything is fully combined.

For assembly, I combine the espresso and amaretto in a shallow bowl. I lightly dust the bottom of a 2-quart baking dish with 1 tablespoon of cocoa powder.

I quickly dip each ladyfinger into the espresso mixture, making sure not to soak them too long, and place them rounded side up in the dish. I use half of the ladyfingers to form the first layer, breaking them as needed to fill gaps. I spread half of the mascarpone cream evenly on top. I repeat the process with the remaining ladyfingers and cream.

I finish by dusting the top with the remaining tablespoon of cocoa powder, cover the dish with plastic wrap, and refrigerate it for at least 4 hours. Before serving, I top it with shaved or finely grated bittersweet chocolate if I’m feeling extra indulgent.

Servings and Timing

I usually cut this tiramisu into 8 generous servings. The prep time takes about 40 minutes, followed by at least 4 hours of chilling time. From start to finish, I plan for approximately 4 hours and 40 minutes.

Variations

I like swapping the amaretto for coffee liqueur when I want a deeper coffee flavor. For a warmer, richer profile, I sometimes use cognac, marsala, or dark rum. When I want a non-alcoholic version, I simply skip the liquor and rely on strong coffee alone.

Storage/Reheating

I store leftover tiramisu tightly covered in the refrigerator, where it stays fresh for up to 3 days. I never reheat this dessert, as it’s meant to be enjoyed cold straight from the fridge.

FAQs

Can I make this tiramisu a day in advance?

I actually prefer making it a day ahead because the flavors meld and the texture becomes even better.

Is this recipe completely gluten free?

I make it gluten free by using certified gluten-free ladyfingers, which are essential for keeping it safe.

Do I need to cook the egg yolks?

I don’t cook them in this recipe, but I whip them thoroughly to create structure and creaminess.

Can I substitute the mascarpone?

I stick with mascarpone for authenticity, but I’ve used a mascarpone-style cream cheese blend in a pinch.

What coffee works best?

I always use espresso or very strong brewed coffee to keep the dessert bold and balanced.

Can I freeze tiramisu?

I don’t recommend freezing it because the texture of the cream can change once thawed.

How long does tiramisu last in the fridge?

I find it tastes best within 2 to 3 days when stored properly.

Why are my ladyfingers soggy?

I’ve learned to dip them very quickly since they absorb liquid almost instantly.

Can I use a different dish size?

I use an 8×8-inch dish or a 9-inch round pan, and both work well for even layering.

Conclusion

I keep coming back to this Gluten Free Tiramisu because it delivers classic flavor with minimal effort. I love how adaptable it is, how beautifully it sets, and how impressive it looks when served. It’s a dessert I trust for holidays, dinner parties, or anytime I want something comforting and elegant.