Gluten Free  Tiramisu

What Is Tiramisu?

Tiramisu is a no-bake dessert, like Italy’s answer to an icebox cake. It’s made with ladyfingers soaked in espresso, layered with whipped, custard-like mascarpone cream, and usually topped with a dusting of cocoa powder.

Beat the Eggs

First, beat the egg white over a double boiler until soft peaks form. In a separate bowl, beat the egg yolks over the same double boiler until they’re thickened.

Whip the Cream

Get your chilled bowl out from the freezer. Whip the cream into soft peaks using a hand mixer or stand mixer, then set aside.

Prepare the Mascarpone Mixture

In a large, separate bowl, beat the sugar and mascarpone together along with two tablespoons of rum.

Prepare the Mascarpone Mixture

Gently fold in the egg yolks, followed by the egg whites, and lastly the whipped cream. Be careful to not overmix and deflate the mixture.

Dip the Ladyfingers

Combine the last of the rum with coffee or espresso in a shallow dish. Dip your ladyfinger cookies one at a time to coat. Place the dipped ladyfingers into the bottom of a baking dish.


Arrange the soaked ladyfingers in a single layer inside the baking dish. Cover this first biscuit layer with half of the mascarpone mixture, then top with another layer of ladyfingers.


You’ll finish off with the remaining mascarpone, and finally place the tiramisu into the fridge to chill.


After about 4 hours, your gluten-free tiramisu is ready to serve! Use a fine mesh sieve to evenly dust the top with cocoa powder, then slice and enjoy.

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