Get the Recipe: Gluten Free Tiramisu
Creamy mascarpone, bold espresso, and a cloud of cocoa powder on top. This gluten free tiramisu is indulgent, smooth, and packed with deep coffee flavor. No baking, no raw eggs, and absolutely no one will know it is gluten free.
Ingredients
- 8 ounces mascarpone cheese
- 1 ½ cups heavy whipping cream
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup coffee, room temperature
- 1 package gluten free lady fingers, I used Schar
- ¼ cup cocoa powder, to garnish
Instructions
- First, add your mascarpone cheese and whipping cream to a mixing bowl. Use an electric mixer to beat until stiff peaks form.
- Then, add in the sugar and vanilla. Beat until combined.
- Pour the coffee into a shallow bowl. Very quickly dip the lady fingers in the coffee and place in a single layer in a 9 inch square pan. Do not dip for more than 1 second or the lady fingers will get too soggy.
- Once the first layer has been placed, top with half of the creamy mixture. Smooth into an even layer.
- Repeat these two layers. Place in the fridge overnight. This tiramisu has the best texture after 24 hours in the fridge.
- When ready to serve, carefully dust the cocoa powder on top. Slice and serve!
Notes
- I have only tried this recipe with Schar gluten free lady fingers. It should work with other brands or homemade.
- This recipe tastes best after 24 hours in the fridge. Do not rush the “marinating” process.
- Store leftovers in an airtight container for up to 3 days in the fridge.
Calories: 315kcal, Carbohydrates: 21g, Protein: 4g, Fat: 24g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 86mg, Sodium: 48mg, Potassium: 79mg, Fiber: 1g, Sugar: 13g, Vitamin A: 842IU, Vitamin C: 0.2mg, Calcium: 69mg, Iron: 1mg