Gluten Free Tiramisu – Authentic Italian Recipe with Savoiardi Biscuits
Nothing beats an Authentic Italian Gluten Free Tiramisu. It’s the pinnacle of the dessert world and remarkably easy to make. Rich Mascarpone Cream layered with coffee-soaked Savoiardi Biscuits (Ladyfingers) and a little optional dark chocolate… All topped with a layer of cocoa.
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Tiramisu – an Authentic Italian dessert made gluten free
This is my Gluten Free Tiramisu Recipe. It’s authentically Italian and easy to make… The ultimate dessert… Always the perfect end to a dinner party, celebration or special family meal… And after sharing my Gluten Free Savoiardi Biscuits (Ladyfingers), it seemed only fair to use them to create an incredible Tiramisu recipe, worthy of any Italian table.
Indeed, this is THE dessert we obsess over in our house. It matters not that we are Coeliac! We have a right to a safe version that is as good as any we remember. And I can safely say that this recipe ticks that box. Hubby (not Coeliac) always has Tiramisu when it’s on a restaurant menu… And I’m always jealous. But no longer… His verdict on the recipe I share here is that it’s up there with the best.
What is Tiramisu?
Tiramisu is a decadent Italian dessert. It’s made from light, delicate Savoiardi biscuits (Ladyfingers) which have been dipped in (optionally) Marsala-laced espresso coffee before being layered with rich and creamy Mascarpone custard and cocoa or finely grated dark chocolate.
The ‘sponge’ to ‘custard’ contrast is not dissimilar to trifle in texture. However, its iconic flavours of (lightly boozy) coffee married with cocoa and silky mascarpone are unmistakable. (Although if coffee isn’t your thing, I also have an incredible Strawberry Tiramisu recipe as well on the blog!)
While the history and creation of Tiramisu is long debated, it’s now undoubtedly one of the world’s most loved desserts. Translated from Italian, the word ‘Tiramisu’ means ‘pull me up’ (or ‘pick me up’)… And without doubt, it brings a smile and happiness with each and every spoonful.
What makes THIS Gluten Free Tiramisu Recipe authentically Italian?
There are dozens of Tiramisu recipes on the internet… including many that are gluten free. But when it comes to authenticity, most fall short… So, what makes a Tiramisu authentically Italian?
- Italian Tiramisu is made with Savoiardi biscuits (Ladyfingers). In our case… gluten free Savoiardi biscuits.
- It’s made with raw eggs… Separated and whipped individually before being brought together.
- Tiramisu does NOT contain cream or milk… Ever! The Mascarpone custard should only contain eggs, Mascarpone cheese and sugar (with optional vanilla/occasional flavouring).
- The coffee used to dip the biscuits is strong. Super-strong. It’s what gives Tiramisu its distinctive flavour… Usually espresso and occasionally with a mocha (added chocolate) element.
- Although originally, the Italians didn’t add alcohol, over time this seems to have become an acceptable addition to the dessert. It nonetheless remains optional.
- The chocolate used in Tiramisu is bitter cocoa. And where real chocolate is added (some recipes do and some don’t), that is dark too.
Rest assured… *this* Tiramisu recipe is authentic!
Ingredients for making Gluten Free Tiramisu
This Tiramisu recipe is safe for people with Coeliac disease (Celiac) as long as you use gluten free Savoiardi biscuits. However, it’s always important to check ingredient labels in case there is hidden gluten or cross-contamination risk.
The eggs
Let’s start with those raw eggs, which I know some of you may be uncomfortable about. But (certainly in the UK) using raw eggs in desserts and sauces is not unusual… Think Real Chocolate Mousse, mayonnaise and even soft meringue. I’ve been making Tiramisu for years without ‘cooking’ them and never experienced any problems as a result. Nonetheless, I’d always advise the eggs used are both very fresh and preferably free-range.
If you’re still uncomfortable, then it’s fine to use pasteurised egg whites and yolks. Egg whites are often found in the supermarket chiller cabinet. Egg yolks are trickier but can be found online.
Alternatively, the yolks can be gently ‘cooked’ at home by whisking with the sugar (as per recipe), but over gently simmering water. Use a large heat-proof glass (Pyrex) bowl placed over a large saucepan. But don’t let the water touch the underside of the bowl.
Egg Size
I’ve given the weight of egg white and yolks used (using UK large-sized eggs) on the recipe card. This is because egg size varies around the world and for the BEST tiramisu, consistency is key. However, to check the sizing of eggs where you are, I have a separate chart that may be helpful: Egg Size and Weight – An International Guide.
The best coffee for making Tiramisu – gluten free or not
In order to ensure full-on classic Italian coffee flavour, I would recommend using strong Espresso coffee when making Tiramisu. I use Instant Espresso Powder for convenience, which allows me to hype up the strength as much as I like. It’s usually available in supermarkets. It can also be found decaffeinated as preferred.
In addition to Tiramisu, instant espresso powder can be used when making my Mocha Roulade, No Churn Coffee Ice Cream, Chocolate Espresso Puddle Cookies, Coffee Brownies and very popular Gluten Free Coffee and Walnut Cake.
Sugar
The recipe specifies caster sugar (sometimes known as superfine sugar). Its fineness allows it to dissolve more easily into the whisking eggs. However, in the United States, regular granulated sugar tends to have a finer texture anyway. Thus, if you are out that way, it should be good to use.
Mascarpone Cheese
For authenticity and the right Tiramisu flavour and texture, I would only recommend using genuine, Italian Mascarpone cheese.
Gluten free Savoiardi biscuits (Ladyfingers)
If you can buy gluten free Savoiardi biscuits, then by all means use them. In the UK however, there are (currently) no easy available shop options, so it is harder to make gluten free Tiramisu from ‘packets only’.
The good news is that Gluten Free Savoiardi Biscuits (Ladyfingers) are honestly very easy to make! I’ve included my Gluten Free Savoiardi recipe at the bottom of this post, for convenience. And if you click on the link I’ve just given, there’s lots of advice and tips to show you how.
Cocoa and Chocolate
The slight bitterness in cocoa is an important addition to Tiramisu. It sits in perfect harmony against the coffee and gently off-sets the richness of the Mascarpone custard. In the UK, cocoa is straightforward… It’s simply the unsweetened, powdered variety labelled ‘cocoa’.
Many countries however, sell cocoa under different labels dependent on production. If you live in one of them… it’s Dutch-processed cocoa that you need.
Adding chocolate is optional, but if used, it should be dark and finely grated.
Marsala Wine
Most Italian recipes for Tiramisu (gluten free or not), use traditional Marsala Wine (an Italian fortified wine made in Sicily) to dip the Savoiardi. Sherry, Madeira and dark rum are good alternatives. However, my favourite discovery is to use Tia Maria coffee liqueur, which really enhances the coffee flavour!
Do I have to add alcohol to my gluten free Tiramisu?
No. Indeed many authentic recipes don’t include it at all. Tiramisu can be made alcohol-free and still be equally delicious. Indeed, if there’s a possibility that children may eat the dessert, it should definitely be left out.
Tips for making Tiramisu
The difference between making Tiramisu or gluten free Tiramisu is simply and only the Savoiardi biscuits used. The rest is identical.
In addition to information on ingredients shared above, here are my best tips for process:
- Make the coffee ahead of time. It must be cold to dip the Ladyfingers.
- Dip the Ladyfingers one at a time. They soak up coffee quickly and then become soggy and liable to fall apart… Dip one side, then the other and place each in the serving dish before moving on to the next.
- Chill Tiramisu well. It needs a good 4 to 5 hours in the fridge to set fully.
Egg-Tips
- Use very FRESH eggs.
- Whisk the egg yolks first. They are more stable than egg whites and so can be set aside for longer.
- Use an electric whisk when beating the eggs. They need to be beaten hard and fast to be thick enough for the Tiramisu custard. Unless you have two bowls for a stand mixer, I recommend using a robust hand mixer. The KitchenAid Hand Whisk is honestly the best I’ve ever owned.
- Crack and separate the eggs with care… One at a time into cups, before transferring across. If a yolk breaks when cracking, set that egg aside and start afresh with a new one and a clean cup. The slightest trace of yolk in the white and it won’t whisk properly.
- Make sure the bowls and beaters for whisking are spotlessly clean. Thoroughly wash them in hot, soapy water and wipe or dip with a solution of hot water and lemon juice to remove any traces of oil or egg yolk. Any grease and the whites will not become stiff.
- Whisk the yolks with the sugar until very thick and pale.
- Whisk the whites until they form stiff peaks and are glossy. Over-whisked whites lose their sheen and become dry and more likely to deflate.
- Fold the whisked whites into the yolks from bottom to top. It’s important to maintain as much air as possible. Use a large, flat mixing spoon or spatula in a large circular motion.
Can I make gluten free Tiramisu ahead?
Yes. In fact, it’s essential you make Tiramisu ahead, as it requires several hours in the fridge to set properly. It’s also important to make the coffee ahead, so it’s cold before assembling the dessert.
If making gluten free Savoiardi biscuits (Ladyfingers), these too should be prepared in advance.
- Savoiardi – up to a week ahead.
- Coffee – 3 to 4 hours ahead.
- Tiramisu – up to a day before, but allowing a minimum of 4 to 5 hours to set.
How to store Gluten Free Tiramisu
Should there be any Tiramisu leftovers, they will keep well for a further 2 to 3 days in the fridge, providing the dish is covered with clingfilm or a lid, or the leftovers are stored in an airtight container.
Tiramisu is not suitable for freezing.
Have you made my Gluten Free Tiramisu?
I hope you love my authentic Italian Gluten Free Tiramisu. If you have any questions, feel free to drop them in the comment box at the bottom. Or you can email or message me on social media. (Instagram, Facebook, Pinterest).
In case you fancy a little twist, we also have a recipe for a gluten free layered Tiramisu Cake made with a Coffee Genoise Sponge. And for more dessert inspiration, check out my dedicated Gluten Free Desserts and Trifles Index. For everything else (sweet and savoury), head to the main Gluten Free Recipes Index.
Shared with my love
Authentic Italian Tiramisu (Gluten Free)
Key equipment
- 8 x 10 inch (20 x 25 cm) glass serving dish
- kettle
- fridge
- fine grater
- tea strainer/fine sieve
Ingredients
- 300 g Savoiardi Biscuits (Ladyfingers) approx weight – about 28 to 30 biscuits
- 300 ml strong coffee (espresso strength)
- 2 to 3 tbsp Marsala wine or dark rum/Madeira/Sherry/Tia Maria (optional)
- 4 large egg yolks (approx 75 to 90g) : approx 75 to 90g VERY fresh – at room temperature – UK large – See EGG Notes at bottom
- 120 g caster sugar (superfine sugar) – split into two x 60g portions
- 500 g Mascarpone cheese (drain off any liquid from the top)
- 1 tsp vanilla paste or powder (optional)
- 2 to 3 egg whites (approx 100g) VERY fresh – at room temperature – UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 110 g dark chocolate (finely grated)
- 25 to 30 g cocoa powder (dutch processed) to dust
Additional
- lemon juice for cleaning the bowl and whisk heads before whisking egg whites
Instructions
Savoiardi Biscuits
- The Savoiardi biscuits can be bought or made. They should be made ahead of time to ensure they are completely cold before using. Savoiardi can be made several days ahead and stored in an airtight container ready to use. If they are a little stale, that's absolutely fine. They will work just as well. I have included a separate recipe for Gluten Free Savoiardi Biscuits at the bottom of the connected blog post.
Coffee Preparation
- Make the coffee ahead of time and allow to cool completely. If possible, chill in the fridge prior to use. Make strong espresso coffee for the best flavour.
- Once the coffee is cold, add the Marsala wine (or alternative) – optional.
Mascarpone Custard
- VERY carefully separate the egg yolks from the whites. Place the yolks and whites in separate large mixing bowls. Make absolutely sure the bowl for the egg whites is spotlessly clean from any oiliness, by wiping with a solution of warm water and a little lemon juice and allowing to air dry.
- Whisk the egg yolks using an electric whisk with 60g caster sugar until very thick, pale and creamy. (At least 5 minutes on high speed. Scrape down the bowl mid way)
- Add the vanilla (if using) and the Mascarpone (a little at a time), beating well between each addition, to create a thick cream. (This may take up to 10 minutes on high speed and should have the consistency of whipped cream – holding its shape). Set aside in the fridge.
- Thoroughly wash the whisk heads and dip into a jug of very hot water with a drop of lemon juice to remove any residual grease. Allow to air dry.
- Whisk the egg whites until foamy and then add the remaining 60g caster sugar a little at a time, until you have a glossy meringue with stiff peaks.
- Add a spoonful of the whipped egg whites to the yolk mixture and stir through with a mixing spoon/spatula to loosen.
- GENTLY fold the remaining whisked whites into the yolk mix until even. Fold from bottom to top in a large circular motion to maintain as much air as possible in the mix.
- Place a generous spoonful of the Mascarpone custard in the base of a large serving dish and spread to form a thin layer across the bottom.
- One at a time, quickly dip the Savoiardi biscuits in the cold coffee (one side and then the other), layering closely together across the custard layer in the base of the dish.
- Once the layer of biscuits is complete, totally cover it with another thickish layer (about half) of the remaining custard and spread evenly.
- Top this custard layer with grated chocolate (optionally reserving a little to use on the top).
- Add a further layer of coffee-dipped Savoiardi biscuits (repeating the process as instructed above).
- Top this with the remaining Mascarpone custard.
- Dust the top with a generous layer of sifted cocoa powder (and any remaining grated chocolate (optional)).
- Chill in the fridge for 4 to 5 hours (or overnight) to set before serving.
Notes
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Gluten Free Savoiardi Biscuits (aka Lady Fingers or Sponge Fingers)
Key equipment
- Oven
- small sieve
Ingredients
Flour (dry) Mix
- 150 g white gluten free flour blend (must include reasonable portion of corn starch and/or potato starch) – I use GFA blend A – See NOTES
- ¼ tsp xanthan gum (leave out if the flour blend already contains xanthan gum)
- ¾ tsp baking powder (gluten free)
Egg Yolk Mix (note from 3 large eggs – separated)
- 3 large egg yolks approx 52 to 55g (3 yolk) weight – At room temperature – UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 55 g white caster sugar (superfine sugar)
- 1 tsp vanilla paste or powder (optional)
Egg White Mix
- 3 large egg whites approx 120g (3 white) weight – At room temperature – UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 60 g white caster sugar (superfine sugar)
Dusting Mix
- 40 g icing sugar (powdered/confectioners sugar)
- 80 g white caster sugar (superfine sugar)
Instructions
Pre-prep
- Weigh and mix together the flour with the xanthan gum and baking powder in a small bowl. Set aside.
- Line two large baking sheets with baking paper.
- Get ready a piping bag fitted with a 1½ cm (½ inch) piping nozzle. (If you have one, place a clip at the end above the piping nozzle)
- Mix together the two sugars for the 'Dusting Mix' in a small bowl and set aside.
- In a jug, mix a solution of very hot water with a a little lemon juice.
- Using a clean piece of kitchen towel, wipe the inside of a medium-sized mixing bowl with a little of the lemon water to remove any residual oil. Set the rest of the water jug aside (you will need it again).
Making the Savoiardi batter
- Very carefully separate the eggs into yolks and whites, placing the whites into the lemon-cleaned bowl and the yolks into a separate large mixing bowl.
- Beat the yolks with the caster sugar (portion as stated under 'yolk mix') and the vanilla, using an electric whisk until pale and thick (approx 5 minutes).
- Thoroughly wash the whisk heads with hot water and soap and then place them into the jug of hot lemon water to remove any residual greasiness. Shake off the water to air-dry (do not wipe with a drying cloth).
- Whisk the egg whites with the caster sugar (portion as stated under 'egg white mix') until they form stiff glossy peaks and the bowl can be inverted without the meringue moving.
- Place 2 to 3 tablespoons of the whisked egg whites into the bowl with the yolks and fold through to loosen the yolk mix.
- Add the rest of the whisked whites and very gently fold through from the bottom of the bowl to the top in a turning motion, maintaining as much air as possible in the mix. Stop folding when the mixture is almost incorporated.
- Sift about a third of the flour mix into the bowl and fold through until incorporated (maintaining as much air as possible).
- Sift half the remaining flour mix into the bowl, folding through, followed by the other half.
- Fold the mixture until it is evenly blended with no remaining pockets of flour, continuing to be careful to maintain as much air as possible.
- Pre-heat the oven to 180 C/350 F/Gas 4
Piping the batter
- Fill the piping bag with the batter and remove the clip (if used). Pipe lines approximately 10 cm (4 inches) long onto the baking paper-lined trays, leaving a gap of 2½ to 3 cm between them.
- Using a tea strainer or small sieve, generously dust the top of the batter cookies with the sugar dusting mix.
- Place in the oven and bake at 180 C (350 F) for 15 minutes. After 15 minutes, swap the trays around and turn the oven down to 150 C/ 300 F (Gas 2). Continue to bake for a further 12 to 15 minutes. (or for a softer middle, reduce the time by 5 to 8 minutes).
- Remove from the oven and leave on the trays to cool completely.
- Store in an airtight container for 1 to 2 weeks.
Notes
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Hi,
Can this be made and stored in the fridge for 2 days before eating?
Thanks.
Hi Lynne. Yes… Absolutely! Just be sure to cover to keep freshness in and smells out.
Enjoy and best wishes
Kate x
So amazing. Tiramisu is one of my favourite things to make and making the fingers by myself took it to a new level. My coeliac aunt took a box home to snack on too! Super easy to make and last so well. Great to dip in tea or coffee, and perfect for a classic tiramisu.
Fabulous! I have to agree, homemade lady fingers are way better! I always make extra when I prepare for Tiramisu so that I have a spare box to nibble on. I quite often spread them with lemon curd or chocolate hazelnut spread as dessert 🤭
Absolutely perfect! I’ve tried loads of GF Savoiardi Biscuit recipes and these are by far the best. Thank you.
Thank you so much Cat. 😁
Made this tonight for my son who has lived in Italy and his gluten free Dutch girlfriend. It’s her birthday and tiramisu is her absolute favourite, so she’s eaten a few!
Their comments
“best tiramisu I’ve ever had” from her.
“best tiramisu I’ve has outside Italy” from him.
Thank you for this recipe and all that you do for gluten free foodies.
Thank you SO much Doris. What LOVELY feedback. I’m so glad the Tiramisu was enjoyed.
And thank you for taking the time to come back and comment. It really means a lot xx
Oh my Kate! This is a gorgeous dessert – Pinned! Thanks for sharing at the What’s for Dinner party – Have a great week.
Thanks Helen. Always welcome! You too have a great week. x