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
Today I’m sharing with you my Gluten Free Tiramisu Recipe. It’s authentically Italian and easy to make. And it makes the best pudding whether for a dinner party, celebration or special family meal… Or… Just because you love Tiramisu.
After sharing my Gluten Free Savoiardi Biscuits (Ladyfingers) a couple of weeks back, it seemed only fair to use them to create the perfect dessert. And let’s be honest… Tiramisu has to be one of the ultimate desserts. So, it’s essential that as Coeliacs and gluten avoiders, we have a safe version that is just as good as any we remember. And I can safely say that this recipe ticks the box. Hubby (who is 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 is as good as any he can remember.
Even better… Once you have your gluten free Ladyfingers, Tiramisu is a simple, make-ahead, no-bake assembly job.
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 a rich and creamy Mascarpone custard and cocoa and/or finely grated dark chocolate.
The ‘sponge’ to ‘custard’ contrast is not dissimilar to a trifle in texture. However, the iconic flavours of (lightly boozy) coffee married with cocoa and silky mascarpone are unmistakably unique.
While the history and creation of Tiramisu have been long debated, it is now undoubtedly one of the most loved desserts worldwide. Translated from Italian, the word ‘Tiramisu’ (the pronunciation of which is also argued over) translates into ‘pull me up’ (or ‘pick me up’)… And without doubt, 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, many of them fall short… So, what makes a Tiramisu authentically Italian?
While I already knew the answer before creating my own Gluten Free Tiramisu recipe, I have now read literally dozens of Italian recipes (written in Italian) to be certain. And while they still vary from chef to chef in terms of the quantities and ratios of each ingredient, the actual list of ingredients and the method used to combine them are the same. So, what are the key things you need to know about traditional and authentic Italian Tiramisu ingredients?
- 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.
That’s exactly what I give you here.
Frequently asked questions about the ingredients for making Gluten Free Tiramisu
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 very soft meringue. Indeed, I have been making Tiramisu for years here without ‘cooking’ my eggs and have never experienced any problems as a result. Nonetheless, I would always advise that the eggs used are both very fresh and preferably free-range.
If you still feel uncomfortable, then it’s fine to use egg whites and yolks that have been pasteurised. Egg whites are very easy to find in the chiller cabinets of supermarkets. 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 have given the weight of the egg whites and yolks I used (using UK large-sized eggs) on the recipe card. This is because egg size varies around the world. 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 a full-on classic Italian coffee flavour, I would recommend using the stronger Espresso coffee when making Tiramisu. I always 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.
The sugar
The recipe specifies caster sugar (sometimes known as superfine sugar). Its fineness allows it to dissolve more easily into the whisking eggs. However, I am aware that in the United States, regular granulated sugar tends to have a finer texture anyway. Thus, if you are out that way, it should be fine when making your gluten free Tiramisu.
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)
Depending on where you live, buying gluten free Savoiardi biscuits can be tricky. In the UK, there are (currently) no easily available shop options, so it is harder to make a gluten free Tiramisu from ‘packets only’.
However… Making Gluten Free Savoiardi Biscuits (Ladyfingers) is honestly very easy! If you click on the link I’ve just given, there’s lots of advice and tips to show you how… And I have included my Gluten Free Savoiardi recipe at the bottom of this post too, for convenience.
Alternatively, if you manage to buy some, feel free to use them.
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 other 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. My own reason for using it in this particular recipe is familiarity (and because I love chocolate). It’s what was recommended for my alternative Gluten Free Tiramisu Trifle (shared on the blog) made with Gluten Free Trifle Sponges… A Tiramisu recipe that was originally adapted from the definitive Italian cookbook The Silver Spoon…
Marsala Wine
Whenever I’ve made Tiramisu (gluten free and before), I’ve generally used Marsala Wine. It’s an Italian fortified wine made in Sicily and is a perfect addition to the dessert. However, Sherry, Madeira and even dark rum are good alternatives.
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 is still equally delicious. Indeed, if there’s a possibility that children may also be eating the dessert, it should definitely be left out.
Tips for the making of Tiramisu – gluten free or not
The difference between making Tiramisu or gluten free Tiramisu is simply and only the Savoiardi biscuits used. The rest of the process is identical.
In addition to the information on ingredients shared above, here are my best tips for the method:
- Make the coffee ahead of time. It must be cold before dipping the Ladyfingers.
- Dip and place 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 your gluten free 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 get them thick enough for the Tiramisu custard. Unless you have two bowls for a stand mixer (whites and yolks are whisked separately), I recommend using a robust hand mixer. The KitchenAid Hand Whisk is honestly the best I have ever owned.
- Crack the eggs with care… One at a time, before transferring to their whisking bowls. If a yolk breaks when cracking, set that egg aside and start afresh with a new one. The slightest trace of yolk in the whites and they will not whisk properly.
- Make sure the bowls and beaters for whisking the egg whites are spotlessly clean. Thoroughly wash both 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. Do not over-whisk… Over-whisked whites lose their sheen and become dry and more likely to deflate.
- Fold the egg 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.
Is this gluten free Tiramisu safe for Coeliacs?
Yes. Providing your Tiramisu is made with gluten free Savoiardi biscuits (homemade or bought), it should be safe for those with Coeliac disease (Celiac). Most other ingredients should be naturally safe. However, it is always important to check ingredient labels in case there is hidden gluten or cross-contamination risk.
For more information on label-checking, head over to my page on Coeliac Disease + Food.
Can I make gluten free Tiramisu ahead?
It is essential to make Tiramisu ahead of time, as it requires several hours in the fridge to set well. It is also important to make the coffee ahead, to give it time to go cold before assembling the dessert. And… If making your own gluten free Savoiardi biscuits (Ladyfingers) these should be prepared in advance as well.
- 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 for setting.
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 ask… Leave a comment at the bottom of the post, email me or message me on social media. (Instagram, Facebook, Pinterest and Twitter).
For lots more dessert inspiration, we have a dedicated Gluten Free Desserts and Trifles Index, which is sure to inspire you. And for everything else, check out the main Gluten Free Recipes Index. From there you can easily navigate to the hundreds of free recipes we provide on the blog… both sweet and savoury.
With my love
More divine gluten free desserts you’ll 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 (optional)
- 4 large egg yolks (approx 80 to 90g) VERY fresh – at room temperature – UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very 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)
- 3 egg whites (approx 110g) 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 (approx 80 to 90g) and whites (approx 110g) 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.
- Add the vanilla (if using) and the Mascarpone (a little at a time), beating well between each addition, to create a thick cream. 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
© 2019-2023 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 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 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
© 2019-2023 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 Tiramisu shared with
- Fiesta Friday #467 with Angie
- What’s For Dinner #402 with The Lazy Gastronome
- Full Plate Thursday #622 with Miz Helen’s Country Cottage
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