Gluten Free Tiramisu Trifle – A Perfect Dinner Party Dessert
Decadent Gluten Free Tiramisu Trifle made using an authentic Italian recipe… Layers of coffee and brandy-soaked gluten free trifle sponge with rich mascarpone custard and finely-grated chocolate.
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Gluten Free Tiramisu Trifle – A recipe ‘de-glutened’
This Gluten Free Tiramisu Trifle is a perfect dinner party dessert. And whether your guests are Coeliac (Celiac) or not, they will never know it’s gluten free. Because these little dishes of pudding perfection are deliciously normal… With no trace of anything that tastes different.
And so it should be… This is an authentic recipe that has been simply de-glutened, because we deserve it. And because there’s nothing worse than seeing a dessert you crave on the pudding menu that you just can’t have… But with a little effort, this Gluten Free Tiramisu Trifle is well within reach…
Italian authenticity from ‘The Silver Spoon’
The recipe shared here is in fact, adapted and de-glutened from The Silver Spoon, one of the most significant Italian cookbooks. First published in 1950, “Il cucchiaio d’argento” contains over 2,000 recipes from all over Italy and is widely considered the definitive book on Italian cooking, both by chefs and beginners.
I have stuck as closely as possible to its Italian roots although I have made it now with two options for the biscuit/sponge base. Tiramisu is traditionally made with Savoiardi Biscuits. Although getting hold of gluten free ones in the UK is pretty difficult, I do have a recipe for Gluten Free Savoiardi (Ladyfingers) on the blog. They are easy to make… I promise!
Alternatively, you can use my Genoise Gluten Free Trifle Sponges, which work just fine.
What is Tiramisu?
One of Italy’s most popular sweet treats, Tiramisu is a rich and decadent dessert. It characteristically layers sponge biscuits soaked with strong espresso coffee and Marsala Wine, with a light Mascarpone custard and dark chocolate or cocoa. For many people who try it, it becomes a firm favourite. And its popularity has secured a firm place on many a restaurant menu.
Although generally served sliced into squares or rectangles, the iconic flavours have inspired creativity towards a whole plethora of tiramisu-flavoured cakes, desserts and even cocktails across the globe. Indeed, while the recipe shared here is gleaned as is, from the pages of The Silver Spoon, I would say that it is definitely more trifle than cake. And for that reason, it is made and spooned from either a single large dish, or as individual dessert portions. I personally prefer the individual dishes, for sheer prettiness and their ability to make you feel special.
Is Gluten Free Tiramisu Trifle easy to make?
Although making Gluten Free Tiramisu Trifle doesn’t require any tricky skills, it is a little faffy and (if you make your own gluten free Savoiardi or Trifle Sponges) more time-consuming. Having said that, the sponges can be made well in advance and frozen ready. In addition to making the biscuits or sponges, the custard layer needs separate whisking of yolks and whites with other ingredients before being combined to the final result.
But… The joy from eating it is so worth it. Just bear in mind that because the eggs are not cooked, they need to be super-fresh.
What sort of coffee is used in Gluten Free Tiramisu Trifle?
For any Tiramisu Trifle (gluten free or not), coffee is a central flavour. So, it needs to be strong and pungent… And noticeable enough both to the nose and the palate.
For that reason, I always make a batch of extra strong coffee using Azera Instant Espresso powder. Somehow, it just packs a huge punch without having to leave it for hours stewing in a pot or picking out grouts. It’s my ‘go-to’ for cooking and the one that I use in cakes, mousses and buttercreams too… From my popular Coffee and Walnut Cake (and its sister Cupcakes), to Coffee Brownies, Coffee Ice Cubes (perfect with Baileys) and Mocha Roulade.
Ultimately though, the coffee you choose will be a matter of choice. And if you prefer something decaffeinated, then that’s absolutely fine.
What type of alcohol can I use to make Gluten Free Tiramisu Trifle?
Although traditionally, Tiramisu is made with Marsala Wine, most people don’t have this knocking about in the cupboard. And that includes me. But there are plenty of other options that can be used when making your gluten free tiramisu trifle.
If you are Coeliac and worried about whether any of the alternatives contain gluten, rest assured, Coeliac UK are very clear that (due to the distillation process removing all traces of gluten), all spirits are safe. So, if you don’t have any Marsala, use one of these instead…
- Brandy (my favourite sub)
- Dark Rum
- Amaretto (or similar) almond liqueur
- A coffee liqueur, such as Kahlua.
Tiramisu Trifle without Alcohol
If you prefer your desserts without booze, that’s absolutely fine too… Simply leave out the alcohol and just soak the trifle sponges with coffee (with or without caffeine).
Ready to make Gluten Free Tiramisu Trifle?
So, there we have it… If Tiramisu is something you crave, then my de-glutened recipe is here for the taking. As always, let me know if you make it and share your lovely photos on social media (remembering to tag me in)… You’ll find me on Facebook, Instagram, Pinterest and Twitter.
And for everything else… Head over to our Gluten Free Recipe Index… There’s loads of recipes to choose from… Sweet, Savoury and for all occasions.
As always, thank you for reading and for visiting Gluten Free Alchemist.
Happy Baking
Decadent Tiramisu Trifle
Key equipment
- fine grater
- kettle
- measuring jug
- sharp knife
- teaspoon
- fridge
Ingredients
- 200 g trifle sponges or Savoiardi Biscuits Cut to fit the serving dish(es) – See Separate Recipe below (or linked via NOTES)
- 2 egg whites I use UK Large
- 4 egg yolks I use UK Large
- 150 g icing sugar (confectioners/powdered sugar)
- 1 tsp vanilla extract
- 400 g Mascarpone cream cheese
- 150 ml/g freshly brewed extra strong coffee cooled – I make mine with Instant Espresso Powder
- 3 tbsp Marsala Wine or Brandy (Optional) See main post for alternatives
- 150 g good quality dark chocolate finely grated
Instructions
- In a very clean bowl and with very clean whisk-heads, whisk the egg whites until they hold their shape and form stiff peaks. Set aside
- In a separate bowl, whisk the egg yolks with the icing sugar and vanilla extract until pale and fluffy.
- Gently fold the Mascarpone into the yolk mixture.
- Next, carefully and lightly fold the whisked egg whites into the yolk-mascarpone mixture, until fully combined and smooth.
- Place a layer of trifle sponge/Savoiardi biscuits on the base of either a large clear serving bowl or in smaller individual serving dishes.
- Drizzle brandy and coffee into the sponge, until moist.
- Cover with a thickish layer of mascarpone cream.
- Sprinkle a fine layer of grated chocolate on the top.
- Continue to layer as above, ending with a layer of mascarpone cream and sprinkle of grated chocolate.
- Chill in the fridge for about 3 hours 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
Trifle Sponges made with a Gluten Free Genoise Sponge
Key equipment
- 8 inch/20 cm square baking tin
- small heat-proof glass (Pyrex) bowl
- oven + hob
- large heat-proof mixing bowl
- large saucepan
- Electric hand whisk
- large metal spoon or silicone spatula-spoon
- cake tester
Ingredients
Genoise Sponge
- 120 g plain gluten free flour blend sifted – I used GFA blend A – See NOTES
- pinch fine sea salt
- ¼ tsp xanthan gum – OPTIONAL ➔ If using GFA Blend A flour, this isn't really needed, but for some more rice-based flours, it will be necessary to provide greater structure.
- 50 g unsalted butter (or dairy free alternative) melted
- 130 g white caster sugar (super-fine sugar)
- 4 large eggs UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
Tin preparation
- extra melted butter and flour to brush and coat the tins
Instructions
Tin preparation
- Before you begin, be sure to prepare the baking tin: Melt a little butter (or DF alternative) and brush the inside of the tins (base and sides). (See NOTES re tin)
- Base line the tin with good quality non-stick baking paper, cut to size.
- Pop a teaspoon of extra flour into the tin and tip until the sides are well-dusted with flour.
- Tip any excess flour from the tin. Set aside.
Genoise Sponge
- Pre-heat the oven to 180 C/350 F/Gas 4.
- In a bowl or container, weigh and thoroughly mix together the flour, salt and xanthan gum (if required). Set aside.
- In a small heat-proof bowl, melt the butter (covered and in a microwave set to medium on 30 second bursts works well). Set aside.
- Get ready a large heat-proof bowl and a large saucepan with an inch or two of water (over which the bowl sits snugly, but doesn't touch the water).
- Bring the water to a very low simmer.
- Weigh the sugar and crack the eggs into the large heat-proof bowl and whisk continually using an electric hand whisk (set over the barely simmering water) for 7 to 10 minutes.
- Keep whisking until the mixture is pale, has almost tripled in volume and a lasting trail (of a few seconds) can be formed on the surface when the whisk is lifted.
- Remove from the heat, before sifting the flour across the surface and gently drizzling the melted butter round the edge of the bowl.
- Quickly and gently fold the flour and butter into the mixture using light and high sweeps with a large spoon (in a circular folding motion), retaining as much air as possible. Fold until the mixture is even, but be careful not to over-mix.
- Pour the mixture into the prepared baking tin (to a maximum of about two-thirds full) and very gently smooth the surface.
- Bake for about 20 to 30 minutes until well-risen and light golden. The top should just spring back when pressed and a cake skewer inserted will come out clean. Keep a close eye and check minute by minute at the end to be sure it isn't over-baked.
- Leave the sponge to cool in the tin for 5 to 10 minutes, before removing and transferring to a wire rack to cool completely. To ensure moisture is retained, cover with a clean tea towel while cooling.
- Once completely cold, the sponge can be cut and used for trifles. Or if preferred, cut and/or filled as a standard light sponge cake.
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
Made these for family Christmas dinner. My aunt is coeliac and hasn’t been able to enjoy trifle for over a decade. She loved it and until I told everyone it was gluten free, they had absolutely no idea. Beautiful, easy fluffy sponge. Freezes and defrosts brilliantly and tastes great, even on their own.
Thank you so much Maia. I’m so happy that your aunt got to enjoy trifle and that no one worked out it was gluten free. That’s a win!
XXX
Absolutely fantastic recipe, tastes delicious. Would love to know where you acquired the rectangle dishes.
Thank you so much for your lovely feedback Gloria! I’m so pleased you loved it!
The rectangle dishes actually came from Ikea as a set of 3 (with a glass tray underneath). But I bought them a number of years ago, so not sure if they still make them.
Best wishes
Kate x
Im going to have to make this because I love tiramisu and these look so pretty in the individual pots. Im now garving one!
Thanks Jacqui. Tiramisu trifle is definitely in my running for best dessert ever! x
For the “Trifle Sponges made with a Gluten Free Genoise Sponge” how many tins are we supposed to use? I’ve tried reading the recipe a bunch of times to find a number and can’t find it. Just want to make sure I have the correct equipment before getting the ingredients ready
Apologies for the confusion Brenna.
I added the recipe card to the post to make it easy to find, forgetting that it had been written alongside a post specifically for the trifle sponges (https://www.glutenfreealchemist.com/trifling-with-gluten-free-trifles/). It may be helpful to have a look at that one for tips on the sponge as helpful too.
I used 1 x 8 inch square tin. I make the sponge a little deeper and then cut them in half through the depth when making small-sized trifles just like we used to with the shop ones when I was little. But because you can use the sponge for other recipes too, I left it as ‘tin(s)’. However, in view of the confusion, I will go amend the recipe xxxxx
Do shout if you need anything else
We will really enjoy your Tiramisu Trifle Dessert, it looks amazing! We are featuring your awesome post on Full Plate Thursday, 539 this week. Thanks so much for sharing it with us and hope you will come back soon!
Miz Helen
Thank you so much Helen. And thank you for hosting x
YUM! That looks good!! Thanks so much for linking up with me at the Unlimited Link Party 27. Pinned!
You’re welcome Dee. And thank you for hosting x
These are beautiful. I love how they look like little tuxedo vests. Thanks for sharing at the What’s for Dinner party. Have a great week.
Thank you Helen. I hadn’t seen the tuxedo vest similarity… but yes! You’re right xx
They look absolutely gorgeous and are perfectly portioned!
Thank you Kat. I love these little dishes… They are perfect for individual trifles xx
Another great tasting recipe. My Mum is coeliac and loves the flavour of coffee. I am going to make this for her next time she comes to visit.
Thanks Lesley.
There is something rather decadent and delicious about Tiramisu. And as a coffee lover myself, I would recommend using extra strong coffee for the best hit in this one. xx