Tiramisu Cake (with Gluten Free Coffee Genoise Sponge)
You’ll love this gluten free Tiramisu Cake! With its light and airy coffee-brushed genoise sponge cakes, layered with decadent, chocolate-flecked Mascarpone cream, and dusted with cocoa, it’s a delightful twist on the traditional Italian dessert.
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I haven’t made a layer cake in ages. But this gluten free Tiramisu Cake is a worthy come back! A delightful twist on the traditional Italian trifle dessert, it takes super-light coffee genoise sponge cakes, brushes them with a boozy coffee syrup, layers them with chocolate-flecked Mascarpone cream and then dusts the lot off with a characteristic layer of cocoa.
Why make this gluten free Tiramisu Cake
- It offers all the iconic flavour of Tiramisu, but in cake form.
- It’s safe for Coeliacs and people who need to eat gluten free.
- The genoise sponge is light and airy. Perfect for soaking up the boozy coffee syrup.
- It’s relatively straight forward to make.
- It makes a fabulous celebration cake that’s easy to serve in slices!
Ingredients for gluten free Tiramisu Cake
For the lightest layers and perfect soak, this Tiramisu cake is made with a gluten free Genoise Sponge. The recipe is adapted from my tried and tested Gluten Free Trifle Sponges. You need:
Gluten Free Flour Blend
Use any good white gluten free flour blend for this recipe. I use my Gluten Free Alchemist White Blend A (found in my Gluten Free Flour Blends post). Depending on the combination of flours in the blend, the sponge texture may vary, but for this recipe, the difference is insignificant.
Xanthan Gum
I add xanthan gum for extra robustness and structure. But because the sponge is a genoise, it will hold well enough without it. Thus, leave it out if you are unable to tolerate it.
Butter
The butter fat in genoise is minimal, but it brings with it tenderness and moisture. Use unsalted butter of the block variety. For a dairy free sponge, switch to a dairy free like-for-like alternative. In the UK, I recommend Flora Plant B+tter or Stork or Naturli vegan baking blocks.
Salt and Vanilla
Vanilla offers depth of flavour and richness. While salt enhances taste.
Eggs
A genoise sponge (whether gluten free or not) relies on eggs for its lightness and structure. The eggs are whisked over steam until thick and voluminous (see section below with tips for making the sponge). I use UK large size eggs, which average around 68g each (in shell). Not all large eggs around the world are equal however. If unsure how yours compare, check my International Egg Size Comparison Chart.
Sugar
Coffee Genoise Sponge has caster sugar whisked with the eggs. Caster sugar is also known as super-fine sugar in some parts of the world. If you’re in North America, it’s fine to use granulated sugar (which is finer than in the UK).
Coffee
It wouldn’t be a Tiramisu Cake without coffee! It is however, important to use instant coffee powder/granules rather than liquid coffee when making the sponge. This is to ensure that hydration remains stable in the bake. For the strongest coffee infusion, use instant espresso, dissolved in a very small amount of water before adding to the batter.
Coffee Sugar Syrup
The sponge is brushed with a sweetened, optionally boozy coffee syrup. This enhances the depth of coffee flavour and gives a little extra ‘Tiramisu’ to the experience of eating the cake. For the syrup, you need:
- Instant coffee powder/granules (preferably espresso)
- Sugar
- Water
- Tia Maria coffee liqueur (or an alternative favourite spirit/liqueur) – optional
Mascarpone cream and cocoa
As with the traditional Italian trifle, this Tiramisu Cake is layered with Mascarpone Cream. As such (and unlike butter frosting versions), it maintains the essence of flavour and texture of Tiramisu. Nonetheless, because it requires a greater stability than trifle, the cream is made slightly differently.
The recipe given incorporates:
- Very fresh egg (leave out if you don’t want to use raw egg)
- Sugars
- Mascarpone cheese
- Double (or whipping) cream
- Plenty of vanilla. For preference use vanilla paste, both for intensity of flavour and to avoid adding liquid to the cream.
- Finely grated chocolate. This is mixed into the Mascarpone cream for a wonderful textural contrast and Tiramisu decadence.
- Cocoa powder for traditional Tiramisu dusting! Use ‘Dutch processed’, if this is a thing where you are.
How to make a Coffee Genoise Sponge – Tips for a perfect Tiramisu Cake
The lightness in this Tiramisu Cake comes primarily from the gluten free Coffee Genoise Sponge. Genoise is made using a specific technique of whisking eggs with sugar over heat, until very thick and around three times the original volume. The heat helps the volume to expand effectively. Indeed, Genoise relies completely on air to rise… There is no other leavening involved! The air is then carefully preserved when adding the remaining ingredients.
If you’ve never made a Genoise before, rest assured it’s not difficult. But it is important to follow the instructions given. Key tips:
- Prepare the tins in advance by lightly greasing, lining and flour dusting the insides.
- Have all the ingredient components weighed and ready BEFORE you start to whisk the egg.
- Use a very large mixing bowl… The whisked eggs grow huge. And then you need space to fold through the other ingredients!
- Make sure the bowl fits snugly and safely on a large saucepan and that there is space to simmer water underneath (without touching the bowl).
- Set the water to a very low simmer.
- Whisk the eggs and sugar continually while over the heat.
- Do not stop whisking until the egg-sugar mixture has about tripled in volume, is pale, and (importantly) leaves a lasting trail of a few seconds when drizzled across the surface (known as ‘ribbon stage’). This could take 7 to 10 minutes.
- SIFT the flour across the surface and fold until even.
- Drizzle the butter around the edge or mix with a little batter to encourage amalgamation.
- Fold high and light in a circular motion to retain as much air as possible. Do not over mix.
Baking
- Avoid opening the oven door during baking.
- Bake the Genoise for 20 to 30 minutes until well-risen. When ready, the top should just spring back when gently pressed. Try to avoid any over bake as it will continue to cook when removed from the oven.
- Leave to cool in the tins for a few minutes before transferring to a wire rack.
- COVER the hot sponge with a clean tea towel while it cools to retain moisture.
Soaking with Coffee Syrup
I’ve added this section as I want you to avoid my own remissness when making the Tiramisu Cake photographed! While I don’t particularly want to draw your attention to my own mistake 🙈, it’s relevant for getting the best Tiramisu experience when eating the sponge.
During the layering process, coffee syrup is brushed across the upper surfaces of the cake. It soaks through for intensity of coffee flavour and to provide the traditional coffee-soaked tenderness associated with Tiramisu. However… I forgot to pierce the surface of the sponges, and consequently, the coffee didn’t soak in as deeply as I would have liked 🤷♀️. So… When layering the cake, use a fine cake tester or skewer to prick the surface of each sponge. This reduces resistance, allowing tender coffee intensity to spread throughout.
How to store gluten free Tiramisu Cake
Store Tiramisu Cake in the fridge as it contains dairy. For preference, store in an airtight cake box if in the fridge for more than a couple of hours.
Remove from the fridge about half an hour before serving to bring the sponge to room temperature.
The sponges can be frozen (well wrapped) for up to 1 month. However, the cream and soak are best added after defrosting.
Tiramisu Cake Trouble Shooting – FAQ
Ready to make Gluten Free Tiramisu Cake?
Thanks for reading! I hope I’ve answered any questions you have. The recipe for my Gluten Free Tiramisu Cake with a Coffee Genoise Sponge is below. Shout if anything doesn’t make sense and let me know how you get on. You can leave a comment at the bottom, message me on social media (Instagram, Facebook or Pinterest) or send an email to kate@glutenfreealchemist.com
For loads more gluten free cake inspiration, check out the ‘All The Cakes’ index. And for everything else, the main Gluten Free Recipe Index is the place to start your search for all the best recipes! Let me know if you need help in finding anything.
All shared with my love
Tiramisu Cake with a Coffee Genoise Sponge
Key equipment
- oven + hob
- Electric hand whisk
Ingredients
Tin preparation
- extra melted butter and flour to wipe and coat the tins
Coffee Genoise Sponge
- 150 g plain gluten free flour blend sifted – I used GFA blend A – See NOTES
- pinch fine sea salt
- ¼ tsp xanthan gum (leave out if unable to tolerate)
- 65 g unsalted butter (or dairy free alternative) melted
- 1 tbsp instant coffee (Espresso) powder/ granules
- 1 tbsp boiling water
- ½ tsp vanilla paste (or 1 tsp liquid extract)
- 165 g white caster sugar (super-fine sugar)
- 5 large eggs UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
Coffee Sugar Syrup
- 80 ml/g water
- 50 g caster sugar (2 tbsp)
- 1 tbsp instant coffee (Espresso) powder/granules
- 2 tbsp Tia Maria coffee liqueur (optional) or alternative of choice
Mascarpone Whipped Cream
- 1 egg yolk – very fresh Optional: See Notes
- 20 g egg white – very fresh Optional: See Notes
- 40 g caster sugar (see Notes re egg)
- 360 g Mascarpone cheese
- 305 g whipping or double cream (heavy cream)
- 60 g icing sugar (powdered sugar)
- 2 tsp vanilla paste
- 70 g dark chocolate (finely grated)
Cocoa Dusting
- 1 to 2 tbsp cocoa powder (dutch processed)
- a little extra grated chocolate (optional)
Instructions
Tin preparation
- Before you begin, prepare the baking tin: Melt a little butter (or DF alternative) and LIGHTLY wipe the inside of the tins (base and sides). It should be a smear only.
- Base line the tin with good quality non-stick baking paper, cut to size.
- Pop a teaspoon of extra flour into the tin and rotate until the sides are well-dusted.
- Tip any excess flour from the tin. Set aside.
Coffee Genoise Sponge
- Pre-heat the oven to 170 Fan/180 C/350 F.
- In a bowl or container, weigh and thoroughly mix together the flour, salt and xanthan gum. Set aside.
- In a small heat-proof bowl, melt the butter. Set aside.
- Measure the instant coffee, vanilla paste and boiling water into a small bowl. Stir into a paste, dissolving the coffee granules/powder. 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 bowl. Set it over the simmering water and whisk continually using an electric hand whisk for around 7 to 10 minutes at high speed.
- Keep whisking until the mixture is pale, has almost tripled in volume and a lasting trail (of a few seconds) forms on the surface when the whisk is lifted.
- Remove from the heat and continue to beat at a lower speed for a couple of minutes as it cools.
- Mix the coffee-vanilla paste into the melted butter.
- Sift the flour across the surface.
- Quickly and gently fold the flour 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 batter is just even, but be careful not to over-mix.
- Next, carefully drizzle the melted coffee butter around the edge of the bowl and fold in as above. (Alternatively, mix a couple of tablespoons of the batter with the melted coffee butter in the small bowl, before adding and folding through the main batter).
- Divide the mixture between the prepared baking tins 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. 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.
Coffee Sugar Syrup
- Place the water, sugar and instant coffee into a small saucepan (or a microwavable bowl) and heat gently on the hob (or microwave), stirring frequently, until the sugar and coffee are dissolved.
- Cool completely.
- Add the Tia Maria coffee liqueur and stir well. Set aside
Mascarpone Whipped Cream
- In a large bowl, beat together the egg and caster sugar until thick and pale. (See Notes re egg if not using)
- Add the Mascarpone, icing sugar and vanilla and gently whisk through to combine.
- Add the double cream and whisk until it starts to thicken.
- Add the grated chocolate and continue to gently whisk until the mixture reaches soft peaks and holds its shape.
Layering the Cake
- Place the first sponge on a cake board/serving plate (paler side up).
- Prick small, shallow holes across the surface of the sponge with a cake tester or fine skewer.
- Brush the sponge with about half the coffee syrup, a little at a time, and allow it to absorb.
- Meanwhile, prick small, shallow holes across the top (darker) surface of the second sponge and set aside. (Do not spread with coffee syrup yet)
- Spread or pipe a thick layer of Mascarpone cream over the surface of the first sponge. (If piping the centre layer, spread a thin layer of the cream almost to the edges first, as this helps the piped cream stick to the cake)
- Place the second sponge on top of the cream layer.
- Brush the rest of the coffee syrup slowly over the top and allow it to absorb.
- Spread a layer of Mascarpone cream over the top of the cake and then pipe a border around the edge. (Alternatively, just spread a thick layer of Mascarpone cream across the top). (* If there is leftover cream, serve on the side)
- Liberally dust the top of the cake with cocoa powder using a tea strainer/sieve and sprinkle with a little extra grated chocolate as you wish.
- Chill for an hour before serving.
- Store in the fridge (preferably in a cake box) and bring to almost room temperature (about half an hour) 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 Tiramisu Cake shared with
- Fiesta Friday #620 with Angie
- Full Plate Thursday #773 with Miz Helen’s Country Cottage
Such a light and delicious cake. I took your advice to pierce the sponge before adding the coffee. It was incredible. Such a great variation for Tiramisu, especially when you want cake rather than pudding.
Thank you so much Cat. What lovely feedback x