Tiramisu is sweet, creamy, airy, and smooth all at the same time! This recipe makes the perfect dessert — especially if you are gluten-free!
The exact origin of tiramisu is hotly debated, although the majority agree it was invented in Italy. It is said to date back to the 1950s, but it didn’t hit the plates of diners in the United States until the 1980s. However, when it did, it was a smash hit. According to a New York Times article from 1985, tiramisu made its way onto menus in the New York area, and at restaurants like the Front St. Trattoria in Red Bank, New Jersey, they regularly sold out of it. According to the article, by 1989, tiramisu was an “obsession” in San Francisco. It had gone coast to coast. Tiramisu got so popular that in 2017, it even received an international food holiday: World Tiramisu Day on March 21st.
Tiramisu comes from the Italian tiramisu su, which translates to “pick me up.” Now, this could confuse you, being that you don’t pick up tiramisu; you eat it with a fork. Well, the “pick me up” references the coffee in the recipe. This recipe calls for coffee or espresso and coffee-flavored liqueur. Sounds like a good pick-me-up to me!
Tiramisu is rich and fluffy, and now, those who haven’t been able to enjoy the dessert due to gluten intolerance can finally have it! This recipe is a healthier alternative to the traditional tiramisu. Go one healthy step further by lessening the amount of mascarpone cheese and adding Greek yogurt to make up for it.
Our Secret for the Perfect Gluten-Free Tiramisu
This recipe is simple and easy to put together, but if you want the perfect dish, it does require a bit of the waiting game. For example, after adding the mascarpone cheese to the egg yolk mixture, leave it in the fridge for 30 minutes. This will help get the right consistency and let the flavors meld. When completely done putting it together, refrigerate the tiramisu for at least 4 hours. This will let the flavors meld and give the dessert time to set properly.
Ingredients
- 6 large eggs
- 3/4 cup granulated sugar
- 16 ounces mascarpone cheese
- 1 1/2 cups espresso or strong coffee
- 1/4 cup coffee-flavored liqueur or dark rum
- 24 gluten-free ladyfingers
- Unsweetened cocoa powder
How to Make Gluten Free Tiramisu
Step 1: Separate the egg whites and yolks into two bowls.
Step 2: Beat the egg whites until soft peaks form, then gradually add 1/4 cup of sugar and beat until stiff peaks form.
Step 3: In another bowl, whip the egg yolks with 1/2 cup of sugar until thick and pale.
Step 4: Mix in the mascarpone cheese until smooth.
Step 5: Gently fold the beaten egg whites into the mascarpone mixture until well combined.
Step 6: Combine the espresso and liqueur in a shallow dish.
Step 7: Dip the ladyfingers briefly into the coffee mixture and layer them in a dish.
Step 8: Spread half of the mascarpone cream over the ladyfingers.
Step 9: Add another layer of soaked ladyfingers and top with the remaining cream.
Step 10: Cover and chill for at least 4 hours, preferably overnight.
Step 11: Before serving, dust with cocoa powder.
FAQs & Tips
How to Make Ahead and Store?
This is the perfect dish to make ahead and store because leaving it in the fridge is recommended, helping the dessert to set and bring the flavors together. This tiramisu can actually be stored in the fridge for up to 1 week. If you plan on freezing it, put it in a very tight container where it can stay for up to 2 months. To thaw, put it in the fridge overnight or at room temperature for an hour and re-dust it with some flavorful cocoa powder before serving.
Do I Have to Use Alcohol?
Nope! You can leave out the alcohol completely and use extra strong coffee instead if you wish. You can replace the coffee liqueur with more coffee or use coffee in the mascarpone mixture. Coffee, coffee, coffee! Remember, tiramisu means “pick me up”!
Do I Have to Use Coffee?
This may surprise you, but the answer is no! Not everyone likes the flavor of coffee, and you can substitute in this recipe. You can use a strongly brewed tea like Earl Grey or matcha for a “Tea-ramisu”. Famed cook and food writer Nigella Lawson even has a recipe for a white tiramisu which is made with meringue nests, white rum, milk and raspberries.
Help! My Tiramisu Turned Out Too Soggy!
Whoops! You may have over-soaked the ladyfingers in the espresso mixture. A quick dunk on each side is recommended to prevent sogginess.
How Many People Does This Recipe Serve?
It serves about 6 people. For more, you can double the quantities. In my house, a little goes a long way when it comes to tiramisu. I like a small piece with a cup of coffee to go with it — the perfect after-dinner dessert!
Serving Suggestions
Besides a good cup of coffee, fruit is a fantastic compliment to the robust flavors in the tiramisu. Opt for raspberries or some sliced strawberries. As for what to serve for dinner before this Italian dessert, keep it Italian! Try this Homemade Cheese Lasagna or this Million Dollar Spaghetti.
Gluten Free Tiramisu
Ingredients
- 6 large eggs separated
- 3/4 cup granulated sugar
- 16 ounces mascarpone cheese room temperature
- 1 1/2 cups espresso or strong coffee
- 1/4 cup coffee-flavored liqueur or dark rum
- 24 gluten-free ladyfingers
- Unsweetened cocoa powder for dusting
Instructions
- Whisk together the eggs and sugar in a large bowl. Or a double boiler if you have one, I don't, so I just use a metal bowl.
- Put the boil over a pot of simmering water.
- Whisk constantly until the eggs triple in volume and turn pale yellow. It takes about 5 minutes.
- Now that I am reading this recipe again, it would have been smart of me to use the bowl of the mixer, instead of transferring it to the mixer bowl. Oops. Pour the eggs into the mixer and beat for about 5 minutes. The bowl will feel cool when it is ready.
- Add the mascarpone, one tub at a time until it is combined.
- Fold in the chocolate chips. Chill for at least one hour.
- In a large bowl, stir together the boiling water, brown sugar, espresso powder, cocoa powder, and Kahlua. Stir until everything has dissolved. Set aside and let cool.
- Pour the coffee mixture into a shallow dish. Dip the ladyfingers into the mixture, and line the bottom of a 9×13 pan with the cookies. You want the ladyfingers pretty wet, but not so wet that they fall apart. When I was done with my layer, I would brush more of the coffee mixture over each layer just to be sure that they were really soaked.
- Layer 1/3 of the mascarpone mixture over the ladyfingers. Repeat the layers until you have 3 layers of each. Alternate the direction of the cookies, it helps the tiramisu hold together when you cut it. Cover and chill for 2 hours. Overnight is even better. You can make this a few days ahead of time.
- Cover the top with shaved chocolate before serving.
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