If you are looking for an authentic Italian gluten-free tiramisu I have the perfect recipe for you. It uses a sweet cooked custard for an classic taste and texture without using raw eggs. The mascarpone whipped cream layers are light and airy perched on top layers of espresso-dipped gluten-free ladyfingers. This easy, no bake dessert will be made on repeat for years to come!
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Authentic Italian Gluten-Free Tiramisu Recipe
Gosh, have I been dreaming about a gluten-free version of my favorite Italian dessert for years. I had perfected a homemade recipe for classic tiramisu B.G.F. (before gluten-free), but store bought GF ladyfingers are pricey, and could they really be worth it?
As the holiday seasons rolled around, though, I couldn’t stop dreaming about how to make a easy, yet completely authentic, recipe for gluten-free tiramisu. Once I had perfected GF ladyfingers, or gluten-free savoiardi my Italian grandma would fully endorse, it was game on.
Although this is a gluten-free no bake dessert, it does start on the stove top. I wanted to make a tiramisu with no raw eggs. However, I find the recipes using the shortcut method of mixing heavy whipped cream with mascarpone to be lacking in rich flavor. Just like chewy Italian almond cookies should start with almond paste, a silky tiramisu must start with a zabaglione.
Don’t let that fancy word intimidate you! This is still an easy peasy homemade recipe. In fact, you don’t even need double boiler or any specialized kitchen equipment. Instead of using raw eggs to make the custard, egg yolks are whisked and cooked on the stovetop with sugar and a little milk.
Once cooled, it’s blended with the mascarpone and whipped cream to get the signature Italian tiramisu taste. Layer that pillowy, creamy soft filling over ladyfingers dipped in caffè and then it’s time for the hardest part – waiting before you can dig in. Believe me. It will all be worth it.
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Ingredient Tid Bits
- Mascarpone – This is sold in the fancy cheese part of our grocery store, which means it can also be a little pricey. I get mine from Aldi, so if you are a devoted shopper like me, check for it there.
- Espresso – If you don’t have an espresso machine, no worries! Just make fantastically strong cup of coffee and you are there. Let it cool to room temp before dipping the ladyfingers or they will disintegrate quickly.
- Gluten-free ladyfingers – I have the homemade recipe linked and they are the chef’s kiss to this dessert! Just like the tiramisu recipe, they are easy and require no special equipment, not even a piping bag. Below I also include some GF substitutes for ladyfingers as well.
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
The custard that makes all the difference
Although this is an extra step to plan ahead for (it needs time to chill), this quick egg cream gives this GF tiramisu recipe its signature, classic taste. Simple and totally worth it.
In a small saucepan whisk together the eggs, sugar, and milk. Cook over medium heat, whisking constantly, until the mixture comes to a full boil. Boil for a minute and remove from the heat. Now it just needs time to cool throughly. This can be made the day before, if you prefer.
Complete the fluffy Italian cream
Beat the heavy cream until soft peaks form, not quite as stiff as you would for traditional whipped cream. Then beat in the mascarpone. It will reach the a spreadable cream cheese consistency. To finish the dreamy mascarpone filling fold in the chilled custard and you are ready to assemble!
Dipping and assembly fun!
Now for my favorite part. Make sure the coffee or espresso has cooled to at least room temp or the ladyfingers will fall apart quickly. Add the desired liqueur, or using just coffee is fine too.
Dust the bottom of the dish with unsweetened cocoa powder and you are ready to dip. The length of dipping time depends on how crispy or soft the ladyfingers are. You want the coffee to start to soak into the cookies, but not so much that they are too soft to handle. Also, as the dessert chills, the coffee will continue to soak so they don’t have to be completely saturated.
Line them on the bottom of the pan. It’s perfectly fine to break some off to fit. Spread with half the tiramisu cream and repeat with the dipped sponge cookies, cream, and a final dusting of of cocoa powder or shaved chocolate if you want to get really fancy. Cover and chill, preferably overnight, before digging in. Buon appetito!
For best taste and texture this is a must make-ahead dessert! The custard needs time to chill before combining with mascarpone, the coffee needs to cool to room temp, and, most importantly, the tiramisu needs time to reach it’s optimal stage of espresso and sweet cream goodness. At minimum 4 hours, but honestly, it’s best if it sits at least overnight.
Easy Swaps and Subs For GF Ladyfingers
I know, I know. You may want a quicker win then making a homemade GF ladyfingers recipe, and I want this to be dessert to be accessible to everyone. You want something that will absorb the espresso without turning to mush. Of course you can always buy Schar ladyfingers if they are available to you. You will need 24 cookies.
Another option would be layers of gluten-free vanilla wafers, but for a more authentic texture, I would use a gluten free cake, cut up like a layered trifle. My homemade recipe for gluten-free pound cake would be ideal using the loaf cake option.
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Let’s be friends on Pinterest! I’m always sharing great recipes!
Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Legendary Gluten-Free Tiramisu (Easy Homemade)
Ingredients
- 4 egg yolks
- ½ cup (100 g) granulated sugar
- ½ cup (123 g) milk , at least 2% fat
- 1 teaspoon vanilla extract
- ¾ cup (180 g) heavy cream
- 8 ounce mascarpone
- 24 gluten-free ladyfingers
- 1 cup brewed espresso or very strong coffee, room temp or cold
- 2 tablespoons Grand Marnier, or rum or Kahula
- unsweetened cocoa powder , for dusting
Equipment
Instructions
- In a small saucepan whisk the eggs with the sugar until very well blended. Whisk in the milk and cook over medium heat, whisking constantly, until the mixture comes to a full boil. This will take about 4-5 minutes. Boil 1 minute, still whisking constantly. Remove from the heat and whisk in the vanilla. Cool to room temperature and then cover and chill throughly, about 1 hour or overnight.4 egg yolks, ½ cup granulated sugar, ½ cup milk , 1 teaspoon vanilla extract
- Beat the heavy cream with a whisk attachment until soft peaks form. Add the mascarpone and continue to whip until it creates a soft mixture with medium peaks. Add the chilled egg yolk mixture and gently fold together until combined.¾ cup heavy cream, 8 ounce mascarpone
- For the assembly, combine espresso and liqueur in a shallow bowl and set aside. Using a sifter, dust the bottom of a 2-quart baking dish (8×8-inch dish) with cocoa powder.1 cup brewed espresso or very strong coffee, unsweetened cocoa powder , 2 tablespoons Grand Marnier
- Working one at a time, dip each ladyfinger into the espresso mixture, flipping to coat each side. Crispier ladyfingers can be soaked a little longer, softer ladyfingers should be dipped quickly. You want the coffee to start to soak into the cookies, but not so much that they are too soft to handle. As the dessert chills, the coffee will continue to soak so they don't have to be completely saturated. Remove and arrange them, rounded side up, at the bottom of the baking dish. It's fine if some need to be broke to fit the bottom and if there are some gaps showing through.24 gluten-free ladyfingers
- Spread half the mascarpone mixture onto the dipped ladyfingers. Repeat with remaining ladyfingers, dipping in espresso, layering on top of the mascarpone and then covering with the remaining half of the mascarpone.
- Dust top layer with more cocoa powder. Cover with plastic wrap and let chill in the refrigerator for at least 4 hours, but overnight is best. Refrigerate leftovers.unsweetened cocoa powder
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