Legendary Gluten-Free Tiramisu (Easy Homemade)

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!

Prep Time 25

Chilling 4

Total Time 4 25

Servings slices

Author Melissa Erdelac

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

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 (8x8-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

Nutrition