If you’ve been missing a classic tiramisu since going gluten-free, this homemade version will absolutely become a new favorite. This gluten-free tiramisu is layered with creamy mascarpone custard, rum-soaked sponge cake (or gluten-free ladyfingers), and a generous dusting of cocoa powder—just like the real thing.
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❤️ Sandi’s Summary
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You can use gluten-free ladyfingers if you can find them. It is easy to make a tiramisu without ladyfingers by using my Gluten-Free Sponge Cake since store-bought gluten-free ladyfingers are often hard to find. I used this delicious filling from a New York Times Tiramisu recipe I found. It is by far the best filling. I modified it a bit by using dark rum instead of regular rum.
If you love cake as much as I do, you will want to check out all of my delicious homemade gluten free cake recipes on the blog.
Allergen Information:
This homemade classic tiramisu recipe is:
- gluten-free
- nut-free
- oat-free
- soy-free
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Sponge Cake – For this recipe, make my gluten free sponge cake or use gluten free ladyfingers. Schar makes gluten free lady fingers, but I have yet to see them in stores here in my area.
- Eggs – Large eggs, separated. The yolks are whipped into the custard layer.
- Heavy Cream – Adds richness and creaminess. Don’t substitute with half-and-half.
- Mascarpone Cheese – This cheese is traditional for tiramisu.
- Cocoa Powder – Most brands are gluten free, but always read the label to be sure! I like to use Ghirardelli, Hershey’s, or Anthony’s brands of cocoa powder. I used Anthony’s Dutch Process Cocoa.
- Coffee – Use coffee or a double espresso watered down to equal 1 cup of liquid.
- Rum – I prefer dark rum for its deeper flavor. You can use regular rum or rum extract for an alcohol-free version.
- Vanilla Extract – I recommend using pure vanilla extract.
As a precaution, if you are pregnant or have young children (who probably wouldn’t need the caffeine either!), you may want to try another dessert. I have tons of delicious gluten free dessert recipes on the blog!
Variations and Substitutions:
- If you do not have heavy cream, use the same quantity of evaporated milk with 1 tablespoon of tapioca or cornstarch.
- To substitute the mascarpone, mix full-fat cream cheese with butter and heavy cream.
- Add mini chocolate chips to the mascarpone layer.
- Drizzle with some melted chocolate.
🔑 Sandi says: A note about egg safety. This recipe contains uncooked eggs because they are made in the traditional Italian way. The eggs are whipped for 10 minutes, and the quality of the eggs in the U.S. is very high. You can temper the eggs by whisking them over a hot water bath before adding them to the standing mixer.
Tiramisu is a delightful no-bake cake that is so easy to put together. If you love no-bake-style cakes, try my easy Gluten Free Icebox Cake recipe too!
How to Make Gluten-Free Tiramisu (Step-By-Step)
Note From The Kitchen: This is my make-to-impress cake when we have friends over for dinner. Tiramisu may look hard, but once you see how it is made, you will see how easy this cake is to make.
Step 1: Make the Sponge Cake or skip down to step 3. Prepare one batch of my gluten-free sponge cake. This cake creates the perfect base for tiramisu without ladyfingers. Let it cool completely before using so the layers don’t get soggy.
Step 2: Slice the cake into strips. Once cooled, slice your gluten-free sponge cake into even strips. These will be layered like ladyfingers in your tiramisu. You can also cut the cake into rectangles if preferred.
Step 3: Whip the egg yolks and sugar. In a stand mixer, beat large egg yolks and granulated sugar on high for about 10 minutes. This creates a traditional Italian-style tiramisu custard—thick, pale, and ribbon-like in texture.
Step 4: Pull up the beater. The mixture will make a ribbon when you do this. Move the mixture to a bowl and clean the mixer/beater attachment.
HINT: Remember that you can temper the egg yolks if using raw eggs makes you nervous. Whisk the egg yolks in a bowl over a hot water bath, whisking constantly. After 5 minutes, add them to the standing mixer with the sugar and whip.
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Step 5: Whip the heavy cream and mascarpone. In a clean mixing bowl, beat the cold heavy cream until soft peaks form. Add mascarpone cheese and pure vanilla extract, and mix until smooth and creamy. This makes the signature tiramisu mascarpone filling.
Step 6: Fold the mixtures together. Use a spatula to gently fold the whipped egg yolk mixture into the mascarpone cream. This gives your gluten-free tiramisu that rich and airy texture.
Step 7: Assemble the first cake layer. Spray oil in your 8×8 baking dish with a gluten free non-stick spray. Add a layer of gluten-free sponge cake strips (or ladyfingers, if using) to the bottom of the dish.
Step 8: Soak the cake with coffee and rum. Mix strong brewed coffee or espresso with dark rum (or rum extract for alcohol-free tiramisu) in a small bowl. Drizzle the mixture over the sponge cake layer so it absorbs the liquid without getting too wet.
👀 Sandi Says: Don’t forget that for tiramisu without alcohol, use rum extract.
Step 9: Spread on the mascarpone filling. Spoon half of the mascarpone custard filling over the soaked cake layer. Smooth it out with a spatula. This is the creamy layer that gives tiramisu its signature richness. Optional: Dust the top of the mascarpone layer with cocoa powder.
Step 10: Repeat with the second layer. Add another layer of sponge cake or ladyfingers. Drizzle with more coffee mixture, then spread the rest of the mascarpone filling evenly over the top.
Step 11: Spread on the final layer. Add the rest of the whipped custard over the sponge cake slices or lady fingers and spread to coat the sponge cake evenly.
Step 12: Dust with cocoa powder. Sift Dutch-process or regular cocoa powder over the top of your gluten-free tiramisu using a small sifter. This finishing touch adds a classic chocolatey flavor and a beautiful look.
Step 13: Chill and serve. Cover the tiramisu and chill in the refrigerator for at least 2 hours, or overnight for the best texture. Serve cold and enjoy this creamy gluten-free Italian dessert!
Storage:
Tiramisu can be stored in an airtight container in the refrigerator for up to 3 days. Because it contains eggs and dairy, it’s not recommended to keep it longer.
Frequently Asked Questions:
If you do not want to use alcohol, but want the same flavor, use rum extract.
I have only seen one brand of gluten free ladyfingers online by Schar, but I haven’t found them in person yet. This is why I use my gluten free sponge cake recipe as a substitute.
Yes! Mascarpone cheese is gluten free. It is made with no gluten ingredients.
More Gluten Free Cake Recipes:
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💬 Did you make this recipe? Drop a comment below, and let me know how it turned out! ⭐⭐⭐⭐⭐ Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Tiramisu
Ingredients
Equipment
Method
- Prepare one batch of my gluten-free sponge cake. This cake creates the perfect base for tiramisu without ladyfingers. Let it cool completely before using so the layers don’t get soggy. If you use gluten-free lady fingers, skip to step 3.
- Once cooled, slice your gluten-free sponge cake into even strips. These will be layered like ladyfingers in your tiramisu. You can also cut the cake into rectangles if preferred.
- In a stand mixer, beat 4 egg yolks and 1/2 cup cane sugar on high for about 10 minutes. This creates a traditional Italian-style tiramisu custard—thick, pale, and ribbon-like in texture.
- Pull up the beater. The mixture will make a ribbon when you do this. Move the mixture to a bowl and clean the mixer/beater attachment.
- Remember that you can temper the egg yolks if using raw eggs makes you nervous. Whisk the egg yolks in a bowl over a hot water bath, whisking constantly. After 5 minutes, add them to the standing mixer with the sugar and whip.
- In a clean mixing bowl, beat the cold 3/4 cup heavy cream until soft peaks form. Add 1 cup mascarpone and 1 teaspoon pure vanilla extract, and mix until smooth and creamy. This makes the signature tiramisu mascarpone filling.
- Use a spatula to gently fold the whipped egg yolk mixture into the mascarpone cream. This gives your gluten-free tiramisu that rich and airy texture.
- Spray oil in your 8×8 baking dish with a gluten free non-stick spray. Add a layer of gluten-free sponge cake strips (or ladyfingers, if using) to the bottom of the dish.
- Mix 1 cup coffee and 2 tablespoons dark rum in a small bowl. Drizzle some over the sponge cake pieces.
- Spoon half of the mascarpone custard filling over the soaked cake layer. Smooth it out with a spatula. This creamy layer gives tiramisu its signature richness. Optional: Dust the top of the mascarpone layer with cocoa powder.
- Add another layer of sponge cake or ladyfingers. Drizzle with more coffee mixture, then spread the rest of the mascarpone filling evenly over the top.
- Add the rest of the whipped custard over the sponge cake slices or lady fingers and spread to coat the sponge cake evenly.
- Put 3 tablespoons Dutch process cocoa powder into a small sifter and sift the cocoa over the custard. This is important to do in order to remove the lumps that always seem to be in cocoa powder.
- Cover the tiramisu and chill in the refrigerator for at least 2 hours, or overnight for the best texture. Serve cold and enjoy this creamy gluten-free Italian dessert!
Nutrition
Notes
- You can make my easy gluten free sponge cake recipe, or look for Schar gluten free ladyfingers in stores. I haven’t been able to find them, so I use my cake.
- To substitute the mascarpone, mix full-fat cream cheese with butter and heavy cream.
- You can use one cup of coffee, or an espresso watered down to the equivalent of one cup.
- I prefer dark rum over white rum in this recipe. If you do not want alcohol, use rum extract, which can be purchased at most grocery stores.
- Due to the use of raw egg yolks, this cake will not last long. I would recommend eating it within two days. Tiramisu can be stored in an airtight container in the refrigerator for up to 3 days. This cake is not good for making ahead unless you just bake the gluten free sponge cake ahead.
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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This post was updated from an older August 2021 post with more recipe details.
Excellent recipe! We used the Spongecake recipe with Bob’s 1to1, and espresso flavored mascarpone for a bolder coffee flavor. It is a new family favorite.
I am so glad you used my sponge recipe for this tiramisu. I have never seen espresso-flavored mascarpone, but it sounds like a great addition. Thank you!
How much vanilla?
This recipe has one teaspoon of vanilla extract.
I wanted to make a different dessert for Christmas. My daughter is Celiac. My husband and I love Tiramisu. Will be trying your recipe. Sounds really good, I found the Schar Gluten Free Fingers on Amazon. I will let you know how it all goes.
ThankYou.
I am so glad you are going to make this. Feel free to reach out if you have any questions, Judy.
This was so easy to make and came out delicious! I added a little extra rum, but I like the taste of the rum when I eat it, 🤣🙌🏻 If you’re looking for a gluten free dessert- this is IT!
I am so glad you loved this tiramisu recipe Jaki! I love the added rum :-).