Have one bite of this gluten-free tiramisu, and it will become one of your favorite recipes! The creamy rum-soaked sponge cake and egg custard flavors all combine in the most mouthwatering way. This cake is so easy to make with my homemade sponge cake or gluten-free ladyfingers.
I am so excited about this gluten-free tiramisu recipe! It has been many years since I enjoyed tiramisu. Gluten-free ladyfingers have been difficult to find, so I used my fluffy gluten-free sponge cake recipe. This sponge cake has the same flavor and texture as ladyfingers.
I have a feeling you will fall in love with this cake, too! It is a decadent cake that is made to impress. Nobody will know it is gluten-free.
Why we make this gluten-free tiramisu recipe so often:
- This homemade gluten-free tiramisu recipe is special because it has all of the authentic Italian flavors. I make my cake the traditional way with eggs.
- This cake tastes like you bought it in a fancy bakery. It tastes like the real thing!!
- It is easy to make in just a few simple steps!
Allergen Information:
This homemade classic tiramisu recipe is gluten-free, nut-free, oat-free, and 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, you must use gluten-free ladyfingers. Schar makes gluten-free lady fingers, but I have yet to see them in stores here in my area.
- Eggs – Size large eggs.
- Heavy Cream – Do not use half and half.
- Mascarpone Cheese – If you can’t find mascarpone cheese, you can use full-fat cream cheese.
- 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 used dark rum because I like the caramelized flavor more than regular rum. If you want your tiramisu to be alcohol-free, use rum extract.
- Vanilla Extract – I recommend using pure vanilla extract.
Tips For Success
1. If you are making my gluten-free sponge cake recipe, gently mix the wet and dry ingredients so your cake is fluffy.
2. Be sure the cake is fully chilled before serving it.
Step-By-Step Photos and Directions:
Step 1: Make my gluten-free sponge cake recipe and allow the cake to cool. If you have gluten-free ladyfingers and plan to use those instead, skip steps 1 and 2.
Step 2: Slice the cake into strips. Now, let’s make the whipped custard filling!
Step 3: Add the egg yolks and sugar in a standing mixer. Whip for about 10 minutes. The mixture will become thick and pale yellow.
Step 4: Pull up the beater. The mixture will make a ribbon when you pull up the beater. 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.
Step 5: In the mixer, add the heavy cream and whip it until it forms peaks. If you don’t have heavy cream, substitute evaporated milk with 1 tablespoon of arrowroot, corn, or tapioca starch. Add in the mascarpone cheese and vanilla. Mix well.
Step 6: Pour the egg yolk mixture into the cheese mixture and gently fold the two together.
Step 7: Spray oil in your 8×8 baking dish with a gluten-free non-stick spray. Line the dish with a layer of sponge cake pieces.
Step 8: Mix your coffee and rum in a small bowl. Drizzle some over the sponge cake pieces.
Step 9: Take your cream-filling mixture and add it on top of the layer of sponge slices. Optional: dust this layer with cocoa powder.
Step 10: Add another layer of sponge cake and drizzle with the coffee rum mixture.
Step 11: Add the rest of the whipped custard and spread to coat the sponge cake evenly.
Step 12: Put the cocoa powder into a small sifter and sift the cocoa over the custard. Removing the lumps that always seem to be in cocoa powder is important.
Dust the top with cocoa powder, and enjoy! Remember to store this cake in the refrigerator.
Storage:
Because of the egg custard, tiramisu tends to spoil quickly. Store it in an airtight container in the refrigerator for up to 3 days. Don’t eat it if it doesn’t smell right after 2-3 days.
- GET YOUR COOKBOOK
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Frequently Asked Questions:
Yes, a real tiramisu contains rum. If you do not want to use alcohol, 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.
If you can’t find mascarpone cheese, you could substitute whipped cream and some cream cheese or ricotta cheese. The texture will be slightly different, but the flavor will be good.
Ingredients
- 1 gluten-free sponge cake * see note
- 1 cup mascarpone * see note for substitute
- ¾ cup heavy cream do not use half and half
- 1 cup coffee * see note
- 2 tablespoons dark rum * see note for alcohol-free
- 1 teaspoon pure vanilla extract
- 4 egg yolks
- ½ cup sugar
- 3 tablespoons cocoa powder
Instructions
- Make my gluten-free sponge cake recipe and allow the cake to cool. If you have gluten-free ladyfingers and plan to use those instead, skip steps 1 and 2.
- Slice the cake into 1/4 to 1/2 inch thick strips. Now let's make the whipped custard filling!
- In a standing mixer, add the egg yolks and sugar. Whip for about 10 minutes. The mixture will become thick and pale yellow.
- Pull up the beater. The mixture will make a ribbon when you pull up the beater. Move the mixture to a bowl and clean the mixer/beater attachment.
- HINT: Don't forget, you can temper the egg yolks if using raw egg makes you nervous. To do this, whisk the egg yolks in a bowl over a hot water bath. You will need to whisk constantly. After 5 minutes, add them to the standing mixer with the sugar and whip.
- In the mixer, add the heavy cream and whip it until it forms peaks. If you don't have heavy cream, you can substitute evaporated milk with 1 tablespoon of arrowroot, corn, or tapioca starch. Add in the mascarpone cheese and vanilla. Mix well.
- Pour the egg yolk mixture into the cheese mixture and gently fold the two together.
- Spray oil in your 8×8 dish. Line the dish with a layer of sponge cake pieces.
- Mix your coffee and rum in a small bowl. Drizzle some over the sponge cake pieces.
- Take your cream-filling mixture and add it on top of the layer of sponge slices. Optional: dust this layer with cocoa powder.
- Add another layer of sponge cake and drizzle with the coffee rum mixture.
- Add the rest of the whipped custard and spread to evenly coat the sponge cake.
- Put the cocoa powder into a small sifter and sift the cocoa over the custard. This is important to remove the lumps that always seem to be in cocoa powder.
- Chill the cake a minimum of one hour before serving. 2-3 hours is even better as the flavors blend in together.
SPECIAL NOTE
Please know that every gluten-free flour blend has a different starch-to-grain ratio. If you use a blend I didn’t test, you may need to adjust the moisture levels in your baked goods.
Nutrition
Serving: 1sliceCalories: 196kcalCarbohydrates: 10gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 104mgSodium: 20mgPotassium: 47mgFiber: 1gSugar: 8gVitamin A: 568IUVitamin C: 1mgCalcium: 46mgIron: 1mg
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