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Lightened-up Gluten-Free Tiramisu

Updated: Feb 7, 2021

Sometimes things happen for a reason, even if it isn't obvious right away...

Here is a true story...a few weeks ago, I was making my husband a gluten-free birthday cake. He isn't gluten-free, but I am. And of course I wanted to share in his birthday celebration! I bought a gluten-free cake mix from the grocery store. Simple right? Well, in my quest to bake the cake without my husband knowing (he is working upstairs, after all), I rushed through it and totally messed up the recipe! So instead of a thick and fluffy cake, I was left with a thin, spongy one. I quickly ran to the store to pick up a new cake, but what would become of my home-baked venture? Instead of tossing it, I had the idea of turning this gluten-free sponge cake thing-y into GLUTEN-FREE TIRAMISU!!

And wow, am I glad I did! It was so delicious AND I didn’t waste a thing! Of course, if you are making this recipe without any kitchen mishaps, I recommend using ladyfingers. But this is just proof that sometimes, accidents can be very serendipitous!

Here is the recipe:

Lightened-Up Gluten-Free Tiramisu

What you will need:

26 Gluten-free Ladyfinger biscuits

¼ cup Cocoa powder for dusting

4 oz Mascarpone

8 oz light cream cheese

2 tbsp Powdered sugar

4 tsp vanilla extract, separated

1 cup whipping cream

2 tbsp powdered sugar

1 cup Brewed coffee

1 tbsp Cocoa powder

¼ cup Cream de cacao, brandy or rum

2 cup 2 % low-fat milk

¼ cup sugar

4 tbsp (60 g) Cornstarch ⅛ tsp Salt

How to make it:

1. In a saucepan, combine the sugar, cornstarch, and 1 tsp vanilla.

2. Gradually pour the milk, using a whisk to combine. Make sure there are no lumps.

3. Place the saucepan over medium heat and cook stirring constantly. When the milk thickens and coats the back of a wooden spoon, cook for one to two minutes more.

4. Pour pastry cream into a bowl and cover with plastic wrap. Make sure the plastic touches the top surface of the custard to prevent a skin from forming at the top. Chill for a minimum of 4 hours or until ready to assemble the dessert.

5. To prepare coffee mixture, combine hot coffee, liquor, and cocoa powder in a bowl and set aside to cool.

6. In a bowl, combine the mascarpone, cream cheese, 1 tsp vanilla and powdered sugar. Set aside.

7. In a separate bowl, whip the cream and powdered sugar with a hand mixer until light and fluffy.

8. Divide the whipped cream into 3 equal portions. Add one portion to the vanilla pastry cream, one to the mascarpone cream, and third for the top of the dessert.

9. Using a 8x8” dish, dip each ladyfinger briefly in the coffee liquid and place the biscuits in a single layer.

10. Top with half the cream cheese mixture, followed by half the pastry cream mixture.

11. Dust with cocoa powder using a fine sieve.

12. Repeat beginning with ladyfingers, then cream cheese and vanilla pastry cream layers

13. Top with the remaining whipped cream. Smooth the top with a spatula.

14. Chill the the tiramisu for a minimum of three hours or overnight.

15. Before serving, place in freezer for 45 minutes before you serve.

16. Dust the top generously with cocoa powder before serving.

17. Cut into slices and serve.

I found this recipe and adapted it from Here is the link to the original recipe because she offers some great tips and tricks!


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