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Tiramisu made gluten free
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5 from 5 votes

Gluten Free Tiramisu

A delicious Italian inspired dessert that's been developed to be gluten free and still as indulgent as the original dessert. This gluten free Tiramisu is rich, creamy, boozy and has just the right tones of coffee and spirits to lift the soul, or lift me up!
Prep Time20 minutes
Cook Time15 minutes
chilling time12 hours
Total Time12 hours 35 minutes
Course: Dessert
Cuisine: Gluten Free, Italian
Keyword: Coffee, Dessert, Genoise, Gluten Free, Italian, Traditional
Servings: 10 servings
Calories: 422kcal
Author: Glutarama

Ingredients

For the Genoise 'lady finger' sponge

  • 120 g gluten free plain flour
  • 120 g gluten free self raising flour
  • 130 g caster sugar
  • 4 egg(s) separated

For the coffee liqueur

  • 200 ml strong black coffee or coffee extract I use 4 espresso shots (3 tsp instant coffee in 200ml water)
  • 5 tbsp brandy or Masala or Madeira if you can get it.

For the mascarpone cream

  • 2 egg(s) separated
  • 100 g caster sugar
  • 250 g mascarpone
  • 300 ml double cream
  • 2 tbsp cocoa powder to dust over both layers

Instructions

  • Make genoise sponge as directed in previous post or take out of freezer to defrost at room temp for at least 30mins before starting.

To make the coffee liqueur

  • Brew fresh coffee (4 espressos preferable) or use three spoons of good quality strong black coffee in 200ml of boiling water.
  • Add the brandy to the coffee and set aside to cool.

To make the mascarpone cream

  • In a large bowl beat the caster sugar and two egg yolks until thick, creamy and pale in colour.
  • Add all the mascarpone and again beat to a light 'custard' colour. Scrap the mascarpone cream into a second large bowl.
  • Rinse your large bowl and dry.
  • Add double cream to the large bowl and whip until it reaches the soft peak stage (not too stiff but will stand to peaks when whisk is pulled out of cream).
  • once again, rinse your large bowl and dry. As you are about to whip the egg whites you may wish to wipe the bowl with a kitchen towel and a few drops of lemon juice. This helps the egg whites to beat.
  • Now whip the egg whites into stiff peaks.
  • Take a few table spoons of the whites and fold into the second bowl with the creamy mascarpone mixture, this will loosen the cream.
  • Now tip the remaining egg whites into the second bowl (or visa versa) and fold gently into one light pale cream mixture.

Now it's time to build...

  • Layer the bottom of a large serving bowl with half the sponge pieces. Don't worry about symmetry or it being a masterpiece. The key is to have some of the sponge touching the sides of the dish (this is for glass dishes).
  • Using a tablespoon measure, drizzle around 100ml of the brandy and coffee liquid over the sponges.
  • Now add half the mascarpone cream, smooth down gently with the back of a spoon and dust liberally with 1 tablespoon of cocoa.
  • Next, repeat the sponge layer, again, no need to perfect here, break the pieces so they fit and make sure the sponge touches the edges.
  • Repeat the coffee drizzle step with the remaining brandy liquid and add the remaining cream. You may need to tease the cream into the gaps at the sides of the dish between each chunk of sponge. Smooth the final cream layer with the back of a spoon.
  • Finally dust the top with the 2nd tablespoon of cocoa and pop in the fridge for 12hrs at least but if you can wait this long 24hrs is perfect.
  • I promise, it's worth waiting for.

Nutrition

Calories: 422kcal | Carbohydrates: 37g | Protein: 8g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 64mg | Potassium: 85mg | Fiber: 2g | Sugar: 21g | Vitamin A: 934IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg