Gluten-Free Tiramisu: A Modern Twist on an Italian Classic

Celiac.com 05/14/2025 - Tiramisu, meaning "pick me up" in Italian, is a beloved dessert with roots tracing back to the Veneto region in the 1960s. Traditionally made with coffee-soaked ladyfingers and rich mascarpone cream, its luxurious layers have won hearts worldwide. For those avoiding gluten, however, the classic version is off-limits—until now. This reinvented gluten-free tiramisu keeps all the decadence of the original while using a tender homemade almond sponge cake in place of wheat-based ladyfingers. The result is just as creamy, coffee-kissed, and dusted with cocoa, but entirely safe for gluten-sensitive dessert lovers.

Unlike store-bought gluten-free substitutes that can be dry or crumbly, this recipe focuses on a moist, espresso-infused sponge that holds up beautifully when layered. The filling stays authentic with velvety mascarpone, while a splash of rum (optional) adds depth for adult palates. Whether serving at a dinner party or savoring as a personal treat, this version proves gluten-free desserts can be every bit as indulgent as their traditional counterparts.

Gluten-Free Tiramisu Recipe

Celiac.com Sponsor (A12):
Serves 8–10

Ingredients:

For the Almond Sponge Cake:

• 4 large eggs, separated
• ½ cup (100g) granulated sugar
• 1 cup (100g) finely ground almond flour
• ¼ cup (30g) tapioca flour
• 1 tsp vanilla extract
• ½ tsp baking powder
• Pinch of salt

For the Coffee Syrup:

• 1 cup (240ml) strong brewed espresso or dark coffee, cooled
• 2 tbsp coffee liqueur or rum (optional)
• 1 tbsp granulated sugar

For the Mascarpone Cream:

• 16 oz (450g) mascarpone cheese, room temperature
• ¾ cup (180ml) heavy whipping cream
• ⅓ cup (65g) powdered sugar
• 1 tsp vanilla extract

For Assembly:

• 2 tbsp unsweetened cocoa powder
• Dark chocolate shavings (optional)

Instructions:

1. Make the Almond Sponge Cake:

• Preheat oven to 350°F (175°C). Line an 8-inch (20cm) square pan with parchment paper.
• In a bowl, whip egg yolks and sugar until pale and thick (~3 minutes). Add vanilla.
• In another bowl, beat egg whites with salt until stiff peaks form.
• Gently fold almond flour, tapioca flour, and baking powder into yolk mixture. Then fold in egg whites.
• Pour batter into the pan and bake for 18–20 minutes, until golden and springy. Cool completely, then slice into ladyfinger-sized strips.

2. Prepare the Coffee Syrup:

• Mix espresso, liqueur (if using), and sugar until dissolved.

3. Whip the Mascarpone Cream:

• Beat mascarpone, powdered sugar, and vanilla until smooth. In a separate bowl, whip cream to medium peaks, then fold into mascarpone.

4. Assemble the Tiramisu:

• Dip sponge strips briefly into coffee syrup (don’t oversoak) and layer in a 9x9-inch dish.
• Spread half the mascarpone cream over the cake. Repeat layers.
• Chill for at least 4 hours (or overnight). Dust with cocoa powder and chocolate shavings before serving.

Conclusion: A Dessert That Crosses Boundaries

This gluten-free tiramisu bridges the gap between dietary needs and indulgence, proving that restrictions don’t mean sacrificing flavor or tradition. The almond sponge adds a subtle nuttiness that complements the coffee and mascarpone beautifully, while the method stays true to the dessert’s layered elegance. For those with celiac disease or gluten sensitivity, it’s a chance to enjoy a classic Italian treat without compromise—and for everyone else, it’s simply a delicious twist worth savoring. Serve chilled with an extra espresso on the side for the full "pick me up" experience.

Tip: For a dairy-free version, substitute mascarpone with coconut cream and use a plant-based whipped topping. The sponge cake remains naturally gluten-free and rich in flavor!