Gluten Free Tiramisu
Gluten free tiramisu is easy to make when you have gluten free ladyfinger biscuits. Use this authentic and original tiramisu recipe for the best results!
If you’re on a gluten free diet, you no longer need to say, “no, thank you” to tiramisù!
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While the authentic tiramisu recipe from Le Beccherie in Treviso contains gluten, this gluten free tiramisu recipe simply replaces the savoiardi biscuits to keep it as close as possible to the original creation by Roberto Linguanotto. Many gluten free recipes don’t include the biscuits which is one of the most important ingredients.
Did you know, Signore Linguanotto passed away earlier this year? We will be honoring him at this year’s Tiramisù World Cup in Treviso, Italy. Follow along on Instagram if you like!
Does Tiramisu Contain Gluten?
The original and authentic tiramisu recipe does contain gluten in the savoiardi biscuits, however, Vicenzovo (the best biscuits for tiramisu) have created a gluten free (and lactose free) option for those who cannot have gluten. I’m linking to the Amazon product, but you can definitely find them other places online and in stores.
However, I’ll be sending someone a package of Vicenzovo gluten free savoiardi next week when I draw a winner for the gluten free tiramisu cookie giveaway! I hope those of you who can have gluten allow others to enter who cannot, as this is the specific reason for my post and giveaway. I will try to get them in the mail before I get back, but just in case, I ask for your patience. Thank you in advance!
TO ENTER: tell me who you’d make this gluten free tiramisu for in the comments below.
US addresses only; contest ends Sept. 30th, 2024 midnight PST.
I made this recipe and tested it with these specific savoiardi biscuits, and had family and friends taste it. While one of the taste testers said she thought she didn’t like tiramisu because she’d had a bad one the only time she had tasted it, loved this version. Others, including me, noticed a grainy texture which isn’t present in the original Vicenzovo biscuits with gluten. This is understandable given that most gluten free products have a different taste and/or texture.
Is it a deal breaker? Absolutely not. I would definitely still opt to have this tiramisu over having to skip it altogether, as the only difference is in the biscuits.
I hope you enjoy this classic gluten free tiramisu and experiment with it to make your own unique twist! And will I see you at next year’s Tiramisù World Cup in Treviso? You never know!
Gluten Free Tiramisu
Slightly adapted from the original tiramisù recipe from Roberto Linguanotto Serves 6
FULL PRINTABLE RECIPE BELOW
Ingredients
- espresso coffee
- sugar
- egg yolks
- mascarpone cheese
- gluten free ladyfinger biscuits
- unsweetened cocoa powder
Directions
Special equipment: a 7″ x 9″ or 8″ x 8″ pan which will fit two layers of 6 gluten free Savoiardi cookies (these are much wider than regular savoiardi biscuits.) (Metric pan sizes 18 x 23 cm or 20 x 20 cm.) Candy thermometer.
Make the espresso coffee, and mix with 2 Tbsp sugar while hot, then add some water (to end up with 6 oz/177 ml). The end result should be to your liking; stronger or weaker as desired.
Set up a double boiler (if you don’t have one) by placing a glass bowl over a little hot water (the bowl should not touch the water) over low heat. Beat the egg yolks and rest of the sugar off the heat for a few minutes, then transfer the bowl over to the barely simmering water in the pot. Continue beating until the temperature reaches 150 degrees F, or 65 C. Beat for 2 more minutes, then allow to cool, stirring now and then so that it doesn’t create a skin.
Add the mascarpone cheese to the egg and sugar mixture.
Beat until well combined.
Pour some cold/room temperature coffee into a bowl and begin dipping the biscuits, turning over once.
If the coffee is hot the biscuits will absorb too much liquid, but the gluten free cookies do need a little longer in the liquid than regular ladyfingers.
Place each dipped cookie into the pan or plate until you have 6 making the bottom layer.
Cover the soaked cookies with one half of the egg and mascarpone mixture.
Continue to dip the rest of the cookies into the coffee and make another layer on top of the egg mixture.
Top with the rest of the egg and mascarpone cream to cover all the ladyfinger cookies, cover with cling film, and refrigerate for at least 4 hours, but preferably overnight.
When ready to serve, remove from the refrigerator and dust generously with unsweetened cocoa.
Serve immediately once removed from the fridge.
Let me know what you think!
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Gluten Free Tiramisu
Special Equipment
- 1 8" x 8" casserole dish
- 1 hand beater (or stand mixer)
- 1 candy thermometer
Ingredients
- ½ c espresso coffee
- 2 Tbsp sugar
- water (as needed)
- 1 pkg gluten free ladyfinger cookies (Vicenzovo brand)
- 3 egg yolks
- ½ c sugar
- 1 ¼ c mascarpone cheese (good quality, like Di Stefano brand)
- 1 Tbsp unsweetened cocoa powder (like Perugina)
Instructions
- Set up a double boiler (if you don’t have one) by placing a glass bowl over a little hot water (the bowl should not touch the water) over low heat. Beat the egg yolks and rest of the sugar off the heat for a few minutes, then transfer the bowl over to the barely simmering water in the pot.
- Continue beating until the temperature reaches 150 degrees F, or 65 C. Beat for 2 more minutes, then allow to cool, stirring now and then so that it doesn’t create a skin.
- Add the mascarpone cheese to the egg and sugar mixture and beat until well combined.
- Pour some cold/room temperature coffee into a bowl and begin dipping the biscuits, turning over once.
- Place each dipped cookie into the pan or plate until you have 6 making the bottom layer.
- Cover the soaked cookies with one half of the egg and mascarpone mixture and continue to dip the rest of the cookies into the coffee and make another layer on top of the egg mixture.
- Top with the rest of the egg and mascarpone cream to cover all the ladyfinger cookies, cover with cling film, and refrigerate for at least 4 hours, but preferably overnight.
- When ready to serve, remove from the refrigerator and dust generously with unsweetened cocoa. Serve immediately once removed from the fridge.
Notes
- If the coffee is hot the biscuits will absorb too much liquid, but the gluten free cookies do need a little longer in the liquid than regular ladyfingers which only need about a second each side.
- Measurements for the coffee mixture aren’t critical.
Nutrition
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My husband has Celiac and would love this! He hates it when he can’t have the same dessert as everyone else.
This is the wonderful recipe to have in case have gluten-free friends come to dinner. However, I would make my chocolate version of tiramisu, as I absolutely detest anything coffee flavored! 😉
To answer your questions, I first heard of tiramisu back in the early 1980s at a restaurant in upstate New York. I had it, and didn’t like it (see above comment about coffee). I did decide, in the past several years, to make my own version using chocolate liquor and cocoa powder, which I adore (your answer to question no. 3). And all my friends loved, too.
When I created my chocolate tiramisu recipe, I did look up its history, and learned a little bit about it then… But at that point, it wasn’t yet confirmed that Sig. Linguanotto what’s the definitive creator. It’s fun to know the full history, so thank you for that!
Since I would be hiding this away for myself I would probably need to eat large servings so I finished it before it spoiled. It’s a sacrifice I’m willing to make.
I would like to be generous and say that I would be making this for friends and family, but no. It would be for me, plain and simple.
🤣 🤣 🤣