Gluten Free Tiramisu

Classic Tiramisu (Gluten-Free Friendly)

This tiramisu is rich, creamy, and perfectly balanced with espresso and rum. Layered with homemade ladyfingers and a light mascarpone cream, it’s the kind of dessert that feels special but is absolutely worth the effort.

If you want to make this tiramisu completely from scratch, I highly recommend using homemade ladyfingers. They soak up the espresso beautifully without falling apart.

Click here for my Gluten Free Lady Finger Recipe

Ingredients

1½ cups espresso or very strong coffee, cooled to room temperature
6 tablespoons golden rum, divided
40 ladyfingers
6 large egg yolks
¾ cup granulated sugar
16 oz mascarpone cheese, cold
2 cups heavy whipping cream, very cold*
2–3 tablespoons unsweetened cocoa powder, for dusting

Instructions

Soak the Ladyfingers

In a shallow bowl, stir together the cooled espresso and 3 tablespoons rum.
Quickly dip half of the ladyfingers, one at a time, dipping once on each side. Arrange them in a single layer in the bottom of a 9×13 baking dish.

Tip: The ladyfingers should be moist but not soaked—too much liquid can cause the layers to collapse.

Make the Mascarpone Cream

In a medium heat-safe bowl, whisk together the egg yolks and sugar. Place the bowl over a saucepan of gently simmering water (double-boiler style), making sure the bowl does not touch the water.

Whisk continuously over low heat for about 10 minutes, until the mixture becomes lighter in color, slightly thickened, and smooth (not grainy when rubbed between your fingers). Remove from heat and whisk for another minute or two, then set aside to cool slightly.

In a separate bowl, beat the mascarpone cheese with the remaining 3 tablespoons rum until smooth. Gradually beat in the warm yolk mixture until fully incorporated.

Whip the Cream

In a chilled bowl, beat the cold heavy whipping cream until stiff peaks form.*
Using a spatula, gently fold half of the whipped cream into the mascarpone mixture to lighten it. Fold in the remaining whipped cream just until combined. Be careful not to overmix.

Assemble the Tiramisu

Spread half of the mascarpone cream evenly over the first layer of ladyfingers.
Dip the remaining ladyfingers and layer them on top. Finish by spreading the remaining cream evenly over the top.

Cover with foil and refrigerate for at least 8 hours, or overnight, to allow the flavors to meld.

Before serving, dust generously with cocoa powder. (You can dust ahead of time—the cocoa will simply darken as it absorbs moisture.)