The Best Gluten-Free Tiramisu Recipe Without Alcohol

Welcome to week 2 of our gluten-free holiday dessert recipe share. A holiday dessert can be more than just a platter of cookies- no shade to cookies. The best gluten-free tiramisu recipe we’re sharing today is a crowd-pleaser and a wow of a dish. This dessert is delicious in the summer, as well as throughout the holidays.

I do not put alcohol in my tiramisu, this just makes it easier for everyone of every age to enjoy. Not to mention, the alcohol can sometimes overwhelm the tiramisu ruining its flavour.

This recipe is perfect for someone who doesn’t love to bake, but wants to bring a dessert; since you are using store-bought gluten-free lady finger cookies. Then again, who doesn’t love a no-bake recipe? I know I do. And I do make this recipe all year round.

The best gluten-free tiramisu recipe is the second recipe in our Gluten-Free Holiday Dessert Recipe series. Previously, we shared a round-up of holiday desserts from last year’s series. Every Tuesday, we’ll be sharing a new gluten-free holiday recipe until December 20th, 2022.

The Best Gluten-Free Tiramisu Recipe

Ingredients:

• 6 large egg yolks (separating the white from the yolks)
• 3/4C sugar
• 1C strong drip coffee
• 3/4C espresso (1 1/2 tbsp instant espresso powder)
• 1/4 tsp gluten-free coffee extract
• 475g mascarpone cheese
• 1 tbsp gluten-free vanilla bean paste
• 1 tbsp gluten-free vanilla extract
• 2C whipped cream (you can use store-bought whipped cream or make your own.
• 1 1/2 packages of Schar Certified Gluten Free Lady Fingers (200g package)
• Cocoa powder for dusting the top

For Homemade Whipped Cream

• 1 cup cold heavy 35% whipping cream
• 3 tbsp icing sugar or granulated sugar
• 1 teaspoon gluten-free vanilla extract

Directions:

For Homemade Whipped Cream:

• Place a metal bowl and/or beaters from your hand mixer in the freezer for 15-20 minutes before making the whipped cream. I personally only freeze my beaters, but you can freeze both. Having cold metal items makes it easier to get fluffy and stable whipped cream.
• Pour cold cream into the bowl.
• Begin beating with a hand mixer.
• When the cream starts to thicken, add in the icing sugar and vanilla.
• As the mixture gets thicker, increase the speed of the mixer.
• Beat until you have creamy stiff peaks.
• Cover the bowl and it place in the fridge until needed.

For the Cream Filling

• Fit a pot with a metal bowl overtop (the bowl should sit well on top of the pot) as you are making a double boiler (you must use a metal bowl).
• Remove the bowl, and fill the bot 1/2 way with water, make sure the water does not touch the bottom of the bowl when the bowl is on top of the pot.
• Put the pot on the stove to boil.
• Separate the 6 egg yolks into the metal bowl

Tip: Place the egg whites into an airtight container and use them for another recipe or in an omelette or Frittata.

• Mix the sugar and salt into the egg yolks.
• Place the bowl over the pot of simmering water.
• Turn the burner down to low, and constantly whisk, until the yolks become pale and thick.
• You’ll know the eggs are cooked when a thermometer inserted in the mixture reaches 160°F.
• Remove the bowl from the pot and immediately scrape the egg mixture into another bowl, preferably plastic.
• Add gluten-free vanilla bean paste and gluten-free vanilla extract to the eggs, and mix well.
• Using a hand mixer, beat the egg mixture until pale, thick and creamy.
• With a spatula mix in the mascarpone cheese, and then beat again with the hand mixer until smooth and well incorporated.

Tip: Remember to stop and scrape down the sides of the bowl while mixing.

• Gently fold in the whipped cream using a spatula.

Tip: Fold in while making a figure 8 pattern that scrapes the bottom of the bowl. Do not stir, you do not want to deflate the whipped cream.

• Set cream aside.

For The Coffee Soak

• Brew coffee.

Tip: You can use leftover black coffee from your morning brew.

• Stir 1 1/2 tbs instant espresso powder into 3/4 cup of hot water.
• Mix together the gluten-free coffee extract, instant espresso, and coffee in a large measuring cup.

Building The Tiramisu

• Take out an 8×8 baking dish.
• Open the gluten-free ladyfingers.
• Place the cookies in the pan to get an idea of how many it takes to make an even layer of cookies, in your pan. You don’t want them to overlap, but you want the pan to be full of cookies.
• Cut cookies as needed to make an even layer.
• Spray an 8×8 baking dish with cooking spray.
• One at a time, place a cookie into a pie plate or shallow dish and spoon the coffee mixture onto it

Tip: You need to spoon the coffee mixture slowly and you may need to flip the cookie over to do the other side, as well.

Tip: Dipping makes them too soggy and then you cannot use them.

Tip: Only brushing the cookies with the coffee doesn't allow the coffee to soak into the cookie well. No one wants dry ladyfingers.

• Using a spatula, gently lift each cookie from the dipping station, and place it in the 8×8 baking dish.
• Continue soaking cookies until you have filled the bottom of the baking dish with cookies.
• Spoon 1/3 of the cream over the top of the cookies, and even out using a spatula or the back of a spoon.
• Repeat another layer of cookies on top of the cream.
• Spoon 1/3 of the cream over the top of the cookies, and even out using a spatula or the back of a spoon
• Repeat another layer of cookies on top of the cream.
• Spoon the remaining 1/3 of the cream over the top of the cookies, and even out using a spatula or the back of a spoon.
• Cover with cling wrap or Press ‘N Seal and place in the fridge until you serve this.

Tip: It is best made the day before or even 2 days before.

• When you are ready to serve, remove from the fridge, remove the cling wrap and then lightly dust the top with a layer of cocoa powder.
• Buon Appetitò

So stay tuned and check back on Tuesdays, to see what desserts we are whipping up. To truly impress your guests!

What is your favourite gluten-free holiday dessert recipe?

Let us know in the comments below.

And if you would like to share a picture of any of your creations, please tag us, to encourage our other members to try these recipes!

The secret ingredient in baking is always love.

🎄 Happy holiday baking!🎄

The Best Gluten-Free Tiramisu Recipe Without Alcohol

Print Recipe/Tips

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 6 large egg yolks (separating the white from the yolks)
• 3/4C sugar
• 1C strong drip coffee
• 3/4C espresso (1 1/2 tbsp instant espresso powder)
• 1/4 tsp gluten-free coffee extract
• 475g mascarpone cheese
• 1 tbsp gluten-free vanilla bean paste
• 1 tbsp gluten-free vanilla extract
• 2C whipped cream (you can use store-bought whipped cream or make your own.
• 1 1/2 packages of Schar Certified Gluten Free Lady Fingers (200g package)
• Cocoa powder for dusting the top

For Homemade Whipped Cream

• 1 cup cold heavy 35% whipping cream
• 3 tbsp icing sugar or granulated sugar
• 1 teaspoon gluten-free vanilla extract

INSTRUCTIONS/NOTES/TIPS

For Homemade Whipped Cream

• Place a metal bowl and/or beaters from your hand mixer in the freezer for 15-20 minutes before making the whipped cream. I personally only freeze my beaters, but you can freeze both. Having cold metal items makes it easier to get fluffy and stable whipped cream.
• Pour cold cream into the bowl.
• Begin beating with a hand mixer.
• When the cream starts to thicken, add in the icing sugar and vanilla.
• As the mixture gets thicker, increase the speed of the mixer.
• Beat until you have creamy stiff peaks.
• Cover the bowl and it place in the fridge until needed.

For the Cream Filling

• Fit a pot with a metal bowl overtop (the bowl should sit well on top of the pot) as you are making a double boiler (you must use a metal bowl).
• Remove the bowl, and fill the bot 1/2 way with water, make sure the water does not touch the bottom of the bowl when the bowl is on top of the pot.
• Put the pot on the stove to boil.
• Separate the 6 egg yolks into the metal bowl
• Tip: Place the egg whites into an airtight container and use them for another recipe or in an omelette or Frittata.
• Mix the sugar and salt into the egg yolks.
• Place the bowl over the pot of simmering water.
• Turn the burner down to low, and constantly whisk, until the yolks become pale and thick.
• You'll know the eggs are cooked when a thermometer inserted in the mixture reaches 160°F.
• Remove the bowl from the pot and immediately scrape the egg mixture into another bowl, preferably plastic.
• Add gluten-free vanilla bean paste and gluten-free vanilla extract to the eggs, and mix well.
• Using a hand mixer, beat the egg mixture until pale, thick and creamy.
• With a spatula mix in the mascarpone cheese, and then beat again with the hand mixer until smooth and well incorporated.
• Tip: Remember to stop and scrape down the sides of the bowl while mixing.
• Gently fold in the whipped cream using a spatula.
• Tip: Fold in while making a figure 8 pattern that scrapes the bottom of the bowl. Do not stir, you do not want to deflate the whipped cream.
• Set cream aside.

For The Coffee Soak

• Brew coffee.
• Tip: You can use leftover black coffee from your morning brew.
• Stir 1 1/2 tbs instant espresso powder into 3/4 cup of hot water.
• Mix together the gluten-free coffee extract, instant espresso, and coffee in a large measuring cup.

Building The Tiramisu

• Take out an 8×8 baking dish.
• Open the gluten-free ladyfingers.
• Place the cookies in the pan to get an idea of how many it takes to make an even layer of cookies, in your pan. You don’t want them to overlap, but you want the pan to be full of cookies.
• Cut cookies as needed to make an even layer.
• Spray an 8x8 baking dish with cooking spray.
• One at a time, place a cookie into a pie plate or shallow dish and spoon the coffee mixture onto it.
• Tip: You need to spoon the coffee mixture slowly and you may need to flip the cookie over to do the other side, as well.
• Tip: Dipping makes them too soggy and then you cannot use them.
• Tip: Only brushing the cookies with the coffee doesn't allow the coffee to soak into the cookie well. No one wants dry ladyfingers.
• Using a spatula, gently lift each cookie from the dipping station, and place it in the 8x8 baking dish.
• Continue soaking cookies until you have filled the bottom of the baking dish with cookies.
• Spoon 1/3 of the cream over the top of the cookies, and even out using a spatula or the back of a spoon.
• Repeat another layer of cookies on top of the cream.
• Spoon 1/3 of the cream over the top of the cookies, and even out using a spatula or the back of a spoon
• Repeat another layer of cookies on top of the cream.
• Spoon the remaining 1/3 of the cream over the top of the cookies, and even out using a spatula or the back of a spoon.
• Cover with cling wrap or Press 'N Seal and place in the fridge until you serve this.
• Tip: It is best made the day before or even 2 days before.

Did You Try This Recipe or These Tips?

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