This is a long-standing favorite of ours. Since we have been eliminating gluten and as many grains as possible from our diet, Tiramisu has been off the menu. Then as can happen on restricted diets when one has not prepared a plan for a certain meal, and it is getting late and the hungry’s hit, temptation knocks at the door. We ate a store bought Tiramisu, it tasted so good. The next day after the gluten and sugar hit, it resulted in aches and pains and stiff joints. Oh for a gluten free tiramisu.
Gluten-Free Tiramisu |No added refined sugar
That was enough motivation to set out to make my version of gluten-free Tiramisu.Motivation to make a gluten-free Tiramisu recipe - a most delicious outcome. Click To Tweet
According to Wikipedia, Tiramisu (from Italian, spelled tiramisù, [tiɾamiˈsu], meaning “pick me up” or “lift me up”)
I like the sound of that “pick me up” or “lift me up”.
This dessert is best made ahead of time and left in the fridge for at least four hours.
If you want to make this from scratch then first we will need to make a cake. If you can buy gluten free sponge fingers then that will save some time. Skip down to making the Tiramisu cream.
The Cake for gluten-free Tiramisu
- 1/4 cup coconut flour
- 1/2 cup plain gluten free flour mix (store bought)
- 100g of butter (3.5 oz)
- 3 tablespoons of coconut oil
- 2 eggs separated
- Stevia and Zero (Read a review here)
- 1 &1/2 inches of organic ginger root peeled and grated on the finest grater you have.
- 1/2 tsp vanilla
- 1 rounded tsp baking powder
Method-Cake for gluten-free Tiramisu
1. Heat the oven to 180 C (350 F)
2. Put the yolks in a bowl and the whites in another bowl
2. Whip the whites until they are thick
3. Mix the butter, coconut oil, sweeteners, grated ginger, vanilla, baking powder and eggs together
4. When they are well mixed add the flours.
5. Add filtered water to make the consistency of cake batter.
6. Fold the egg whites into flour mixture.
7. Put the cake batter into a greased 8 x 8-inch dish and cook for 15 to 20 minutes. This is quite a thin cake.
8. When cooked, cool a little and then remove the cake from the dish to cool more.
Ingredients for the gluten-free Tiramisu cream
- 3/4 cup of strong espresso coffee
- 1/4 cup Masala or orange juice or essence
- 3 egg yolks
- Zero or another sweetener of your choice
- 125 grams (4oz) Cream cheese at room temperature
- 250 grams (8oz) mascarpone cheese at room temperature
- 1 cup of whipping cream
- 1/2 cup whipping cream (this portion of whipped cream is for the top)
- 1 pk of gluten free gingernut cookies (Optional)
Update: I have since made this recipe again and I did not use the gingernuts. My conclusion is that they do not contribute enough to include them. It is an awesome dessert without them.
Method -gluten-free Tiramisu cream
1. Beat the two kinds of cheese together till well blended.
2. Combine the espresso coffee, 1/2 of the Masala or juice, 1 tablespoon of zero, and place it in a wide flat bowl.
3. For this step you will need a bowl that will fit over a saucepan of simmering water. Beat the egg yolks, remaining Masala, 2 tablespoons zero in a bowl. Place this bowl over the simmering water and keep beating it at a medium speed for at least 5 minutes. The mix will triple in volume and be quite thick.
4. Remove the bowl from the heat and beat in the cheese mix.
5. Set this aside to cool.
6. Beat the cream until it is thick. I have not tried this recipe with coconut cream, but I cannot see why it would not work just as well.
7. Fold the cream into the cooled egg and cheese mix.
Putting the gluten-free Tiramisu together
1. Slice the cake into two layers and cut it into fingers.
2. If you choose to use gingernuts we use them as the base. Briefly soak, the gingernuts one at a time in the espresso coffee mix and lay them in the bottom of your serving bowl.
4. Briefly soak the cake fingers one at a time in the espresso coffee mix and make a layer on top of the cream.
5. Spread another layer of the cream mix.
6. Another layer of soaked fingers and the rest of the cream mix.
7. Take the other 1/2 cup of whipped cream and spread over the top.
8. Grate some dark chocolate as much as you like on the top.
9. The gluten-free Tiramisu is best after several hours in the fridge, at least four hours.
Serve and enjoy, it is so delicious, no more store bought Tiramisu for me.
One delicious serving of gluten-free Tiramisu
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