The biggest issue with making tiramisu gluten free is the ladyfinger layer. Although you can purchase ladyfingers online, the prices aren’t exactly enticing for a similar batch of dessert. So, I started at the bottom — literally.
To get started, I searched for gluten free ladyfinger recipes. The first recipe I happened upon had the incorrect flour to egg ratio, but I combined measurements between two recipes to get about 14 lady fingers. You will need:
2 large eggs, separated
1/2 cup granulated sugar, separated into quarter cup amounts
1/2 tsp vanilla extract
Pinch of salt
1 tsp baking powder
1 cup all purpose gluten free flour (I used Pillsbury’s blend since that’s what’s available in my area)
First, beat the egg yolks with half of the sugar and the vanilla until pale and creamy.
Next, whip the egg whites until just stiff. Add the other half of the sugar, and whip until stiff peaks form.
Mix the flour, salt, and baking powder into the egg yolk mixture first, being careful not to deflate the texture of the yolks.
Then, gentle fold in the whipped egg whites — about 1/3 at a time until fully incorporated.
Now, we’re missing crucial pictorials, but you’ll want to transfer the ladyfinger batter into a piping bag or storage bag. Snip off the tip at your desired level and pipe “fingers” onto a parchment-lined cookie sheet. Bake at 350 degrees F for about 15-20 minutes until golden brown and stiff. Set them aside to cool.
Now that we’ve made our ladyfingers, it’s time to build our gorgeous layered dessert! You will need:
4 large egg yolks
1/4 cup Kahlua (this is my favorite tiramisu alcohol because it amps up the coffee flavor!)
1/4 cup granulated sugar
Pinch of salt
8 ounces of mascarpone cheese
3/4 cup heavy cream
3/4 cup boiling water
2 tsps instant coffee
1 shot Kahlua
Cocoa powder for dusting
Place the yolks, 1/4 cup sugar, and Kahlua into a double boiler (or use pots and pans to rig up your own), and begin beating.
As the water in the bottom pot beginnings to bubble, you’ll want to lower the heat to prevent scrambling the egg yolks. Beat continuously throughout the process. When the mixture becomes pale and thickens up, remove it from the heat and add your mascarpone cheese.
Beat in the mascarpone until smooth and thick.
Whip your cream until stiff peaks form. Your best bet is to pour the cream into a glass measuring cup and refrigerate it in the cup until you’re done with the mascarpone.
Just like earlier when we folded our ladyfinger batter, it’s time to gently fold the whipped cream into your mascarpone mixture, adding 1/3 at a time until fully combined.
The result will be a decadent, creamy custard that’s almost too tempting to ignore! Stop! Don’t eat that filling!
Now we’ve arrived at assembly time. Mix your brewed coffee and Kahlua, and dip the ladyfingers one at a time during the assembly process.
I used my adorable 4-inch spring form pans to make perfectly portioned treats, but use whatever you’ve got on hand. Layer in the soaked ladyfingers.
Pour in the creamy mascarpone mixture until about halfway up the sides.
Layer on more ladyfingers.
Fill the pan the rest of the way with the creamy mascarpone mixture.
Dust on cocoa powder to top your tiramisu. Chill overnight to let the tiramisu set properly, then serve and enjoy! Tiramisu means “pick me up” in Italian, and it’s the perfect decadent treat to finish an Italian meal — or just treat yourself!
