No-Bake Gluten Free Tiramisu

This gluten free tiramisu layers coffee-dipped ladyfingers and billowy mascarpone cream for the same rich, creamy dessert you love, without any wheat.

It comes together in about 20 minutes, then the fridge does the work while you get on with dinner. A perfect make-ahead dessert that feels effortless yet impressive.

Why This One Stays in the Rotation

This is the tiramisu I make whenever I need a dessert that can hang out in the fridge until we’re ready. The gluten-free ladyfingers soak up the coffee without turning to mush, and the mascarpone cream is light but rich, with little flecks of vanilla.

That first cold, creamy bite with a dusting of cocoa is what keeps everyone coming back. It’s also absurdly easy. No heat, no baking, just a quick whisk and layer, and because it improves after a few hours, it’s the kind of dessert that fits around a busy schedule.

Ingredients

• 24 gluten-free ladyfingers: Crisp savoiardi like Schär, not the soft cake-like kind.
• 1 1/2 cups strong brewed coffee, cooled: Espresso or dark roast, at room temperature.
• 3 tbsp coffee liqueur or dark rum: Optional; skip for a family-friendly version.
• 3 large egg yolks: Pasteurized if you prefer, for safety.
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 8 oz mascarpone cheese, cold: Full-fat, straight from the fridge.
• 1 cup heavy cream, cold: For whipping.
• 2 tbsp unsweetened cocoa powder: Dutch-process or natural, for dusting.

Variations / Substitutions

• No alcohol: Omit the liqueur and replace it with 1 tsp vanilla extract in the coffee soak.
• Dairy-free: Use a plant-based cream cheese and the solid part from a chilled can of coconut cream instead of mascarpone and heavy cream.
• Different flavor: Swap the coffee for strong chai or hot chocolate for a kid-friendly twist.
• No ladyfingers: Cut gluten-free vanilla sponge cake or pound cake into strips and use those.
• A classic counterpart: If you’re looking for the wheat version, check out my Easy Tiramisu recipe.

How to Make No-Bake Gluten Free Tiramisu

Step 1: Prepare the Coffee Soak

In a shallow bowl, combine the 1 1/2 cups cooled coffee and 3 tbsp liqueur, if using. Set it near your work area. If you just brewed the coffee, let it cool for at least 10 minutes so it does not melt the cream later.

The coffee should be deep and bold. A weak brew makes a bland tiramisu. Taste it and, if needed, add a pinch of sugar to round out any bitterness; just keep it barely sweet.

Step 2: Whip the Mascarpone Cream

In a large bowl, beat the 3 egg yolks and 1/2 cup sugar with an electric mixer until thick and pale, about 3 minutes. Beat in the 1 tsp vanilla, then add the 8 oz cold mascarpone and beat on low just until smooth, about 30 seconds. In a separate bowl, whip the 1 cup heavy cream to soft peaks. Fold the whipped cream into the mascarpone mixture in two additions until no streaks remain.

The finished cream should be airy but hold its shape. Overbeating the mascarpone can turn it grainy; if that happens, gently stir in a tablespoon of cold milk to smooth it out.

Step 3: Dip and Layer the Tiramisu

Working one at a time, quickly dip both sides of each ladyfinger into the coffee soak (a second per side). Arrange a single layer of dipped ladyfingers in the bottom of an 8×8-inch (20 cm) dish. Spread half the mascarpone cream over them. Repeat with another layer of dipped ladyfingers and the remaining cream.

The ladyfingers should be saturated but not falling apart. If they get too soggy, they dissolve, so a fast dip is all you need. Cover the dish and refrigerate for at least 4 hours, or overnight.

Step 4: Dust with Cocoa and Serve

Remove the tiramisu from the fridge and dust the top generously with the 2 tbsp cocoa powder using a fine-mesh sieve. Slice into squares and serve cold, right from the dish.

For the cleanest slices, run the knife under hot water and wipe it dry between cuts. The cocoa will bloom with a slight mocha aroma as it sits, and the layers hold beautifully.

A Few Notes Before You Start

• Use genuine crisp gluten-free ladyfingers like Schär Savoiardi. Soft cakey ones turn to paste.
• Make the tiramisu a day ahead if you can. The flavor deepens, and the layers firm up so it slices neatly.
• If your mascarpone is very firm, let it sit at room temperature for 10 minutes before mixing, but do not let it get warm.
• For a non-alcoholic version, add a teaspoon of vanilla to the coffee soak instead of liqueur; the bold coffee carries the flavor.

Scale it for a different crowd:

Storing Leftovers

• Refrigerate: Cover the dish tightly and keep in the fridge for up to 3 days. The tiramisu is even better on day two, so it’s a rare dessert that actually improves.
• Serve cold: No reheating needed, just dust with fresh cocoa before serving.

What To Serve With Gluten Free Tiramisu

A slice of this tiramisu is at its best with a fresh espresso or a small glass of vin santo. The sweetness of the dessert and the bitterness of the coffee are natural partners. A dark amaro after a big meal also works, its herbal notes cutting the richness.

Frequently Asked Questions

Is this tiramisu safe for someone with celiac disease?

Yes, provided you use certified gluten-free ladyfingers and check that all other ingredients, such as cocoa and vanilla, are labeled gluten-free. Always read the labels because hidden wheat can show up in surprising places.

Can I make this without raw eggs?

Yes. Substitute pasteurized egg yolks, or make a cooked egg-free cream: whip 1 cup heavy cream with 1/2 cup mascarpone and 2 tbsp sugar until stiff, then use that in place of the egg-based mixture.

Can I use decaf coffee?

Absolutely. Brew the same amount of strong decaf coffee and let it cool. The dessert will still have the classic tiramisu flavor.

Can I freeze leftover tiramisu?

Yes. Wrap the dish tightly in plastic wrap and foil and freeze for up to 1 month. Thaw overnight in the refrigerator and dust with fresh cocoa before serving.

Gluten Free Tiramisu Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 9 servings

Calories: 340

Ingredients Method Notes

Ingredients

  

• 24 gluten-free ladyfingers
• 1 1/2 cups strong brewed coffee, cooled
• 3 tbsp coffee liqueur or dark rum (optional)
• 3 large egg yolks
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 8 oz mascarpone cheese, cold
• 1 cup heavy cream, cold
• 2 tbsp unsweetened cocoa powder

Method

 

1. Combine coffee and liqueur (if using) in a shallow bowl. Set aside.
2. Beat egg yolks and sugar until thick and pale, about 3 minutes. Beat in vanilla, then mascarpone until smooth. Whip cream to soft peaks and fold into mascarpone mixture.
3. Quickly dip both sides of ladyfingers into coffee soak. Layer half in an 8×8-inch dish, spread half the cream, then repeat. Cover and refrigerate at least 4 hours.
4. Dust top with cocoa powder, slice, and serve cold.

Notes

Use crisp gluten-free ladyfingers like Schär Savoiardi for the right texture. If you can’t find them, strips of gluten-free vanilla cake are a good substitute. This dessert needs a minimum 4-hour chill, but overnight gives the best flavor and cleanest slices.