Easy Gluten-Free Tiramisu Recipe
This gluten-free tiramisu is layered with coffee-soaked gluten-free ladyfingers and a fluffy whipped filling made with cottage cheese and whipped cream for a lighter twist on the classic dessert! It’s rich with espresso flavor, completely no-bake, and easy enough to make ahead for holidays, dinner parties, or whenever you want a chilled dessert.
Servings: 9 slices
Equipment
- 8x8 baking dish
Ingredients
- 1 ½ cups heavy whipping cream
- 8 oz cottage cheese blended until smooth. Add 1-2 tbsp water if needed before blending.
- ⅓ cup granulated sugar
- 1.5 tsp vanilla extract
- 1 ¾ cups strong cold brew coffee store-bought is fine, I like Stok brand. Can also use espresso.
- ⅓ cup kahlua or Bailey's Irish Cream for a fun twist. Omit for alcohol-free and replace with more cold brew.
- 1 package Schar Gluten Free Lady Fingers
- Cocoa powder for dusting the top
Instructions
- Whip your cottage cheese (with 1-2 tbsp water if needed) and set aside.
- Add the heavy whipping cream to a chilled metal bowl and beat on medium high speed with an electric hand mixer (or use a stand mixer if you have one). Add the sugar and vanilla when it is almost done and beat until it's a fluffy whipped cream texture with stiff peaks. Gently fold in the whipped cottage cheese using a spatula until combined and smooth. Set aside.
- Add the cold brew and kahlua to a shallow bowl big enough to fit the lady fingers. Dip 6 of the lady fingers into the mixture (don't soak, just quickly dip on both sides or they will fall apart) and add each one to the bottom of an 8x8 baking dish to form the bottom layer.
- Add half of the whipped cream mixture on top of the lady fingers and smooth out with a spatula.
- Repeat with the remaining 6 lady fingers, place them on top of the whipped cream, and then add the remaining cream mixture on top and smooth out.
- Dust a hefty amount of cacao powder on top (you can use a sifter or a fine mesh strainer).
- Refrigerate for a few hours, up to overnight. Slice into 9 pieces, and enjoy!
Notes
- Chill your bowl BEFORE whipping the cream. Cold cream whips faster and holds its shape better!
- Don’t let the gluten-free ladyfingers sit for a long time in the coffee mixture. A quick dip is enough. They soften much faster than traditional savoiardi.
- Blend the cottage cheese until completely smooth. This is what keeps the filling silky instead of grainy.
- You can sub 8 oz marscarpone cheese for the cottage cheese if you prefer a more traditional taste.
- For dairy free, use dairy free whipping cream and 8 oz Kite Hill cream cheese.
- Overnight chilling gives this recipe the best texture. The layers soften and settle together, which makes each slice easier to cut cleanly.
- Use a fine mesh strainer for the cocoa powder so the top layer looks soft and even instead of clumpy.
- Store the tiramisu covered in the fridge for up to 4 days. The layers soften even more as it sits in the fridge, which is part of what makes tiramisu so good the next day.
- If you’re making this for a party or get-together, assembling it the night before works really well. Wait to dust the cocoa powder on top until closer to serving so the cocoa powder looks fresh and doesn’t darken in the fridge.
Nutrition
Serving: 1slice | Calories: 273kcal | Carbohydrates: 25g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 68mg | Sodium: 139mg | Potassium: 83mg | Sugar: 18g | Vitamin A: 593IU | Vitamin C: 0.2mg | Calcium: 52mg | Iron: 0.3mg