Gluten-free Easy Traditional Tiramisu



The ULTIMATE and only gluten-free recipe for a traditional tiramisu you’ll ever need!

A light and fluffy sponge is lightly soaked with a coffee and dark rum mixture, then layered with a thick and silky smooth cream made the traditional way with mascarpone and raw eggs (that are not cooked or tempered). All finished off with a heavy dusting of cocoa powder. The sponge in this recipe is enough to make 2-3 layers depending on the size of your serving dish. Deliscious gluten-free recipes do exist and this  tiramisu is an indulgent sweet treat that can be served at any dinner party. Your guests will never guess it’s gluten-free!

What alcohol can I use?

It is not uncommon for tiramisu to contain alcohol. Marsala wine is the traditional tipple of choice, however, if you don’t have that to hand, white or dark rum, amaretto, brandy, vodka and coffee-flavored liqueurs are great alternatives. You can make this dessert a little more punchy by adding in another 2-3 tablespoons of your alcohol of choice, or omit it entirely to make it child friendly. It will still taste divine!

What is mascarpone?

Mascarpone is an Italian cream cheese. Its texture is very thick and not pourable. It looks like regular full fat cream cheese but without the tanginess. Mascarpone is subtly sweeter and tastes like a rich cream. Avoid cheap brands as the consistency may not be as thick and your cream will not set.

Is it dangerous to eat raw eggs?

The traditional way of making tiramisu cream is by whisking the raw egg yolks with the sweetener, vanilla and mascarpone and then whisking the egg whites to form stiff peaks. The 2 mixtures are then gently folded together to make the cream. It is perfectly safe to consume raw eggs in today’s modern time compared to the past where produce was not as strictly controlled. When using raw eggs, always source organic and free-range to guarantee quality and freshness. However, if you are still worried about eating raw eggs, you can whisk the eggs, icing sugar and vanilla extract together over a double boiler/ bain-marie until pale and doubled in volume. In a separate bowl, whisk the mascarpone to loosen then whisk the two together.


6-8 Servings


4.5 Hours


15 Minutes


For the sponge:

  • 3 large egg, (at room temperature)

  • 1 tsp vanilla extract

  • 3 Tbsp milk, (of choice)

  • 3 Tbsp neutral oil, (like avocado oil)

  • ¾ cup almond flour

  • 1 Tbsp psyllium husk

  • ½ tsp baking soda

  • Pinch of sea salt

  • ½ tsp lemon juice

  • ¼ cup granulated sugar

For the cream:

  • 2 large eggs, separated

  • ⅓ - ½ cup icing sugar, (adjust sweetness to taste)

  • 1 tsp vanilla extract

  • 250g /8 oz mascarpone

  • ½ cup black coffee

  • 2 Tbsp dark rum, (or liquor of choice)

  • ¼ cup unsweetened cocoa powder, (for dusting)


  1. Start by making a ½ cup of strong black coffee. You can use instant coffee, espresso capsules or ground coffee. Leave to brew and cool.

  2. Preheat the oven to 180C/ 350F. Line a shallow baking tray with baking paper.

  3. Separate the eggs. Put the yolks into a large bowl and the whites into a small bowl. Pour the milk and avocado oil in with the egg yolks. Whisk to a smooth consistency, then add in the almond flour, psyllium husk, bicarbonate soda and salt. Mix to combine.

  4. Add the egg whites to the bowl of a stand mixer with the whisk attachment. Whisk on high speed for 1 minute until the eggs start to froth. Add in the lemon juice, vanilla extract and caster sugar and keep whisking until stiff peaks form, about 5-8 minutes.

  5. Fold in the egg whites into the egg yolk mixture in small batches until a smooth consistency is achieved. Folding is important to keep the air in the mixture.

  6. Pour onto the prepared baking tray. Use a spatula to evenly spread the mixture. Bake in the middle of the oven for 15 minutes, or until evenly golden brown. Leave to cool.

  7. Beat the yolks and icing sugar in a bowl of a stand mixer with the whisk attachment, or use an electric beater on medium-high speed for 8 minutes or until it changes from yellow to a very pale yellow. Add the vanilla extract and mascarpone, beat for a minute until just combined and silky smooth. Transfer mixture to a bowl and set aside.

  8. Clean the stand mixer bowl and whisk to use again. Pour the egg whites into the mixer bowl and beat until stiff peaks form. About 5 minutes on a medium-high speed, they will be quite foamy.

  9. Step 7

  10. Use a spatula to gently fold the cream mixture into the egg whites in small batches. Take care to not beat all the air out. It may look a little lumpy but these will settle once assembled.

  11. Step 8

  12. Pour the coffee into a small bowl and stir through the spiced rum if using. You can make it as strong as you like! Use the top rim of the dish as a guide to cut out 2 circular disks in the sponge. Reserve the offcuts to form another layer.

  13. Step 9

  14. Assemble the tiramisu by first dusting a heavy layer of cocoa powder at the base of the serving dish. Place the first sponge disk at the base and use a pastry brush or spoon to thinly soak the coffee mixture all over. Spread a thick layer of cream over the sponge and dust again with cocoa powder. Use the offcuts to piece together the middle layer. Repeat this sequence again with the coffee, cream and cocoa powder until the final layer of cream and cocoa powder have been applied. Place in the fridge for at least 3-4 hours or overnight is best before serving.


  • An espresso

  • Hot chocolate


Eggs - are incredibly nutritious, a great source of protein, healthy fats and they help elevate levels of HDL (the "good") cholesterol, which is linked to a lower risk of many diseases. (Source)

Almond flour - are high in protein and fibre and are an excellent source of Omega 3 and 6 Fatty Acids and Vitamin E. (Source)

Psyllium husk - supports regular digestion by acting as a prebiotic in the gut, feeding the good bacteria in the microbiome. Beneficial for the heart and pancreas. (Source)

Black coffee - contains caffeine, a stimulant that has been shown to increase energy levels and decrease fatigue by altering levels of certain neurotransmitters in the brain. (Source)

Unsweetened cocoa powder - is rich in plant poly-phenols, specifically flavonoids, which have antioxidant properties and contains minerals including iron, magnesium, potassium and zinc. (Source)


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  • Many of my recipes call for Greek products like Greek extra virgin olive oil, Greek honey or Greek oregano. It is not mandatory for it to be Greek in order to make the recipe, you are more than welcome to use a good quality alternative; just keep in mind if you are after the authentic flavours of Greece these details do make all the difference in Greek cuisine. You can shop these ingredients here.​

  • Kindly note, by purchasing products via certain affiliate links in this post, I may receive a commission. This in no way increases the cost to you. I only recommend products based on my preferences to help you get the best results. Thank you for your support.

  • Disclaimer: None of the health benefits listed are intended to diagnose or treat any pre-existing health conditions. Always consult a health care practitioner before making any health decisions. The benefits listed are from my own research and personal interest, and encourage you to follow the Source and do further research.


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