Craving tiramisu but trying to avoid gluten and refined sugar? This gluten-free, refined sugar-free tiramisu has all the flavor and decadence of the traditional dessert. A soft, gluten-free sponge cake replaces the classic ladyfingers, while a silky mascarpone filling is sweetened with maple syrup or honey and boosted with a scoop of collagen for an added protein kick. Layered with bold espresso and dusted with cocoa, this naturally sweetened tiramisu is perfect for dinner parties, holidays, or anytime you want to treat yourself—without compromise.
Gluten-Free Tiramisu Ingredients
Eggs – Provide structure, protein, and richness.
Maple Syrup or Honey – Natural sweeteners with trace nutrients and a lower glycemic impact than refined sugar.
Almond Flour – High in healthy fats and vitamin E; gives a moist and tender crumb.
Tapioca Flour – Helps create a light, sponge-like texture.
Mascarpone Cheese – A creamy, velvety base that brings classic tiramisu flavor.
Full-Fat Coconut Cream or Heavy Cream – Adds richness and a fluffy, whipped texture.
Collagen Powder – Boosts protein and supports skin and joint health. I used Zend Wellness Metaglow Collagen. STEPHANIE20 is my discount code!
Espresso or Strong Coffee – Provides that signature tiramisu flavor. I used Zend Wellness Guatamala Coffee. STEPHANIE20 is my discount code!
Vanilla Extract or Coffee Liqueur – Adds depth and a hint of warmth.
Unsweetened Cocoa Powder – The finishing touch for a rich, chocolatey contrast.
Tips for the Best Gluten-Free Tiramisu
Use room temperature eggs for the fluffiest sponge texture.
Don’t oversoak the sponge cake—just a quick dip will do to prevent sogginess.
Let it chill overnight for maximum flavor and the perfect creamy consistency.
Use high-quality cocoa powder for that rich, chocolatey dusting on top.
Add dark chocolate shavings for a pretty and indulgent finish.
FAQs
Can I make this dairy-free?
Yes! Swap mascarpone for a dairy-free version and use full-fat coconut cream instead of heavy cream.
Is it able to be made ahead of time?
Absolutely. In fact, tiramisu tastes better after resting overnight in the fridge so the flavors can meld together.
What can I use instead of espresso?
Use strong brewed coffee or a caffeine-free alternative if you prefer a lower-caffeine dessert.
Is this recipe kid-friendly?
Definitely! Just skip the coffee liqueur and stick with vanilla extract for a completely alcohol-free version. I also use decaf coffee when I’m making it for my kids.
Can I freeze this tiramisu?
Yes! Store it in an airtight container and freeze for up to 2 months. Thaw in the fridge before serving.
Other Gluten Free Dessert Recipes To Make:
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Gluten-Free, Refined Sugar Free Tiramisu
Ingredients
For the Gluten-Free Sponge Cake (Ladyfinger Alternative)
- 3 eggs room temp
- ¼ cup maple syrup or honey
- 1 tsp vanilla extract
- ½ cup almond flour
- ¼ cup tapioca flour
- ½ tsp baking powder
- Pinch of sea salt
For the Mascarpone Filling
- 8 oz mascarpone cheese
- ¾ cup full-fat coconut cream or heavy cream
- ¼ cup maple syrup or honey
- 1 tsp vanilla extract
- 1 scoop unflavored collagen
For the Coffee Soak
- ¾ cup brewed espresso or strong coffee
- 1 tbsp maple syrup or honey
- 1 tbsp vanilla extract or coffee liqueur
For Topping
- Unsweetened cocoa powder for dusting
Instructions
Make the Gluten-Free Sponge Cake
- Preheat oven to 350°F (175°C) and line a 9x9” baking dish with parchment paper.
- In a bowl, whisk eggs, maple syrup, and vanilla until frothy (about 2 minutes).
- In another bowl, mix almond flour, tapioca flour, baking powder, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Pour batter into the baking dish and bake for 12-15 minutes, until golden brown.
- Let it cool, then slice into ladyfinger-sized strips or squares.
Prepare the Mascarpone Filling
- In a bowl, whip heavy cream until soft peaks form.
- In another bowl, mix mascarpone, maple syrup, vanilla, and collagen until smooth.
- Gently fold the whipped cream into the mascarpone mixture.
Assemble the Tiramisu
- In a shallow bowl, mix brewed coffee, maple syrup, and vanilla or liqueur.
- Dip the sponge cake pieces into the coffee mixture (don’t oversoak).
- Layer half of the soaked cake pieces in a small dish or serving cups.
- Spread half the mascarpone mixture over the cake layer.
- Repeat with another layer of soaked cake and top with remaining mascarpone.
- Dust with cocoa powder and chocolate shavings (if using).
Chill & Serve
- Cover and refrigerate for at least 4 hours (overnight is best for full flavor).
- Serve cold and enjoy this refined sugar-free tiramisu!
