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Gluten-Free, Refined Sugar Free Tiramisu

This Gluten-Free, Refined Sugar-Free Tiramisu is a light and luscious version of the beloved Italian dessert. Made with a fluffy almond flour sponge cake, naturally sweetened mascarpone filling, and a rich espresso soak, it's the perfect guilt-free indulgence for coffee and dessert lovers alike.
Prep Time15 minutes
Cook Time15 minutes
Chilling Time4 hours
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: Italian
Keyword: gluten-free, grain-free, refined sugar free

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!