THE Best Gluten- & Dairy-Free Tiramisu Ever! (refined sugar-, soy-, gum-free)


Did I just capitalize “the”? Yes, I did. I really do think that this is THE best gluten- and dairy-free tiramisu ever! It’s creamy, dreamy and incredibly delicious. It’s a lot lighter than the traditional gluten- and dairy-laden tiramisu, but don’t let that put you off. This just means that you can eat more of it!

It has exactly the same flavors and textures as traditional tiramisu, but did not give me any sugar pangs, itchies/other allergic reactions. It’s F-A-B! It’s the best thing since sliced bread (hmm, I mean, ermm… I’m trying to think of a gluten-free food that is as good as sliced bread, because gluten-free bread is just bleurgh – sliced or not).

The “egg/sugar/mascarpone” is actually whipped coconut cream, coconut sugar, eggs and marsala wine. It’s creamy, light, sweet and just perfect. Don’t worry, you can’t taste the coconut. The sponge layers are homemade, gluten-free and rice flour-based. If you’re not allergic to the gums they put in commercially available gluten-free ladyfingers, use these if desired, but remember the dish is then no longer gum-free {… like you needed to be told that}. They are saturated with really strong coffee/espresso (yes, the actual shots of espresso, not an Americano, which is espresso diluted with water).

When put together, you get a flavor and texture explosion on your tongue. It will make you sing and dance, without the allergic reactions afterwards. It will make you happy, and we all know we all deserve to be happy. It will make you sad, or end up in a fist fight if you have to share. Go on, give yourself a treat, make this today and experience what a piece of heaven tastes like.

[Side note: I have made traditional tiramisu a few times, but unfortunately I have never blogged about it. Why? Tiramisu is a pretty difficult thing to slice, plate and take a photo of. Every time I tried, it looked like I had careless splat it on a plate. No matter how delicious it was, the photo just didn’t do it justice. If you’d like to try it, the recipe is essentially the same, except use: 150 g (1 1/4 c) powdered sugar instead of the coconut sugar, 400 g (14 oz) mascarpone cheese instead of the coconut cream, and use store-bought ladyfingers.]

THE BEST GLUTEN- & DAIRY-FREE TIRAMISU EVER! (refined sugar- soy-, gum-free)

makes 1 – 23 x 18 cm (9 x 7 inch) dish

adapted from Haut Appetit: The Best Gluten & Dairy Free Tiramisu


  • 3 duck egg whites (or large chicken egg whites)
  • 2 tablespoons coconut sugar
  • 1 small pinch salt
  • 1 tiny pinch cream of tartar
  • 3 duck egg yolks (or large chicken egg yolks)
  • 3 tablespoons coconut sugar
  • 2 tablespoons Marsala wine
  • 1/2 teaspoon vanilla extract
  • 200 g (3/4 c) coconut cream (the semi-solid/solid fat in one tin/can of full-fat coconut milk that has been chilled for ~48 hours), whipped until thick and creamy*
  • 1 recipe of gluten-free ladyfingers
  • 480 ml (2 c) espresso or very strong coffee
  • unsweetened cocoa powder for dusting

* the amount of cream in one tin of full-fat coconut milk is different from tin to tin.


1. In a medium-sized bowl, beat egg whites until soft peaks form, add 2 tablespoons coconut sugar, salt and cream of tartar. Beat until stiff peaks form, but be careful not to overbeat. The whites should stick to the bowl when the bowl is upturned. Set aside.

2. In another bowl, beat the egg yolks with 3 tablespoons coconut sugar until thick, light and pale, about 5 minutes. Gently stir in the Marsala and vanilla extract.

3. Gently fold the whipped coconut cream into the egg yolk mix in 3 batches, and then fold the beaten egg whites in, also in 3 batches. Set aside.

4. Layer one layer of ladyfingers on the bottom of one 23 x 18 cm (9 x 7 inch) dish. Double up the ladyfingers if they are flat. Liberally brush with espresso until they are saturated.

5. Spoon half of the beaten egg/coconut cream/Marsala cream on top of the soaked ladyfingers and arrange another layer of ladyfingers on top. Again, brush liberally with espresso until saturated.

6. Spoon the remainder of the egg/coconut cream/Marsala cream on top, cover and chill for at least 8 hours, or overnight.

7. Dust the top liberally with unsweetened cocoa powder, slice and serve. Enjoy.


6 thoughts on “THE Best Gluten- & Dairy-Free Tiramisu Ever! (refined sugar-, soy-, gum-free)

  1. Hi! My daughter made us this incredible gluten-free dairy-free tiramisu… It had been over three years since we last had one, and, oh boy, was it good! Didn’t miss the mascarpone one bit. The only changes she made were: 1) she doubled the lady fingers recipe and 2) she skipped the wine part because of my husband’s problems with sulfites.
    Let me tell you: we are going back to France in two weeks, with your delicious recipe bookmarked on my tablet. Thank you for sharing it.

    • Hi Joëlle, I am so glad that you enjoyed this recipe. It amazes me how good this tiramisu tastes especially without the gluten or dairy! It is a little labor intensive, but so very worth it. Last Christmas I made this recipe with honey instead of coconut sugar, it was just as good.

    • Hi chosen316, the wine does give the tiramisu some flavor, a sweet and little woozy punch (ok, not everyone will feel the woozy effect with this small amount, but I do because I don’t drink). I have seen numerous tiramisu recipes without it, so adding it would really be personal preference (see Joëlle’s comment). Without it, the dessert simply tastes sweet, creamy and coffee-ish. No one can complain with that! 😊

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