Tiramisù is a beloved dessert known for its smooth layers and bold coffee flavor. This gluten free version stays true to the original while making it suitable for those avoiding gluten. With delicate ladyfingers, velvety mascarpone, and a dusting of cocoa, it is an elegant no bake dessert that works beautifully for entertaining or preparing ahead of time. Every bite is light, indulgent, and timeless.
Using an electric mixer, whip the heavy cream on medium speed until frothy.
Increase the mixer speed to high and beat until stiff peaks form.
Place the bowl with the whipped cream in the refrigerator until needed.
Stir coffee and espresso in a wide bowl or pie plate until espresso dissolves; set aside.
Beat the 16 ounces of mascarpone cheese on medium speed until smooth and light.
Reduce the mixer speed to low and add powdered sugar, and vanilla extract.
Once combined, increase the speed to medium and beat until thoroughly combined and smooth.
Using a rubber spatula, fold one-third of the whipped cream into the mascarpone mixture to lighten, then gently fold in the remaining whipped cream until no white streaks remain.
Working one at a time, drop one-third of the wafers into the coffee mixture, quickly roll, and remove and transfer to a trifle bowl.
Arrange the soaked cookies in a single layer on the bottom of the trifle bowl, with the cookies positioned on their sides, breaking or trimming them as needed to fit into the dish.
Spread one-third of the mascarpone mixture over the soaked wafers smoothing the top of the layer.
Place the cocoa powder in a fine-mesh sieve and sprinkle over the top of the mascarpone layer.
Repeat the dipping and arrangement of the wafers, spreading of the mascarpone mixture and dusting of the cocoa powder twice more.
Cover with plastic wrap and refrigerate for at least 6 hours before serving.
Leftovers can be stored, covered, in the refrigerator for up to 3 days.
Must be 21 years or older to purchase or consume alcohol. Please drink responsibly.
Alcohol option: Add 1-2 tablespoons gluten-free coffee liqueur, Marsala wine, or rum to the espresso.
Tiramisù tastes even better the next day as the flavors meld.
Keep refrigerated for up to 3 days.
