There's something special about tiramisu-it's rich, coffee-soaked, and always feels like a little luxury. The only problem? Traditional ladyfingers aren't gluten-free.
That's why I started making gluten-free tiramisu cups at home. Instead of skipping dessert or settling for something less exciting, you get the real thing-soft ladyfingers (homemade, and honestly so good), layers of mascarpone cream, and just enough cocoa to finish it off.
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These individual cups are perfect for dinner parties, birthdays, or when you just want a treat that feels indulgent but still fits your gluten-free lifestyle. Plus, you can make the ladyfingers ahead of time and store them, which makes this recipe way easier than it looks.
If you love Italian desserts, you'll also enjoy my Gluten-Free Peanut Butter Blondies that pairs beautifully with coffee or tea.
Why you'll love this recipe
- Fully gluten-free but tastes like the original
- Individual portions (easy to serve and no messy slicing)
- Make-ahead friendly for parties or busy weeks
- Homemade ladyfingers that store well for dipping in coffee, too
Ingredients you'll need
Mini gluten-free ladyfinger biscuits (makes about 48-50)
- 3 US large/UK medium eggs, room temperature, separated
- 125 g (½ cup + 2 tbsp) caster or granulated sugar, divided
- 140 g (1 cup + 2½ tbsp) plain gluten-free flour blend (I used Doves Farm Freee, no xanthan gum added)
- 10 g (1½ tbsp) cornstarch (US) or cornflour (UK)
- 1 teaspoon baking powder
- ¼ teaspoon xanthan gum (skip if your blend already has it)
- 50 g (¼ cup) granulated sugar, for dusting before baking
- 30 g (¼ cup) powdered/icing sugar, for dusting before baking
Coffee soak
- 15 g (4 tbsp) instant coffee granules
- 12 g (1 tbsp) granulated sugar
- 400 g (1⅔ cups) hot water
Mascarpone cream
- 500 g (2 cups + 3 tbsp) mascarpone cheese, cold
- 400 g (1¾ cups) heavy/double cream, cold
- 160-180 g (1⅓-1½ cups) powdered/icing sugar, sifted (adjust to taste)
- 1 teaspoon vanilla bean paste (or 2 teaspoon vanilla extract)
For decorating
- 1-2 tablespoon cocoa powder
How to make gluten-free tiramisu cups
Step 1: Bake the gluten-free ladyfingers
- Preheat the oven to 340ºF (170ºC). Line two baking sheets with parchment paper.
- Whip the egg whites with half the sugar until soft peaks form (about 5 minutes).
- In another bowl, beat egg yolks with the rest of the sugar until pale and thick (about 3 minutes).
- Gently fold yolks into the whites.
- Sift in flour, cornstarch, baking powder, and xanthan gum. Carefully fold until smooth.
- Transfer to a piping bag fitted with a round tip and pipe 1½-inch rounds on the trays.
- Mix granulated and powdered sugar, dust over the piped batter.
- Bake one tray at a time for 22-24 minutes, until puffed, cracked, and golden. Cool completely.
Tip: Store extra ladyfingers in an airtight container at room temp for up to 1 week.
Step 2: Make the coffee soak
Stir coffee, sugar, and hot water until dissolved. Let cool completely.
Step 3: Whip the mascarpone cream
- Add mascarpone, cream, sugar, and vanilla to a large bowl.
- Whip on low speed until very soft peaks form. Stop before it gets too stiff-the cream will firm up as it chills.
Step 4: Assemble the cups
- Quickly dip each ladyfinger into the cooled coffee (1-2 seconds).
- In serving glasses, layer mascarpone cream → coffee-dipped ladyfingers → more cream.
- Repeat layers, finishing with cream on top.
Tip: I used 420ml (1¾ cup) glasses, which fit 3 layers of cream and 2 layers of ladyfingers.
Step 5: Chill & decorate
Cover and refrigerate for at least 2 hours (overnight is even better).
Dust with cocoa powder before serving.
Tips for success
- Dip fast: ladyfingers should soak up coffee without turning soggy.
- Let it chill: the flavors really come together after a few hours in the fridge.
- Serve in clear cups: it shows off the pretty layers.
Variations to try
- Add chocolate ganache between layers for extra richness
- Sprinkle chopped nuts for crunch
- Swap in dairy-free mascarpone and coconut cream for a vegan version
- Replace sugar with a natural sweetener for a lighter option
Storage
Tiramisu cups keep well in the fridge for up to 3 days. The ladyfingers alone can be baked ahead and stored at room temp for a week.
FAQ
Yes-use dairy-free mascarpone and coconut cream.
At least 2 hours, but overnight gives the best texture.
Make your own with the recipe above, or use gluten-free sponge cake cut into small pieces.
Definitely-make it the night before, cover, and chill until serving.
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📖 Recipe
Gluten-Free Tiramisu Cups
Creamy, coffee-soaked, and indulgent, these gluten-free tiramisu cups are made with homemade ladyfingers, mascarpone cream, and cocoa for the perfect individual dessert.
Ingredients
- Mini gluten-free ladyfinger biscuits (makes about 48-50)
- 3 US large/UK medium eggs, room temperature, separated
- 125 g (½ cup + 2 tbsp) caster or granulated sugar, divided
- 140 g (1 cup + 2½ tbsp) plain gluten-free flour blend (Doves Farm Freee, no xanthan gum added)
- 10 g (1½ tbsp) cornstarch (US) or cornflour (UK)
- 1 teaspoon baking powder
- ¼ teaspoon xanthan gum (skip if your blend already has it)
- 50 g (¼ cup) granulated sugar, for dusting before baking
- 30 g (¼ cup) powdered/icing sugar, for dusting before baking
Coffee Soak:
- 15 g (4 tbsp) instant coffee granules
- 12 g (1 tbsp) granulated sugar
- 400 g (1⅔ cups) hot water
Mascarpone Cream:
- 500 g (2 cups + 3 tbsp) mascarpone cheese, cold
- 400 g (1¾ cups) heavy/double cream, cold
- 160–180 g (1⅓–1½ cups) powdered/icing sugar, sifted (adjust to taste)
- 1 teaspoon vanilla bean paste (or 2 teaspoon vanilla extract)
For Decorating:
- 1–2 tablespoon cocoa powder
Instructions
- Bake the Gluten-Free Ladyfingers: Preheat oven to 340ºF (170ºC). Line baking sheets with parchment. Whip egg whites with half the sugar until soft peaks. Beat yolks with remaining sugar until pale and thick, fold into whites. Sift in flour, cornstarch, baking powder, xanthan gum. Fold until smooth. Pipe rounds onto trays, dust with mixed sugars, bake 22–24 minutes until golden. Cool completely.
- Make the Coffee Soak: Stir coffee, sugar, and hot water until dissolved. Let cool completely.
- Whip the Mascarpone Cream: Add mascarpone, cream, sugar, and vanilla to a bowl. Whip on low until very soft peaks form. Do not overbeat.
- Assemble the Cups: Quickly dip each ladyfinger in cooled coffee (1–2 seconds). In serving glasses, layer mascarpone cream → coffee-dipped ladyfingers → more cream. Repeat, ending with cream.
- Chill & Decorate: Cover and refrigerate at least 2 hours (overnight is best). Dust with cocoa before serving.
Notes
Tips: Dip ladyfingers quickly so they don’t turn soggy. Chill for a few hours for best flavor. Serve in clear cups to show off the layers. Variations: add chocolate ganache, sprinkle nuts, make dairy-free with vegan mascarpone and coconut cream, or swap sugar for natural sweeteners. Storage: Tiramisu cups keep up to 3 days in the fridge. Ladyfingers can be stored at room temp for 1 week.
Nutrition Information:
Serving Size:
1 cupAmount Per Serving: Calories: 420Total Fat: 28gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 120mgSodium: 90mgCarbohydrates: 36gFiber: 1gSugar: 28gProtein: 7g
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