Sugar-Free Tiramisu in a Jar (Gluten-Free, Lectin-Free)

Tiramisu is my all-time favorite dessert. And I missed it so much after I embarked on a lectin-free, gluten-free, and sugar-free diet five years ago.

But this year, for Easter, I decided to make tiramisu using a homemade cake. It was so delicious that I wanted to share the recipe with other tiramisu lovers who don’t eat gluten or sugar.

This sugar-free, gluten-free tiramisu in a jar is the real deal. It’s creamy, soft, and as delicious as any good, authentic tiramisu, but much healthier.

How to make a gluten-free tiramisu?

The ingredients in this Italian dessert that have gluten are the ladyfingers. Also called Savoiardi, they are sweet sponge cake biscuits made of eggs, sugar, and flour.

This is the signature ingredient of the traditional tiramisu cake (along with the mascarpone cream) and, unfortunately, not an option for anyone on a gluten-free or sugar-free diet.

Recently there have been gluten-free options on the market, but they are still made with sugar, and they are certainly not lectin-free.

Tiramisu is an easy dessert to make if you use store-bought ladyfingers. But making a cake to replace ladyfingers is not that difficult either.

When I created this Green Banana and Chocolate Cake, I immediately felt I could pair it with classic mascarpone cream and transform it into a delicious tiramisu. It’s made of green bananas, eggs, and a mix of tigernut flour and tapioca flour, with a few add-ins and flavors creating layers of texture and flavors.

Due to the bananas I used to make the cake, this is not a keto tiramisu, but it is lower in carbs than a regular tiramisu. And more nutritious.

Authentic tiramisu, a question of taste

Before I started my gluten-free, lectin-free, and sugar-free diet, I was the person who would make a tiramisu dessert for all festive occasions. I’ve also had the chance to eat many authentic tiramisu cakes, so I know what to look for in a tiramisu cake.

Like anything, tastes are different, so we might like different things. For example, I always preferred the mascarpone cream on the thicker side, with less egg content. Some chefs (especially Italian) like to make the cream super runny and add many eggs.

I also like a good ratio of cake to cream: about half-half, maybe slightly less cake than cream. And while I love a classic tiramisu, adding a few fresh raspberries between layers makes it perfect for me. Raspberries are optional, though; feel free not to use them if you don’t feel like it.

If you think of it, the Marsala wine used to make authentic tiramisu gives a slightly fruity, both tart and sweet flavor, which raspberries can bring in.

Start by making the cake

When making a tiramisu, you have to plan. The cake has to be made one or two days prior, so the first step is to bake the cake. Also, once the tiramisu is assembled, it needs to rest overnight in the fridge before serving.

This is where you find the recipe to make the gluten-free and sugar-free Green Banana and Chocolate Cake. Once done, store it in the fridge for a day or two before using it.

Make the mascarpone cream

Making the mascarpone cream for tiramisu is easy. You need authentic Italian mascarpone cheese, pasture-raised eggs, sweetener, and some natural flavors.

It’s important you choose an Italian imported mascarpone, as it is made with Italian milk, which is A2 casein milk.

The eggs will be raw, so get the freshest, best-quality pasture-raised eggs you can.

For sweetener, I use inulin powder with a very small amount of erythritol, but any plant paradox approved natural sweetener can be used (not liquid though). For options on sweeteners please check my Lectin-Free and Plant Paradox approved store.

I love to add orange zest or natural orange flavor for an extra layer and more depth of taste and vanilla.

You will start by separating the yolks from the whites and beating the whites until stiff. You can use a hand or electric mixer. The following step is to mix the egg yolks with the flavors, pinch of salt, and sweetener until creamy. Add the mascarpone cream and mix with an electric mixer until it thickens, but don’t overmix. It will take a few minutes.

When the cream is thicker, add the stiff egg white and gently incorporate them with a rubber spatula or a hand mixer, but don’t beat them. That’s it; at this point, the cream is done. You can store it in the fridge until you have the rest of the elements ready.

Some recipes use whipping cream, and I used to do that, too in the past. But I think it is an unnecessary extra step. The mascarpone cream is already supper fluffy and flavorful.

This keto-friendly mascarpone cream can be used for other desserts if you want to get creative.

Prepare the cake

You start by making one espresso, or excellent quality, strong black coffee. You need about 1/2 cup or even less. Add the pure coffee extract to the coffee and let it reach room temperature before using.

Take the cake out of the fridge and cut it into about 1-inch cubes. Place them on a large platter.

When the coffee is cold, take coffee with a teaspoon and pour over the cake squares, a few drops on each. Ladyfingers are very dry; that’s why they need the coffee soaking. But this cake already has a lot of flavors and is pretty moist. You need to give it that coffee flavor and slightly more moisture.

Jars for personal servings

I love to make tiramisu in jars. This quantity will make two big jars, but each jar is a ginormous portion. It’s more like two decent servings per jar, so four portions in total.

These jars are 1/5 liter (16oz) each. These are sold as mason jars with airtight lids. They are perfect as they can be used for so many things. I found these on Amazon:

• Mason jars with airtight lids, 16oz
• Mason jars with airtight lids, 8oz

I really like the 8oz ones, but I couldn’t find any here in Denmark (where I am now). If you want smaller portions (single servings), I would use the 8oz and follow the same steps.

Even if you use another type of jars, it’s great if they have lids, as you will store the tiramisu cake overnight in the fridge. It makes things easier. If you don’t have them and use normal glasses, you can cover them with plastic foil or aluminum foil.

How to assemble sugar-free tiramisu in a jar

Now that you have all the ingredients ready, you can assemble your cake.

Start with a layer of cream on the bottom of the jar. Add a layer of scattered cake pieces (don’t forget first to add the coffee to the cake) and a few raspberries. Add a generous layer of cream, continue with another layer of cake and a few strawberries, and finish with a layer of cream.

Dust everything with raw cacao powder (not cocoa powder!)

Close the lids and store them for at least six hours in the fridge, preferably overnight.

Enjoy, and please let me know if you make this sugar-free tiramisu!

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