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Gluten-Free Tiramisu in a Jar (Sugar-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 have 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 part in the tiramisu that has gluten is the ladyfingers. Also called Savoiardi, they are sweet spongecake 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 had a feeling I can 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-ons and flavors creating layers of texture and tastes.

Authentic tiramisu, a question of taste

Before I started my gluten-free, lectin-free, and sugar-free diet, I was the person who will make tiramisu 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 can be brought in by raspberries.

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, pasture-raised eggs, sweetener, and some flavors.

It’s important you chose 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 yolks and gently incorporate them with a 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.

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 cool 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 to be soaked in coffee. But this cake already has a lot of flavors and is pretty moist. You just 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:

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 other 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.

Sugar-Free, Gluten-Free Tiramisu in a Jar

How to assemble gluten-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.

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 it!

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

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

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By Claudia Curici Serves: 4
Prep Time: 30 minutes

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

Ingredients

  • About 16-20 fresh raspberries, washed and dried (don't use frozen fruits)
  • 4 pasture-raised, very fresh eggs
  • 2 tablespoons powder or granulated sweetener, or to taste (I used inulin, you can use monk fruit, Swerve etc)
  • 1/2 teaspoon orange extract OR zest of one organic orange
  • 1-2 teaspoons vanilla extract / 1 teaspoon vanilla powder
  • pinch of salt
  • 350 grams of Italian mascarpone cream (imported from Italy)
  • 6-7 cake squares (see post for recipe)
  • 1 espresso or a strong, quality coffee (about 1/2 cup)
  • 1 teaspoon pure coffee extract
  • 1 teaspoon raw cacao powder

Instructions

1

Make sure you wash and dry the raspberries before starting.

2

You will start by separating the yolks from the whites, and beat the whites until stiff. You can use a hand or electric mixer.

3

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 starts to thicken, but don't overmix. It will take a few minutes.

4

When the cream is thicker, add the stiff egg yolks and gently incorporate them with a 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.

5

Make one espresso, or very good quality, strong black coffee. You need about 1/2 cup or even less. Add the pure coffee extract to the coffee and let it cool before using.

6

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 cool, 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 to be soaked in coffee. But this cake has already a lot of flavors and is pretty moist. You just need to give it that coffee flavor and slightly more moisture.

7

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 to first 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.

8

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

Notes

I recommend reading the entire post above for details before starting.

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2 Comments

  • Reply
    Meredith Garner
    April 27, 2022 at 10:35 pm

    Cannot wait to make this! Thank you so much for creating and sharing, Claudia!

    • Reply
      Claudia
      April 28, 2022 at 1:08 am

      Hi Meredith, please let me know how it comes out. love and hugs, Claudia

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