Gluten Free Tiramisu

March 19, 2015

Gluten Free Tiramisu


  • 2 cups strong coffee
  • 2 tablespoons rhum ((optional))
  • cacao powder (for toping)
  • a fewg black chocolate (grated for the decoration)

biscuit without flour

  • 4 eggs
  • 100g caster sugar (or 50g of Stevia natural sugar)
  • 20g Nestle cacao powder (or organic peruvian cacao powder)
  • 125g almond powder

mascarpone cream

  • 2 large eggs
  • 75g caster sugar (or 37gr of stevia)
  • 300g mascarpone (lactose free for the paleo diet)


The chocolate biscuit without flour:
Step 1
Preheat the oven at 180°C.
Split the egg whites from the egg yolks and beat the yolks with the sugar until the mix whitens.
Then, as you continue to whisk, add the cocoa powder and ground almonds to the mixture.
Step 2
Then separately beat the egg whites.
Then add the eggs whites to the first mix in two times. The first half to soothe the mix then add the rest delicately without breaking it.
Step 3
Oil a square cooking tray ( 1cm height) and add a sheet of cooking paper.
Add the paste on the dish and place it in the oven for 20 mins.
Mascarpone cream:
Step 4
Separate the egg yolks from the egg whites.
Beat the yolks with the sugar until the mix whitens.
Add the cream and whisk it for several minutes. The mix should start to thicken.
Step 5
Beat the egg whites separately and then delicately add them to the rest of the mixture.
Step 6
Cut the biscuit to the size of the dish or dishes you wish to serve.
Prepare the coffee/ rhum mix and leave the biscuit to soak.
Step 7
Place the biscuit in the dish, then add a layer of mascarpone followed by another layer of biscuit and yet another of mascarpone.
Place the dish or dishes in the fridge for 2-3 hours.
When you are about to serve gently cover the top layer of mascarpone with cocoa powder and fresh chocolate gratings for added decoration.