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healthy tiramisu gluten free

Healthy Tiramisu (Gluten-Free)

This delicious and easy healthy tiramisu recipe is gluten-free and made with layers of coffee-dipped lady fingers and a sweet, airy mascarpone Greek yogurt custard. The perfect no-bake dessert!
5 from 10 votes
Prep Time 20 minutes
Total Time 5 hours 20 minutes
Serving 8 servings

Ingredients
 

Mascarpone-Yogurt Custard:

  • 1 ½ cups milk, I used skim
  • 1 ½ tbsp cornstarch, or arrowroot starch if gluten-free
  • 1 tsp vanilla extract
  • 4 oz mascarpone
  • 4 oz Greek yogurt, ( like 2%) or you can substitute with 4oz of mascarpone
  • 2 large eggs, separated
  • 3 tbsp honey, or 2 - 3 tbsp white sugar

Lady Fingers Layer:

Instructions

Make Espresso:

  • Make the espresso then set it aside to cool. TIP: pour it into a shallow baking dish so it cools faster.

Make Mascarpone-Yogurt Cream:

  • In a medium-sized saucepan (no heat), add ½ cup of the milk & all of the cornstarch. Whisk until there are no clumps left and the cornstarch is completely dissolved.
  • Place the saucepan on a burner over medium-high heat, then add the vanilla extract. Allow the milk to thicken, whisking often, until it’s bubbling and thick. This should take about 2 - 3 minutes. Keep your eye on it, it could happen quickly.
  • Add the rest of the milk to the saucepan and whisk. Remove from heat.

Add Egg Yolks:

  • In a small bowl, whisk together egg yolks and honey until they are fully combined and light and pale in color (about 1 minute).
  • Slowly pour about 1/4 cup of the milk mixture into the egg yolk and honey, whisking the entire time.
  • Then, slowly pour that mixture back into the milk and whisk until everything is combined.
  • Place the saucepan back on the burner over low-medium and heat for 1 - 2 minutes, whisking frequently until it’s a little thicker. If it clumps, it is the cornstarch. Remove from heat and whisk until combined. Set aside.
  • Whisk in the mascarpone and greek yogurt until no clumps remain.

Add Egg Whites *if adding*

  • Whisk egg whites in a large clean bowl until stiff peaks form. Fold them into the mascarpone cream gently. Adding egg whites is a perfect and authentic way to add volume and airy-ness while being low cal. You can omit them and use just the yolks, but it will be more custardy and less airy.

Assemble the Tiramisu:

  • You can use an 8x8 pan, 8-inch circle pan, or oval. You can also stack it in a 9x5 loaf.
  • VERY QUICKLY dip your lady fingers into the espresso. They soak up liquid very quickly, so you want to be swift. Layer them along the bottom, cutting them if needed to fit.
  • Cover with half of the mascarpone pastry cream. Repeat with another layer of ladyfingers and the final half of the mascarpone. Gently spread to make sure everything is covered.
  • Dust with cocoa powder with a colander or sifter.
  • Let it chill for 5 hours (but really 12-24 is BEST). Enjoy!

Notes

Espresso: Espresso adds the strongest coffee flavor; however, you can also use cold brew or chilled brewed coffee.
Making it Gluten-Free. You can easily make the tiramisu gluten-free by using arrowroot powder instead of cornstarch and using gluten-free lady fingers. This is the best brand.
Let your Tiramisu chill for AT LEAST 5 hours. This is so important! Tiramisu must chill for at least 5 hours, but preferably 12 to 24 hours, so the mascarpone custard has time to set. The flavors will also intensify as it chills!
Only use mascarpone, not Greek yogurt. If you don’t have Greek yogurt, you can use 8 ounces of mascarpone for this recipe. Up to you!
Greek Yogurt: You can use regular yogurt, vanilla Greek yogurt, vanilla yogurt, or use only mascarpone.
Freezing: You can freeze tiramisu. Simply make the tiramisu in a freezer-safe pan (don’t dust the top with cocoa powder). Then, cover tightly with plastic wrap and then tinfoil and freeze for up to 3 months. When you are ready to enjoy, allow the tiramisu to thaw in the refrigerator overnight and then dust with cocoa powder right before serving.
Storing: For best results, store any leftovers in an airtight container in the refrigerator for up to 3 days.
Make Ahead: You can make tiramisu up to 2 days in advance. Simply cover the top with aluminum foil and store it in the fridge.

Nutrition

Calories: 230kcal | Carbohydrates: 25g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 116mg | Sodium: 135mg | Potassium: 140mg | Fiber: 1g | Sugar: 7g | Vitamin A: 404IU | Vitamin C: 0.1mg | Calcium: 114mg | Iron: 1mg
Course Dessert
Cuisine American, Healthy, Italian
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!