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Gluten Free Tiramisu

Gluten Free Tiramisu

When I started this blog I had no idea I would be posting so many gluten free recipes. This whole blogging actually started as a non serious issue and main purpose was to make my recipes available online for my own keep sake. It began as which opened a wide door for me to learn and communicate with food bloggers all over the world and when I first mention about my daughter being celiac and how difficult it can get to manage at times in Pakistan in a post , the response from the community was overwhelming. It was so amazing to see how helpful and thoughtful people around the globe are even though this gluten allergy is pretty common there. Quite frankly I see this attitude of helping others to grow and succeed lacking in our society. Anyhow, I started working more on gluten free recipes because I wanted to be of some assistance for celiac and gluten free community of Pakistan.


I am a huge supporter of local products and try to incorporate them in my recipes as much as possible. I have shared few posts using Syed Diet Gluten free Flours and for today’s post I am using a gluten free product by . They have a variety of gluten free bakery products and they deliver across Pakistan. I found their service to be very prompt and efficient with excellent customer service. This is not a paid endorsement. This is my experience, my family liked their products and just like imported gluten free items, I trust local gluten free labels and don’t get them lab tested. Feel free to checkout the website.


With all being said, now it’s time to discuss the recipe. Tiramisu is an Italian layered dessert which has a custard like filling with mascarpone cheese and lady finger biscuits which are dipped in coffee to soften up. Usually coffee flavored rum or other alcohol is used so be careful while ordering it abroad. In my desi/local version it is being simplified and modified according to the ingredients easily available.


I used cake rusk by Homemade cuisine instead of lady fingers which worked perfectly. They held their shape at every step of the process, from being dipped in to hot coffee, settling with cheese layer and remained stable once dessert is cut and served. For the custard layer, I used cream cheese and dairy cream, sweetened with brown sugar and once dessert is set and chilled, I dusted it with cocoa powder as finishing touch.



For regular tiramisu and step by step layering photo guidance please checkout this post which is one of the earliest posts on the blog when I used to take photos with my phone 🙂


One thing to remember, whether you are making it gluten free or not, unlike trifle or other desserts this isn’t a very sweet dessert. It has strong, freshly brewed coffee in which lady finger/cake rusk are dipped to give that trademark aroma and flavor to the dessert. Layer of cream cheese and dairy cream (slightly sweetened by brown sugar) gives smooth and creamy texture.

Let’s do this…

Gluten Free Tiramisu

An easy coffee infused layered dessert which is a perfect finish to any meal.

Course Dessert
Cuisine Italian
Keyword Gluten free, gluten free dessert, gluten free tiramisu
Prep Time 20 minutes
Author Heenie


  • 100 gm cream cheese, chilled
  • 4 tbsp brown sugar
  • 200 ml dairy cream, chilled ( I used tetra pack cream)
  • tbsp instant coffee
  • 1 ¼ cup hot water
  • 12 gluten free cake rusk ( I used Homemade Cuisine's gluten free cake rusk)
  • tbsp cocoa powder for dusting or grated chocolate for garnish


  1. In a medium bowl combine cream cheese and brown sugar.

  2. Beat with an electric beater for about 2-3 minutes till well combines and smooth.

  3. Add cream to the bowl and beat again for 2-3 minutes.

  4. Put instant coffee in a wide bowl and pour hot water over it. Stir to dissolve.

  5. Quickly dip one cake rusk at a time in the hot coffee and place in a serving dish in a single layer.

  6. Spread half of the cream cheese mixture evenly over the cake rusk layer.

  7. Place another layer of coffee dipped cake rusk over the cream cheese layer.

  8. Spread remaining cream cheese and cream mix and smooth with the back of a spoon.

  9. Refrigerate for at least 4-6 hours or overnight.

  10. When chilled, dust with cocoa powder just before serving or garnish with grated chocolate.

  11. Serve chilled.

Recipe Notes

Use good quality cream cheese for better taste.

Chilled cream cheese and cream will be easier to beat.

Do not soak cake rusk in hot coffee, it will break. Quickly dip each side in coffee and layer in the dish.

Use broken pieces of cake rusk to fill empty spaces. 

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