Gluten Free Berry Tiramisu

Now gluten free foodies can have Tiramisu too! This is an Italian favorite that we can enjoy!



5 whole egg yolks
1/4 cup plus 4 tablespoons coconut palm sugar
3/4 cup marsala wine, or brandy
1 pound mascarpone cheese, at room temperature
1 cup heavy whipping cream
3 teaspoons real Adams vanilla extract or Singing Dog (corenfree) (gluten free)
1 1/2 cups brewed espresso or coffee (I use hazelnut coffee)

Gluten Free ladyfingers (Schar brand.  Our local HEB here in Bee Cave (Austin) carries them in the gluten free isle. Check online, or at Whole Foods or Trader Joes)

2 cups fresh berries of your choice. Rasberries, blueberries, strawberries
1 square semisweet chocolate, for grating


In a saucepan, bring some water to a boil, and then reduce the heat to a simmer. Find a heat-proof mixing bowl that will fit over the top of the pan, but not sink it all the way in.

Put the egg yolks into the mixing bowl. Add 1/4 cup of the sugar and whisk until the yolks start to turn pale. Place the mixing bowl on the saucepan with the simmering water. Slowly add 1/2 cup of the marsala wine and whisk to combine. Cook over the simmering water, and use a rubber spatula to scrape the bowl. Cook until thick. Cover with plastic wrap and refrigerate until cool.

Place the mascarpone cheese in a bowl and stir until smooth. In another mixing bowl (I use my Kitchen Aid mixer), combine the whipping cream and remaining 4 tablespoons sugar and whip until not quite stiff. To the bowl of whipped cream, add the softened mascarpone cheese and the chilled egg yolk mixture. Fold in mixture gently. Cover with plastic wrap and refrigerate for 1 to 2 hours.

Add the remaining 1/4 cup marsala and vanilla to the espresso/coffee. Arrange the ladyfingers in a single layer in Trifle bowl. Spoon a small amount of the coffee mixture over each ladyfinger (drip 1 tablespoon per cookie). Add in one-third of the cold mascarpone mixture on top and spread it into a layer. Scatter with berries and grate over a thin layer of semisweet chocolate. Repeat the process two more times.

Cover and refrigerate for a few hours before serving. This way more moisture will soften the cookies and the whole mixture will meld together beautifully.

To serve, spoon out onto individual plates.

Enjoy the Journey!

Sue Seward
Gluten Free Lady

Gluten Free Lady