Hello everyone, I’m super excited to share my latest recipe for Gluten and Dairy Free Tiramisu. I’ve managed to create a recipe thats works really well and is pretty true to the original version. 

You can make your gluten free sponge fingers ahead of time and the rest of the dish comes together pretty quickly. Tiramisu also gets better with time as the coffee flavour infuses into the sponge fingers making it the perfect dish to prep the day before.

Now I’ve got a gluten free sponge finger recipe I’m happy with I’ve started on a trifle recipe. I’ll share the recipe for that in the next couple of weeks. Let me know what other desserts you would like to see made gluten and dairy free.


Other Baking Ideas

If you like this recipe for Gluten and Dairy Free Tiramisu then you might like to try one of my other baking recipes:

More Recipes Please!

Like me, you also cook for other members of the family that do not require special dietary requirements.  I’ve recently started another website, Fiona Cooks, that captures all of those recipes.  If you want to check it out then please click on the following link: http://fionacooks.com



Difficulty: Beginner
Servings: 8
Best Season: Summer


For the sponge fingers:

For the tiramisu:


  1. Preheat the oven to 200 oC and line two baking sheets with parchment paper

  2. Beat the egg whites until peaks start to form
  3. Whisk in 2 tablespoons of caster sugar and continue whisking until stiff peaks form, set aside
  4. In a separate bowl whisk together the egg yolks and remaining caster sugar
  5. Stir in the flour, baking powder and vanilla extract
  6. Gently fold in the whisked egg whites and place into a piping bag with a large round nozzle
  7. Pipe 24 sponge fingers onto the prepared baking sheets
  8. Bake in the oven for 8-10 minutes
  9. Allow to cool to room temperature before using
  10. Whip the dairy free cream until it is thick and creamy
  11. Whisk in the icing sugar, vanilla extract, Bailey's Almande and dairy free cream cheese
  12. Dip 12 of the sponge fingers into the coffee and layer in the bottom of a 8" by 6" dish
  13. Top with half of the cream mixture
  14. Dip the remaining 12 sponge fingers in the coffee mix and layer in the dish
  15. Top with the remaining creamy mixture and dust with a little cocoa powder
  16. Chill in the fridge for about 4 hours before serving


* For dairy free whipping cream you can either buy this online using rice or soya by a company called SoyaToo or use the white creamy part of a can of coconut milk.
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