Treviso, Veneto, Italy; tiramisu attributed to Ristorante Le Beccherie (Treviso) c. 1969; popularised globally through the 1980s; now one of the world's most recognised desserts.
Traditional tiramisu is made with savoiardi (ladyfinger biscuits), which contain wheat flour. The preparation becomes naturally gluten-free with a simple substitution: gluten-free ladyfingers (available commercially) or almond flour-based biscuits that replicate the crisp-then-absorptive quality of the original. The custard itself (mascarpone beaten with egg yolks and sugar, folded with whipped cream or egg whites) is completely gluten-free. Espresso, Marsala or coffee liqueur, and cocoa powder for dusting contain no gluten. This means the GF adaptation of tiramisu is the most faithful possible: only the biscuit base changes, and the entire structural logic and flavour of the dish remain intact. The technique — soaking the biscuits briefly in espresso so they are saturated but not mushy, layering with the mascarpone cream, and dusting with cocoa — is identical regardless of biscuit type.
GF ladyfingers are the direct substitute — they absorb espresso at slightly different rates than wheat ladyfingers; check consistency and adjust soaking time Mascarpone temperature matters — it must be at room temperature before beating or it curdles Beat egg yolks and sugar to the ribbon stage before adding mascarpone — this dissolves the sugar and creates the silky base Whipped cream or stiffly beaten egg whites fold in last — folding, not stirring, to maintain volume Soak the biscuits just enough — dip briefly (2–3 seconds per side); over-soaked biscuits become watery and cause the tiramisu to collapse Rest overnight — the flavours meld and the tiramisu sets to a sliceable consistency
A small amount of dark rum alongside the espresso in the soaking liquid gives the most complex version — preferable to store-bought tiramisu which often relies on artificial flavouring For the most stable cream: use the zabaglione method (egg yolks beaten over a bain-marie with Marsala) — it is cooked and therefore more stable than raw egg yolk A dusting of extra fine cocoa powder rather than mixed cocoa gives the cleanest, most intense chocolate surface
Over-soaking the biscuits — the most common error; soggy biscuits produce a watery, collapsed dessert Cold mascarpone — curdles when beaten; must be at room temperature Not enough rest time — tiramisu served the same day is loose and the biscuits haven't absorbed properly Heavy-handed folding of the cream — losing the air from the whipped element makes the cream dense Sweeter liqueur than coffee — the coffee quality is the flavour backbone; high-quality fresh espresso is non-negotiable