Let’s get one thing straight—if you’ve ever thought gluten-free desserts were bland, dry, or only something you “settle” for, you haven’t tried these tiramisu cups yet.
These aren’t just “good for gluten-free.” They’re good—period. Creamy, coffee-soaked, just the right amount of sweet, and made with soft, pillowy gluten-free ladyfingers that don’t taste like cardboard. Best part? Everything’s made from scratch, with real, fresh ingredients that you can grab from your local farmers market, small-town grocery store, or heck—even Target if that’s your jam.
So whether you’re gluten-sensitive, full-on celiac, or baking for someone who is, this recipe won’t let you down. It’s one of those treats where no one at the table will even ask, “Is this gluten-free?” They’ll be too busy scraping the bottom of their cups.
Why Tiramisu Cups?
I’ve made the full traditional tray before. You know, the big slab of tiramisu that takes up the whole fridge shelf. And sure, it’s gorgeous. But you know what it isn’t? Easy to portion. Easy to store. Or easy to sneak a bite of without anyone noticing.
These cups solve all that.
They’re great for parties, potlucks, date nights, or just Tuesday nights. You can prep them ahead, stack ‘em in the fridge, and pass them out like the rockstar dessert-maker you are. No slicing. No messy plating. Just layers of dreamy, coffee-soaked goodness in individual cups. Zero drama.
Tips From My Kitchen
Don’t soak the ladyfingers too long. A quick dunk is plenty. You want them moist but not soggy.
Use real mascarpone. Please don’t sub cream cheese—it changes the whole vibe.
Gluten-free flour matters. Bob’s Red Mill or King Arthur’s 1-to-1 work best. Avoid blends with too much rice flour or bean flour—they mess with the texture.
Fresh eggs and cream make a difference. The fresher the better, especially in a no-bake dish like this.
Chill time is non-negotiable. I know it’s hard. But trust me—those hours in the fridge are where the magic happens.
Real-Life Story
I brought these tiramisu cups to my neighbor’s BBQ last summer. She’s Italian, very gluten-sensitive, and pretty skeptical when people mess with her traditional desserts. She took one bite, looked up at me, and went: “You made these? From scratch? These are actually better than my mom’s.” That’s when I knew I had a winner.
How to Store
These tiramisu cups stay good in the fridge for up to 3 days. Keep them tightly covered so they don’t pick up fridge smells.
You can even freeze them! Just wrap the whole cup in plastic wrap, then foil. Thaw overnight in the fridge before serving. Texture may be slightly softer, but still delicious.
Great for…
Holiday desserts (they look fancy but are super low-effort)
Birthday parties (no slicing!)
Gifting to a friend who’s gluten-free and tired of dry brownies
Dinner for two (with leftovers for breakfast… hey, no judgment)
Let’s Talk Ingredients One More Time
The thing about gluten-free baking is—it’s not harder, it’s just different. You have to want to pay attention to the ingredients. Not in a preachy way. Just in a “this actually tastes better if you do it right” way.
Pick up your eggs, cream, and mascarpone from a local market if you can.
Use coffee that you’d drink—no instant granules here.
Don’t cheap out on vanilla. Life’s too short.
If you’ve never made tiramisu from scratch before, this is your sign to try. If you’ve never liked gluten-free desserts, this is the one that changes your mind. No weird textures, no off flavors—just creamy, coffee-soaked happiness in a cup.
And if you make them? You better stash one in the back of the fridge. Because once people know you have these? They disappear fast.
Print
Gluten-Free Tiramisu Cups (with Homemade Ladyfingers)
- Total Time: 42 minutes
- Yield: 6–8 cups (depending on cup size) 1x
- Diet: Gluten Free
Description
These gluten-free tiramisu cups are rich, creamy, and layered with soft homemade gluten-free ladyfingers soaked in coffee. Made with fresh, locally sourced ingredients, they’re the perfect no-bake dessert for parties, holidays, or a sweet treat anytime. You won’t believe they’re gluten-free—just pure tiramisu bliss in every bite.
Ingredients
FOR THE LADYFINGERS (GLUTEN-FREE):
3 large eggs, room temp
½ cup white sugar
1 tsp vanilla extract (the real kind—skip the imitation stuff)
¾ cup gluten-free all-purpose flour (I like Bob’s Red Mill 1-to-1)
½ tsp baking powder
Pinch of salt
Powdered sugar (for dusting)
Homemade ladyfingers are the backbone here. The store-bought gluten-free kind, if you can even find them, tend to be dry as dust and weirdly sweet. Making your own sounds fancy, but it’s just a few steps and makes a massive difference.
FOR THE CREAM LAYER:
1 cup heavy cream (preferably local and organic if you can swing it)
8 oz mascarpone cheese, chilled
⅓ cup granulated sugar
1 tsp vanilla extract
Mascarpone is key. Cream cheese is not a substitute—don’t let anyone tell you otherwise. Mascarpone is soft, buttery, slightly tangy, and melts right into the whipped cream like magic. The cream itself? Use the good stuff. Local dairy always tastes better. No debate.
FOR THE COFFEE SOAK:
1 cup very strong brewed coffee or espresso, cooled
2 tbsp coffee liqueur (like Kahlúa – optional but chef’s kiss)
1 tbsp maple syrup or sugar
That little bit of sweet balances out the bitterness of the coffee. You don’t need much. And if you skip the booze, just up the coffee a touch.
TOPPING:
Unsweetened cocoa powder
Optional: shaved dark chocolate, chocolate-covered espresso beans
Instructions
Step 1: Make the Ladyfingers
Preheat your oven to 350°F. Line a baking sheet with parchment and lightly dust it with powdered sugar.
Separate the eggs—yolks in one bowl, whites in another.
Beat the yolks with half the sugar until thick, pale, and doubled in volume. Stir in the vanilla.
In another clean bowl, beat the egg whites until soft peaks form. Slowly add the rest of the sugar and keep beating until stiff peaks show up.
Gently fold the yolk mixture into the whites using a spatula. Don’t deflate it—be gentle.
Sift together the gluten-free flour, baking powder, and salt. Fold into the egg mixture, just until combined.
Scoop into a piping bag and pipe 3-inch strips onto your baking sheet. Dust lightly with powdered sugar.
Bake for 10–12 minutes, until firm but still soft. Let them cool on the tray.
These ladyfingers are so light and fluffy, you’ll want to snack on a few before they even make it to the cups. Totally allowed. That’s the cook’s tax.
Step 2: Whip the Cream Layer
Beat the heavy cream until soft peaks form.
In another bowl, mix the mascarpone, sugar, and vanilla just until smooth. Don’t overbeat—mascarpone can break if you go too far.
Gently fold the whipped cream into the mascarpone mix. That’s your creamy heaven right there.
Step 3: Coffee Dip
Mix the cooled coffee, coffee liqueur (if using), and maple syrup.
Taste it. It should be strong and slightly sweet. Adjust as needed.
You want this mixture cold—if it’s hot, it’ll melt the ladyfingers and ruin the texture.
Step 4: Assemble the Cups
Pick any small glasses, mason jars, or even little plastic dessert cups if you’re feeding a crowd.
Break ladyfingers to fit the bottom of each cup.
Quickly dip each piece in the coffee mixture and layer into the cup.
Add a thick layer of mascarpone cream.
Repeat with another layer of coffee-dipped ladyfingers.
Finish with more cream. Smooth the tops with a spoon.
Cover and chill in the fridge at least 4 hours. Overnight is even better. The flavors melt together and the texture gets extra dreamy.
Step 5: Finishing Touches
Right before serving, sift unsweetened cocoa powder over the top of each cup. Add chocolate shavings if you’re feeling extra. I sometimes toss on a chocolate-covered espresso bean just for drama.
Notes
Use real mascarpone, not cream cheese.
Only dunk the ladyfingers quickly—don’t soak them.
Let the cups chill for at least 4 hours before serving.
Homemade ladyfingers make a huge difference in taste and texture.
You can freeze them for up to 1 month—wrap well and thaw in the fridge overnight.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: No-bake (assembled); includes baked gluten-free ladyfingers
- Cuisine: Italian-American (Gluten-Free Adaptation)
Nutrition
- Serving Size: 1 tiramisu cup (based on 8 servings)
- Calories: 385 kcal
- Sugar: 18 g
- Sodium: 80 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 125 mg
