This Gluten-Free, Refined Sugar-Free Tiramisu is a light and luscious version of the beloved Italian dessert. Made with a fluffy almond flour sponge cake, naturally sweetened mascarpone filling, and a rich espresso soak, it's the perfect guilt-free indulgence for coffee and dessert lovers alike.
Make the Gluten-Free Sponge Cake
2 Preheat oven to 350°F (175°C) and line a 9x9” baking dish with parchment paper.
3 In a bowl, whisk eggs, maple syrup, and vanilla until frothy (about 2 minutes).
4 In another bowl, mix almond flour, tapioca flour, baking powder, and salt.
5 Gently fold the dry ingredients into the wet mixture until just combined.
6 Pour batter into the baking dish and bake for 12-15 minutes, until golden brown.
7 Let it cool, then slice into ladyfinger-sized strips or squares.
Prepare the Mascarpone Filling
9 In a bowl, whip heavy cream until soft peaks form.
10 In another bowl, mix mascarpone, maple syrup, vanilla, and collagen until smooth.
11 Gently fold the whipped cream into the mascarpone mixture.
Assemble the Tiramisu
13 In a shallow bowl, mix brewed coffee, maple syrup, and vanilla or liqueur.
14 Dip the sponge cake pieces into the coffee mixture (don’t oversoak).
15 Layer half of the soaked cake pieces in a small dish or serving cups.
16 Spread half the mascarpone mixture over the cake layer.
17 Repeat with another layer of soaked cake and top with remaining mascarpone.
18 Dust with cocoa powder and chocolate shavings (if using).
Chill & Serve
20 Cover and refrigerate for at least 4 hours (overnight is best for full flavor).
21 Serve cold and enjoy this refined sugar-free tiramisu!
