Gluten Free Cookies & Cream Tiramisu Recipe

Gluten Free Cookies & Cream Tiramisu Recipe

The beauty of a tiramisu recipe – besides its fabulous taste and texture – is that it’s a make-ahead dessert, and absolutely foolproof. Put your gluten free tiramisu together at least 6 hours ahead of time & top with Glutino Chocolate Vanilla Creme Cookies, then the rest of your dinner party will be a cinch.

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Recipe Name
gluten free cookies and cream tiramisu recipe
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  • 1/2 cup strong cold coffee
  • 1 tablespoon rum
  • 2 tablespoons sugar
  • 12 ounces mascarpone
  • 3 tablespoons powdered sugar
  • 2 teaspoons vanilla extract
  • 1 1/2 cups heavy cream
  • 1 10.5 ounce package Glutino Chocolate Vanilla Creme Cookies
  • Unsweetened cocoa powder, for sifting on top


  1. Whisk together the coffee, rum and sugar.
  2. In the bowl for a standing mixer or hand mixer, blend together the mascarpone, powdered sugar, and vanilla extract. On medium-low speed, gradually pour in the heavy cream. When all the cream has been added, increase speed to high and beat until firm, but not stiff, peaks form. Be careful not to overbeat.
  3. Set aside 5 cookies for decoration.
  4. Cover the bottom of a flat, 2-quart serving dish with about ½ cup of the cream. Dip half the remaining cookies in the coffee, letting them soak a bit, and then arrange the cookies on top of the cream. Cover with half the remaining cream. Dip the rest of the cookies in coffee, letting them soak a bit. Arrange the cookies in the tiramisu. Cover with all the rest of the cream and smooth the top.
  5. Lay the 5 cookies on top to decorate. Use a fine strainer to sift unsweetened cocoa powder over the entire surface of the tiramisu. Coffee tightly with plastic wrap and refrigerate at least 6 hours and up to 24.
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