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The gluten-free dessert you've been asking about
Coffee-kissed tiramisu - now with protein!
Evelina Melnikova - Baking and Pastry Chef
May 29, 2026
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Tiramisu started in Italy as a simple layered dessert—espresso-soaked biscuits, cream, and cocoa, created to feel both comforting and energizing.
Over time, it became one of the most loved desserts, known for its soft texture and deep coffee flavor.
This version keeps that foundation but shifts the focus toward texture and nutrition.
You still get those delicate, coffee-soaked layers that turn soft and almost melt as you dig in.
The cream, however, feels a little different—in a good way. Instead of being overly heavy, it’s made with protein-rich ingredients like strained yogurt or ricotta, giving it a smooth, airy consistency that still feels rich but more balanced.
The cocoa on top adds that light bitterness, cutting through the creaminess and bringing everything together in each bite.
Nutritionally, it offers more than the classic—you’re getting a good amount of protein with a lighter overall feel, making it more satisfying without being too heavy.
So when you take that first spoonful, ask yourself… is this dessert, or is this something better?
Yield:
Approx. 8 portions (250 mL each)
Total Time:
Prep Time: 35 minutes
Bake Time: 12–15 minutes
Ingredients:
500 g Ricotta
600 g Greek Yogurt
25 g Coconut Sugar
3 Eggs
120 g Coconut Sugar
140 g Gluten-free Flour Blend
10 g Cornstarch
20 g Dry Milk Powder
1 g Xanthan Gum
4 g Baking Powder
3 shots Espresso
70 g Water
12 g Coconut Sugar (1 Tbsp)
50 mL Alcohol (optional)
25-30 g Cocoa Powder
Dark Chocolate (for shaving)
To Make the Ladyfingers (Biscuits):
Get your ingredients together before you begin.
Preheat oven to 180°C/350°F.
Separate eggs into yolks and whites.
Whip egg yolks with half of the coconut sugar (60 g) until pale and creamy.
In a separate bowl, whip egg whites with remaining sugar (60 g) until soft peaks form.
Sift together gluten-free flour, cornstarch, dry milk powder, xanthan gum, and baking powder.
Add dry ingredients to the yolk mixture.
Gently mix to combine.
Gradually fold in the whipped egg whites in 2–3 additions, keeping the mixture airy.
Transfer batter to a piping bag with a round tip.
Pipe finger-shaped biscuits onto a lined baking tray.
Lightly dust with extra coconut sugar.
Bake for 12–15 minutes until risen, lightly golden, and set.
Cool completely.
To Prepare the Coffee Syrup:
Mix espresso with water and coconut sugar.
Add alcohol if using.
Let cool.
To Prepare the Cream:
In a bowl, combine ricotta, yogurt, and 25 g coconut sugar.
Whip until smooth, creamy, and slightly aerated.
To Assemble:
Transfer cream into a piping bag.
Lightly dip ladyfingers into coffee mixture (do not soak fully).
Place on paper towel briefly to remove excess liquid.
Pipe a thin layer of cream at the bottom of each glass.
Add a layer of soaked ladyfingers (cut if needed).
Pipe cream over and dust lightly with cocoa powder.
Repeat layers: cream → ladyfingers → cocoa.
Finish with a final layer of cream.
Dust generously with cocoa powder.
Add chocolate shavings on top.
Decorate with half a ladyfinger.
Recipe Notes
Storage:
Store covered in the refrigerator for up to 3 days. Best texture develops after at least 4–6 hours of chilling. Do not freeze.
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