Gluten free Tiramisù

Gluten free tiramisù is one of my favourite Italian desserts.

When I was little, my aunt Nanà used to make it on Sundays, for the family gatherings.

Today, as a celiac, I have learnt to make it gluten free and still so good.

Here Andrea, pastry chef and pizzaiolo from La Locanda del Pentegallo in Turin that I so much love, shares his recipe with us.

If you head to Turin, this is one place to go: the pizza is great and desserts too. Grazie Andrea!



For the « Pandispagna » – Sponge cake :

Sift the flour, the starch and the baking powder all together.

Beat the eggs with the help of an electric beater until stiff peaks form.

Add the flour+starch+baking powder very slowly while keep beating.


Pre-heat the oven to 180°C.

Put some baking paper in a cake tin.

Cook from 20 to 30 minutes.

You can use a tooth pic or the point of a knife and if it gets out of the cake dry, then the cake is ready.

Take it out from the oven and let it cool down.


For the Tiramisù:

Separate the eggs white from the yolks. Add half sugar in the eggs yolks and whisk until they become pale and thick. Add the mascarpone cheese and whisk one more time.

Beat the white with an electric beater until stiff peaks form; add the other half of the sugar, very delicately, like it was a gentle rain and keep beating.

Using a large metal spoon, gently fold the egg whites into the mascarpone mixture.

Andrea chose to serve his tiramisu in glass jars. Depending on where you would like to serve it, cut the sponge cake in thin slices to fit the container. Add one layer of tiramisù first. Then gently dip the sponge cake in the sweetened coffee and put it into the jar. Add another layer of tiramisù and another layer of sponge cake gently dipped in coffee.

Cover with plastic wrap and refrigerate for at least 2 hours.

Dust generously with unsweetened cocoa powder and serve.

And here there is Andrea, the pastry “cyclist” chef 😉



« Pandispagna » – Sponge cake :
– 350 gr corn starch
– 50 gr rice flour
– 10 gr baking powder
– 8 eggs, separated
– 300 gr white sugar
– 6 eggs (medium size), separated
– 125 gr white sugar
– 500 gr mascarpone cheese
– coffee sweetened with sugar, to taste
– unsweetened cocoa powder, to taste


Recipe by Andrea, La Locanda del Pentegallo, Turin

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