Gluten-Free Tiramisu with Tofu Custard

This tiramisu reimagines the Italian classic for gluten-free eaters without sacrificing any of the layered indulgence.

Instead of traditional ladyfingers or sponge cake, you bake a gluten-free bread from scratch using a gluten-free bread mix, yeast, eggs, and olive oil. That bread gets sliced and soaked in espresso, then layered with a smooth custard made from silken tofu, egg yolks, maple syrup, and vanilla (cooked over a double boiler until thick).

The tofu adds creaminess and protein while keeping the custard lighter than traditional mascarpone versions. Dust it with cocoa powder, chill for an hour, and you’ve got a healthier tiramisu that still satisfies those coffee-and-cream cravings.

Kitchen Tips

• Use a gluten-free bread mix that contains xanthan gum (it helps the structure hold)
• Let the bread dough rise for a full hour in a warm spot for best texture
• Whisk the tofu custard continuously over the double boiler to prevent lumps
• Use good-quality espresso (instant works but fresh-brewed is better)
• The bread must be completely cool before soaking or it’ll fall apart

Variations

• Vegan Version: Use flax eggs (3 tbsp ground flax + 9 tbsp water) instead of eggs in both bread and custard
• Chocolate Layers: Add 2 tbsp cocoa powder to the custard for chocolate-coffee flavor
• Almond Tiramisu: Add ½ tsp almond extract to the custard and top with sliced almonds