Gluten Free Apple and Cinnamon Tiramisu - Coeliac Sanctuary

https://www.coeliacsanctuary.co.uk/recipe/gluten-free-apple-and-cinnamon-tiramisu

Posted On: 20th September 2026

A delicious autumn twist on a classic gluten free tiramisu, this gluten free apple and cinnamon tiramisu layers soft gluten free lady fingers with caramelised cinnamon apples and creamy mascarpone for a cosy coeliac friendly dessert.

Ingredients

Caramelised Apple
275g peeled and diced granny smith apples
75g light brown sugar
1.5tbsp apple juice
1.5tsp cinnamon
3/4tsp cornflour

Tiramisu
100g (5-6) gluten free lady fingers
150ml apple juice
2 medium egg yolks
25g light brown sugar
200g mascarpone cheese
125ml double cream
Pinch cinnamon
10g caster sugar
1/4tsp cinnamon

Preparation Time: 30 Mins
Cooking Time: 4 Hours

This recipe contains

Dairy, Egg

Method

1. Peel and dice the apples into small pieces, place in a pan along with brown sugar, apple juice and cinnamon.

2. Place on a medium heat and stir to coat the apples. The sugar and apple juice will turn into a caramelised syrup and the apple will soften.

3. Bring to boil and add the cornflour mixed with a drop of cold water, stir through so the caramel thickens.

4. Once the apples are all soft remove from the heat and allow to cool some before using in your tiramisu.

5. Separate the eggs, keep your eggs to make something else to save wasting them (something like my lemon meringue cups), put the egg yolks in a large bowl along with brown sugar and whisk with an electric whisk until very thick and creamy (about 3-4 mins of whisking).

6. In another jug or bowl, whisk the double cream to stiff peaks then pour into the egg yolks along with the mascarpone cheese and pinch of cinnamon. Fold the mixture together until well combined.

7. Pour 150ml of apple juice into a shallow bowl and dip 3 of your gluten free lady fingers into it. They absorb the juice very quickly, so don't leave them in too long otherwise it'll be like Rich Tea biscuits in a mug of tea!

In my dish, the gluten free Schar lady fingers (or other brand) were way to long to fit so I had to break some off. The broken off bits were enough to create another lady finger so I only needed 5....this is going to vary depending on your bowl dimensions!

8. Put three soaked gluten free lady fingers in the bottom of your dish then layer half the apple mix on top of the fingers, spread over evenly. On top of this add half of your mascarpone and spread over. Repeat these three again, lady fingers, apple and mascarpone to finish the layers of your tiramisu.

9. Mix together caster sugar and cinnamon and place in a sugar shaker (or sprinkle very gently with a spoon) and sprinkle over the top of the tiramisu until fully covered but do not overload it, you just want a thin layer but fully covering.

10. Place in the fridge for a minimum of 4 hours but I like to leave mine overnight so it is well chilled, then serve!

This recipe makes 4 servings
Nutritional info per serving