Tiramisu has always been one of my favorite desserts, but the traditional version comes with caffeine and sugar that I don’t always want in the evenings. Instead of giving it up, I created my own twist that’s gluten-free, sugar-free, and coffee-free. In this post, I’ll share why I made these changes, how I built the recipe, and why this strawberry tiramisu has quickly become a family favorite.
Why I Wanted a New Version
I used to buy tiramisu at a store called Roots, and while it was delicious, it came with caffeine and sugar that didn’t sit well at night. Plus, each slice cost $8, which added up quickly. I wanted a dessert that felt just as indulgent, but lighter, more affordable, and something I could enjoy without worrying about caffeine or sugar. That’s where the idea for a strawberry tiramisu was born.
Creating a Coffee-Free Twist:
For this version, I swapped the coffee-soaked ladyfingers for a strawberry milk dip, which keeps the layers moist and adds natural sweetness. Strawberries bring such a fresh, bright flavor that balances perfectly with the creamy layers. If you’re a coffee lover, you might miss that signature taste, but this fruity take has its own charm—and honestly, I think it’s just as irresistible.
Making It Gluten-Free and Sugar-Free:
Since a few of us in the family can’t have gluten, I decided to make the ladyfingers gluten-free. They still turned out soft, moist, and perfect for layering. For sweetness, I used allulose instead of sugar. It gave the dessert a light, balanced flavor without being overly sweet. Knowing it was sugar-free made each bite even more satisfying.
Layering the Goodness:
Here’s how I built it: first, I dipped the gluten-free ladyfingers in strawberry milk and placed them in a large glass dish. Then I spread a layer of zero-sugar instant pudding from Sprouts, added fresh slices of strawberries, and topped it with whipped cream. I repeated those layers, making enough to feed the whole family. The result was light, fluffy, and beautifully layered—kind of like a strawberry shortcake, but even creamier.
Family-Approved Dessert:
The best part? My family loved it. I doubled the recipe in a 8x16-inch pan, and it was gone in two days. It wasn’t heavy, it wasn’t too sweet, and every bite felt refreshing. It’s one of those desserts that looks fancy but is actually simple to put together, making it perfect for gatherings.
Reinventing tiramisu with strawberries, gluten-free ladyfingers, and sugar-free custard turned out to be the best kitchen experiment. It satisfied my sweet tooth without the sugar rush or late-night caffeine. My family devoured it, and I think it’ll be a staple dessert for us from now on. If you love light, fluffy, and fruity desserts, this strawberry tiramisu might just become your new favorite too.Show less
Ingredients
Recipe
Gluten Free Sugar Free Strawberry Tiramisu(zero caffeine)
This gluten-free, sugar-free, and caffeine-free strawberry tiramisu is a light and refreshing twist on the classic dessert. Layers of delicate, airy sponge meet a creamy filling, perfectly balanced with naturally sweet strawberries. It’s indulgent without the guilt—soft, fruity, and satisfying for anyone looking for a wholesome treat.
Ingredients
- Ladyfingers:
- 3 egg yolks
- ¾ C allulose sugar
- ½ teaspoon vanilla extract
- 1 C gluten free flour
- Pinch of salt
- 4 egg whites
- Strawberry milk(to dip ladyfingers in):
- 1 C milk
- 2 strawberries
- 2 Tbs allulose sugar
- Whipped cream:
- 1 C heavy whipping cream
- ⅓ C allulose sugar
- Pudding:
- 1.7oz or 1 packet of zero sugar vanilla instant pudding
Instructions
Ladyfingers:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a stand mixer (or with a hand mixer), whip the egg yolks with ¼ cup of allulose for about 3 minutes, until the mixture becomes pale and fluffy. Mix in the vanilla extract.
- In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining allulose, 1 tablespoon at a time, and continue whipping until stiff peaks form.
- Gently fold the whipped egg whites into the yolk mixture.
- Before the whites are fully incorporated, sift in the flour and add a pinch of salt. Continue folding carefully until just combined, being careful not to deflate the batter.
- Transfer the batter into a piping bag (or a ziplock bag with the corner cut about 1 inch wide). Pipe into strips onto the prepared baking sheet.
- Bake for 14–15 minutes, or until lightly golden and set.
- Remove from the oven and let cool before using in your strawberry tiramisu.
Notes
The ladyfingers should be golden brown when taken out of the oven to cool.
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