Grain-free tiramisu
Grain-Free Tiramisu (Baked Sponge Version)
Layers of tender almond-cassava sponge soaked in espresso, with a rich, silky cream of mascarpone, cream cheese, and a gently cooked vanilla custard, finished with a generous dusting of cacao. All the magic of the Italian classic, grain-free and refined-sugar-free, in a 9x13 dish or individual mason jars.
Yield: One 9x13 dish or 8 individual mason jars (serves 10–12) · Active: 1 hour · Total: 7 hours (mostly chilling), or overnight · Year-round · Best eaten: midday or early afternoon (the espresso and cacao contain caffeine)
About tiramisu: Tiramisù means "pick me up" in Italian. It's widely credited to the Veneto region, especially Treviso, around the 1960s and 70s, though neighboring Friuli has its own claim. For a no-bake version, see my Raw Tiramisu Cake.
Ingredients
Almond-Cassava Sponge
6 large pasture-raised eggs, separated, at room temperature
⅔ cup coconut sugar, divided (⅓ cup for the yolks, ⅓ cup for the whites)
1 cup almond flour
⅓ cup cassava flour
3 tbsp coconut flour
¼ tsp cream of tartar
¼ tsp Baja Gold sea salt
¼ tsp baking soda
2 tbsp grass-fed butter, melted
1 tsp pure vanilla extract
Vanilla Mascarpone Cream
3 cups mascarpone cheese (or 16 oz mascarpone + 1½ cups raw heavy cream, whipped)
2 cups (16 oz) raw cream cheese, room temperature
8 large pasture-raised egg yolks
8 tbsp coconut sugar, divided (4 tbsp for yolks, 4 tbsp folded into cream)
2 tsp pure vanilla extract
Pure maple syrup, to taste
Coffee Soak
1¼ cups cold brew coffee or strong brewed espresso, cooled
1 tbsp maple syrup
Optional: 2 tbsp dark rum or Marsala wine (or ½ tsp vanilla extract, for alcohol-free)
Garnish
¼ cup unsweetened raw cacao powder, sifted
Optional: shaved dark chocolate
Method
Preheat oven to 350°F. Line a half-sheet (18x13) pan with parchment.
Sponge: Beat the egg yolks with ⅓ cup coconut sugar on high until pale and thick, about 3 minutes. Beat in the melted butter and vanilla.
Whisk the almond, cassava, and coconut flours, baking soda, and salt, then gently fold them into the yolks.
In a clean, dry bowl, beat the egg whites with the cream of tartar to soft peaks. Gradually add the remaining ⅓ cup coconut sugar and beat to stiff, glossy peaks.
Gently fold a third of the whipped whites into the yolk mixture to lighten it, then fold in the rest in two additions, preserving as much air as possible, just until no streaks remain.
Spread evenly on the sheet pan. Bake 15–18 minutes until just set, springy, and lightly golden. Cool completely. For a sponge that holds up better to the coffee, dry it in a 300°F oven for 10 minutes once it's cooled.
Vanilla mascarpone cream: Whisk egg yolks with 4 tbsp coconut sugar in a heatproof bowl set over barely simmering water (don't let the bowl touch the water), whisking constantly 5–7 minutes, until thick and pale (about 165°F for safety), then cool quickly over an ice bath.
In a separate bowl, beat cream cheese until smooth. Fold in mascarpone, cooled egg yolk mixture, vanilla, and remaining 4 tbsp coconut sugar. Adjust sweetness with maple syrup. If you're using the mascarpone and whipped cream option, gently fold in the whipped cream last. Don't overbeat the mascarpone, or it can turn grainy.
Make the coffee soak. Stir together the coffee, maple syrup, and rum or Marsala (if using).
Assemble: If using a 9x13 dish, cut the sponge in half crosswise to make two 9x13 layers (trim to fit). Set one layer in the dish and brush it generously with half the coffee; grain-free sponge is tender, so brush the coffee on rather than dipping. Layer sponge → cream → sponge → cream. If using jars, break the baked sponge into chunks and alternate with cream, soaking each layer of sponge with 1 tbsp coffee.
Refrigerate at least 6 hours, ideally overnight.
Dust generously with sifted cacao powder just before serving (so it stays dry and velvety), and scatter with shaved chocolate.
A note on caffeine and alcohol: This tiramisu contains caffeine from the coffee and cacao, so enjoy it earlier in the day, or use decaf for kids. The optional rum or Marsala isn't cooked, so leave it out for children and anyone avoiding alcohol.
About baking powder: Most baking powders contain cornstarch, so this recipe uses cream of tartar and baking soda instead, a simple grain-free combination.
Storage: Refrigerated up to 4 days. It's even better on day two.
Nourishment Notes
This is a celebration dessert built from grass-fed dairy and pasture-raised eggs.
Mascarpone and cream cheese — fat-soluble vitamins A, D, E, and K2 from pasture-raised cows, and raw cream cheese also brings live cultures. (Mascarpone is made by heating cream with acid, so it's never truly raw.) Vitamin K2 helps direct calcium into bone rather than soft tissue, and grass-fed dairy is one of its best everyday sources.
Pasture-raised egg yolks — choline, lecithin, and additional fat-soluble vitamins.
Almond, cassava, and coconut flours — they replace traditional wheat flour to keep the dessert gut-gentle, with vitamin E and magnesium from the almonds.
Coconut sugar — unrefined, retaining some minerals (potassium, zinc, and iron) along with a small amount of the prebiotic fiber inulin.
Coffee — chlorogenic acids, and a gentle stimulant lift from its caffeine.
Raw cacao — polyphenols, magnesium, and theobromine.
Best eaten as a dinner-party finish in small portions — the substantial fat content from grass-fed dairy and egg yolks makes a small slice deeply satisfying. As a circadian treat, it lands best at midday or in the early afternoon, when your body handles sweets most gracefully in daylight and the caffeine won't interfere with your sleep.
Sourcing
Eggs — organic and pasture-raised, with deep orange yolks
Mascarpone — organic, made from grass-fed cream, with no gums or stabilizers
Cream cheese — raw from a farmer you know and trust, or organic, full-fat, cultured cream cheese from grass-fed cows, with no gums
Heavy cream — raw from a farmer you know and trust, or organic, grass-fed, low-temperature pasteurized cream (Kalona SuperNatural)
Almond and coconut flour — organic and fresh (keep them in the fridge)
Cassava flour — organic; Otto's Naturals makes one
Coconut sugar — organic
Maple syrup — organic Grade A dark
Grass-fed butter — organic, cultured butter from 100% grass-fed cows
Coffee — organic, freshly roasted beans, ideally from a roaster that tests for mold toxins
Raw cacao powder and dark chocolate — organic, and ideally tested for heavy metals
Dark rum or Marsala (optional) — organic when available
Cream of tartar and baking soda — aluminum-free baking soda
Vanilla — organic pure vanilla extract
Baja Gold sea salt
— Anna aka Food Marshall