So today, I have a very special dessert for you: Gluten-free Baked Apple Tiramisu. This dessert was served at my dear friend’s wedding a few weeks ago. It was a magical day and evening and the desserts were placed around a bar to top off a truly great night. I thought the dessert was inspired and definitely represented something a bit different. A bit more festive for this time of the year.
The result? This Gluten-free Baked Apple Tiramisu. This dessert will be a showstopper for your holiday dinner or anytime during this period of the year. Baked apples coated in cinnamon and almond slivers meet creamy mascarpone, a delicious coffee and apple soaked sponge before again hitting mascarpone and some top decorations 😉. These layers will definitely not disappoint – promise!!
Now, for anyone asking: It tiramisu gluten-free? No it is usually not. It is usually made with a special kind of cookie from Italy which absolutely contains gluten. For this version, we are making our own sponge cake, which is completely gluten-free (just like all recipes on my blog). The sponge is airy, dreamy and super light on the palate. But, because you are not just simply soaking cookies in coffee, this dessert will mean a tad more work than my usual recipes. Do not worry though, I will show you some easy “make ahead” options.
Why is this Gluten-free Baked Apple Tiramisu good for you?
Almonds
I have not raved about almonds in a short while, so I thought that I would do it today 🙌🏻. This recipe uses almond flour. First off, you may be asking what the difference between almond meal and almond flour is. Both of them are made from grinding up almonds. With the almond meal, the almonds usually still contain their brown skin (which also holds a lot of the nutrients). With almond flour, that has been removed. Almond meal, therefore, tends to be a bit coarser than almond flour. Almonds are high in fiber, protein, and fat, most of which is monounsaturated. It is also high in vitamin E, magnesium, and manganese. The fat-soluble vitamin E acts as a double-whammy inside our bodies.
For one, it acts as a vitamin and almonds are one of the best food sources out there in order to obtain vitamin E. Vitamin E helps maintain healthy skin, supports your eye health, and strengthens your immune system. In addition, vitamin E (just like vitamin C) acts as an antioxidant in our bodies protecting us against free radicals and oxidative stress. Higher vitamin E intake has been linked to a lowered risk of heart disease, cancer, and Alzheimer’s disease. Magnesium is also an important mineral in our body. It supports our muscle and nerve function, blood sugar levels, and blood pressure. In fact, studies show that a magnesium deficiency is strongly linked to higher blood pressure irrespective of weight. So it makes sense to keep this beauty close. Not too bad for the small, humble almond, am I right?!
How can I adjust this Gluten-free Baked Apple Tiramisu to my dietary requirements?
This recipe is vegetarian, and gluten-free. Due to the mascarpone, eggs, grains, and almonds used, this recipe is not suitable for a vegan, paleo, or nut-free diet.
Similar Recipes on the Blog
There are so many other delicious dessert recipes on the blog. Do not miss out on:
- Ricotta Cream with Cherry Compote
- Strawberry Cheesecake Mini Dessert Cups
- Vegan Hot Sticky Toffee Pudding
- Baked Apples with Cinnamon Sauce
- Gluten-free Almond Chocolate Cake
And that is it for this week! I hope you enjoy this absolutely delicious, versatile, and divine Gluten-free Baked Apple Tiramisu dessert. As always, please let me know how you are liking the recipe and/or rate it. I love hearing from you! Happy dessert-making 🥰.
Gluten-free Baked Apple Tiramisu
Course: Sweet TreatsCuisine: Italian-inspiredDifficulty: Medium8
servings40
minutes10
minutes30
minutesFestive, delicious, and absolutely divine. This Gluten-free Baked Apple Tiramisu will be a showstopper at your next event!
Ingredients
- For the sponge
2 2 eggs, separated
60 gr. 60 (1/3 cup) coconut sugar
22 gr. 22 sorghum flour – please use a scale for best results
22 gr. 22 almond flour – please use a scale for best results
¼ cup non-dairy milk
1 tsp 1 baking powder
½ tsp vanilla powder
1 tsp 1 lemon juice
1/4 cup 1/4 (60 ml.) (decaf)coffee
1/4 cup 1/4 (60 ml.) apple juice
- For the mascarpone layer
500 gr. 500 mascarpone
8 tbsp 8 maple syrup
6 tbsp 6 non-dairy milk
- For the apple layer
400 gr. 400 apples
1 tsp 1 coconut oil
1/2 tsp 1/2 cinnamon
3 tbsp 3 almond slivers
How to
- For the sponge**
- Preheat your oven to 160 degrees Celsius (320 Fahrenheit) and set aside 8 silicone muffin cups (if you are not using silicone you may want to lightly grease the tin)
- Add the egg yolks to a bowl. Blend the coconut sugar in a high-speed blender and add along to the egg yolks. Mix until combined and slightly fluffy. Add the sorghum and almond flour along with the dairy milk, baking powder, and vanilla. Mix well until combined
- In a separate bowl, mix the egg whites with the lemon juice and whisk until stiff. Gently fold the egg whites into the batter. Add to the muffin forms and bake for 30 minutes until the top is bubbly and browned. Set aside to cool
- Once cool, mix the coffee and apple juice and soak the sponges (I did this still in their forms in order to avoid a mess)
- For the mascarpone layer
- Add the mascarpone, maple syrup, and non-dairy milk to a bowl and mix well
- For the apple layer
- Wash and core the apples. Cut into small cubes. Heat a pan over medium heat and let the coconut oil melt. Add the apples and cinnamon and fry off until the apples are slightly soft. Add the almond slivers and mix through
- To assemble
- Use 8 small glass jars (mine were ca. 200 ml.). Add the apple layer first, then a layer of mascarpone, then the sponge layer, then more mascarpone. You can add some almond slivers and/or cinnamon on top. Enjoy!!
Notes
- You can make each individual layer in advance and only prepare the final glasses on the day. You could also prepare this dessert a day in advance. Enjoy!
