Gluten free Tiramisu Roulade Recipe and Off to China!

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by Carol Kicinski on March 24, 2009

Tomorrow I fly for about a zillion hours and when I reach my final destination I will be in China. Shanghai to be exact. From there we go to Beijing, Guangzhou and finally Hong Kong. I will be gone about a month and am hoping to post my Chinese gluten-free adventures regularly so check back and see how it all goes!

Since I will be of course feasting on the delights of the regions for a while I wanted make something specifically not Chinese before I departed. Doesn’t everyone think of Italian dessert before trekking off to China?

This is a simple roulade that has all the flavors of a Tiramisu with none of the dreaded gluten. If you want a more boozy taste like an authentic Tiramisu then substitute 2 tablespoons of heavy cream with Kahlua.

By the way, this is not only gluten free but grain free as well!


Gluten free Tiramisu Roulade Recipe


8 eggs, separated
2/3 cup granulated sugar
2 tablespoons unsweetened cocoa powder (I like the dark kind)
1 tablespoon granulated espresso or instant coffee

For the filling:

16 ounces Marscapone cheese
6 tablespoons heavy cream

Powdered sugar for dusting
Grated chocolate, optional


Preheat oven to 350 degrees. Grease a sheet pan or jelly roll pan that is something close to 15 ½” by 11 ½”. Line with parchment paper and grease that too.

Beat egg whites until glossy and soft peaks form. In a separate bowl beat the egg yolks with the granulated sugar until thick and pale yellow in color. Stir in cocoa powder and granulated espresso or instant coffee. Take a big scoop of the egg whites and mix into the yolks, then fold the yolks into the egg whites. Pour into prepared pan and even out with a spatula.

Bake in pre-heated oven for 20 minutes. Remove pan from oven and let cake cool in the pan. When cool tip the cake onto another piece of parchment paper that has been dusted with powdered sugar.

For filling mix Marscapone cheese with cream until well mixed and creamy. Smooth the filling over the cooled cake.

Using the parchment paper to help you, roll the roulade up from one of the short ends. Carefully lift it and place on a serving platter. It may crack but that is fine. Dust with additional powdered sugar and grate some chocolate on top if desired. Chill in fridge for at least half an hour but serve the same day as you make it. Slice to serve.


Makes 12 – 14 gluten free servings.

Ready for dessert?

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Categories:    Dessert
  • Peter G

    Look forward to seeing more from your Chinese adventure Carol…good luck! As for the roulade, I’m fascinated how fantastic and tasty it looks without any gluten…amazing!

  • Arwen from Hoglet K

    That roulade looks really beautiful. Have a great time in China. I found that the old summer palace in Beijing was a nice peaceful garden. It’s a good place to get away from the bustle.

  • H.Peter

    My major pre China routine is a couple of good sandwiches.

    Enjoy China.

  • Lea Ray

    OMG!!!! This looks so good. I can’t wait to try it. Have a great trip!

  • Dr. Jean Layton

    This is lovely, Can’t wait to make it too.
    Enjoy China for all of us.

  • bee

    have a fun, safe, wonderful trip, dear carol.

  • GFE–gluten free easily

    The roulade looks incredible. (I bet you are one of those folks who do an awesome pumpkin roll, too!)

    Have a fabulous trip!

  • Nick

    That sounds amazing, have an awesome time! I’m supremely jealous…You certainly left us with an incredible dessert to stare at!

  • Absolutely Not Martha

    bon voyage! thought you may like to check out today’s celiac spotlight on ANM. (roulade looks amazing btw.)

  • Lauren

    This looks awesome!! You have a surprise waiting at my blog when you get back =D!

  • Jeanine

    Wow, that roll looks fantastic! And sounds so simple too.
    Have a safe travel, I can’t wait to see more from your adventure!

  • Helene

    What a trip. Can’t wait to read about it. Have a great vacation.

  • thewholegang

    This looks so incredibly delicious. I’m licking the screen. Maybe someday I’ll be able to have dairy again. I’m saving this recipe just in case.

  • Steph

    Wow this looks amazing! I’m going to have to do some research on DF marscapone subs. Thanks for sharing!

    • Mary Catherine

      did you ever find a good sub??

  • Dana aka Gluten Free In Cleveland

    This sounds absolutely amazing. And possibly something great for a passover dessert.

    Hope China is as fantastic as it sounds!

  • Cynthia Currado

    I am making this today for our New Year's Eve party. I can't wait to tell you how wonderful it tastes. I am really looking forward to having a tiramisu!!!

  • Mary Catherine

    any idea on how to make it dairy free? It sounds wonderful, but i’ve yet to find something that replaces the Marscapone cheese. I know someone mentioned doing some research earlier…I’ve found a vegan recipe for tiramisu that was very tasty, maybe that filling would work for this also, but it wasn’t baked

    • Carol, Simply Gluten Free

      Still have not had time to research that out but I think if you found a vegan recipe that works that should be good – what is in it? I could probably tell by looking at the recipe if it will work.

  • Ami Frank

    This looks amazing. I kept waiting to see what gluten-free flour mixture you were using! Can’t believe there is none. I can’t wait to try it.

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    Wow . this is mouth watering

    • Carol Kicinski

      Thank you!

  • Kate

    Never really heard of a cake made without any flour! Is the texture good?

    • DeeDee

      I made this yesterday and it is delicious! I did add another tablespoon of cocoa to the “cake” as well as a teaspoon of vanilla. Of course, it doesn’t taste like a flour cake, but especially with the filling it really got rave reviews. Be sure that you powder the parchment paper well that you turn the cake out onto – its very sticky. Now I have to share this recipe with everyone who ate it last night!

      • Carol Kicinski

        Thanks for reporting back DeeDee! I am happy your guests enjoyed it!

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  • Aninas Recipes

    Cannot believe this is gluten free!! What a great recipe, definitely trying this one!!!

  • Kathy Cipriano

    My granddaughter has diabetes and celiac disease so I am always looking for new and interesting recipes to try. Thank you.

    • Carol Kicinski

      Thank you Kathy!

  • Vivian

    will be trying this soon, love your website and just saw a recipe for your single layer cherry cake in my local SWFL newspaper that I will have to try also!

    • Carol Kicinski

      Thank you Vivian, enjoy!

  • dawna

    Do I use all of the egg whites?

    • Carol Kicinski

      Hi Dawna – yes you do.

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    Can I sub cream cheese for the Mascarpone?

    • Carol Kicinski

      Yes, no problem!

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  • Bria

    If we wanted to serve it the next day could we just make it all in advance but add the Mascarpone in the next morning?

    • Carol Kicinski

      Hi Bria, I think it will work that way just fine. You might get a few cracks when rolling it up but just dust with powdered sugar and no one will know!

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  • Hannah

    Off to CHina? Forgive me for just having happened across this information, but I’m moving to Taiwan this year and was wondering whether you had some tips or ideas for being GF in Asia? I’ll have to keep tabs on your blog whilst you’re there to make sure I’m up on all that you’re discovering!

  • CarolKicinski

    HI Hannah,
    Asia was not easy for me because I had to eat out all of the time. If you are moving there it should be easier. Avoid anything with sauce – the msg in China has gluten. Avoid soy sauce and when eating out stay simple; plain meat, vegetables, fish, fruit, etc. Definately get those laminated cards from Triumph Dinig, that may help. Mostly, be cautious! I hate to saound like a downer but Asia can be tricky. But if you have the channce pop on over to Thailand – super gf friendly there!

  • Gina

    Made this for a girl’s lunch and it was fantastic. My friend couldn’t believe it was gluten free and wanted the recipe!

    • CarolKicinski

      How cool is that? Love it when that happens!

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