Gluten free Tiramisu Roulade Recipe and Off to China!

Post image for Gluten free Tiramisu Roulade Recipe and Off to China!

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!

Enjoy!

Gluten free Tiramisu Roulade Recipe

Ingredients

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

Directions

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.

Servings

Makes 12 – 14 gluten free servings.

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes - I can now have my desserts.” – F.R.

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

The views and opinions expressed on this blog are purely the blog owners. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation.

Print RecipePrint Recipe Print Recipe Print Recipe

Categories:    Dessert

{ 42 comments… read them below or add one }

Peter G March 25, 2009 at 1:49 am

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!

Reply

Arwen from Hoglet K March 25, 2009 at 3:45 am

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.

Reply

H.Peter March 25, 2009 at 5:03 am

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

Enjoy China.

Reply

Lea Ray March 25, 2009 at 8:46 am

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

Reply

Dr. Jean Layton March 25, 2009 at 10:47 am

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

Reply

bee March 25, 2009 at 2:04 pm

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

Reply

GFE--gluten free easily March 26, 2009 at 4:17 am

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

Have a fabulous trip!
Shirley

Reply

Nick March 26, 2009 at 8:46 am

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

Reply

Absolutely Not Martha March 26, 2009 at 8:51 am

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

Reply

Lauren March 26, 2009 at 1:12 pm

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

Reply

Jeanine March 26, 2009 at 2:08 pm

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

Reply

Helene March 26, 2009 at 2:09 pm

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

Reply

thewholegang March 26, 2009 at 4:22 pm

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.

Reply

Steph March 26, 2009 at 8:07 pm

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

Reply

Mary Catherine April 18, 2011 at 8:00 pm

did you ever find a good sub??

Reply

Dana aka Gluten Free In Cleveland April 2, 2009 at 9:26 am

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

Hope China is as fantastic as it sounds!

Reply

Cynthia Currado December 31, 2009 at 11:31 am

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!!!

Reply

Mary Catherine April 18, 2011 at 8:00 pm

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

Reply

Carol, Simply Gluten Free April 18, 2011 at 9:17 pm

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.

Reply

Ami Frank October 7, 2011 at 2:44 pm

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.

Reply

Iconiclook.com November 22, 2011 at 7:00 am

Wow . this is mouth watering

Reply

Carol Kicinski November 23, 2011 at 7:19 am

Thank you!

Reply

Kate December 22, 2011 at 10:21 pm

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

Reply

DeeDee February 6, 2012 at 3:27 pm

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!

Reply

Carol Kicinski February 6, 2012 at 7:18 pm

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

Reply

Aninas Recipes May 28, 2012 at 4:43 am

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

Reply

Kathy Cipriano July 5, 2012 at 12:49 am

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

Reply

Carol Kicinski July 6, 2012 at 1:27 pm

Thank you Kathy!

Reply

Vivian August 30, 2012 at 10:24 pm

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!

Reply

Carol Kicinski August 31, 2012 at 9:20 am

Thank you Vivian, enjoy!

Reply

dawna October 17, 2012 at 12:44 pm

Do I use all of the egg whites?

Reply

Carol Kicinski October 19, 2012 at 12:13 pm

Hi Dawna – yes you do.

Reply

DENISE January 31, 2013 at 11:43 am

Can I sub cream cheese for the Mascarpone?

Reply

Carol Kicinski February 1, 2013 at 9:58 am

Yes, no problem!

Reply

Bria March 26, 2013 at 9:28 pm

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?

Reply

Carol Kicinski March 29, 2013 at 1:18 pm

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!

Reply

Hannah July 17, 2013 at 1:03 pm

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!

Reply

CarolKicinski July 24, 2013 at 12:16 pm

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!

Reply

Gina August 3, 2013 at 1:21 pm

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

Reply

CarolKicinski August 6, 2013 at 2:43 pm

How cool is that? Love it when that happens!

Reply

jan August 13, 2014 at 8:10 pm

Hi is it possible to freeze this at any stage ? thank you it looks amazing

Reply

Carol Kicinski September 2, 2014 at 3:56 pm

Hi Jan,

Thank you! I don’t however think it would come out well after it thawed out because of the egg whites, so maybe not …
xo,
Carol

Reply

Leave a Comment

{ 6 trackbacks }

Previous post:

Next post: