Gluten Free Tiramisu Roulade Recipe And Off To China!

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by Carol Kicinski on March 24, 2009

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Gluten Free Tiramisu Roulade Recipe And Off To China!

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 Gluten Free Tiramisu Roulade Recipe 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 Mascarpone 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/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 mascarpone 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.


This Gluten Free Tiramisu Roulade Recipe serves 12 – 14

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Categories:    Dessert

{ 45 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!


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.


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

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

Enjoy China.


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!


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.


bee March 25, 2009 at 2:04 pm

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


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!


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!


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.)


Lauren March 26, 2009 at 1:12 pm

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


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!


Helene March 26, 2009 at 2:09 pm

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


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.


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!


Mary Catherine April 18, 2011 at 8:00 pm

did you ever find a good sub??


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!


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!!!


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


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.


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 November 22, 2011 at 7:00 am

Wow . this is mouth watering


Carol Kicinski November 23, 2011 at 7:19 am

Thank you!


Kate December 22, 2011 at 10:21 pm

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


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!


Carol Kicinski February 6, 2012 at 7:18 pm

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


Aninas Recipes May 28, 2012 at 4:43 am

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


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.


Carol Kicinski July 6, 2012 at 1:27 pm

Thank you Kathy!


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!


Carol Kicinski August 31, 2012 at 9:20 am

Thank you Vivian, enjoy!


dawna October 17, 2012 at 12:44 pm

Do I use all of the egg whites?


Carol Kicinski October 19, 2012 at 12:13 pm

Hi Dawna – yes you do.


DENISE January 31, 2013 at 11:43 am

Can I sub cream cheese for the Mascarpone?


Carol Kicinski February 1, 2013 at 9:58 am

Yes, no problem!


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?


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!


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!


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!


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!


CarolKicinski August 6, 2013 at 2:43 pm

How cool is that? Love it when that happens!


jan August 13, 2014 at 8:10 pm

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


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 …


Andrea May 2, 2015 at 5:40 am

Can’t wait to try this dessert. I did discover while researching that the cheese is actually mascarpone. Not marscapone. Perhaps that will help someone else if they are searching info on this kind of dessert.


Carol Kicinski May 27, 2015 at 10:47 am

Hi Andrea, thank you for pointing that out. I’ve fixed it so it doesn’t cause someone else confusion in their search!


Melynda May 8, 2016 at 6:46 pm

I made this today. It left something to be desired. I think I was expecting something sweet. The “cake” was slightly sweet. The cream layer had no sweetness. As I was making it I considered adding some sweetener to the cheese mixture but thought I would make according to directions. I think I will make this again but next time add a few drops of Stevia to the cheese mix. It was easy enough to prepare though. (DUST the paper with powdered sugar a little more than you think!!!)Thank you for the recipe.


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