Gluten Free Tiramisu Roulade

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 to 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

5 from 2 votes
Gluten Free Tiramisu Roulade
Print Recipe

Gluten Free Tiramisu Roulade Recipe

Prep Time30 mins
Cook Time20 mins
Chill time30 mins
Total Time50 mins
Course: Dessert
Cuisine: Italian, Swiss
Servings: 12 servings
Calories: 284kcal
Author: Gluten Free & More


  • 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.


Nutrition Facts
Gluten Free Tiramisu Roulade Recipe
Amount Per Serving
Calories 284 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13g65%
Cholesterol 157mg52%
Sodium 65mg3%
Potassium 73mg2%
Carbohydrates 13g4%
Sugar 11g12%
Protein 6g12%
Vitamin A 800IU16%
Calcium 75mg8%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Chinese Chocolate Espresso Mascarpone Cheese Recipe Roulade Sweet Tiramisu
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  1. Peter G
    March 25, 2009

    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!

  2. Arwen from Hoglet K
    March 25, 2009

    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.

  3. H.Peter
    March 25, 2009

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

    Enjoy China.

  4. Lea Ray
    March 25, 2009

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

  5. Dr. Jean Layton
    March 25, 2009

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

  6. bee
    March 25, 2009

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

  7. GFE--gluten free easily
    March 26, 2009

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

    Have a fabulous trip!

  8. Nick
    March 26, 2009

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

  9. Absolutely Not Martha
    March 26, 2009

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

  10. Lauren
    March 26, 2009

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

  11. Jeanine
    March 26, 2009

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

  12. Helene
    March 26, 2009

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

  13. thewholegang
    March 26, 2009

    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.

  14. Steph
    March 26, 2009

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

    1. Mary Catherine
      April 18, 2011

      did you ever find a good sub??

  15. Dana aka Gluten Free In Cleveland
    April 2, 2009

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

    Hope China is as fantastic as it sounds!

  16. Cynthia Currado
    December 31, 2009

    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!!!

  17. Mary Catherine
    April 18, 2011

    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

    1. 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.

  18. October 7, 2011

    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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  20. November 22, 2011

    Wow . this is mouth watering

    1. November 23, 2011

      Thank you!

  21. December 22, 2011

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

    1. DeeDee
      February 6, 2012

      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!

      1. February 6, 2012

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

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  23. May 28, 2012

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

  24. Kathy Cipriano
    July 5, 2012

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

    1. Gluten Free & More
      July 6, 2012

      Thank you Kathy!

  25. Vivian
    August 30, 2012

    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!

    1. Gluten Free & More
      August 31, 2012

      Thank you Vivian, enjoy!

  26. dawna
    October 17, 2012

    Do I use all of the egg whites?

    1. Gluten Free & More
      October 19, 2012

      Hi Dawna – yes you do.

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  28. DENISE
    January 31, 2013

    Can I sub cream cheese for the Mascarpone?

    1. Gluten Free & More
      February 1, 2013

      Yes, no problem!

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  30. Bria
    March 26, 2013

    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?

    1. Gluten Free & More
      March 29, 2013

      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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  32. Hannah
    July 17, 2013

    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!

  33. CarolKicinski
    July 24, 2013

    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!

  34. Gina
    August 3, 2013

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

    1. CarolKicinski
      August 6, 2013

      How cool is that? Love it when that happens!

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  36. jan
    August 13, 2014

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

    1. Gluten Free & More
      September 2, 2014

      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 …

  37. Andrea
    May 2, 2015

    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.

    1. Gluten Free & More
      May 27, 2015

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

  38. Melynda
    May 8, 2016

    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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