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Gluten-Free Tiramisu with Berries


  • 12 gluten-free sponge fingers
  • 2 heaped tablespoons SPLENDA® Granulated
  • 3 free range eggs
  • 250 g mascarpone cheese
  • 250 g strawberries halved or raspberries


  1. Separate the eggs.
  2. Mix the egg yolks together with the mascarpone and SPLENDA® Granulated.
  3. Whisk the egg whites until they form stiff peaks and gently fold into the mixture.
  4. In the glasses or jam jars, place a layer of gluten-free sponge fingers, then a layer of the cheese mixture and a layer of fruit.
  5. Repeat the process and finish with a layer of fruit.
  6. Cover each tiramisu with cling film and refrigerate overnight.
  7. Serve chilled.

Recipe Notes

Tip: You can make a coffee tiramisu if you exclude the red fruits and moisten the sponge fingers with strong coffee and dust with cacao powder just before serving.