This isn’t your classic tiramisu with coffee and cocoa. We gave it a twist and came up with a version that’s caffeine-free and blue (yeah, literally blue, and there’s no artificial dye involved).
The result is a light, citrusy dessert, layered just like the original, but with a fresh vibe.
As a bonus, we’ve also included instructions for making homemade gluten-free ladyfingers (savoiardi), which you can use in other desserts too.
It looks just as good as it tastes, and it’s proof that eating gluten-free doesn’t mean giving up the chance to enjoy really good desserts. All it takes is the right ingredients and a few simple tweaks to make it work.
The gluten-free guide below is based on personal experience and research. Always be sure to discuss any medical changes with your doctor for your personal medical needs. Additionally, this post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. My full disclosure isn’t that interesting, but you can find it here.
🌿 Nutritional Benefits
You'll love this gluten-free butterfly pea lemon tiramisu because it's...
- Caffeine-free: Unlike the traditional version, this one skips the coffee and cocoa, so it’s perfect for anyone avoiding caffeine.
- Gluten-free: Made with homemade ladyfingers (or your favorite GF brand), so if you’re on this diet, it works perfectly, no need to substitute anything.
- Antioxidant-rich: Butterfly pea flower powder—also known as blue matcha—is what gives this tiramisu its blue color, and it happens to be naturally rich in antioxidants. It’s been used to support everything from relaxation to graceful aging.
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🥘 Ingredients for Gluten-Free Butterfly Pea Lemon Tiramisu
Let’s break down the ingredients you’ll need for this recipe.
We’ve separated everything into sections—ladyfingers, lemon curd, and mascarpone cream—to keep things simple and easy to follow.
Go to your nearest store and grab the few things you might not have at home, like the limoncello. Everything else is probably sitting in your pantry already.
Also, don't forget to get your Butterfly Pea Powder
Add a vibrant pop of natural blue to your recipes with Ancient Choice Butterfly Pea Flower Powder. Packed with antioxidants and made from 100% dried butterfly pea flowers, it's perfect for lattes, lemonade, baking, and more—just add a splash of citrus to watch the color change!
For the homemade gluten-free ladyfingers:
- eggs.
- granulated sugar.
- vanilla extract.
- all purpose gluten-free flour.
- cornstarch or tapioca starch.
- salt.
- powdered sugar.
For dipping the ladyfingers:
- chilled limoncello
For the lemon curd:
- lemon juice & zest (fresh!)
- granulated sugar.
- eggs.
- cornstarch or tapioca starch.
- unsalted butter.
For the mascarpone cream:
- heavy cream (cold).
- powdered sugar
- Ancient Choice Butterfly Pea Flower Powder
- mascarpone cheese (room temperature)
- vanilla extract
See recipe card for quantities and keep reading for ingredient substitutions and variations.
🍰 Instructions for Butterfly Pea Lemon Tiramisu
Let’s start with the ladyfingers, you’ll need them later when it’s time to layer and assemble the tiramisu.
You can have your favorite gluten-free brand, but before you do, give this homemade version a try. They’re easier than they look, and you’ll probably end up snacking on a few before they even make it into the dish.
Here's how to make the tiramisu whether you use homemade lady fingers or store-bought.
Step 1: Make the batter for the lady fingers and pipe onto parchment lined baking sheets. Dust with powdered sugar before baking. Let them cool completely before using them in your tiramisu, or store them if you’re prepping ahead.
Step 2. Make the lemon curd by whisking together the lemon juice & zest, sugar, eggs, cornstarch, and heating over medium heat until thickened. Remove from heat and whisk in the butter until it's completely melted. Strain and chill to cool completely.
Step 3: Make the mascarpone cream by beating the cold heavy cream with powdered sugar and butterfly pea powder until soft peaks form.
Separately, mix the mascarpone and vanilla until smooth. Gently fold the whipped cream mixture into the mascarpone until fluffy and combined.
Step 4: Briefly dip each ladyfinger into chilled limoncello.
Line the bottom of your pan to form the base.
Step 5: Spread half of your blue mascarpone cream over the ladyfingers.
Step 6: Then gently add a layer of chilled lemon curd over that.
Final Step. Let it rest in the fridge for at least 4 hours so it sets nicely. When you’re ready to serve, add a little extra whipped cream on top if you’d like, and enjoy!
Hint: Chill your tiramisu overnight. You can chill it for just 4 hours, but if you leave it overnight everything sets perfectly. The mascarpone cream firms up, the flavors blend, and the ladyfingers soften into that perfect sponge-cake texture you expect from a good tiramisu.
🔪 Equipment
It might look like a long list, but most of the tools are basics you probably already have in your kitchen, so don’t panic!
And some of them get reused in different steps, so it’s not as much as it seems.
Here’s a quick rundown of everything that’ll make the process smoother:
- 1 Oven
- 2 Parchment paper
- 2 Baking sheets
- 1 Piping bag with ½ inch tip (a zip-top bag with the corner cut off will do the job as well)
- 1 Fine mesh strainer/sifter
- 1 Small saucepan
- 1 Whisk
- 1 Spatula
- 2 Bowls (you can always rinse and reuse them between steps)
- 1 Hand mixer
- 1 Measuring cups and spoons set
- 1 Citrus juicer (optional, squeezing by hand works too)
- 1 9x9 inch dish (for layering the tiramisu)
🍽️ Storage
You can make the ladyfingers a day or two ahead of time.
After chilling for 4 hours (or overnight) lightly dust with more butterfly pea and pipe some fresh whipped cream!
⭐ Top tip
Don’t soak the ladyfingers! It’s just a quick dip. You want them moist but still holding their shape. If you soak them too long, they’ll fall apart and make the tiramisu too wet and messy.
💛 Did you love this tiramisu with a twist recipe?
You’re going to want quick and easy access to this recipe so be sure to save it to Pinterest for reference later. Plus it’ll be easy to share when all your friends start asking for the recipe!
More Gluten-Free Dessert Recipes
Looking for other recipes for dessert? Try these:
Butterfly Pea Lemon Tiramisu
Equipment
- Oven
- parchment paper
- 2 Baking sheets
- 1 Piping bag with ½ inch tip (a zip-top bag with the corner cut off)
- Fine mesh strainer/sifter
- small saucepan
- whisk
- spatula
- 2 Bowls
- hand mixer
- Measuring cups and spoons set
- Citrus juicer (optional)
- 9x9 inch dish (for layering the tiramisu)
Ingredients
For the homemade gluten-free ladyfingers:
- 2 large eggs at room temperature and separated
- 1 extra egg yolk
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup gluten-free all-purpose flour with xanthan gum
- 2 tablespoon cornstarch or tapioca starch
- ⅛ teaspoon salt
- Powdered sugar for dusting
For dipping the ladyfingers:
- ⅔ cup limoncello chilled
For the lemon curd:
- ½ cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon cornstarch or tapioca starch
- ¼ cup unsalted butter
And for the mascarpone cream:
- 1 ½ cups heavy cream cold
- ½ cup powdered sugar
- 1 teaspoon Ancient Choice Butterfly Pea Flower Powder
- 16 oz mascarpone cheese at room temperature
- 1 teaspoon vanilla extract
Instructions
Ladyfingers (Savoiardi):
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. Lightly grease or spray the parchment.
- Beat the egg whites with a pinch of salt using an electric mixer until soft peaks form.
- Gradually add half of the sugar (¼ cup) to the egg whites and continue beating until stiff, glossy peaks form.
- In a separate bowl, beat the three egg yolks with the remaining sugar and vanilla extract until thick and pale yellow (about 2–3 minutes).
- Gently fold the egg yolk mixture into the egg whites using a spatula, being careful not to deflate the mixture.
- Sift together the gluten-free flour and cornstarch over the egg mixture. Gently fold the dry ingredients into the batter until just combined and smooth.
- Transfer the batter to a piping bag fitted with a ½-inch round tip (or just snip the end of a zip-top bag).
- Pipe 4-inch (10 cm) long ladyfingers onto the prepared baking sheets, leaving a little space between each one.
- Lightly dust with powdered sugar and let sit for 3–4 minutes to help form a crust.
- Bake in the pre-heated oven at 355°F (180°C) for 15 minutes, then reduce the oven temperature to 300°F (150°F) and bake for a further 12–15 minutes.
- Let cool completely on the tray before using or storing.
Make the Lemon Curd:
- In a small saucepan, whisk together lemon juice, zest, sugar, eggs, and cornstarch until smooth.
- Cook over medium heat, stirring constantly, until thickened (about 5–6 minutes). It should coat the back of a spoon.
- Remove from heat and whisk in butter until fully melted and incorporated.
- Strain through a fine sieve to remove any bits and let cool completely in the fridge.
Make the Mascarpone Cream:
- Beat cold heavy cream, powdered sugar, and butterfly pea powder together until soft peaks form.
- In a separate bowl, stir mascarpone and vanilla until smooth (do not overmix).
- Fold whipped cream gently into mascarpone until fluffy and combined. Chill until ready to use.
Assemble the Tiramisu:
- Quickly dip each ladyfinger into chilled limoncello (about 1 second per side) and arrange to form the base layer in a 9×9 inch (23×23 cm) dish.
- Spread half of the blue mascarpone cream over the gluten-free ladyfingers.
- Gently spread the chilled lemon curd over the cream layer.
- Add another layer of limoncello-dipped ladyfingers.
- Finish with the remaining mascarpone cream. Smooth the top.
Chill and Serve:
- Refrigerate for at least 4 hours or overnight to set fully.
- Before serving, garnish with additional whipped cream.
Notes
- ingredient and equipment suggestions & substitutions,
- tips for preparing the soup, and
- frequently asked questions
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