Cranberry Tiramisu (Gluten-Free, Diabetic-Friendly)

"Instead of making the sponge from scratch, you can also use 1 1/2 packages of commercial gluten-free lady fingers, although the glycemic index would be higher. For more healthy, gluten-free, low-GI, pesco-vegetarialn recipes, please visit my blog,"
photo by InnerHarmonyNutriti photo by InnerHarmonyNutriti
photo by InnerHarmonyNutriti
Ready In:


  • Sponge

  • 2 12 gluten-free flour, mix (I used 1 1/2 cups almond flour, 3/4 cup oat flour, 1/4 cup coconut flour, and 1 tsp xanthan gum)
  • 1 teaspoon baking powder
  • 12 cup erythritol, xylitol (I used erythritol) or 1/2 cup coconut sugar (I used erythritol)
  • 2 eggs, beaten
  • 13 cup milk (I used almond milk) or 1/3 cup non-dairy milk (I used almond milk)
  • Tea

  • 100 ml water
  • 1 cranberry tea bag (I used Lipton cranberry pomegranate green tea)
  • 1 teaspoon erythritol, xylitol or 1 teaspoon coconut sugar
  • Topping

  • 2 cups cranberries
  • 34 cup water
  • 12 cup erythritol, xylitol or 1/2 cup coconut sugar
  • 1 pinch salt
  • 1 lime, juiced
  • 2 teaspoons potato starch
  • Cream

  • 2 egg yolks (optional)
  • 8 ounces mascarpone cheese
  • 3 tablespoons and 1 tsp rum
  • 1 teaspoon vanilla extract
  • 14 cup erythritol, xylitol or 1/4 cup coconut sugar
  • 300 ml whipping cream


  • Preheat the oven to 350ºF/180ºC degrees. Line an 8 x 8 inch (20 cm x 20 cm) pan with parchment paper.
  • In a bowl, combine flour mix, baking powder, sugar, and eggs and mix well. Gradually add milk until all the dry ingredients are mixed.
  • Transfer the batter to the lined pan and bake for 20 minutes.
  • Lift the sponge along with parchment paper from the pan and place it on a rack to cool.
  • While baking the sponge, boil 100 ml water and place a tea bag to make tea. Add 1 tsp of sugar.
  • Also while baking, combine cranberries, water, sugar and salt in a saucepan.
  • Bring to a boil, reduce heat to medium heat and cook for 5 – 10 minutes until cranberries are soft.
  • In a small bowl, combine 2 tablespoons lime juice and potato starch and add to the pan. Keep stirring for 1 minutes until it is thickened. Turn off the heat and cool.
  • In a medium bowl, place egg yokes (if using), cheese, rum, vanilla extract, and sugar and mix well.
  • In a separate bowl, beat whipping cream until it forms a peak.
  • Add the cheese mixture and beat again until it forms a peak.
  • Cut the sponge in half horizontally to create 2 sheets of sponge.
  • Place one sheet of sponge in the 8 x 8 inch pan with a cut side up.
  • Using a brush, soak the sponge with the cranberry tea.
  • Pour a half of the cream over the sponge and spread evenly.
  • Place another sheet of sponge on top with a cut side up and soak sponge with the tea.
  • Pour the remaining cream over the sponge and spread evenly.
  • Place the cranberry topping evenly on top. Cover and refrigerate for several hours or overnight.
  • Infuse love, cut and serve!

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