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Prosecco Tiramisu

Prosecco Tiramisu

Prosecco Tiramisu is a no bake, gluten free, creamy and festive, made with bubbly Prosecco for a gorgeous and easy, show stopper dessert.
Course Dessert
Cuisine American, Italian
Keyword Prosecco Tiramisu
Prep Time 30 minutes
Total Time 30 minutes
Servings 10 servings
Calories 269kcal
Author Catalina Castravet


  • 1 1/2 cups Prosecco
  • 20 gluten free savoiardi biscuits or ladyfinger
  • 4 egg yolks organic
  • 1/2 lb. mascarpone cheese
  • 3/4 cups heavy cream
  • 1 cups powdered sugar
  • 1 tablespoons granulated sugar
  • 1 vanilla bean seeds only


  • Lay the Savoiardi sponge biscuits on the bottom of a baking pan and pour the prosecco on top of them, distribute the liquid evenly.
  • I like my sponge fingers to be moist and soft, if using gluten free biscuits let them rest for a 10-15 minutes to soak all the prosecco. If using regular lady fingers, they will soak the prosecco quicker, so keep an eye on them.
  • Tamp down gently, making sure the biscuits are soaked all over, flip on the other side mid soaking.

Mascarpone Cream:

  • In the bowl of an electric mixer fitted with the whisk attachment, mix together the heavy cream and granulated sugar until stiff peaks form. Transfer to a bowl and refrigerate until ready to use.
  • In the bowl of an electric mixer fitted with the whisk attachment (or just a large bowl if using a hand mixer) whisk the egg yolks, sugar and vanilla bean seeds until light and creamy. Pause a few times, to scrape the sides of the bowl, and continue mixing until well combined. Add the powdered sugar, whisk until well combined. Whisk in the mascarpone cheese and mix on medium speed until fully incorporated.
  • Once all the mascarpone cheese has been incorporated, remove the whipped cream from the fridge and using a spatula; gently fold it into the mascarpone mixture.


  • We are using 2 biscuits per layer. Break the savoiardi biscuits in two and press two of them on the bottom of ice cream bowls to create the first layer. Top with a few spoons of mascarpone cream. Repeat until the glasses are full, 2 layers of biscuits and 2 layers of cream.
  • Top with dusted cocoa, fresh mint leaves or rose petals before serving.
  • Serve chilled.


Calories: 269kcal | Carbohydrates: 28g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 151mg | Sodium: 58mg | Potassium: 56mg | Fiber: 0g | Sugar: 13g | Vitamin A: 575IU | Calcium: 73mg | Iron: 1mg