Gluten Free Tiramisu
This gluten free tiramisu recipe layers coffee-soaked gluten free ladyfingers with a rich mascarpone cream, creating a decadent, no-gluten twist on the classic Italian dessert.
Ingredients
Gluten Free Ladyfingers
- 3 Eggs (Separated)
- 67 Grams Sugar
- 3 Grams Vanilla
- 128 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 20 Grams Corn Starch
- 2 Grams Salt
- 67 Grams Sugar
Prepare Tiramisu
- 3 Egg Yolks
- 67 Grams Sugar
- 2 Grams Salt
- 340 Grams Cold Mascarpone Cheese
- 3 Grams Vanilla
- 180 Grams Whipping Cream
- 205 Grams Cold Espresso
- 10 Grams Cocoa Powder
Instructions
Gluten Free Ladyfingers
- Preheat the oven to 350F
- Separate eggs into whites and yolks.3 Eggs
- In a stand mixer, add in egg whites. Whip slowly into a soft peak.
- Slowly add sugar and vanilla. Beat it until it is a stiff peak.67 Grams Sugar, 3 Grams Vanilla
- In another bowl, whisk together sugar and egg yolks. It will be fluffy and pale yellow. When you pick up the whisk, it will fall off like a ribbon.67 Grams Sugar
- Add all the dry ingredients to another bowl, and whisk together to combine.128 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 20 Grams Corn Starch, 2 Grams Salt
- Add in 1/4 of the egg white mixture into the dry bowl. Mix together to lighten up the mixture. Add in the rest of the egg whites and fold together. Now add in the egg yolk mixture and fold to combine.
- Prepare a pipping bag with a large round tip. On a prepared baking sheet with parchment paper, pipe about 3-4” long rows that are about an inch wide. Continue doing this about 2-3” apart so there is room to expand when baking.
- Shift powdered sugar to the top of them and place into the oven.
- Bake for 16 minutes until puffed up and slightly crack.
- Remove them from the oven and allow them to cool on the pan.
Prepare Tiramisu
- In a bowl over a double broiler, combine egg yolks, sugar and salt together. Continue whisking the mixture while it reaches 165F3 Egg Yolks, 67 Grams Sugar, 2 Grams Salt
- Once this is cooked to 165F, allow it to cool for 10 minutes.
- Add mascarpone cheese and vanilla to the bowl and whisk everything together.340 Grams Cold Mascarpone Cheese, 3 Grams Vanilla
- In a stand mixer bowl, whip whipping cream until stiff peaks.180 Grams Whipping Cream
- Fold this into the mascarpone cheese mixture.
- Dip ladyfingers into the espresso until they are wet but not soaked. Then place them in a 9x9 casserole dish.
- Now add a layer of the mascarpone cheese mixture.
- Continue the layers until you are at the top of the dish.
- Sprinkle with sifted cocoa powder.
- Wrap in plastic wrap, and put it into the fridge for a couple hours until ready to serve. Enjoy!