Gluten Free Tiramisu Recipes

GLUTEN FREE TIRAMISU

Steps:

• Add egg yolks and sugar to a large bowl over a double boiler. Alternatively, if you do not have a double boiler, set a glass bowl over a pan of simmering water about 1-inch in height. Make sure that the bowl is larger than the pot and hovers over the water, not actually touching the water.
• Whisk together the egg yolks and granulated sugar. Continue whisking for about 5 minutes, until the sugar has dissolved and the mixture is silky and smooth. It should be a pale yellow color at this point and if you rub the mixture between your fingers, it should feel smooth and not gritty. Be sure to heat over low as the mixture can get too thick and grainy if heated too much.
• Add the marsala to the egg mixture and whisk until combined.
• Remove from the heat and let cool to room temperature.
• In a large bowl, beat the mascarpone for 1-2 minutes, until softened. Then, add the heavy whipping cream and beat on high until stiff peaks form, about 5 minutes. Add the vanilla and mix in gently.
• Fold the mascarpone whipped cream into the egg yolk mixture about 1/3 at a time. Be sure not to over-mix. Set aside.
• Mix together the cold espresso and marsala.
• Working a few ladyfingers at a time, dunk them into the espresso mixture and place on the bottom of a greased 9x13-inch baking dish. Repeat until you have a single layer of lady fingers. You may have to break some of the ladyfingers in half to create a single layer for the mascarpone cream to sit on top of.
• Once you have a single layer, add half of the mascarpone cream. Spread until smooth.
• Repeat with remaining ladyfingers and mascarpone cream.
• Refrigerate for at least 4 hours, preferably overnight, to let it set.
• Dust the tiramisu with cocoa powder before slicing and serving.

GLUTEN-FREE TIRAMISU

Steps:

• Heat oven to 180C (fan). Line a baking sheet with baking parchemnt. Mix the sugars and butter together with an electric whisk, then add the egg, vanilla, flour and the melted milk chocolate and mix together. Stir in the white and plain choc chips, then use an icecream scoop or a round tablespoon (measuring spoon) to scoop out balls of cookie dough and drop them straight onto the trays.
• Bake for 8-10 mins until pale golden and still soft to touch - they will firm up as they cool. Carefully transfer to a wire rack as soon as they can be lifted up. When cool, crumble them into chunks.
• Meanwhile, mix the coffee with the brandy and rum. Roughly grate the dark chocolate. Whisk the egg yolks with the sugar until the mixture has reached the ribbon stage and is light and fluffy, then whisk in the mascarpone, a bit at a time.
• Whisk the egg whites until stiff peaks form and fold gently into the egg-yolk mixture.
• Line the base of serving dish(es) with half of the crumbled cookies, then pour over half of the coffee mixture.
• Spread half the mascarpone mixture gently over the cookies.
• Repeat step 5, & 6. Refridgerate for at least 1 hour or until ready to serve. WARNING; as this dish contains raw egg it is unsuitable for pregnant women, and must not be eaten any longer than a day after it was made.