Gluten-Free Tiramisu

Welcome back to our blog! Today, we’re indulging in one of Italy’s most beloved desserts: Tiramisu.

This luscious, layered confection has captured the hearts and palates of dessert lovers worldwide. Whether you’re savoring a slice in an Italian trattoria or whipping up a batch at home, tiramisu is sure to delight your senses. Its harmonious blend of flavors and textures offers a little piece of heaven in every bite. This recipe will help you delve into the enchanting world of tiramisu, explore its irresistible flavor, and the magic that makes it a timeless favorite.

Ingredients:

4 large egg yolks
1/2 cup (100g) granulated sugar
8 oz (225g) mascarpone cheese
1 cup (240ml) heavy cream
1 tsp vanilla extract
1 1/2 cups (360ml) strong brewed coffee, cooled
2 tbsp (30ml) Marsala wine (optional)
24 gluten-free ladyfingers (see our recipe on homemade ladyfingers)
Unsweetened cocoa powder for dusting

Instructions:

In a heatproof bowl, whisk together the egg yolks and sugar. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until thickened (about 5 minutes). Remove from heat and let it cool.
In a separate bowl, beat the mascarpone cheese until smooth.
In another bowl, whip the heavy cream and vanilla extract until stiff peaks form.
Gently fold the mascarpone into the egg yolk mixture, then fold in the whipped cream.
Mix the cooled coffee with Marsala wine (if using).
Quickly dip each gluten-free ladyfinger into the coffee mixture (don’t soak them), and arrange a layer of dipped ladyfingers in a serving dish.
Spread half of the mascarpone mixture over the ladyfingers.
Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
Cover and refrigerate for at least 4 hours or overnight.
Before serving, dust the top with unsweetened cocoa powder.

Note: If you prefer not to use Marsala wine, you can substitute with coffee or omit it altogether.

Enjoy this indulgent and classic Italian dessert! 🍰☕