Gluten-Free Tiramisu

Gluten-Free Tiramisu features homemade gluten-free ladyfingers layered with rich, sweet mascarpone cream, espresso, and dusting of cocoa powder.

📝 Ingredients

• 4 egg yolks
• 1/3 cup granulated sugar
• 1/4 cup marsala
• 2 cups mascarpone
• 1 1/2 cups heavy whipping cream
• 1 tsp pure vanilla extract
• 40-45 gluten-free lady fingers
• 1 cup espresso or strong brewed coffee, cold
• 2 tbsp marsala
• 1 tbsp cocoa powder

👨‍🍳 Instructions

1. 1Add egg yolks and sugar to a large...: 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.
2. 2Whisk together the egg yolks and granulated sugar....: 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.
3. 3Add the marsala to the egg mixture and...: Add the marsala to the egg mixture and whisk until combined.
4. 4Remove from the heat and let cool to...: Remove from the heat and let cool to room temperature.
5. 5In a large bowl, beat the mascarpone for...: 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.
6. 6Fold the mascarpone whipped cream into the egg...: Fold the mascarpone whipped cream into the egg yolk mixture about 1/3 at a time. Be sure not to over-mix. Set it aside.
7. 7Mix together the cold espresso and marsala.
8. 8Working a few ladyfingers at a time, dunk...: 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.
9. 9Once you have a single layer, add half...: Once you have a single layer, add half of the mascarpone cream. Spread until smooth.
10. 10Repeat with remaining ladyfingers and mascarpone cream.
11. 11Refrigerate for at least 4 hours, preferably overnight,...: Refrigerate for at least 4 hours, preferably overnight, to let it set.
12. 12Dust the tiramisu with cocoa powder before slicing...: Dust the tiramisu with cocoa powder before slicing and serving.