Gluten Free Tiramisu

Ingredients

• 300 ml Strong coffee ( I used 2 tablespoons of expresso powder)
• 4 tablespoons Marsala wine (optional)
• 2 teaspoons Vanilla extract
• 6 large Egg yolks
• 150 grams Granulated sugar
• 500 grams Mascarpone (room temperature)
• 500 ml Heavy cream (AKA double cream )
• 30 Gluten free ladyfingers
• 50 grams Unsweetened cocoa powder (For dusting)

Instructions

1. 1

   --- How to make gluten-free tiramisu ---

2. 2

   Stir the coffee/expresso powder with hot water, mix in 1 teaspoon of vanilla extract and marsala wine (omit the marsala wine for alcohol free tiramisu). Pour into a shallow bowl and set aside to cool.

3. 3

   Make the zabaglione, In a a large bowl, whisk egg yolks and sugar together and place the bowl over a pot of simmering water, also known as a bain marie or double boiler, being sure that the water does not touch the bowl.

4. 4

   Continuously whisk the egg mix while it heats until the sugar has dissolved and the mixture is pale and slightly thickened. This will take approx 5-10 minutes. Remove the bowl from the pan and set aside to cool.

5. 5

   In a separate bowl, whisk the heavy cream and the remaining 1 teaspoon of vanilla extract with electric beaters or stand mixer until stiff peaks form. This takes approx 3-4 minutes on high speed (Be careful not to overbeat as the cream will start to separate and begin the process of making butter).

6. 6

   Add the mascarpone to a separate bowl and, with a spoon, mix slowly for a few minutes to slightly soften (I find this makes it easier to add to the egg mix). Mix in the remaining 2 tablespoons of marsala wine (omit for alcohol-free tiramisu).

7. 7

   Once the egg yolk mixture has slightly cooled add the mascarpone and whisk until fully incorporated, smooth, and no streaks appear.

8. 8

   Gently fold in the ½ the whipped cream at a time into the mascarpone mix until it is smooth, lump free and no streaks appear.

9. 9

   --- Assembling the tiramisu ---

10. 10

    Quickly dip the ladyfingers one at a time into the coffee mixture and arrange them in a single layer at the bottom of the baking dish until the bottom of the dish is fully covered.

11. 11

    Spread half of the mascarpone mixture over the top of the soaked ladyfingers and level with an offset spatula.

12. 12

    Repeat another single layer of dipped ladyfingers on top of the mascarpone layer. With the remaining mascarpone mixture spread it out evenly to create a smooth even layer.

13. 13

    Generously dust the top with sieved cocoa powder until it is fully covered. Cover with plastic wrap and place in the refrigerator overnight to set.

14. 14

    The gluten free tiramisu will keep up to 2-3 days covered in the refrigerator.