Gluten-Free Tiramisu

Gluten-Free Tiramisu

Almost everyone enjoys a good tiramisu, but if you are gluten-intolerant, it can be a challenge. There are some friends who must avoid gluten in their diets, and that usually works well, but sometimes they want desserts that taste like the real thing. Occasionally gluten-free foods do not accurately represent their original recipes, but I’m not saying all gluten-free foods taste weird.

My favorite gluten-free tiramisu is the one I have today, after trying several others. The general recipe for tiramisu is ladyfingers, mascarpone cheese, eggs, cacao, and a few other ingredients. There is only one ingredient that is not suitable for people with gluten intolerance: ladyfingers.

Several trusted brands sell gluten-free ladyfingers, but if you prefer to make them yourself, I have provided the recipe. The best way to make tiramisu is by making your own ladyfingers, which taste just like the real thing.

What Is Tiramisu?

In Italian, tiramisu means “pick me up” and is somewhere between pudding and trifle. This dessert is layered with mascarpone-egg cream and ladyfingers soaked in coffee, and topped with cocoa powder or shaved chocolate. Making tiramisu at home requires some work, mainly making the egg-mascarpone cream, but the flavors can be adjusted exactly as you like and that is worth it.

How To Make Homemade Ladyfingers

GF ladyfingers are light, airy, crisp cookies with a sponge center that are perfect for making tiramisu or for snacking. This recipe uses certified gluten-free flour. I also made it with fine almond flour, but it’s lighter with gluten-free. Choose GF flour that already contains xanthan gum, and if you do not have any, add 12.5 teaspoons of xanthan gum to the flour mixture. Ladyfingers will not fall apart because of the xanthan gum in your batter.

Nevertheless, what makes this recipe stand out is the specific technique that incorporates air into the batter, allowing it to bake while still maintaining its shape. In order to make ladyfingers, you will need eggs and an extra egg white. Make sure your egg whites are beaten until firm peaks form. You may add cream of tartar or lemon juice if you’d like, but you can also do it without.

Using almond extract instead of vanilla extract, gradually fold beaten egg whites into beaten yolks with sugar, adding as much air as you can. In this way, the ladyfingers will have a taste similar to amaretti cookies and give even more flavor to the tiramisu. Overmixing will result in the batter losing air and spreading. I understand.

Here are some tips for making the perfect tiramisu

Choose Your Flavoring

It is believed that the original tiramisu did not include alcohol, but today it is added to all varieties of tiramisu. It is traditionally made with Marsala wine, which is considered to be one of the key ingredients in tiramisu cream. Alternatively, you may choose something instead of marsala wine, such as coffee liqueur, if you want to make it without alcohol.

Cook The Eggs Over A Double Boiler

In tiramisu, the zabaglione is folded into a mascarpone and cream mixture that makes the dish’s body. It is traditionally made with eggs, sugar, and sweet wine.

To make tiramisu, the eggs should be cooked over a double boiler, which will melt the sugar gradually and make thick zabaglione.

Cool The Zabaglione Before Use

Zabaglione must be completely cooled before adding to mascarpone. If it is too hot, it will melt mascarpone and deflate the whipping cream.

Gluten-Free Tiramisu Recipe

The preparation time is 45 minutes plus the time spent inactively

15 minutes for cooking

9 servings

The ingredients are:

Ladyfingers:

  • A total of three eggs and one egg white

  • Caster sugar, divided into 12 cups

  • Extract of almonds, 12 tsp

  • A cup of gluten-free flour

  • If your flour does not contain xanthan gum, add 12 tsp

  • Salt to taste

For the tiramisu:

  • The yolks of six eggs

  • Caster sugar, 34 cups

  • The extract of 1 tbsp of rum

  • Mascarpone cheese, 12 oz

  • Heavy cream, 1 cup

  • Dusting with cocoa powder

  • Freshly brewed coffee

Instructions:

Using a mixer, beat egg whites with a pinch of salt until soft peaks form. Gradually add sugar and beat until firm peaks form.

2. Beat remaining sugar with egg yolks and almond extract until fluffy and pale.

Fold in the air as much as possible while folding the egg whites into the egg yolks.

When the flour is just combined, fold it in. Don’t press out the air.

Line two baking sheets with parchment paper and preheat the oven to 375°F.

Fill a piping bag with the mixture. Pipe out 3 11.2 inch long and 1 12 inch thick ladyfingers.

After baking the ladyfingers for 15-15 minutes or until golden around the edges, cool them completely.

Set a heat-proof bowl over a saucepan with simmering water. Cook the egg yolks for 10 minutes, stirring constantly.

The egg yolk mixture should be removed from the heat and allowed to cool.

10. Whip the mascarpone until it is smooth.

The heavy cream should be whipped.

The egg yolk mixture should be gently folded into the mascarpone.

Add whipped heavy cream once the mixture has been combined.

15. Dip the ladyfingers in coffee, just a quick dip.

Spread 12 of the mascarpone cheese over the ladyfingers in a 9-inch square pan.

16. Cover the ladyfingers with the remaining mascarpone mixture and top with another layer of mascarpone.

Refrigerate the tiramisu overnight.

Tiramisu can be dusted with cocoa powder just before serving, but note that the cocoa will change color when it is chilled.

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Tiramisu without gluten

There are 9 servings in this recipe

Preparation time: 45 minutes

Cooking time: 15 minutes

1 hour in total

Gluten-free tiramisu that tastes just like the real thing!

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Ingredients

For the ladyfingers:

  • A total of three eggs and one egg white

  • Caster sugar, divided into 12 cups

  • Extract of almonds, 12 tsp

  • A cup of gluten-free flour

  • If your flour does not contain xanthan gum, add 12 tsp

  • Salt to taste

For the tiramisu:

  • The yolks of six eggs

  • Caster sugar, 34 cups

  • The extract of 1 tbsp of rum

  • Mascarpone cheese, 12 oz

  • Heavy cream, 1 cup

  • Dusting with cocoa powder

  • Freshly brewed coffee

Instructions

  1. Separate eggs. Beat egg whites with a pinch of salt, until soft peaks form. Gradually add sugar and beat until firm peaks form.

  2. Using an electric mixer, beat remaining sugar with egg yolks and almond extract until fluffy and pale.

  3. Fold in the air as much as possible as you fold the egg whites into the egg yolks.

  4. Using a rubber spatula, fold in the flour until it is just combined. Do not overmix.

  5. Line two baking sheets with parchment paper and preheat the oven to 375°F.

  6. Fill the piping bag with the mixture and pipe out 3 ladyfingers that are 11.2 inches in length and 11.2 inches thick.

  7. Before using, cool the ladyfingers completely after baking for 15-15 minutes.

  8. Set a heat-proof bowl over a sauce pot with simmering water and whisk the egg yolks for 10 minutes.

  9. Cool the egg yolk mixture by removing it from the heat.

  10. Mascarpone and heavy cream should be whipped together.

  11. Once the egg yolk mixture has been combined with the mascarpone, fold in the heavy cream.

  12. Prepare the ladyfingers; dip them in coffee, just a quick dip.

  13. The ladyfingers should be layered in a 9-inch square pan. Spread over 12 of the mascarpone cheese. Top the mascarpone with another layer of ladyfingers. Cover the tiramisu with the remaining mascarpone mixture, and chill overnight.

  14. Before slicing and slicing the tiramisu, dust it with cocoa powder, but note that the cocoa powder will darken its color.

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