Baking, Desserts, Gluten Free

Gluten Free Tiramisu

This Gluten Free Tiramisu is another successful adaptation of a traditional dessert! Feel free to use regular flour if you are not gluten intolerant, it will turn out just a perfect!

These perfectly crisp home made Lady Finger biscuits are so good, my family couldn’t even tell they were gluten free. Traditionally marscapone cheese is used for the filling, but for some reason it’s really expensive to buy where I live, so I use a mixture of cream cheese with a little sour cream as a substitution and it works beautifully. This recipe also freezes extremely well, so you can make it ahead of time which helps when entertaining!

GF-tiramisu-ladyfingers

GF-tiramisu-assembly

For this post, I used the super cool Cloud 1600 silicon mould by Silikomart which takes this dessert to a whole other level. I also made a lacey tuile as a decoration for individual plateup.

GF-tiramisu-slice-withtuile

SHOP: granulated sugar | gluten free flour | cornstarch | baking powder | xanthan gum | powdered sugar | vanilla extract | vegetable oil | cocoa powder

Gluten Free Tiramisu

Best made a day or 2 before and stored in the refridgerator.

Servings 8

Ingredients

Gluten free lady fingers

  • 3 eggs separated
  • 100 g granulated sugar divided into 60g/40g
  • 140 g gluten free flour
  • 1 Tb cornstarch
  • 1 tsp baking powder
  • 1/4 tsp xanthan gum

For dusting the ladyfingers

  • 1/4 cup powdered sugar (icing sugar)

Cream cheese mousse

  • 250 g cream cheese 1x 8oz pack, room temp
  • 1/2 cup powdered sugar or 1/3 cup granulated sugar
  • 1/2 cup sour cream
  • 1/2 tsp vanilla extract
  • 1 cup cream

Assembly

  • 1 1/2 cups COLD espresso or strong coffee
  • 2 Tb rum (optional) or your favourite liqueur
  • 2 Tb dutch cocoa powder for dusting

Coral tuile decoration

  • 1/2 cup water
  • 2 Tb veg oil
  • 1 Tb Gluten free flour
  • 1 tsp granulated sugar optional
  • 1/4 tsp activated charcoal powder

Instructions

For the ladyfingers

  1. Preheat the oven to 180ºC and line 2 baking trays with baking paper.

  2. Whip the egg whites on medium speed until frothy. Slowly add in the 60g sugar while mixing. When the whites reach soft peaks, increase the speed to high until stiff peaks form.

  3. in a separate bowl, whip the egg yolks together with the 40g sugar until light and fluffy (ribbon stage). Gently fold the yolk mixture into the egg whites, keeping as much air in the mixture as possible.

  4. Sift the flour, cornstarch and baking powder together and carefully fold it in. I like to start with the whisk to very slowly incorporate the flour, then switch to a spatula to carefully finish folding through.
  5. Transfer mixture into a piping bag and cut the tip of the bag so the batter will come out at around 2cm wide. Pipe lines of batter (or whatever shape cookies you need onto the lined baking sheets. Leaving enough space for the cookies to grow a little. Dust the the fingers lightly with powdered sugar (optional).

  6. Bake at 180ºC for 15 mins, then reduce the heat to 150ºC and bake for a further 12-15 mins (reducing the heat will help dry out the ladyfingers without burning them). Cool on a wire rack and keep in an air tight container for up to 2 weeks.

For the Cream Cheese mousse

  1. In a cold bowl, whip the cream on high speed until soft peaks form.

  2. In another bowl, beat the cream cheese together with the sugar on medium speed until smooth. Gently beat in the sour cream and vanilla.

  3. Fold the whipped cream through the cream cheese mixture. Transfer to a piping bag.

Assembly (without tuile)

  1. Mix the espresso with the liqueur and dip ladyfingers very quickly into the espresso, don’t soak or it will get soggy. Layer the dipped cookies and cream mousse in a mould, alternating so that you end up with cream cheese at the top of your finished cake and a cookie layer at the base of the turned out cake.

  2. Cover and refrigerate overnight. If using a mould, prepare this 2 days ahead so you can freeze the assembled cake in the mould overnight. Carefully de-mould the cake the next day and allow the cake to defrost overnight.

  3. Sift cocoa over the top before serving. Store covered in refrigerator.

Coral Tuile

  1. Heat a medium sized non stick pan. Mix the ingredients together really well and pour into the hot, dry pan. It will splatter, so you can cover with a splatter guard. There should be a thin even coating in the base of the pan. Cook on high so the bubbles can form the holes.

  2. When the tuile looks almost set, reduce the heat to medium-low heat so the tuile doesn’t burn. Cook until the liquid has evaporated.

  3. Carefully turn the tuile out onto parchment paper so it can cool without sticking, then transfer to absorbent paper to absorb away the excess oil. Use to decorate the cake before serving.

Recipe Notes

For the coral tuile, you may need to do some trial and error testing and adjust as all mixes are very different. It’s important that the pan is hot before adding the liquid and that you use enough oil so the tuile gets lacey. You can omit the sugar.