Another successful gluten free dessert!! My family couldn't even tell it was gluten free. Traditionally marscapone cheese is used, but for some reason, it's really expensive to buy where I live, so I substituted in cream cheese with a little sour cream and it was fantastic. This recipe also freezes extremely well, so you can make it ahead of time which makes entertaining really easy. For this post, I used the super cool Cloud 1600 silicon mould by Silikomart.
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.
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.
Bake at 180ºC for 15 mins, then reduce the heat to 150ºC and bake for a further 12-15 mins (reducing 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: In a cold bowl, whip the cream on high speed until soft peaks form.
In another bowl, beat the cream cheese together with the sugar on medium speed until smooth; add the whipped cream and beat to combine. Transfer to a piping bag.
To Assemble: Mix the espresso with the liqueur and dip ladyfingers very quickly into the espresso, don’t soak or it will get soggy. Alternatively layer the dipped cookies and cream mousse in a mould, so 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.
Cover and refrigerate for at least 4hrs or until firm. If using a mould, freeze overnight and remove from mould in the morning, place onto a serving plate to defrost in the refrigerator. Sift cocoa over the top before serving. Store covered in refrigerator.
For the tuile: 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.
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.
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.
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.