Gluten Free Tiramisu

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Gluten Free Tiramisu is a delectable Italian dessert that seamlessly blends espresso-soaked ladyfingers with a luscious custard filling.

Gluten Free Tiramisu is a delectable and indulgent dessert that captures the essence of the classic Italian treat. This mouthwatering dessert offers a luscious combination of creamy mascarpone cheese, delicate ladyfingers soaked in espresso, and a generous dusting of cocoa powder on top. It is a true delight for those who are gluten intolerant or following a gluten-free lifestyle.

The Gluten Free Tiramisu embodies the perfect balance of flavors and textures. The smooth and velvety mascarpone cheese provides a rich and creamy base, while the ladyfingers add a soft and spongy layer that absorbs the aromatic coffee. With each bite, you can experience the harmonious blend of bitter and sweet notes, creating a heavenly taste that tingles your palate.

The absence of gluten in this version of Tiramisu does not compromise its exquisite taste. The careful selection of ingredients and the attention to detail ensure that every indulgent spoonful is as satisfying as its traditional counterpart. Whether enjoyed as a special treat or shared among friends and loved ones, Gluten Free Tiramisu remains a dessert that brings joy and decadence to any occasion.

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INGREDIENTS YOU NEED

Ladyfingers:

• 1 1/4 cups almond flour
• 1 tsp baking powder
• 3/4 cups sugar
• 1/4 tsp salt
• 4 large eggs room temperature
• 4 oz cream cheese room temperature
• 1/4 cup unsalted butter room temperature
• 1 1/2 tsp vanilla extract

Custard:

• 4 egg yolks room temperature
• 6 tbsp sugar
• 4 oz cream cheese room temperature
• 1/4 cup sour cream room temperature
• 1 cup whipping cream
• 1/4 cup espresso prepared

Topping and bottom:

• 1/2 to 1 cup cocoa powder for sprinkling

Instructions To Make Gluten Free Tiramisu

Ladyfingers:

1. Preheat your oven to 350 degrees F, line a small about 6 or 7 inch baking sheet with parchment paper, set aside
2. In a large bowl whisk together your almond flour, salt, and baking powder. Set aside
3. In a second large bowl, using a hand or stand mixer on high, beat the butter and monk fruit until fluffy and smooth. Add in your cream cheese and vanilla and beat until well combined
4. Add your eggs to the butter cream cheese mixture, one at a time. Making sure it is fully incorporated before adding the next egg
5. Slowly add your almond flour mix. Mix until well incorporated. Spread in your prepared pan and bake for 25 to 30 minutes or until golden brown
6. Allow to cool for 30 minutes and then cut into pieces approximately 1X3 inches. Set aside

Custard Filling:

1. In a mixing bowl, beat your egg yolks and monk fruit until thick
2. Place the bowl with the egg yolks in a double boiler over water that is at a gentle boil. Reduce the heat to low and simmer for 9-10 minutes whisking constantly. Remove from the heat
3. Whisk together your cream cheese and sour cream until nice and smooth, fold that into your egg yolk mixture. Set aside
4. In a medium bowl using a stand or hand mixer, beat your whipping cream until peaks form
5. Fold the egg yolk mixture into the whipped cream using a spatula, do not stir it – this could cause your whipped cream to break. Set aside

Assemble Your Tiramisu:

1. Combine your espresso and rum, set aside
2. Sprinkle a layer of cocoa powder using a sifter on the bottom on a 8×8 inch casserole type pan
3. Dip your cake pieces in your espresso mix and then place a layer of your espresso dipped cake on the bottom (overtop of the cocoa powder).
4. Spread 1/4 of your custard over the cake. Repeat the layers of espresso dipped cake and custard, ending with custard
5. Top with another coat of cocoa powder, using your sifter. Cover and refrigerate for 8 hours or overnight. Slice and enjoy!

Frequently Asked Questions About Gluten Free Tiramisu

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