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Gluten Free Tiramisu

Samantha
Gluten Free Tiramisu is a delectable Italian dessert that seamlessly blends espresso-soaked ladyfingers with a luscious custard filling.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 8 hours 45 minutes
Course Dessert, Snack
Cuisine American, Italian
Servings 16 pieces
Calories 198 kcal

Ingredients
  

Ladyfingers:

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
  • 2 tbsp rum

Topping and bottom:

Instructions
 

Ladyfingers:

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

Custard Filling:

  • In a mixing bowl, beat your egg yolks and sugar until thick
  • 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
  • Whisk together your cream cheese and sour cream until nice and smooth, fold that into your egg yolk mixture. Set aside
  • In a medium bowl using a stand or hand mixer, beat your whipping cream until peaks form
  • 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:

  • Combine your espresso and rum, set aside
  • Sprinkle a layer of cocoa powder using a sifter on the bottom on a 8x8 inch casserole type pan
  • 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).
  • Spread 1/4 of your custard over the cake. Repeat the layers of espresso dipped cake and custard, ending with custard
  • Top with another coat of cocoa powder, using your sifter. Cover and refrigerate for 8 hours or overnight. Slice and enjoy!

Notes

*For the custard filling you can use 4.5 oz of marscapone instead if 4 oz of cream cheese and ¼ sour cream.

Nutrition

Serving: 1pieceCalories: 198kcalCarbohydrates: 6gProtein: 7gFat: 18gFiber: 3gSugar: 0.5g
Keyword gluten free tiramisu
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