This delicious gluten free Tiramisu is the perfect dessert to bring to Christmas lunch or dinner!
A delicious Italian dessert made with homemade gluten free sponge fingers dipped in espresso coffee for an authentic taste. This dessert is definitely worth the time!
The creamy layer of this Tiramisu is made the traditional way, with eggs and mascarpone cheese. Each layer is luxurious, light and fluffy and absolutely hits that sweet spot! I add a dash of Galiano and Cointreau Liquor for a prefect balanced taste.
Did I mention it is also and super fun to construct?
Follow along with the video below:
If you enjoyed this recipe, I would love to hear from you!
Tiramisu Sponge Fingers
Serves: 15 Prep Time: 10 mins Bake Time: 27 mins Total Time: 37 mins
2 egg yolks
3 egg whites
120g granulated sugar, divided
140g gluten free plain flour (I used Bob's Red Mill 1 to 1 gluten free baking flour)
1 tsp baking powder
Pre-heat the oven to 180° C (fan forced) and line two baking trays with baking paper.
In a bowl of a standstill mixer with a whisk attachment, on a high speed, whip 2 egg yolks and 60g of the granulated sugar until increased in volume, pale and fluffy.
In a separate bowl of a standstill mixer with a whisk attachment, on a high speed, whip 3 egg whites and the remaining 60g of the granulated sugar until you get a stiff-peak. This may take up to 5 minutes.
Gently fold the egg yolk mixture into the egg whites until just combined.
Sift in the gluten free flour, cornflour and baking powder into the egg mixture. Fold together gently (do not lose too much air).
Carefully transfer the batter into a piping bag with a large round nozzle and pipe about 10 cm long lines of batter onto the lined baking trays.
Place into the oven for 15 minutes, then reduce the oven temperature to 150° C and bake for a further 12 minutes.
Cool completely on a cooling rack and set aside.
Serves: 8 Prep Time: 10 mins Set Time: 8 hrs Total Time: 8 hrs 10 mins
45g caster sugar
1 tsp vanilla essence
250g mascarpone cheese
2 tbsp cocoa powder
1 cup espresso coffee or instant coffee
1 tsp Galiano
1 tsp Cointreau Liquor
15 gluten free sponge fingers, prepared earlier
In a bowl of a standstill mixer with a whisk attachment, on a high speed beat together the eggs and caster sugar until light and fluffy. This should take up to 2 minutes.
Add the vanilla essence and mascarpone cheese and mix again with a whisk attachment on a high speed for about 5 minutes or until the mixture is thick.
In a wide bowl, add the coffee, Galiano and Cointreau. Gently mix together.
One by one, dip each sponge finger into the coffee on each side for a couple of seconds (do not let them soak enough that they fall apart). Then place the sponge finger into a 18 x 20 cm dish closely together.
In the dish, add a layer of the cream mixture and spread over the sponge fingers evenly, then sprinkle cocoa powder on top of the cream layer. Repeat steps 4 and 5. (There should only be two layers to the tiramisu)
Once assembled, leave the tiramisu uncovered and store in the fridge overnight to set.
Store this Tiramisu in an airtight container in the fridge for up to 3 days.
Nutrition Information (per serve):