Tuesday, December 31, 2013

Gluten Free Tiramisu

Tiramisu has always been one of my favorite desserts, and my daughter Emma loves it!  I was so excited to find gluten free ladyfingers a couple of years ago, because it meant that I could eat tiramisu again.  I never made it in my gluten eating days because it was available at so many Italian restaurants we ate at, but it is a really easy dessert to make. 

Locally, I have purchased Schar ladyfingers at Chamberlin's in Winter Park and the big Whole Foods on Turkey Lake Road in Orlando.  They can also be purchased from amazon.  

I purchase BelGioioso mascarpone from Publix. 

My assembly station --  mascarpone cream, ladyfingers, and a bowl of strong coffee.  

To start, I covered the bottom of my dish with a layer of ladyfingers soaked in coffee.  Break them if necessary in order to fit the bottom.  

I then spread half of my mascarpone cream on top of the ladyfingers before adding a light sprinkle of cocoa.

I repeated the ladyfingers, mascarpone cream, and cocoa to finish this easy and delicious dessert.  I like to prepare my tiramisu a day ahead to allow the ladyfingers time to soften in the mascarpone cream.

Gluten Free Tiramisu


2 packages of Schar Gluten Free Ladyfingers
1 1/2 C of brewed strong coffee or expresso -- cooled
8 ounces (1 C) heavy whipping cream
1 tsp pure vanilla extract
12 ounces (1 1/2 C) mascarpone cheese
100 g (1/2 C) granulated sugar
1 T unsweetened cocoa powder (I used Rodelle Dutch process cocoa)
Optional -- coffee flavored liqueur


In the bowl of a mixer, using the whisk attachment, whip your cream and vanilla just until stiff peaks form.  In a separate bowl, combine the mascarpone and sugar, then add it to your bowl with the cream.  Mix until well blended with a silicone spatula.  Optional -- add a couple tablespoons of coffee flavored liqueur.

Soak the ladyfingers in coffee for about 20 to 30 seconds, until slightly soft, before layering them in an 8x8 or 9x9 baking dish.  Add half of the mascarpone cream mixture, spreading it out evenly, then sprinkle on half the cocoa, using a fine mesh strainer.   Add another layer of ladyfingers, the rest of the mascarpone cream mixture, and a final sprinkle of cocoa.  Cover and refrigerate for at least 8 hours before serving.  It is best refrigerated overnight.

Recipe Notes

Do not mix your cream and vanilla too long or you will end up with a lumpy, butter-like mixture.  I have read that it helps to chill your bowl and whisk attachment in the freezer for about 10 minutes before making whipped cream.

You could add coffee flavored liqueur to your mascarpone cream mixture.  Next time, I might try adding a couple of tablespoons.  

January 1, 2014 Update 

Here's an inside shot of my tiramisu.  It was a big hit with our whole family tonight!  Happy New Year!


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