Gluten-Free Tiramisu

glutenfree tiramisu

This tiramisu has quite an funny story!  My good friend Nate had a surprise birthday party, so I decided to bake him a gluten-free tiramisu since he’s allergic to gluten.  My first thought: Pfft!  Piece of cake (hardy har har)!  You just layer a bunch of shit with some booze and coffee poured on top….no big deal!

Yeah….didn’t turn out like that so much.

I started the cake at 7 am, thinking I’d have plenty of time before my class started at 1:30 pm.  I made the sponge cake (substituted for ladyfingers), followed all of the instructions….and it came out as hard as a brick.  I literally took a chunk off and tapped it on my table and it made a clunking noise.  Oops.  So I quickly had to find a different recipe, improvised a little bit, and it came out great—with enough time for me to put it in the refrigerator to cool!  Everyone loved it—even those who don’t eat gluten-free desserts!

All jokes aside, it’s a pretty good tiramisu and I’d absolutely recommend you try it!  Make sure to let it cool in the refrigerator—you want the chocolate and all of the yummy flavors to combine perfectly 🙂

YIELD: 10-15 servings

TIME: 2 hours

INGREDIENTS:
(for sponge cake)
2 cups gluten-free all-purpose flour (this can be hard to find—I used 1 cup quinoa flour and 1 cup gluten-free potato flour)
2 teaspoons baking powder
1 teaspoon salt
4 large eggs
2 cups sugar
1 cup milk
2 Tbsp unsalted butter
2 Tbsp pure vanilla extract
(for tiramisu)
3/4 cup strong coffee
1/4 cup Kahlua and/or rum
2 eggs
1/4 cup sugar
1 cup mascarpone (one of those small packages at the grocery store)
1/4 cup heavy cream
1 tsp vanilla extract

DIRECTIONS:
(for sponge cake)
Preheat the oven to 350 ℉.  Butter and flour two 9″ round baking pans.  In a medium bowl, whisk together the flour, baking powder and salt; set aside.  In the bowl of a standing mixer with a whisk attachment, beat the eggs until light.  With the mixer running on medium, slowly add the sugar and beat until the mixture is light yellow and comes off the whisk in a ribbon when the whisk is lifted, about 7-8 minutes.  While the eggs and sugar are beating, bring the milk and butter just to a boil in a small saucepan set over medium heat.  Stir the vanilla into the hot milk.  With the mixer running on medium speed, slowly add the hot milk mix to the egg mixture.  Mix until combined, then reduce the mixer speed and add the flour mixture slowly, just until thoroughly combined, stopping to scrape down the bowl once or twice.  Pour the batter immediately into the prepared pan(s) and place them into the oven.  Bake for 20-25 minutes, until the edges are browned and just pulling away from the pan or a cake tester or toothpick inserted into the center of the cake, comes out clean.  Let cool slightly in the pan, then turn out onto a wire rack to cool completely.
(for tiramisu)
Mix the coffee with the booze and leave it to sit.  Separate the eggs and then whisk the yolks and the sugar together; add vanilla.  Add the mascarpone to the mixture and mix everything together.  Whip the cream and add to the mixture.  Whip the egg whites until they are foamy and white. Then fold them gently into the mixture.  Take one layer of the sponge and moisten it with the coffee and then place half of the mascarpone mixture on to it. Add the remaining layer of the sponge on top of the mascarpone mixture and moisten this one too with coffee. Place the rest of the mascarpone on top of the sponge and dust with some cocoa.  Refrigerate for a few hours.

Hope y’all enjoy!

xoxo, Sara

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