Tiramisu made for the Gluten Free Eater
Delectable layers of goodness in this gluten free version of the classic italian dessert.
Ingredients
- ¼ cup plus 1 tbsp sugar
- 4 large egg yolks
- 8 oz. mascarpone cheese
- 3 large egg whites
- ¼ cup sugar
- ½ teaspoon cream of tartar gf
- 1 teaspoon vanilla gf
- 3 tbsp rum Mount Gay or Barbacourt or other gf brand or 1 teaspoon McCormick Schilling Rum Extract
- ⅔ cup plus 2 tbsps espresso or strong coffee cooled
- 1 cup heavy cream
- 2½ tbsp sugar
- 1 teaspoon vanilla gf
- 1 - 7.1 oz package Schar Gluten Free Ladyfingers
- 1½ tbsp unsweetened cocoa powder gf
- 1 oz. Guittard Dark Chocolate Baking Bar, grated or shaved gf
Instructions
- Whisk the yolks and ¼ cup of sugar, plus 1 tablespoon, in a heat safe bowl. Set over a double boiler of simmering water, stirring continuously, until an instant thermometer reaches 160 degrees. Cool. You can also choose to skip this step if using pasteurized eggs.
- Beat the egg yolks and sugar in a stand mixer or with a hand held mixer until light colored and fluffy. Beat in the mascarpone cheese until smooth, scraping down the sides of the bowl often. If using a stand mixer, spoon into another bowl. Wash and dry the stand mixer bowl.
- If using pasteurized eggs: Add the egg whites. Gradually shake in the ¼ cup of sugar, and cream of tartar. Beat until soft peaks form, about 3-5 minutes. Add the vanilla, but don't overmix. If using non-pasteurized eggs: Whisk the egg whites and the ¼ cup sugar in a heatproof bowl. Set over a double boiler of simmering water. Whisk quickly and continuously until an instant thermometer reads 160 degrees. Remove from the heat. Pour into the stand mixer bowl and beat on medium high to cool the egg whites. Add the cream of tartar. Beat for 3-5 minutes until soft peaks form. Add the vanilla, but don't overmix.
- Fold the beaten egg whites into the cream mixture.
- Stir together the espresso or coffee and rum together in a flat bowl.
- Clean the bowl of the stand mixer again and whisk attachment and completely dry. Whip the cream until lines begin to form from the beater. Add the sugar and vanilla and beat until fluffy. Set aside.
- Using a 9x12" casserole dish, quickly dip a ladyfinger in espresso rum mixture then set in dish. Dip half of the ladyfingers quickly. Add half of the mascarpone cream. Add another layer of dipped ladyfingers, followed by another layer of mascarpone cream.
- Spread the whipped cream on top. Dust with unsweetened cocoa powder and top with chocolate shavings. Cover with cellophane and refrigerate 6-8 hours or overnight before serving.
- Slice into rectangular or square pieces just before serving. Will keep in the refrigerator for 1-2 days. Can be frozen in individual pieces wrapped in cellophane or parchment. Seal in an airtight container for up to 2 weeks for best flavor. Serve slightly frozen or thaw in the refrigerator prior to serving.
Notes
Simply skip the Step 1 if you are using pasteurized eggs and follow the instructions for using pasteurized eggs in Step 3. Many people don't feel that you need to worry about eating raw eggs, but the USDA recommends heating to the safe temperature of 160 degrees F. I feel better about not using raw eggs, especially if I am serving others. You will need to heat to a temperature of 160 but without cooking the egg yolks or egg whites, so be sure to use a double boiler or a bowl over a saucepan of low simmering water, whisking briskly.
Substituting meringue powder for the egg whites is something I often do when making meringue that won't be cooked, just torched to a golden color or when making Gluten Free Dark Chocolate Mousse. It's pretty straight forward if you want to try it. Just follow the instructions for making 3 egg white meringue. The result of the meringue made with the powder is very smooth and stable. Perfect for mousse or French Macarons.