Almost Traditional Tiramisu
Gluten free Almost Traditional Tiramisu has layers of coffee and creamy flavors, a rich and satisfying dessert.
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Servings: 8 servings
Calories:
Ingredients
- 1 ½ cups espresso or dark roast coffee - freshly brewed
- 2 tablespoon sugar
- 2 tablespoon marsala, cognac, brandy or rum - *optional
- 4 eggs - divided
- 16 oz mascarpone
- ¾ cup sugar
- 6 tablespoon water
- 1 pkg Schar Ladyfingers - gluten free
- 1-2 tablespoon unsweetened cocoa powder
Instructions
- 8 inch wide serving dish that is at least 3 inches tall for 3 layers or a 12 inch serving dish that is 2 inches deep for 2 layers. You may also use individual serving dishes if you’d like.
- Brew espresso or very strong dark coffee. Dissolve 2 tablespoon sugar in the espresso while it is still hot then add in the brandy and let cool to room temp.
- Divide the egg yolks into a large mixing bowl and whites into a medium mixing bowl. If you can use a stand mixer for one and a hand mixer for the other, I have found that this helps with the process.
- Heat the sugar and water in a microwaveable bowl until it boils for about 1 minute. Remove and stir until the sugar is dissolved. If you have a candy thermometer, check to be sure that the syrup is close but not above 250 degrees. Reheat if it cools too much prior to adding to the eggs.
- The goal here is to heat the egg yolk and whites with the syrup while whipping them separately. This will help to kill some, if not all, of the potentially harmful bacteria that can sometimes be found in raw eggs. This is not a guarantee that it will be completely pasteurized. Use your own judgment as to whether you are comfortable with the risks associated with eating raw foods.
- Begin whipping the egg yolks. When they become pale yellow, slowly pour in half of the hot sugar syrup while continuing to whip at the highest speed. Continue whipping until the mixture is light and fluffy and the bowl has become cool to the touch. Add in the mascarpone cheese and whip until fully combined.
- With clean beaters, whip the egg whites in a separate bowl until they turn white and fluffy. Slowly add the remainder of the hot sugar syrup while continuing to whip at the highest speed. Continue to whip until the mixture has cooled. It will be a little shiny and will hold stiff peaks and won’t fall out of the bowl when tipped when it has reached the right stage of whipping.
- Gently fold the egg whites into the bowl with the egg yolk and mascarpone mixture until they are completely combined.
- Now begin assembling the tiramisu. Quickly dip the bottom of the ladyfingers into the cooled espresso mixture one at a time placing them in a single layer on the bottom of the serving dish.
- Gently spread a layer of the cream mixture on top of the cookies. Proceed with another layer of the espresso dipped lady fingers and top with another layer of cream until all ingredients have been used.
- Cover the dish and refrigerate until set. A minimum of 3 hours or overnight if possible. When you are ready to serve, dust with unsweetened cocoa powder. Consume within 2-3 days.