Gluten Free Tiramisu
A creamy no-bake Italian cake that has incredible flavors. It is so easy to make!
Ingredients
- 1 gluten free sponge cake * see note
- 1 cup mascarpone * see note for substitute
- ¾ cup heavy cream do not use half and half
- 1 cup coffee * see note
- 2 tablespoons dark rum * see note for alcohol-free
- 1 teaspoon pure vanilla extract
- 4 egg yolks
- ½ cup sugar
- 3 tablespoons cocoa powder
Instructions
- Make my gluten free sponge cake recipe and allow the cake to cool. If you have gluten free ladyfingers and plan to use those instead, skip steps 1 and 2.
- Slice the cake into 1/4 to 1/2 inch thick strips. Now let's make the whipped custard filling!
- In a standing mixer, add the egg yolks and sugar. Whip for about 10 minutes. The mixture will become thick and pale yellow.
- Pull up the beater. The mixture will make a ribbon when you pull up the beater. Move the mixture to a bowl and clean the mixer/beater attachment.
- HINT: Don't forget, you can temper the egg yolks if using raw egg makes you nervous. To do this, whisk the egg yolks in a bowl over a hot water bath. You will need to whisk constantly. After 5 minutes, adding them to the standing mixer with the sugar and whip.
- In the mixer, add the heavy cream and whip it until it forms peaks. If you don't have heavy cream, you can substitute evaporated milk with 1 tablespoon of arrowroot, corn, or tapioca starch. Add in the mascarpone cheese and vanilla. Mix well.
- Pour the egg yolk mixture into the cheese mixture and gently fold the two together.
- Spray oil in your 8x8 dish. Line the dish with a layer of sponge cake pieces.
- Mix your coffee and rum in a small bowl. Drizzle some over the sponge cake pieces.
- Take your cream filling mixture and add it on top of the layer of sponge slices. Optional: dust this layer with cocoa powder.
- Add another layer of sponge cake and drizzle with the coffee rum mixture.
- Add the rest of the whipped custard and spread to evenly coat the sponge cake.
- Put the cocoa powder into a small sifter and sift the cocoa over the custard. This is important to remove the lumps that always seem to be in cocoa powder.
- Chill the cake a miniumum of one hour before servin. 2-3 hours is even better as the flavors blend in together.
Notes
- You can make my easy gluten free sponge cake recipe, or look for Schar gluten free ladyfingers in stores. I haven't been able to find them so I use my cake.
- To substitute the mascarpone, mix full-fat cream cheese with butter and heavy cream.
- You can use one cup of coffee, or espresso watered down to the equal of one cup.
- I prefer dark rum over white rum in this recipe. If you do not want alcohol, use rum extract, which can be purchased at most grocery stores.
- Due to the nature of using the raw egg yolks, this cake will not keep long. I would recommend eating it within two days. This cake is not good for making ahead unless you just bake the gluten free sponge cake ahead.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Serving: 1sliceCalories: 196kcalCarbohydrates: 10gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 104mgSodium: 20mgPotassium: 47mgFiber: 1gSugar: 8gVitamin A: 568IUVitamin C: 1mgCalcium: 46mgIron: 1mg
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Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.