Indulge in a delicious gluten-free tiramisu, perfect for those with dietary restrictions but still craving a classic Italian dessert.
Decadent and Delicious: Gluten-Free Tiramisu
Looking to make a delicious tiramisu at home? This recipe provides a step-by-step guide on how to create the perfect Italian dessert. From making the sponge to assembling the layers with cream and coffee, every detail is covered to ensure a successful outcome.
The sponge is made with eggs, sugar, flour, and baking powder, while the cream mixture consists of egg yolks, sugar, cream, and mascarpone cheese. The final assembly involves soaking the sponge in a mixture of coffee and cognac before layering it with the creamy mixture and dusting cocoa powder on top.
Decadent Delight: Indulge in our Gluten-Free Tiramisu
hey welcome back to another video on my Channel today I’m going to be making my version of glutenfree tiis su which is a lot quicker because instead of making individual lady fingers I make a sheet of lady finger sponge and then I can soak it with my coffee mixture and it assembles really fast and it’s a lot.
Faster and tastes exactly the same let me show you how to make it to get started I have separated three eggs into yolks and whites and I’m going to start by whipping my three egg whites and medium speed until they reach stiff peaks these egg whites are now stiff peaks so I’m going to set this.
Aside you can whip egg yolks in the presence of egg whites because they already have fat and they’re new whip so all right now I’m just going to take my egg whites that I whipped take them out set them aside and let the egg yolks take a turn with the sugar in my machine with a little vanilla to whip until they’re.
About tripled and this is adding air since this there’s some baking powder but the primary leaving agent in this is going to be the eggs now in with my three egg yolks 100 g of sugar and a splash of vanilla extract and if you have vanilla bean paste this is also a great time to use.
It now let’s Whi it again I consider this about tripled in size and I’ll take this out set it aside in another Bowl I’m going to sift together 155 gam of allpurpose gluten-free mix this is an Austrian one that I got from Austria it’s more starchy and I think it works better in this recipe it’s AER there’s not any.
Proteins in this and I will just be going in with a half teaspoon of baking powder and this is just to sure that it fluffs up and I’m just going to stir this together and get it sifted and ready to go for the next step these last steps are quite easy I’m going to fold a third of my flour and.
Then a third of my egg whites alternating between and this works without deflating everything so much show you what the batter looks like right after when I do this you want to be careful and make sure that you’re folding it up coming from the bottom of.
The bowl and just pulling up you don’t want to mix this you shouldn’t be mixing it and with the egg whites I like to smooth the surface down into an even layer and then cut it in half fold from the bottom pulling everything on the bottom up and this seems to be the best way in my opinion to try not to break all this egg white and just repeat this.
Until you got it completely together when you eat the tiis Su I personally don’t really perseverate whether if every single finger is completely soaked with coffee or is it layered in the same way is it a good pattern I really just want to enjoy the sponge layer and the cream layer and to make this a lot EAS easier a lot less time a lot quicker I.
Just bake this is two sponges and stack them on top of each other so I’m just going to pour out and divide my batter into these two 8 by8 trays my final tiu will go in an 8 by8 tray so that’s why I’m just doing two 8 by8 layers if you have a 16 by8 pan you can easily use that and then you just need to split the layers in half if I make a double batch.
Of this this I’ll just use a sheet fan that’s 16 by8 and be able to fit it into something like this bake these at 350° in an oven for about 15 to 20 minutes once the tops are golden brown as I’ll show in the next frame and then I’m going to let these sit overnight so they can completely cool out dry out and cool down so when I pour the cold coffee.
On they absorb it like a sponge and it’ll make this moist even layer that’s really delicious all right so these baked up real well going to take them out and set them aside and I’m only going to keep one of these pans if you make the tiis Su in this metal dish I found that the metal taste when into the coffee the coffee absorbed this irony.
Rusty taste from the dish so I’m going to be using a glass dish to make this easier which I’m just going to set this aside for later here I have four egg yolks and to these egg yolks I’m going to add 85 g of sugar tamis Su is made with raw egg yolks it m you get a fluffier and.
Creamier dessert than if you were to cook these over a double boiler because when you cook them they lose a lot of the air that you’re about to add add but if you struggle to eat raw egg yolks you can definitely put this over a water bath and cook it until it’s 165° but I’m not doing that so I’m going to whip these until it’s about tripled.
In size it’s got a white ribbon and super fluffy and the sugar is almost dissolved now I’m going to set this the side there isn’t a great reason to do this in a stand mixer and if you’re not doubling this recipe I would say just do it in a bowl but to make it easier to show you guys how to make this dish I’ve.
Decided to use it so now I’m going to whip 120 g of heavy cream or half a cup until mediums to stiff peaks with no added sugar paying attention that it doesn’t become butter these right here are some medium Peaks this did take a while cuz I don’t have much in my machine but these aren’t quite stiff which is good I didn’t want.
That in goes a cup of marap Pon cheese which is about 222 G or it’s also an 8 oz container now just give it a mix to mul if y everything together you’re not really adding any air or whipping the cream much longer just about 30 seconds to incorporate everything mapone cheese is.
Quite literally cream cheese where it’s cheese made from heavy cream that’s why it’s on the more expensive side it’s so much more expensive than cream cheese but it also makes sense then why when you take whipped heavy cream and mix it with marscapone it kind of makes more and it’s becomes the same consistency of the.
Mapon now to move on I’m going to pour in my egg yolk mixture fold it together now remember when folding you go from the bottom to the top pulling up just like this cutting in half and folding just like with the lady finger sponge why whip the egg yolks and cream if you’re just going to lose all this.
Air if you don’t hold you’re going to lose it all and then that makes no sense why you whip it in the first place as much as I enjoy having a good coffee I learned the hard way that if you have a good caffeinated espresso late at night you’re not going to sleep well so I brewed up some decaf good quality espresso and I let it cool down.
To room temperature I have a cup and 3/4 here because you need enough to soak the sponge otherwise it get gets hard to eat and it’s not as good to this I’m going to be adding about a shot of conac it’s pretty essential for good tiis Su to begin I’m going to take half of my coffee mixture.
Which it’s came up to about two cups with the addition of the spirit and I’m going to pour in about a half of my cup so half2 cup to soak the bottom and then with a brush I’m going to brush on and another half cup onto the top and this ensures that you’re soaking the bottom part and the top part like if you were to dip lady fingers in this coffee.
Mixture it can be deceiving how much liquid the sponge can absorb but I can assure you that you’re going to want this full cup of coffee in this layer this part’s optional you can dust on a bit of cocoa I have some valona in between your layers it adds to the coffee flavor like a mocha from a cafe and next take half of your cream mixture.
And layer it on there’s two layers so half of your coffee mixture half your lady fingers and half your cream now that I finished coating my lady finger Mona Lisa and espresso mixture I can transfer this over to my pan so to make this easy I’m just going to take it up out of here it’s okay that it broke in half it’s not going to.
Affect this this much coat this accordingly because if there’s these bigger clumps from where you couldn’t smooth it out completely when you poured the lady finger mixture into the pan you’re going to need to put more mixture so it’s absorbed while the wall I finished soaking this so I’m going to.
Pour on the rest of my mapone cream this is where Beauty really matters so I’m going to smooth it out real well getting the cracks and trying to create it level makes it look better this way don’t push too hard though otherwise you’ll start crumbling up the sponge layer the last part of making this is going to be sprinkling the tops with some cocoa.
Powder I got my can of Alona cocoa powder and a Shaker and I’m just going to create this nice layer that hides the marscapone good desserts like this one need their beauty rest so I’m going to let this sit for about 4 to 6 hours until I go to slice it to ser it once you’re ready to serve you can take this.
Out of the fridge and slice it in as many pieces as you want here you go and this is a slice this is one of my favorite cakes it’s light it’s got coffee it’s perfectly soaked because so hope you enjoy this hope you give it a try use some good quality Marone and enjoy bye I’d like to thank all my subscribers.
And at this time of this video there’s 97 I really appreciate you all and I hope that you can help me get to 100 if you like the video just give it a like and comment any questions you have I will be sure to answer any of them hope you make this recipe hope you enjoy it and goodbye
Share 👇
Related:
The tastiest cake recipe that you can make at home! Gluten free, No egg, no milk!
Trader Joe’s Recipe Series: Easy Homemade Gluten-free Honey-Nut Granola (ep 1) #granola #foodshorts
Gluten Free Disney Dining Review: Shiki Sai, November 2023
Gluten-Free and Sugar-Free Cheesecake #recipe #belowdeck #yacht #chef #crew #yachtie #food #cooking