Gluten Free Tiramisu

Ingredients

• 3 egg yolks (from large eggs, approximately 75g)
• 0.5 cup superfine sugar (see recipe notes)
• 0.75 cup heavy whipping cream (chilled)
• 8 oz mascarpone cheese (Trader Joe's or Galbani brands recommended)
• 2 tbsp dark rum (or cognac; optional; for the filling)
• 10 oz gluten free lady fingers (homemade or Schar brand)
• 0.75 cup espresso (or strong black coffee)
• 2 tbsp dark rum (or cognac; optional; for the coffee soak)
• 3 tbsp unsweetened Dutch-processed cocoa powder (for dusting)

Steps

1. 1

   In a medium, heat-safe mixing bowl, whisk together 3 egg yolks and 1/2 cup superfine sugar vigorously until well combined and thick.

2. 2

   Place about 2 inches of water in a saucepan small enough for the mixing bowl to nestle on top without touching the water, creating a double boiler. Bring the water to a simmer over medium-low heat.

3. 3

   Place the mixing bowl over the simmering water and cook indirectly, whisking constantly, for about 2 minutes. The mixture will thin as the sugar dissolves, then thicken slightly and turn light yellow, falling off the whisk in gentle ribbons. Aim for a temperature between 160°F and 170°F.

4. 4

   Remove the bowl from the heat and set the egg yolk base aside to cool for about 10 minutes until it is no longer hot to the touch.

5. 5

   In a separate small, clean mixing bowl, whip 3/4 cup chilled heavy cream on medium-low speed for about 8 minutes until it forms stiff, but not dry, peaks.

6. 6

   In a clean, medium-sized mixing bowl, beat 8 ounces mascarpone and the optional 2 tablespoons of rum to loosen the cheese. Add the cooled egg yolk base and beat for about 2 minutes until well-combined and pale yellow.

7. 7

   Gently fold the whipped cream into the mascarpone mixture in two batches using a spatula until no streaks remain and the filling is fluffy.

8. 8

   In the bottom of a standard 9-inch square baking dish, arrange 10 ounces of gluten-free ladyfingers upside down in a single layer, breaking them as needed to minimize gaps.

9. 9

   Whisk together 3/4 cup espresso and the remaining 2 tablespoons of optional rum. Use a pastry brush to brush the bottoms of the cookies in the pan, then turn them over and brush the tops until they have absorbed the liquid without it pooling.

10. 10

    Spread slightly more than half of the mascarpone filling over the ladyfingers in an even layer using an offset spatula or small knife.

11. 11

    Repeat the process with a second layer of ladyfingers, brushing both sides with the coffee mixture as before.

12. 12

    Top with the remaining filling and spread into an even layer.

13. 13

    Cover the dish with plastic wrap and refrigerate for at least 6 hours, or up to 3 days, to allow the flavors to meld and the ladyfingers to soften.

14. 14

    Within one hour of serving, dust the top evenly with 3 tablespoons of Dutch-processed cocoa powder.

15. 15

    Slice into 9 equal squares and serve cold.

Notes

Gluten-free ladyfingers are delicate; brushing them with coffee instead of dipping prevents them from becoming soggy. For dairy-free, try dairy-free cream cheese and coconut cream or Silk whipping cream. The long chill is essential for the structure of the dessert.

Nutrition per serving

• dessert
• gluten-free
• no-bake
• Italian
• tiramisu
• make-ahead