Gluten-Free Tiramisu

Layers of coffee-soaked gluten-free sponge and rich, smooth mascarpone cream combine to make this gluten-free tiramisu – the perfect classic “pick-me-up” dessert.

Make the coffee, and add in the liqueur or marsala, if using. Set aside to cool.

Split the sponge cakes in half, then cut them into wedges or fingers (skip this step if you're using ladyfinger biscuits)

Combine the egg yolks and sugar in the bowl, and whisk together. Place it over a water bath.

Continue whisking it over the heat, until the mixture is thick, pale and is hot to the touch.

Remove from the heat, add the vanilla paste or extract and whisk for a couple of minutes to cool it.

Add in the mascarpone, and whisk until smooth. Set aside.

In a large mixing bowl, whip the cream until stiff peaks are just beginning to form.

Add in the egg mixture, and mix gently until combined.

Spoon a layer of the cream mixture into the bottom of a large trifle bowl or other large dish.

Pour some of the cooled coffee into a shallow bowl. Dip pieces of sponge into the coffee on one side only, then turn over and place it into the bowl

Continue dipping and placing the sponge into the bowl until the layer is completed.

Add another layer of the cream mixture, then another layer of sponge, and continue layering until you run out or reach the top of the bowl/dish, making sure to end with a layer of cream mixture.

Cover the bowl with plastic wrap, and refrigerate overnight.

When ready to serve, use a fine grater to grate over a thick layer of chocolate, or use a fine sieve (sifter) to sift over a thin layer of cocoa powder.

Click the link to get the full recipe!