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. (Or breakfast, just sayin'.)
Gluten free sponge cakesrecipe below OR 2-3 packets of gluten free ladyfinger/savoiardi biscuits
6large egg yolks
200g1 cup caster sugar
300gmascarpone(1 ½ cups)
2teaspoonsvanilla paste or vanilla extract
375mlwhipping cream(1 ½ cups)
2-3squares of dark chocolateor 2 teaspoons cocoa powder
Instructions
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)
Prepare a water bath by finding a heatproof bowl that will sit snugly over the top of a saucepan of water. Place 1" of water in the saucepan, making sure that the bottom of the bowl will not touch the surface of the water. Bring the water to a very gentle simmer.
Combine the egg yolks and sugar in the bowl, and whisk together. Place it over the water bath, and 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. Don't panic if the sugar gets a little grainy. 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. Working quickly, dip pieces of sponge (or sponge finger biscuits) into the coffee on one side only, then turn over (coffee-dipped side up) 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.
Leftover tiramisu will keep for 2-3 days in the fridge.
Notes
Coffee: You can use 1 ½ cups of fresh espresso or plunger coffee, or use 2-4 teaspoons of instant espresso powder or freeze-dried coffee granules dissolved in 1 ½ cups of boiling water. You can use decaffeinated coffee of any kind, if you want the flavour without the buzz.Non-coffee version - For a non-traditional, chocolate version, dissolve 1-2 teaspoons of cocoa powder with a little sugar in some hot water and use it instead of the coffee.We like a very creamy tiramisu in our house, so that's what this one is. If you prefer to have more sponge and less cream, you can reduce the cream mixture by 1/3, or do an extra layer of sponge.