Gluten-free Tiramisu

Name: Gluten-free Tiramisu
Ingredients: 4 eggs, separated; 400g mascarpone cheese; 1 tsp vanilla extract; 180g caster sugar; 300ml espresso coffee; 2-3 tbsp rum, marsala wine or alcohol of your choice; 24 gluten-free ladyfingers (recipe below); 1-2 tbsp cocoa powder, to decorate; 4 eggs, separated; 220g caster sugar; 1 tsp vanilla extract; Pinch of salt; 200g gluten-free plain flour; 2 tbsp cornflour; ½ tsp xanthan gum; ½ tsp baking powder; 2 tbsp icing sugar, to dust; 2 tbsp caster sugar, to dust

DIETARY - Gluten-free, Vegetarian

It’s been a while since we’ve posted and, though I don’t like to make excuses, I’m going to! Life got in the way. We adopted our gorgeous dog Luna, I started volunteering my spare time at a local dog shelter, my husband and Deliciously Free photographer, Sim, started a new job. It’s been a rather busy few months but, as we approach two years of Deliciously Free, we’ve realised we love it far too much to slack off forever! So, here we are, kicking off the new year with a new recipe. Introducing our authentic gluten-free individual tiramisus, a classic Italian dessert that also happens to be hubby’s favourite!

Tiramisu would always be Sim’s go-to at restaurants pre-coeliac disease, and he’s not had it since his diagnosis in 2019. I’ve put off giving it a go as I thought making ladyfingers, a biscuit with a firm sponge-like centre, would be impossible to create sans gluten. Well, I was wrong, and I couldn’t quite believe the similarity between my recipe and a standard ladyfinger. I’d eat them on their own or dunked into coffee, they’re that good (even if I do say so myself)!

With that recipe nailed down, I felt ready to work on a truly authentic Italian tiramisu, which means raw eggs and no whipped cream! Sim was shocked tiramisu wasn’t cream-based, but it’s true, the authentic way to make it is with layers of mascarpone-based sabayon, also called zabaglione, which traditionally isn’t pasteurised. Of course, if you are pregnant or have any concerns, you can whisk the egg yolks and sugar in a bowl set over gently simmering water for around 10 minutes and replace egg whites with 500g whipped cream.

The key to a proper Italian tiramisu is not just the raw sabayon, but the ladyfingers soaked in coffee and alcohol of your choice. Though traditionally Italian’s use marsala wine, we opted for rum, but you can use Kahlua, Irish cream, amaretto… whatever you desire. Or leave the alcohol out if serving to young ones. It’s important to dunk the ladyfingers only briefly in the coffee mix to prevent them from disintegrating or getting too soggy and splitting your sabayon. The final touch is always a dusting of cocoa powder or chocolate flakes, whatever your preference. For the absolute best result, refrigerate overnight to ensure your tiramisu is fully set. If you can wait that long!

Gluten-free, VegetarianNatalie Crofts9 January 2022Gluten-free, Gluten free, Gluten free tiramisu, tiramisu, coffee, Gluten-free tiramisu, cream, dessert, vegetarian, celiac, coeliac, gluten free dessert, gluten-free dessertComment