Classic gluten-free creamy and rich chocolate and coffee flavored tiramisu, dusted with cocoa powder and sprinkled with shaved dark chocolate.
If you really are tight on time and/or patience, Schar makes packaged lady finger cookies & I’ve found everywhere from Whole Foods Market to most of the larger grocery stores near me.
The package costs nearly $6.00 for about 15 cookies, but for a special occasion I think it’s a-o-kay. I’ve tried them, and they’re not too shabby. They aren’t as good as homemade, but your gluten free tiramisu will still taste like you spent all day in the kitchen when really? Just about 15 minutes to assemble this humble-yet-totally-impressive dessert.
I used the gluten free chocolate lady fingers that we made yesterday, but there is no shame in buying a package of Schar’s lady fingers. They cost $6.00 for about 15 cookies, but they are readily available.
There are raw eggs in here. I have been eating and tasting recipes with raw eggs for decades and literally have never gotten sick. If you are concerned, just use pasteurized eggs and you’ll have no worries no worries at all.
Be sure not to soak the lady fingers or they will be, well, soaked and soggy. Just dip. Like a lady. Finger.
Your Valentine your guest your child your husband … will be duly impressed. If you’ve never made tiramisu and maybe thought it was fussy, now is the time! No fuss at all. Celebrate with gluten free tiramisu!
Gluten Free Tiramisu
4 egg yolks (100 g), at room temperature
1/4 cup (50 g) granulated sugar
16 ounces mascarpone cheese, at room temperature
18 to 20 gluten free lady fingers
6 tablespoons (3 fluid ounces) brewed espresso or strong coffee
1 tablespoon dark rum or cognac (optional)
Dutch-processed unsweetened cocoa powder, for dusting
1 ounce dark chocolate, shaved, for sprinkling
Make the mascarpone mixture. In a large bowl, place the egg yolks and sugar, and whisk vigorously for about 3 minutes or until pale yellow and thickened. Add the room temperature mascarpone cheese about 4 ounces at a time, whisking well after each addition until well-incorporated. The mixture will thicken and pale after each addition.
Assemble the dish. In a shallow bowl, whisk together the espresso/strong coffee and the rum or cognac. Dip (don’t soak) the top of each lady finger in the mixture, and place half of the cookies on a serving platter (or a rectangular tart pan with a removable bottom, which is what I used), one next to the other, side by side and touching. Cover with a layer of half of the mascarpone mixture, and then the remaining lady fingers in the same pattern as the first half. Cover thickly with the remaining mascarpone mixture, spreading into an even layer. Cover the dish with plastic wrap, and refrigerate for at least 1 hour and up to overnight. The longer you allow the dish to set, the better it will taste.
Finish and serve. When you are ready to serve, remove the dish from the refrigerator, dust with a layer of cocoa powder and then an even sprinkling of shaved chocolate. Slice and serve.