Gluten Free Tiramisu

Gluten Free Tiramisu

Gluten Free Tiramisu - Post Photo

This is my Dad’s favourite desserts, apart from Sticky Date Pudding. This recipe has been made easy using Schars Savoiardi. Thank you to Schars Gluten Free Products.

INGREDIENTS

2 packets of Schar Gluten Free Savoiardi (Sponge Fingers)

MASCARPONE CREAM

6 Free Range Egg Yolks

228 Grams of white sugar

120 mls or ½ Cup of Toschi Nocello (or Marsala or any other liquor of your choice)

500 grams of Marscapone Cheese

ESPRESSO SYRUP

250 mls of Espresso Coffee (hot)

120 mls or ½ Cup of Toschi Nocello (or Marsala or any other liquor of your choice)

3 tablespoons of brown sugar

1 tablespoon of white sugar

1 teaspoon of lemon juice

1 teaspoon of vanilla extract

TOPPING

300 mls of Mud Cream or double cream

120 grams or ½ cup of finely grated 70% dark chocolate

COOKING INSTRUCTIONS

MARSCAPONE CREAM

In a medium bowl, whisk together the egg yolks and sugar.  Add the Nocello. Place over a double –boiler and cook until the mixture until it reaches 75 degrees celcius. Continue to cook the mixture for another 5 minutes, until the mixture resembles a thick paste (this is called sabayon). Remove from the double – boiler and cool mixture over an ice bath until it reduces to room temperature.

Whip the marscapone cheese into soft peaks. Fold into the cooled sabayon until well incorporated. Use as layers in the assembly of the Tiramisu. This can be made up to 4 hours ahead.

ESPRESSO SYRUP

Use an Espresso Machine (or other preferred method) to brew 250 mls of coffee. Add the Nocello,  brown sugar, white sugar, lemon juice and vanilla extract. Stir until dissolved.

ASSEMBLY

Divide the Espresso Syrup into 2 portions. Divide the Marscapone cream into 3 portions.

It is up to you what shape you want the Tiramisu to be, so this will determine what type of container/bowl or mould you use.

In a container or mould of your choice (I have used a container with a lid with the following dimensions: 22cm x 22cm, 7 cm deep), spread a layer of the marscapone cream approximately 5 millimetres thick.

Gently put in one layer of the savoiardi (sponge fingers) on top of this layer. Pour one portion of espresso syrup on top. Let this soak in for about 2 minutes. Spread another layer of the marscapone cream and repeat the process with the espresso syrup. Spread the final layer of marscapone cream on top and refrigerate for about 30 minutes.

Finally pour the cream into a bowl and stir with a spoon until it reduces thickness and can be spread on and the final layer to top off the tiramisu.

Cover the cream layer with finely grated chocolate and refrigerate for at least 2 hours before serving.

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