Gluten Free Tiramisu
Original recipe by Bonita S., Udi's New Face of Gluten Free winner.
- 1 c. espresso
- 16 oz. Mascarpone cheese (approx. 2 tubs)
- 6 pasteurized eggs, separated (I use Eggland's Best)
- 2 pkgs. Schar lady fingers
- 9 Tbs. sugar (separated into 3)
- 2 shots Cognac or Brandy (2oz) (I love using Grand Marnier)
- 4 Tab. powdered unsweetened cocoa. (I use Ghirrardelli)
- ½ c. Whipping Cream
- Bring all ingredients to room temperature.
- Pour espresso into shallow, flat-bottomed bowl. Add one shot of cognac (Grand Marnier if you have it), one teaspoon cocoa, and allow to cool to room temperature. This is the mixture that you will 'soak' the bottoms of each lady finger.
- In the first mixing bowl, beat the egg yolks and 3 Tb. sugar until creamy white, then add the mascarpone and 1 shot of cognac (or Grand Marnier) and mix until blended. Leave this mixture in the bowl.
- In the second mixing bowl, beat the eggs whites until fluffy. Add 3 Tb. Sugar to this mixture and blend til meringue like.
- In another bowl beat the whipping cream and 3 Tab. Sugar until it too, is stiff.
- Fold beaten egg whites into mascarpone mixture. Mix only enough to blend. Over mixing will deflate the egg whites.
- Quickly dip a lady finger in the espresso bowl. To get the right amount of espresso on the lady finger, lay it flat in the bottom of the bowl sugared side UP and immediately pull it out. Place each finger flat in the bottom of the DEEP dish you use to serve the dessert in, sugar side DOWN. The lady finger will quickly absorb the espresso. If you soak the lady finger in the espresso too long you will end up with it being soggy instead of moist.
- Build a layer of dipped lady fingers across the bottom of the dish. If some of the lady fingers do not look 'dark' from the espresso, spoon a few more drops of espresso on it. Any espresso left in the bottom of the pan will be absorbed by the lady fingers. Too much espresso will turn the fingers into a soggy mess.
- Spoon a layer of egg/mascarpone mixture across the layer of lady fingers. Use about 3/4th inch of the mascarpone mix across the top of the lady fingers.
- Dip another layer of lady fingers and lay them on the mascarpone mix. Layer them as before, sugar side down. Drip the rest of the espresso mix on the lady fingers that don't look dark from the coffee.
- Spoon a second layer of egg/mascarpone mixture across the second layer of lady fingers. Use the remaining mascarpone mix. This layer should be about 3/4th thick.
- Sift cocoa on top of the second mascarpone layer using a small sieve. Hold the sieve over the tiramisu and tap the sieve on the side with your finger. The cocoa should sprinkle down in an even layer. Use this technique to cover the tiramisu with a very thin layer of cocoa.
- Refrigerate for at least 4 hours before serving. The Tiramisu will taste quite good for several days if refrigerated.