the perfect gluten-free tiramisu it’s a delicious recipe showing once again as the famous dessert made from mascarpone cheese and coffee can be the protagonist of always creative ideas. And within the reach of all, because it is made with gluten free boudoirs.
Ingredients
- 50 g of egg yolks
- 100 g of caster sugar
- 90 g fresh milk
- 5 g of jelly for the candies
- 300 g of mascarpone
- 400 g of cold cream
- 2 tablespoons of rum
- 150 g cold coffee
- a packet of gluten-free ladyfingers
- bitter cocoa
Saying tiramisu is like saying dessert. And to make it more gourmet just follow the recipe of perfect gluten-free tiramisu. A perfect dessert all year round, which we have declined here as an unforgettable conclusion to a festive lunch or dinner, such as the Christmas tiramisu Tronchetto.
Done with me gluten free boudoirs, this tiramisu is also suitable for people suffering from celiac disease and it is gluten intolerant: its main ingredients are those that characterize the classic dessert, boudoirs, mascarpone and coffee with some variations. As this is a parfait, you will have to wait 4 hours to be able to taste it.
The recipe is not complicated, but we give you some tips. Pay special attention to the preparation of the custard which characterizes this version: check that it thickens when cooking without boiling, therefore at an optimum temperature of 80 °. Equip yourself with a thermometer and you won’t go wrong!
OTHER DELICIOUS RECIPES: Tiramisu cake, Tiramisu cake, Tiramisu tart
How to prepare: Perfect gluten free tiramisu
How to prepare: Perfect gluten free tiramisu
Start making the perfect gluten-free tiramisu by soaking the gelatin in cold water for 10 minutes. Devote yourself to the pastry cream: first put the milk on the heat in a saucepan. During this time, work the egg yolks with the sugar and add a tablespoon of hot milk, emulsifying well with a spatula.
Pour everything into the milk and cook very gently until the cream veils the spoon (80 ° C). Immediately transfer to a clean container, add the squeezed gelatin, stir and let cool completely. Work the mascarpone with a spoon to soften it and add it to the custard with the rum. Half the cream and add it very delicately to the mascarpone mixture.
Line a rectangular mold (measuring 25×10 cm) with baking paper, place at the bottom a layer of ladyfingers soaked in coffee.
Proceed with a layer of cream. Follow with another layer of ladyfingers soaked in coffee and a second layer of cream. Finish the assembly with a final layer of ladyfingers, adjusting them according to the size of the mold. Cover the cake with plastic wrap and leave in the freezer for at least 4 hours before serving.
Before serving your perfect gluten-free tiramisu, let the dessert soften, just enough time to allow the slices to be nimbly cut and sprinkled with bitter cocoa.
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