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.