Tiramisu from Damiano Carrara: the gluten-free recipe from the famous pastry chef

ingredients
  • For the boudoirs

  • Egg whites
    180 grams
    • 43 kcal

  • Granulated sugar


    150 grams
    • 600 kcal
  • Yellows
    120 grams
    • 0 kcal

  • Rice flour
    105 grams
    • 360 kcal

  • Cornstarch


    45 grams
    • 750 kcal
  • Grated lemon zest
    2 grams
    • 50 kcal

  • salt
    1 gr
    • 21 kcal

  • Granulated sugar


    to taste
    • 389 kcal
  • For the cream

  • Mascarpone cheese
    500 grams
    • 79 kcal

  • Egg whites


    180 grams
    • 43 kcal
  • Yellows
    120 grams
    • 0 kcal

  • Granulated sugar
    120 grams
    • 600 kcal

  • Cascade


    35 grams
    • 17 kcal
  • Vanilla pod
    1
    • 600 kcal

  • For the coffee dip

  • Espresso


    250 grams
  • Cascade
    50 grams
    • 17 kcal

  • Sugar
    50 grams
    • 380 kilocalories

  • For decoration

  • Cocoa powder without sugar
    to taste

Calories refer to 100 grams of product

the tiramisu by Damiano Carrara is the version of the famous Italian-American pastry chef among the best known and loved around the world. Layers of homemade boudoirs, soaked in coffee, alternate with a delicate and velvety mascarpone cream, for a super gourmet end result. Delicious both in a pan and in individual portions, Damiano Carrara’s tiramisu is gluten free and with pasteurized eggs, therefore safe and suitable for everyone. Ideal for serving a at the end of the meal or to taste a nibble, find out how to do it by following our step by step instructions.

How to prepare Damiano Carrara tiramisu

installation

For the ladyfingers: whisk the egg yolks with half the caster sugar, salt and lemon zest (1). Add the sifted flour and mix gently. Also whisk the egg whites with the rest of the sugar, then mix the two compounds.

lady's finger shape

Transfer the mixture to a pastry bag with a smooth 2 cm nozzle and form ladyfingers about 10 cm long on a baking sheet covered with a sheet of baking paper. Sprinkle them with a little caster sugar and icing (2), then cook at 180 ° C for 10-12 minutes.

whip the egg yolks

For the cream: beat the egg yolks with an electric whisk (3). Meanwhile, prepare a syrup with 15 g of water and 50 g of sugar; once it reaches 121 ° C, pour it flush with the egg yolks and continue to whisk at minimum speed, until completely cooled. Do the same procedure with the egg whites by preparing a syrup with 20 g of water and 70 g of sugar.

add mascarpone

Add the mascarpone to the egg yolks (4) and mix well; also incorporate the whipped and pasteurized egg whites, stirring gently from bottom to top.

to mix together

Mix everything and check the consistency of the cream, which should be firm and velvety (5).

wet lady fingers

For the syrup: bring the water and sugar to a boil, then turn off and add the coffee. For the composition of the tiramisu: wet the ladyfingers only at the base in the coffee and arrange them in a row in the saucepan (6).

distribute the cream

Cover with a generous layer of cream (7) and proceed as follows, until all the ingredients are used up and finish with clumps of cream.

decorate the tiramisu

Sprinkle the tiramisu with plenty of unsweetened cocoa powder (8).

Tiramisu by Damiano Carrara

Store tiramisu in the refrigerator until ready to serve. (9)

Advice

For a classic version, you can replace the rice flour with a little flour 00.

To make your tiramisu even more delicious, you can flavor the mascarpone cream with a drop of Marsala, rum or whiskey; you can also enrich it with flakes of dark chocolate and hazelnuts, roughly chopped.

If you like less sweet flavors, you can omit it sugar from wet to coffee.

storage

Damiano Carrara tiramisu can be stored in the refrigerator, covered on the surface with a sheet of cling film. 2-3 days. It can be frozen for 1-2 months.

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