About the Recipe
Prepare an effortless and delectable Gluten-Free Tiramisu that will impress guests and satisfy your sweet tooth. This straightforward recipe eliminates stovetop cooking, eggs, and the complexities of traditional custard. Enjoy a visually appealing and authentic Italian dessert with a light and airy mascarpone cream layered with coffee-soaked gluten-free ladyfingers. The rich coffee flavor and creamy texture create a delightful contrast.
This no-bake dessert is perfect for various occasions, from elegant dinner parties to leisurely weekend treats. The preparation is easy, allowing you to focus on enjoying the moment. Gluten-free ladyfingers, available in stores or homemade, ensure everyone can enjoy this delicious experience, regardless of dietary restrictions.
To create this delightful tiramisù, prepare a coffee mixture with espresso or strong brewed coffee and a touch of sugar. Quickly dip the gluten-free ladyfingers in the coffee to absorb the appropriate amount of moisture without becoming soggy.
Next, blend creamy mascarpone cheese with whipped cream and vanilla extract to create a light, fluffy mascarpone cream. Layer coffee-dipped ladyfingers with the mascarpone cream, repeating until the dish is full. Dust with cocoa powder for a signature tiramisù appearance.
Chill the tiramisù in the refrigerator for several hours or overnight to meld flavors and set. Slice and serve, revealing the beautiful layers of mascarpone and coffee-soaked ladyfingers.
This Gluten-Free Tiramisù recipe caters to those with gluten sensitivities and offers a delicious classic Italian dessert without the fuss. Its simplicity, rich flavors, and textures make it a standout choice for any occasion. Gather your ingredients, prepare to indulge, and enjoy making and sharing this delightful dessert.
Ingredients
2 cups heavy cream 1 pint/container
2 ½ cups coffee at room temperature
1 ½ tablespoons instant espresso powder
4 tablespoons Kahlua divided (2 tablespoons)
16 ounces mascarpone cheese
1 cup powdered sugar
1 teaspoon vanilla extract
2 boxes gluten-free vanilla wafers or 14 ounces gluten-free lady fingers
¼ cup unsweetened cocoa powder
Preparation
Using an electric mixer, whip the heavy cream on medium speed until frothy.
Increase the mixer speed to high and beat until stiff peaks form.
Place the bowl with the whipped cream in the refrigerator until needed.
Stir coffee, espresso, and Kahlua in a wide bowl or pie plate until espresso dissolves; set aside.
Beat the 16 ounces of mascarpone cheese on medium speed until smooth and light.
Reduce the mixer speed to low and add powdered sugar, vanilla extract and remaining Kahlua.
Once combined, increase the speed to medium and beat until thoroughly combined and smooth.
Using a rubber spatula, fold one-third of the whipped cream into the mascarpone mixture to lighten, then gently fold in the remaining whipped cream until no white streaks remain.
Working one at a time, drop one-third of the wafers into the coffee mixture, quickly roll, and remove and transfer to a trifle bowl.
Arrange the soaked cookies in a single layer on the bottom of the trifle bowl, with the cookies positioned on their sides, breaking or trimming them as needed to fit into the dish.
Spread one-third of the mascarpone mixture over the soaked wafers smoothing the top of the layer.
Place the cocoa powder in a fine-mesh sieve and sprinkle over the top of the mascarpone layer.
Repeat the dipping and arrangement of the wafers, spreading of the mascarpone mixture and dusting of the cocoa powder twice more.
Cover with plastic wrap and refrigerate for at least 6 hours before serving.
Leftovers can be stored, covered, in the refrigerator for up to 3 days.
Notes