Gluten Free Tiramisu with Homemade Ladyfingers
- Mixing bowls
- Fine-mesh sieve
- Round tip
- Baking sheet
- Kitchen scale
- 2-quart/2-liter baking or serving dish
- Small saucepan
INGREDIENTS
- 4 shots/120 milliliters espresso, divided, or 1 cup/240 milliliters strong instant coffee
- 1 tablespoon amaretto
- 2 tablespoons cocoa powder, for dusting
Ladyfingers:
- 3 large eggs/150 grams, at room temperature
- 6 tablespoons + 1 teaspoon/80 grams granulated sugar
- 5/6 cup/100 grams gluten free bread flour
- 6 tablespoons + 2 teaspoons/50 grams powdered sugar, for dusting
Cream (Zabaglione-style):
- 4 large egg yolks
- 4 large egg whites
- 2 ¼ cups/500 grams mascarpone cheese
- 6 ½ tablespoons/80 grams granulated sugar
INSTRUCTIONS
- Preheat the oven to 355°F/180°C (static). Line a baking sheet with parchment paper.
Ladyfingers:
- Separate the eggs. In a clean bowl whip the egg whites until foamy; add the granulated sugar gradually and beat to glossy, stiff peaks. Whisk the yolks briefly until smooth.
- Sift the flour over the whites and fold in gently to retain volume. Fold in the yolks with as few strokes as possible. Transfer the batter to a piping bag fitted with a plain round tip.
- Pipe 3-inch/7 cm ladyfingers onto the prepared sheet with spacing. Dust lightly with powdered sugar, rest 2–3 minutes, dust again, then tilt the tray to remove excess sugar. Bake for 8 minutes, rotate, and bake another 5–7 minutes until just lightly golden. Cool completely on a rack.
- Brew 4 espresso shots and let the liquid cool. Reserve half for the cream and set the rest for dipping. Add amaretto.
Cream:
- Whisk the 4 yolks with sugar and mascarpone until pale and smooth. If you prefer not to use raw yolks, heat this mixture over a bain-marie, whisking until it reaches 140°F/60°C, then remove and cool immediately.
- Beat the 4 egg whites to stiff peaks and fold them into the mascarpone mixture very gently. Fold in the reserved espresso.
Assembly:
- Quickly dip each ladyfinger in the remaining coffee for about 1 second per side; do not soak.
- Arrange a single layer of dipped ladyfingers in a 2-quart/2-liter dish. Spread half the mascarpone cream evenly over them. Repeat with a second layer of dipped ladyfingers and the remaining cream. Cover and refrigerate at least 24 hours for the best texture.
- Just before serving, dust generously with cocoa powder and serve chilled.
FAQ
How can I make this gluten free tiramisu without raw eggs?
You can cook the yolks with sugar over a bain-marie until they reach 140°F/60°C, creating a safe zabaglione base. This prevents the risk of salmonella while keeping the cream smooth. For the whites, you can either whip pasteurized egg whites or replace them with whipped cream for stability. The mascarpone remains the same, ensuring the authentic texture.
How long does this tiramisu last in the refrigerator?
This tiramisu should be stored covered in the refrigerator and consumed within 3 days for best quality. The coffee-soaked ladyfingers continue to soften over time, and the cream may lose its airy texture if stored too long. After 72 hours, the flavor remains good but the structure becomes less defined. Always dust with cocoa just before serving rather than during storage.
Can I make the gluten free tiramisu ahead of time?
The tiramisu is best when made ahead because the layers need time to set. The dessert should rest for at least 24 hours in the refrigerator, which allows the ladyfingers to absorb the coffee and the cream to firm up. It can be made up to 48 hours in advance without losing quality. Any longer and the ladyfingers may become too soft.
What can I use instead of mascarpone?
Substitute with a mixture of cream cheese and heavy cream. Blend 8 ounces/225 grams cream cheese with ¼ cup/60 milliliters heavy cream until smooth, then use it as a direct replacement. While it won’t perfectly match the richness of mascarpone, it provides a similar texture and tang. Some people also use ricotta blended until creamy, though it has a grainier consistency.
Can this gluten free tiramisu be frozen?
The tiramisu can be frozen, but the texture may change slightly. Assemble the dessert in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to 2 months. Thaw it overnight in the refrigerator before serving. While freezing preserves flavor, the cream may become less airy, and the ladyfingers slightly denser. Dust with cocoa powder only after thawing to maintain freshness.
What coffee is best for this gluten free tiramisu?
The best choice is strong espresso, as it provides depth of flavor without making the dessert watery. Use freshly brewed espresso if possible, or prepare strong instant coffee at a ratio of 2 teaspoons/4 grams granules per 1 cup/240 milliliters hot water. Avoid weak coffee, which can leave the tiramisu bland. Some people add amaretto or coffee liqueur when not making it for Passover. Using robust espresso ensures the gluten free tiramisu retains its authentic Italian taste and perfectly balances the sweet mascarpone cream.
Can I make the gluten free tiramisu dairy-free?
Instead of mascarpone, use a cashew-based cream cheese or an oat-based cream alternative, both of which whip smoothly and give a similar texture. Replace heavy cream with whipped coconut cream or oat cream to maintain structure. For soaking, use espresso as usual since coffee is naturally dairy-free.
How do I keep the ladyfingers from collapsing?
Gluten free ladyfingers are delicate because they lack gluten’s structural support. To prevent collapsing, make sure your egg whites are whipped to glossy stiff peaks, and fold the yolks and flour mixture very gently. Use a piping bag to form uniform shapes, then dust twice with powdered sugar before baking, which helps set the exterior. Bake until just golden and firm to the touch, rotating the tray for even results.
