I wanted to make a tiramisu for a long time but never dared to as I had the multiple constraints of not using wheat and dairy products.
Tiramisu – understand literally ‘pull me up’ – is a ‘to die for’ Italian dessert mixing mascarpone, coffee, sponge biscuits (or ‘lady fingers’, we call them ‘boudoirs’), liquor and chocolate powder. Some versions exist with fruits (I will test them next Summer !).
My recipe is slightly different with gluten-free spong biscuits (I use the delicious ones from the Schär brand) and ricotta di bufala (similar to the mascarpone in terms of flavour and texture)….divine!
I do not use liquor as I don’t like it but you can easily do it and add some while you soak them into coffee (about 1 tsp of marsala or amaretto liquor).
- 500g ricotta di bufala
- 5 tbsp confectioner’s sugar
- 5 egg yolks
- 18 gluten-free sponge biscuits
- 3 cups ristretto coffee
- some unsweetened cocoa powder
- In a bowl, with a blender, mix the ricotta, the egg yolks, the confectioner’s sugar till you obtain an homogeneous mixture
- In you serving dish, spread first a layer of cream then a layer of coffee well-soaked sponge biscuits and then a layer of cream. Go so on and so forth depending on the size of your dish
- Place the tiramisu in the fridge for 2 to 3 hours
- Sprinkle with cocoa powder before serving; the top needs to be fully covered with cocoa