Here is a great dessert to go with Lasagna….
Gluten Free Tiramisu
1 pound of Mascarpone cheese (this will be two of those small tubs you find at the grocery stores)
1 cup heavy whipping cream
1 teaspoon of vanilla
1 teaspoon of espresso or strong coffee chilled
1/2 cup sugar
2 cups of espresso or strong coffee chilled
100% cocoa to be sprinkled between layers (use what your taste buds like I use Hershey and as much as you like)
*To make your own cake layer follow the recipe below and you will NEED to DOUBLE it.
*I like using sweet white sorghum flour, I think the texture is nicer.
Sift sweet white sorghum flour, baking powder and salt together.
Beat egg whites until stiff
Beat in egg yolks.
Gradually beat in sugar
Fold in the dry ingredients
Divide into 2 well greased 8″ cake pans
Bake at 350 F for about 20 minutes until the center comes out clean with a toothpick test
Remove from pans and cool on wire rack
Directions for Creamy mixture:
Mix with an electric mixer the heavy whipping cream, vanilla and espresso or strong coffee until whipped cream form stiff peaks place to the side. In another bowl combine with a spatula the mascarpone cheese and sugar until well blended.
In a large tray with an edge place the cooled espresso or strong coffee and dip bottom half of one cake for about 10 seconds or enough time to pick up a good amount of coffee but not too long, you don’t want it soggy.
Place coffee soaked side down on a cake tray then top with 1/2 the creamy mixture and dust with cocoa. the repeat with the other soaked cake and finish with the remaining creamy mixture and top with dusted cocoa. Chill for 1 hour before serving if you can.
As always enjoy!