Gluten Free Tiramisu

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.

3/4 cup sweet white sorghum flour
1 teaspoon baking powder
3 eggs separated
1 pinch of salt
1/2 cup of sugar

*I like using sweet white sorghum flour, I think the texture is nicer.

Directions:
  • 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!

 

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