Velvety Tiramisu Delight

Allergens

Eggs, Dairy

Ingredients

• 1. 6 oz gluten
• free ladyfingers 2. 1 cup strong brewed espresso, cooled 3. 4 large egg yolks 4. 3 tbsp granulated sugar 5. 8 oz mascarpone cheese 6. 1 cup heavy whipping cream 7. 4 oz dark chocolate, finely chopped 8. 2 tsp unsweetened cocoa powder 9. 1 tsp vanilla extract

Instructions

1. In a shallow dish, soak the gluten free ladyfingers in cooled espresso until softened, about 30 seconds per side. Remove and arrange a layer of soaked ladyfingers at the bottom of a trifle dish or individual serving glasses.
2. In a heatproof bowl, whisk together egg yolks and sugar. Place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. Whisk continuously until the mixture thickens and reaches a creamy texture, about 3 4 minutes. Remove from heat and set aside to cool.
3. In another bowl, beat the mascarpone cheese until smooth. Gradually add the cooled egg yolk mixture, whisking until fully combined.
4. In a separate bowl, whip the heavy cream until it forms stiff peaks. Fold the whipped cream into the mascarpone and egg yolk mixture gently, being careful not to deflate it.
5. In a double boiler or microwave, melt the dark chocolate. Stir in vanilla extract and let it cool slightly.
6. Fold the melted chocolate into the mascarpone cream, creating a luxurious swirl throughout.
7. Spread a layer of the chocolate infused cream over the soaked ladyfingers in the trifle dish or individual serving glasses. Repeat with another layer of soaked ladyfingers and finish with a final layer of the chocolate cream.
8. Dust the top with unsweetened cocoa powder to create a dramatic contrast and serve immediately.

Chef’s Insight

This velvety tiramisu delight is perfect for impressing guests at an elegant dinner party or indulging in a moment of self-care and luxury.

Notes

This elegant dessert is best enjoyed fresh, allowing the flavors to meld and develop over time.