Gluten-Free Tiramisu: A Classic Italian Dessert Revamped for Celiacs

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large eggs, separated 1 cup granulated sugar 2 cups heavy cream 8 oz mascarpone cheese 1 1/2 cups almond flour 1/2 cup rice flour 1/4 cup unsweetened cocoa powder 1/3 cup brewed espresso, cooled 1 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon 2 tablespoons dark rum (optional) 1 cup confectioners' sugar, for dusting

Instructions

1. Preheat your oven to 350°F (175°C). Grease an 8 inch square baking pan and line with parchment paper.
2. In a large bowl, whisk together almond flour and rice flour. Set aside.
3. In another bowl, combine cocoa powder, vanilla extract, and ground cinnamon. Set aside.
4. In a small saucepan over low heat, warm the brewed espresso. Remove from heat and stir in rum if using. Let cool slightly.
5. In a large bowl, beat egg yolks with granulated sugar until pale and creamy. Stir in mascarpone cheese, then add cooled espresso mixture. Mix well.
6. In another large bowl, beat egg whites until stiff peaks form. Fold into the mascarpone mixture gently.
7. Gently fold the flour mixture into the mascarpone mixture until combined.
8. Pour batter into prepared pan and smooth the top. Bake for 25 30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
9. Once cooled, cut the cake into 12 squares. Arrange two squares on each plate, dust with confectioners' sugar, and serve.

Chef’s Insight

When beating egg whites, ensure no yolk gets into the whites, or they won't stiffen properly.

Notes

The espresso used in this recipe should be strong, so consider using a darker roast.