Stella D’Italia: A Gluten-Free Italian Tiramisu

Allergens

Eggs, Dairy

Ingredients

• 1. 20 gluten
• free ladyfingers 2. 3 large eggs, separated 3. 6 tablespoons granulated sugar 4. 1 cup mascarpone cheese 5. 1/4 cup brewed espresso, cooled 6. 1/4 cup unsweetened cocoa powder 7. 2 ounces dark chocolate 8. 1 teaspoon pure vanilla extract 9. 1 cup heavy cream 10. Ground cinnamon for dusting

Instructions

1. Begin by preparing the gluten free ladyfingers, ensuring they are crisp and ready for assembly. Set aside.
2. In a large bowl, combine egg yolks and granulated sugar, whisking until pale and creamy. Stir in mascarpone cheese until well incorporated.
3. Brew espresso and allow to cool. In another bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the mascarpone mixture, taking care not to deflate the air.
4. Gradually add brewed espresso to the mascarpone mixture, blending well for a rich, velvety texture. Add vanilla extract and mix thoroughly.
5. Place a layer of gluten free ladyfingers at the bottom of two elegant dessert glasses or bowls. Spoon a generous dollop of the espresso mascarpone mixture over the ladyfingers, ensuring even coverage. Dust lightly with unsweetened cocoa powder to resemble stardust from the cosmos.
6. Shave dark chocolate over each serving, allowing it to cascade down like celestial streaks of light.
7. In a separate bowl, whip heavy cream until soft peaks form. Pipe or spoon whipped cream onto each tiramisu, capping it like a cloud of dreams. Dust with a touch of ground cinnamon for an added warmth and aroma.
8. Serve immediately under the soft daylight or natural glow, savoring each spoonful of this celestial Italian dessert.

Chef’s Insight

Allow each ingredient to shine by using premium quality ingredients and fresh espresso.

Notes

Serve chilled for an even more refreshing taste.