Presenting my sugar and gluten-free tiramisu masterpiece! The cream is so fluffy and delicious, the lady fingers turned our just perfect and soft. Apologies for the lack of decent photos - blame the speedy disappearing act of courtesy of my tiramisu-loving guests! 😄#GoneIn60Seconds
➡️ For those interested in ordering this dessert or downloading the ladyfinger recipe, shoot me a message here or on Instagram. 📩
Ingredients:
500 g Mascarpone
300-400 ml coffee
30-40 ml dark rum (optional)
40 gluten and sugar-free ladyfingers
5 eggs
1/2 cup powdered Stevia or similar sugar substitute
1 tbsp vanilla
A pinch of salt
Cocoa for sprinkling on top
Instructions:
Prepare the mascarpone mixture:
Separate the egg yolks from the whites.
In a bowl, combine egg yolks, powdered sugar and vanilla. Beat with a mixer until fluffy.
Slowly add mascarpone to the yolk mixture while continuing to whisk until well combined.
Whip the egg whites:
In a separate bowl, add egg whites and a pinch of salt.
Using a mixer, bear the egg whites until they form stiff peaks
Gently fold the whipped egg whites into the mascarpone mixture using a spatula. Be gentle to maintain the fluffiness.
Prepare coffee (and rum) mixture:
Mix coffee and rum in a bowl
Add half a spoon of stevia to the coffee mixture. Ensure it's lukewarm.
Assemble the tiramisu:
Dip gluten and sugar-free ladyfingers into the coffee mixture one by one.
Arrange a layer of dipped lady fingers in a tiramisu tray.
Repeat the process, creating layers of dipped ladyfingers and mascarpone mixture.
Finish and chill:
Once all layers are complete, sprinkle cocoa powder on top for that classic finish.
Refrigerate the tiramisu tray overnight to allow the dessert to set.
Serve and enjoy:
Slice and serve chilled. Enjoy every spoonful!
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