Tiramisu is a classic Italian dessert. Try this simple, light version using gluten free lady fingers for your next dinner party!
Tiramisu is a classic Italian dessert. In this episode of Gluten Free Tasty, Frances shows you this simple tiramisu recipe using gluten free ladyfingers.
To begin, place the ricotta cheese, grated lemon zest and hazelnut liqueur, pure vanilla extract and two tablespoons of sugar in a large bowl. Mix the ingredients together slightly.
Then, head over to your mixer and add two egg yolks and one tablespoon of sugar, then mix until it is a light yellow. Stop the mixer and add the lightly blended ricotta mixture to the standing mixer. Let this mix together, and add in the half cup of heavy cream. Let the mixture blend for about two minutes until it is nicely whipped!
Now we get to the fun part - assembling the tiramisu! Into a pan, dump one and one quarter cups of fresh brewed espresso that has been cooled and two tablespoons of hazelnut liqueur. Then, take your gluten free lady fingers and dip each one into the espresso and hazelnut liquor mixture and hold it for about 20 seconds.
Then, start layering the soaked ladyfingers into an 8x10 baking pan. Once you have one full layer of ladyfingers, you are going to take half of the blended ricotta mixture and spoon it over the top of the ladyfingers. then spread it out evenly with a spatula.
Then, go back to the lady fingers and add a second layer of soaked ladyfingers over the ricotta mixture. Finally, take the second half of the ricotta mixture and spread it over the second layer of ladyfingers. Sprinkle the top with a nice cocoa mixture. Cover the pan and place into the refrigerator for six hours.
And there you have it! Once cooled your tiramisu is ready to taste! Try this light delicious dessert for your next dinner party.
- 24 gluten free ladyfingers
- 1 cup ricotta cheese
- 2 tbsp granulated sugar + 1 tbsp
- 1 tbsp vanilla extract
- 3 tbsp hazelnut liqueur, divided
- 2 tsp organic lemon zest
- 2 large egg yolks
- 1 cup heavy cream
- 1 ¼ cup espresso
- 1 tbsp cocoa powder
- 1 square 8x8x2 dish
Mix 2 tablespoons of hazelnut liqueur to the espresso and set aside. In a mixing bowl combine ricotta cheese, 2 tablespoons sugar, 1 tablespoon liqueur, vanilla extract and lemon zest. In a mixer, whisk egg yolks with 1 tablespoon sugar, till pale yellow. Add ricotta mixture and beat until incorporated. With the mixer on low, pour in the heavy cream and gradually increase the speed as the mixture begins to thicken, about 2 minutes. Submerge each ladyfinger into the espresso mixture for about 20 seconds and line the bottom of your dish, in a single file. Complete the first layer then spread half of the ricotta mixture evenly with an offset spatula, covering the ladyfingers. Repeat dipping the ladyfingers in the espresso mixture to make a second layer. Spread the remaining ricotta mixture and dust with sifted cocoa powder. Cover with plastic wrap and refrigerate for at least 6 hours or over night. Serves 9
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.