How can you not love TIRAMISÙ? 
It has always been one of the most beloved desserts of our tradition.
With this recipe you can make it in the gluten free version. With our Spigabuona Gluten-Free Mix for desserts you can prepare with your own hands some excellent gluten-free, light ladyfingers without added sugar or chemical additives.
Dunk them in coffee, add the cream and sprinkle with cocoa powder…you’ll taste it! ✨
- Preparation: 30 minutes
- Difficulty: Medium
- Servings: 4 people
- Cooking: 10 minutes
All Spigabuona flours are:
- without added sugar
- without milk derivatives
- without hydroxypropylmethylcellulose
- organic
- stone grounded
Follow the recipe of Cuocadè:
Ingredients
For gluten-free ladyfingers:
- 60 gr of Organic Mix for Sweets SpigaBuona
- 2 eggs
- 60 g of granulated sugar
- Grated organic lemon peel
- A pinch of salt
- Powdered sugar to taste. (for dusting)
For the mascarpone cream:
- 50 g pasteurized yolks
- 50 g of granulated sugar
- 150 gr mascarpone
- 5 gr marsala
- 160 gr fresh cream
- Coffee qb
Add cocoa powder for dusting
PROCEDure
Preparing the ladyfingers: Preheat the oven to 200°C fan mode and line a baking sheet with baking paper. Separate the yolks from the egg whites: mix the yolks with the lemon zest with a hand whisk. Whip the egg whites until stiff with a pinch of salt. After they are whipped, add the powdered sugar and continue whipping. Then incorporate the yolks into the whipped egg whites: pour half the yolks into the whipped egg white mixture and stir gently from the bottom up to keep the mixture light. Incorporate the rest of the yolks and mix gently again.
Sift Spigabuona Sweets Mix into the mixture: incorporate the sifted flour gently into the mixture, mixing from the bottom up with a spatula. Pour the mixture into a sac à poche with a plain nozzle or without a nozzle.
Form the ladyfingers on the baking sheet, leaving space between each one. They should be about 6 cm long and about 2 cm wide. Before baking, dust all the ladyfingers with caster sugar and then powdered sugar. Bake at 200 degrees for 5 minutes or until the ladyfingers are lightly browned. Allow the ladyfingers to cool completely before using them in tiramisu or other preparations.
Preparing the Mascarpone Cream: Whip the cream, whip the egg yolks with the sugar firmly. Combine the mascarpone and marsala with the yolks. Finally combine all the ingredients.
Assembling the Tiramisu: Prepare the coffee and let it cool in a bowl. Soak the ladyfingers in the cold coffee, one at a time, and arrange them in the bottom of the cups. Spread a layer of cream on top of the soaked ladyfingers. Repeat the layers until you run out of ingredients, ending with a layer of cream. Dust with unsweetened cocoa powder and let stand in the refrigerator for at least 3 hours (preferably overnight) before serving.
