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Gluten-Free Tiramisu

Gluten-Free Tiramisu

Prepare for ooohs and aaahs with this decadent gluten-free tiramisu, topped with cream and chocolate shavings.

rating: medium
1.5 hr
prep
20 min
setting
12

Ingredients

For best results make this the night before serving.

Serving sizes are dependent on size of serving dish, and how generous the portions are. Works well with a 21cm square dish. 

Sponge finger biscuits

  • 50g (¼ cup) diced Copha
  • 5 eggs, separated
  • 160g ( 2/3 cup) caster sugar
  • 1tsp vanilla essence
  • 150g (1 cup) gluten-free plain flour
  • 75g (½ cup) gluten-free self-raising flour
  • ½ tsp gluten free baking powder

Mascarpone cream

  • 500ml (2 cups) strong black coffee (hot)
  • 125ml (½ cup) marsala
  • 130g (½ cup) caster sugar
  • 4 eggs, separated
  • 250g (1 cup) mascarpone
  • 250ml (1 cup) thickened cream
  • Pure cocoa powder for dusting
  • 50g gluten free dark chocolate, grated

Method

Sponge finger biscuits

  1. Pre heat oven to 180°C (fan forced 160° C). Lightly grease and line with parchment paper two 30cm x 40cm/11in x 15in flat baking trays. Chill the serving dish in the refrigerator.
  2. Warm Copha in the microwave, just soft enough for creaming (around 1 minute on 50% power).
  3. Set aside 2 tablespoons of the caster sugar. Cream the remaining caster sugar and Copha using an electric mixer until light and fluffy. Add egg yolks in one at a time followed by vanilla essence.
  4. Transfer mix to a large bowl and set aside. Beat egg whites using an electric mixer, until soft peaks form. Add the reserved 2 tablespoons of caster sugar and whisk for a further minute.
  5. Sift together flours and baking powder. Fold half the egg whites into the egg yolks; fold the flour mix into the egg yolks. Fold the remaining egg whites into the mix.
  6. Fill a piping bag fitted with a 1cm plain nozzle with the mix and pipe 24 biscuits 8cm (3½ in) long.
  7. Bake for 12 to 15 minutes or until golden brown and firm, alternating trays half way through cooking. Set tray aside for 5-10 minutes before turning onto a wire rack to cool completely.

Mascarpone cream

  1. Mix together hot coffee, marsala and 2 tablespoons of caster sugar. Set aside coffee mixture to cool completely.
  2. In an electric mixer whisk half of the caster sugar and the egg yolks until thick and creamy. Transfer mix to a large bowl, then fold the mascarpone gently through, one third at a time; keep in the fridge until ready to use.
  3. Beat cream using an electric mixer until soft peaks form; keep in the fridge until ready to use.
  4. Beat egg whites using an electric mixer, until soft peaks form. Slowly add the remaining caster sugar and whisk for a further 2 minutes.
  5. Take mascarpone mix and whipped cream from fridge; fold whipped cream gently through, one third at a time, into the mascarpone mix. Then fold in egg whites gently, one third at a time. Keep refrigerated until ready to assemble.

Assembly

  • Dip four pieces of biscuit at a time into the coffee mixture, squeeze out the excess liquid and arrange in the bottom of the dish. Continue this until there is an even layer of biscuit in the dish.
  • Spoon enough mascarpone cream to make a layer the same thickness as the biscuit layer; ensuring layers are even.
  • Continue the process until the dish is full, finishing off with a layer of cream. (There should be two layers of biscuit and two layers of cream)
  • Dust with cocoa powder and sprinkle grated chocolate over the top.
  • Serve immediately or keep refrigerated until ready to serve.