Tuesday, July 10, 2012

Sharing Homemade Tiramisu with my Lovely Sister!

I made a yummy gluten free Tiramisu this week and was able to share it with my sister. Desserts are even better when you can share them with the people you love!
This is a very easy recipe to make. But, it does require espresso, which gives it a rich flavor. Since I don't have a good espresso maker, I found myself at Starbucks asking for 10 shots of espresso.. hehe!
Tiramisu happens to be a dessert that both my sister and I love, and we were happy to indulge in this one since we both eat gluten free. Hope you enjoy it as much as we do!
*And of course, you could use regular lady fingers if you do not eat gluten free.




One taste of Hazelnut coffee and she's hooked! It's even more delicious when paired with Tiramisu!



Good until the last bite! 
A special thanks to my sister for being my model and enjoying my homemade Tiramisu with me!

Ingredients
1 (5.3 oz) box or 15 gluten free lady fingers 









About 8 or 9 shots espresso (you could use coffee, but it wont have as rich of a flavor!)
2 tsp dark or golden rum
2 1/2 tbsp cane sugar
8 ounce container mascarpone cheese
4 egg yolks
3 tbsp cocoa powder

Pour espresso into a large shallow baking dish to cool. Once cooled, place lady fingers in espresso for about 10 seconds on each side, allowing espresso to soak in. Don't over soak them, as this may cause them to fall apart. Remove and layer half of lady fingers evenly into a smaller, 8 inch baking dish. Set the others aside, out of the espresso.
Blend sugar and egg yolks in a mixer at medium speed for about 5 minutes until pale yellow and thick. Add rum and 1 tbsp espresso. Mix well.
Add half of the mascarpone mixture evenly on top of lady fingers. Sprinkle half of cocoa powder on top evenly. Add the rest of lady fingers on top of cocoa. Add the rest of mascarpone mixture evenly on top. Sprinkle the rest of the cocoa powder on top. Now you have two layers of lady fingers, mascarpone and cocoa powder. It just needs to sit at least 8 hours in the fridge, covered with plastic wrap. 
**We tasted ours early and the lady fingers were still crispy. This is how you know it is not ready. The longer it sits, the better it will taste. After one full day, the lady fingers will absorb more flavor and soften. This is when it's best. Enjoy!!




**Caution is suggested in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, it is recommended that you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. 

2 comments:

  1. Great recipe & that's one cute customer ;-p

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  2. haha.. Thanks!! We had a fun time sharing dessert.

    ReplyDelete