As far as desserts go, I have a lot of favorites, but most often I like to try Tiramisu wherever I am, whether its in Vanuatu or Paris.
For my partner Piets’ birthday, he requested a Tiramisu as it is one of his favorite desserts also. But as I am gluten intolerant, it needed to be gluten free as well. A work colleague happened to have an Italian Gluten Free Cookbook and in it was this recipe. Bingo!
I’d never baked a gluten free sponge for tiramisu before, always opting for the bought, ready made savoiardi or lady finger biscuits. Otherwise if time is not on your side, I do recommend these gluten free favorites of mine Schar Lady Finger Biscuits
Instead of using Irish Cream Liqueur I opted to use a South African Cream Liqueur called Amarula (as my partner is South African) which gave it an amazing taste. Obviously the choice of liqueur is yours.
This was one of the tastiest tiramisu’s we have had and for my first attempt at making this particular sponge recipe I was quite pleased 🙂
4 eggs separated
3/4 cup caster sugar
1 cup GF Corn Flour
2tbs Orgran Gluten Free plain flour
1tsp McKenzie’s cream of tartar
1/2 tsp McKenzies bi-carb soda
1tsp Wards Gluten Free baking powder
|sponge mix ready for oven|
|cooked sponge mix|
Ingredients for Cream Mixture (I doubled these ingrediants)
2 eggs extra separated
2tbs caster sugar extra
25 ml Irish Cream liqueur or liqueur of choice (or 2 shots of liqueur)
1 cup thickened cream
250ml warm black coffee
Gluten Free cocoa for dusting (optional) I used grated chocolate
1. Preheat oven to 180C-160Cf/f
2. Grease 25cm cake tin
3. Beat egg whites until soft peaks form
4. Add Sugar and continue beating until sugar is dissolved, add yolks and continue to beat until combined.
5. Sift flours, bi-carb soda, cream of tartar and baking powder 3 times.
6. Fold sifted ingredients into egg mixture with wooden spoon until just combined.
7. Pour mixture into prepared tin.
8. Bake in pre-heated oven for 25 mins
9. Remove and cool in tin
10. Trim edges and cut in half side ways
11. Beat extra egg whites until soft peaks form, add extra sugar and beat until dissolved
12. Add yolks and liqueur, beat until combined
13. In another bowl, beat thickened cream until soft peaks form and add to the liqueur mixture
14. Beat until all ingredients are combined
15. Cover the base of a 30cm serving dish with 1/3 of the liqueur mixture, place half sponge on top
16. Slowly pour 1/2 of the coffee evenly over top of sponge or lady finger biscuits
17. Cover with 1/3 of liqueur mixture
18. Place remaining sponge on top and repeat step 16-17
19. Dust top with cocoa or grated chocolate
20. Refrigerate overnight before serving.
|Amarula cream liquer|