Tiramisu
A delicious dessert either made and turned out from a mould or layered in a dish or ramekin. Check out our recipe for gluten free sponge fingers.
Credited to: Coeliac UK
Kcal: 376.3
Difficulty: Pretty easy
Serves 4
30 mins prep
Ingredients
- 100g full-fat mascarpone cheese
- 120ml double cream
- ½ tsp vanilla extract
- 20g icing sugar, sifted
- 50ml strong coffee, cooled
- 40ml brandy
- 8 gluten free sponge fingers* (1/2 batch of our recipe for homemade gluten free sponge fingers)
- 5g cocoa
Coffee Syrup (optional)
- 30g sugar
- 50ml strong coffee
Notes: *Find suitable products on our online food and drink information
Method
- Place the mascarpone and the cream into a large bowl and whisk until soft peaks form. Be careful not to over-mix or the result will set too firm.
- Fold in the vanilla extract and icing sugar into the cream base.
- In a separate bowl, combine the coffee and brandy. Dip the sponge fingers into the coffee and brandy mixture. Arrange the soaked sponge fingers in the bottom of a dish and spoon half of the cream mixture on top and sprinkle with cocoa.
- Spoon the remaining cream mixture on top, levelling neatly. See the tip on how to make the tiramisu like the image.
- Chill for a few hours, then sprinkle with the remaining cocoa. While it’s chilling make the coffee syrup by melting the sugar in the coffee, and then leave to cool.
- Pour over coffee syrup as you serve.
Nutritional information per serving
Kcal
376.3
Fat
26.4g
Carbs
23.8g
Protein
3.8g
Fibre
0.5g
Sugars
0g
Hints and tips:
We've got a recipe for gluten free sponge fingers, however if you want a quick shop bought option you could use gluten free madeleines, though it will be a bit soggier. To make the tiramisu like the image, place the sponge fingers around mould, then spoon in half of the cream mixture and sprinkle with cocoa powder, then top with more cream filling levelling of neatly. Chill and turn them out when you're ready to serve.
