Tiramisu
Gluten Free Ladyfingers
Ingredients
White rice flour 333 g
Granulated sugar 333 g
Eggs, 6
Vanilla paste 10 g
a pinch of Salt
Powdered sugar, as needed
Instructions
Ribbon the eggs, granulated sugar, vanilla paste, and salt together until thick, pale, and voluminous.
Remove the bowl from the stand mixer. Sift in half of the rice flour and gently fold to combine, keeping as much air in the batter as possible.
Sift in the remaining flour and fold until evenly incorporated.
Transfer the batter to a piping bag fitted with a straight tip. Pipe ladyfingers onto prepared sheet trays.
Sift a generous layer of powdered sugar over the piped cookies.
Bake immediately at 360°F for about 8 minutes, rotating the trays halfway through.
Remove from the oven once the ladyfingers are golden brown and crisp. Cool completely before using.
Mascarpone Mousse
Ingredients
Mascarpone 600 g
Gold Grade Gelatin sheets, 4 ea
Vanilla paste 10 g
Egg yolks, 6 ea
Granulated sugar 75 g
Egg whites, 6 ea
Granulated sugar 75 g
Brandy 170 g
a pinch of Salt
Instructions
Bring the brandy to a simmer in a small saucepan. Carefully ignite to burn off the alcohol, then remove from heat.
Bloom the gelatin sheets in ice water. Wring out excess water and melt the gelatin into the warm brandy. Set aside to cool slightly.
Ribbon the egg yolks with the first measurement of sugar, salt, and vanilla until very thick and fluffy.
Add the mascarpone all at once and mix until smooth and fully combined.
Slowly stream in the cooled brandy and gelatin mixture, mixing gently until incorporated.
Transfer the mixture to a large bowl and smooth by hand with a whisk if needed.
In a clean mixer bowl, whip the egg whites until foamy. Add the second measurement of sugar and whip to medium soft peaks.
Gently fold the meringue into the mascarpone mixture until evenly combined.
Coffee Soak
Ingredients
Espresso 500 g
Kahlua 90 g
Vanilla simple syrup 100 g
Gelatin ½ sheet, bloomed
a pinch of Salt
Instructions
Bloom the gelatin sheet and melt it into the hot espresso.
Stir in the Kahlua, vanilla simple syrup, and salt.
Set aside and keep warm for assembly.
Assembly
Instructions
Line a 9x13” pan with parchment on the bottom and spray the entire pan well.
Quickly soak the ladyfingers in the coffee soak. Arrange them tightly in one direction across the bottom of the pan.
Spoon half of the mascarpone mousse over the cookies and smooth evenly with an offset spatula.
Soak and arrange a second layer of ladyfingers in the opposite direction.
Spread the remaining mousse evenly over the top.
Wrap well and refrigerate for at least 4 hours until fully set.
For clean cuts, place the tiramisu in the freezer until firm.
Invert onto a sprayed cutting board and gently torch the pan until the dessert releases.
Turn right side up, cut into 16 pieces measuring about 2 by 3 inches, and finish with an even dusting of cocoa powder.