Divine Delight: Crafting the Perfect Gluten-Free Tiramisu Recipe!

Welcome to Flavors of My Roots!
Today, we're indulging in a gluten-free delight that's sure to captivate your taste buds: Gluten-Free Tiramisu.
For this delectable treat, you'll need:
Gluten Free Tiramisu
400 grams of lady fingers (I used Schar Gluten-Free Ladyfingers
6 egg yolks
3/4 cups of sugar
2 cups heavy whipping cream
16 oz of mascarpone
2 cups of expresso coffee
2 tablespoons of dark rum
How to prepare:
Add the egg yolks and the sugar into a bowl and mix it well. Bring the mixture to a double boiler and make sure the bottom of the bowl doesn’t touch the water. Keep mixing it until the sugar dissolves and until the egg mixture changes into a lighter color. About 10 minutes. Set aside. Into a bowl add the heavy whipping cream and beat until soft peaks start to form. Set aside. Add the mascarpone to the egg yolks and mix it well. Add the whipping cream and mix well. Set aside.
Into a bowl or a tray add the coffee and the dark rum. Mix well. Dip the ladyfingers into the coffee rum mixture. Make 1 layer of ladyfingers, 1 layer of cream and keep on repeating this step. Pour dark cocoa powder on top and leave in the refrigerator for about 4 hours before serving
Cheers!
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Tiramisu Sem Gluten
400 gramas de biscoito champanhe (Usei a marca Schar Gluten-Free Ladyfingers)
6 gemas de ovo
3/4 xícaras de açúcar
2 xícaras de creme de leite fresco
16 oz de mascarpone
2 xícaras de café expresso frio
2 colheres de sopa de rum escuro
Como preparar:
Adicione as gemas e o açúcar em uma tigela e misture bem. Leve a mistura ao banho-maria e certifique-se de que o fundo da tigela não toque na água. Continue mexendo até que o açúcar se dissolva e a mistura dos ovos fique com uma cor mais clara. Cerca de 10 minutos. Reserve. Em uma tigela adicione o creme de leite fresco e bata até começar a formar picos suaves. Reserve. Adicione o mascarpone as gemas e misture bem. Acrescente o creme de leite fresco e misture bem. Reserve.
Em uma tigela adicione o café e o rum e misture bem. Mergulhe os biscoitos champanhe na mistura de café e rum. Faça 1 camada de biscoito champanhe, 1 camada de creme e continue repetindo estes passos. Polvilhe cacau em pó por cima e deixe na geladeira por cerca de 4 horas antes de servir.
Cheers!

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Share your favorite twist on Tiramisu or any creative tips you have!
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