creamy gluten free coffee-amaretto tiramisu
Tiramisus is one of my favourite desserts, especially in summer! I I love it because I'm a big fan of cream, (especially mascarpone !) and this dessert is just full of it ! Cofee is also one of my favorite flavour, so the mix cream and cofee just make me melt to death !
It's a recipe easy and funny to do, and I often do it with my little cousins the summer, it's always a great moment of fun. We often make large quantities for the big family tables of the summer holidays and I usually decline these into two versions, raspberries (for my mother) and coffee (for my father). Each time, it is a success !
The dessert, creamy, airy and gourmet makes everybody unanimous ! You can conserve it a few days in fresh and cool days, but the biscuit will become more and more soaked with the coffee. My advsise : eat all at one shot... you'll see, it's easy ! ;)
for 4 people :
INGREDIENTS:
For the cream:
250 g mascarpone
2 eggs
40 g powdered sugar
20 ml Amaretto (optional if the dessert is for children)
For the biscuit (or 20 to 25 gluten-free spoon biscuit):
60 g sugar
3 eggs
3 g baking powder
20 g rice flour
80 g corn starch (or half potato starch, half corn starch)
a cup of coffee
of cocoa powder
Recipe:
For the biscuit :
1. Preheat the oven to 180°C.
2. Separate the whites from the egg yolks. Beat the yolks with half the sugar for a few minutes. Add the flours and the baking powder in several times.
3. Beat the egg whites to snow on medium speed and then, when they start to rise, add the remaining sugar, increasing the speed gradually. Add them to the previous mixture, gently, in three times (you can mix without precaution the first third, it just serves to relax the dough).
4. Pour the dough into a rectangular baking sheet lined with baking paper and bake for about 20 minutes. Remove it from the oven and let it cool at room temperature.
For the cream:
1. Pour the egg yolks and sugar into a large bowl and beat with an electric whisk until the mixture is clear and frothy. Add the mascarpone, then the Amaretto, and mix well.
2. In another bowl, beat the whites until stiff. Gently fold into the previous mixture.
For mounting:
1. Cut your biscuit into strips the length of your dish. Dip the strips of biscuit into the coffee mixed with a few drops of Amaretto. Place these strips at the bottom of your dish.
2. Pour half the mascarpone cream over the biscuit. Soak the remaining strips into the liquid and place them on the mascarpone cream layer. Cover with the remaining cream and sprinkle with cocoa powder. Refrigerate for at least 3 hours, Get it out from the refregirator and enjoy!
