Easy Gluten-Free Tiramisu, xanthan free

One of the things about living gluten-free is that while cruising the internet you see a dessert that you haven't had for years and think darn, I want that! Then, at least in my case, you have to make it. Amazingly, it's easier than you would think to make many classic gluten-full recipes into gluten-free. 

Tiramisu, is an Italian dessert that appropriately means "pick me up" or "cheer me up", how cute is that? It's traditionally made with lady fingers dipped in coffee and layered with a mixture of mascarpone, raw egg yolks and sugar. Raw egg yolks? I don't think so...and another problem I faced was..

Gluten-free lady fingers cost an arm and a leg! So, I put on my thinking cap and made mine with my new easy Masa sponge cake instead. It turned out great. The cakes are thin, crisp on the edges, soft in the center and taste just as good as those pricey lady fingers.

Then I layered those beautiful cakes with a simple mixture of mascarpone and low fat cream cheese. No raw eggs needed here!

I was so pleased with how this came out. I made it for dessert with family and they loved it too. Then I stored the leftovers in the fridge and have been enjoying it for over a week with almost no change in taste or texture. It seems to just get better!

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Easy Gluten-Free Tiramisu, xanthan free
Author-Ali Williams

Ingredients:

Masa Sponge Cake:

• 3/4 cup gluten free Masa Harina or cornmeal, ground finely and sifted
• 1 teaspoon gluten free and aluminum free baking powder
• 1/4 teaspoon salt
• 3 large eggs, separated
• 1/2 cup pure cane sugar or coconut sugar

Espresso mixture to sprinkle over cake after baking: let cool before using

• 1 cup espresso
• 1 tablespoon pure vanilla extract or liquor, like rum, to taste, opt

 Mascarpone Filling/Topping Ingredients:

• 8 ounces Mascarpone cheese, room temp
• 8 ounces (1 package) low fat cream cheese, room temp
• 1 tablespoon pure vanilla extract
• 1 tablespoon almond milk
• 1/2 cup powdered cane sugar (or sugar free substitute,powdered)  

 2 tablespoons organic cocoa, to sift over the top

Instructions:

Preheat oven to 350 degrees F. Grease two 8" cake pans with removable bottoms, line bottoms with a circle of parchment.

To make the cakes:

In a bowl, whisk the masa corn flour, baking powder and salt. Set aside.

Over the large bowl of your mixer, separate the eggs. I use my hands, letting just the white slip between my fingers. Set the yolks aside. 

Beat egg whites until stiff, but not dry. Beat in egg yolks. Slowly add sugar and beat until thick. Fold in dry ingredients.

Divide the batter into prepared pans. They will be very thin cakes, that after baking are soft in the center with wonderful crisp edges. Use a spatula to get all of the batter out of the bowl. Don't wash the bowl yet, we are going to use it again in a minute.

Bake cakes for 15-20 minutes or lightly browned and firm to the touch.

Remove from oven and let cool on a rack.

To make the filling:

In your large mixer bowl again, beat the mascarpone, cream cheese, vanilla, almond milk and powdered sugar until fluffy. It should be spreadable, if not, add a tiny bit more milk.

Assemble:

Remove one cooled cake from the pan. Peel off the parchment, place upside down on a cake plate or serving dish.

Sprinkle the espresso mixture over the cake evenly. Don't pour on too much or the cake might turn to mush. 

Spread half of the Mascarpone filling out to the edges with a butter knife.

Place the other cake on top (right side up) Sprinkle with espresso mixture and then the rest of the Mascarpone.

Add cocoa powder to a fine mesh sieve and tap it all over the cake.

Refrigerate before serving to combine the flavors. It's great the first day and even better the next.

Store leftovers in a tupperware in the refrigerator. Lasts well for up to a week.