Friday, October 14, 2016

Gluten-Free Mini Tiramisu Cakes

Happy Friday!! Start your weekend off by making this classic, elegant, and absolutely delicious dessert!! If you love coffee, you will definitely fall in love with this treat!
You will have a hard time believing that these cakes are gluten-free; the savoiardis (also known as ladyfingers,) have the perfect light & airy texture, thanks to WEDO banana flour! Banana flour is a gluten-free flour made from unripe green bananas. Many of my recipes use this amazing flour - it works in both sweet & savory dishes!

Onto the recipe! 

Gluten-Free Mini Tiramisu Cakes

Savoiardi Ingredients;
  • 4 eggs, separated
  • 3/4 cup all purpose gluten free flour blend 
  • 1/4 cup WEDO banana flour
  • 1/2 teaspoon vanilla extract
  • 1/2 cup organic cane sugar (coconut sugar works too)
  • pinch of sea salt
Creme Filling Ingredients;
  • 8 ounces marscapone cheese
  • 8 ounces coconut cream (heavy cream works too)
  • 1 cup organic powdered cane sugar
  • 2 tablespoons brewed espresso
  • 1 tablespoon tia maria 
  • pinch of cinnamon
Espresso glaze ingredients;
  • 1/2 cup brewed espresso
  • 1/4 cup cane sugar
  • 1/4 cup tia maria
Preheat oven to 375 degrees. Line a baking sheet with parchment. 

Beat egg yolks in a large bowl for at least 5 minutes, or until very light in color. In a stand mixer, beat egg whites until stiff peaks form. Beat in vanilla, salt, and cane sugar, Fold egg whites into egg yolks. Sift and mix in flour. Pipe onto baking sheet into ladyfinger shapes and bake for 10 minutes, or until slightly golden and light when picked up. 

While the cakes are cooling, we are going to make the filling and glaze! Beat together marscapone and coconut cream in a stand mixer until fluffy. Beat in sugar. Mix in espresso and tia maria. Set aside.

Mix together espresso, tia maria, and sugar. Let sugar dissolve and let cool in fridge until ready to assemble the tiramisu.

Time to assemble! Place one savoiardi cake on a serving platter, brush with espresso, pipe on cream, and repeat until there are four layers. Top with shredded unsweetened chocolate. Serve with espresso and enjoy!


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