Gluten Free Recipes from Gluten-Free-Desserts.com
Gluten-Free & Wheat-Free
GF Recipe Summary
Exclusive recipe from our Gluten-Free Gourmet Desserts Cookbook collection (pages 22-25)
Gluten-Free Tiramisu: Here’s a 3-layered-cake interpretation of this coffee and rum flavored Italian treat, the name literally means “pick-me-up”.
Tiramisu to the rescue! Admittedly, this is a rather involved recipe with all the layering of flavors and everything, but if you have a craving for this popular Italian dessert, and want a gluten-free version that you can enjoy, it is worth investing some time to arrive at a delightful finish.
Gluten-Free Recipe Card and Pictures
3 Eggs 1 Cup White Sugar ¼ Cup Packed Brown Sugar 6 Tablespoons Butter ¼ Cup Almond Paste 1½ Cups Sour Cream 1 Teaspoon Vanilla 1½ Teaspoons Baking Powder ¾ Teaspoon Baking Soda ¾ Cup Cornstarch ½ Cup Glutinous Rice Flour ½ Cup Tapioca Flour 1½ Cups White Rice Flour 1 Tablespoon Spent Coffee Grounds 1 Teaspoon Cinnamon
8 Ounces Mascarpone Cheese ½ Cup Confectioners’ Sugar 2 Tablespoons Brewed Coffee 1 Tablespoon Spent Coffee Grounds 1 Tablespoon Fresh Coffee Grounds ½ Teaspoon Vanilla ½ Teaspoon Cocoa Powder
1½ Tablespoons Brewed Coffee 1½ Tablespoons GF Rum (Rum is generally distilled from Cane Sugar or Molasses and should be GF by nature) ½ Teaspoon Vanilla
2 Cups Heavy Whipping Cream ½ Cup Confectioners’ Sugar 1 Tablespoon Almond Paste 2 Tablespoons Brewed Coffee 2½ Tablespoons Rum 1 Tablespoon Spent Coffee Grounds 1 Teaspoon Cinnamon 1 Teaspoon Vanilla
¼ Cup Shaved Dark Chocolate
One 9" round cake, three layers high (as pictured).
- With mixer, mix the eggs and sugar together on medium-high speed for about two minutes until the batter takes on a fluffy lemon-yellow appearance (see picture below).
- Add butter, almond paste, and sour cream; mix well.
- Add remaining ingredients, with the exception of the coffee grounds and cinnamon, to batter slowly and mix until the consistency becomes even and smooth.
- Preheat oven to 350° and grease three round 9" cake pans.
- Proceed to directions for creating the three cake layers from the batter that was just made.
- Pour roughly a quarter of the cake batter into one pan, a quarter into second pan, and reserve the remaining half of the batter for the next step.
- To the remaining half of the cake batter, add the spent coffee grounds and cinnamon, and mix until the ingredients are well distributed.
- Pour about two-thirds of the coffee and cinnamon infused batter into the empty (third) cake pan.
- Of the coffee and cinnamon batter remaining, spoon half into each of the two vanilla cakes (at which point each cake pan will contain about the same total amount of cake batter). Slightly swirl the coffee and cinnamon batter into the vanilla cake batter using a spoon to create a marbled texture.
- Place all three cake pans in the oven and bake at 350° for 35 minutes.
- When done baking, allow cake to cool in pans.
- Place all filling ingredients into mixer bowl.
- Mix together on medium speed until texture is smooth and ingredients are well distributed.
- Remove from mixer bowl and place in a small container. Refrigerate.
- In a small bowl, combine coffee, rum, and vanilla.
- Beat together the whipping cream, confectioners’ sugar, brewed coffee, spent coffee grounds, cinnamon, vanilla, almond paste, and rum.
- Place whisk attachment on mixer and whisk first at medium, and then at high speed, until the ingredients take on a smooth fluffy texture.
- Remove filling from refrigerator. Fold ½ cup of the frosting into the filling.
- Proceed to cake assembly.
- When all three cakes have cooled, use a thin utensil, such as a skewer or a toothpick, to poke small, shallow, holes (about one inch apart) in all three cake layers.
- Place one of the marbled cake layers on a serving dish and, using a basting brush, apply a thin layer of the cake glaze over the top. Note: it is important to not saturate the cake too much with the glaze, or it may become soggy!
- Spread half of the filling onto this first cake layer. Top with the one non-marbled (all coffee and cinnamon) cake layer.
- Brush a thin layer of glaze onto the cake, and top with remaining filling.
- Place remaining marbled cake layer on top and brush on a thin layer of the glaze mixture.
- To frost, place the frosting in a mound in the middle of the top cake layer. Using an icing knife, slowly work the frosting away from the middle of the cake and toward the cake’s perimeter. When this has been done, use the icing knife to draw the icing down from the top layer onto the exposed edges of all layers.
- To garnish, shave ¼ cup dark chocolate onto a separate plate. Sprinkle the shavings on top of cake.
- Refrigerate cake for 30 minutes prior to serving.