Dit recept is in het Engels, dat verwacht je misschien hier niet. Onze zoon woont in Amerika en ik heb een gewone tiramisu daar gemaakt voor Thanksginving en deze gluten vrije versie voor Katie. Zoek je de Nederlandse gewone versie Klik hier.
This recipe is in English, you might not expect that here. Our son lives in America and I made a normal tiramisu there for Thanksgiving and this gluten free version for Katie.
125 ml ( = 1 cup) fresh whipped cream
75 gr ( = 1,5 cup) white caster sugar
2 vanilla desserts, gluten free**
2 x 250 gr mascarpone (soft cream cheese)
I used in the US 2 x 8 oz. ( 456 gr)
5 tbsp coffee liqueur (or almond liqueur)
200 ml ( = ¾ cup) espresso coffee
300-350 gr (= 15 oz) ladyfingers (gluten free)
1 tbsp cocoa powder
tray about of 20x25 cm (8”x 10”)
* * At home ( in the Netherlands) I make it with vanilla desserts, in the US I use caramel flan desserts.
Beat the whipped cream with 15 gr of the caster sugar in a large bowl with a mixer until almost stiff.
Clean the mixer beaters.
In another bowl, beat the vanilla or flan desserts with 60 g white caster sugar until the sugar has dissolved in the dessert.
Mix the mascarpone through it in parts and then mix in the whipped cream.
Pour the coffee liqueur together with the espresso into a low bowl or deep plate. Dip half of the ladyfingers in this mixture and cover the bottom of the bowl with it.
Spread half of the mascarpone mixture over it. Dip the rest of the ladyfingers in the coffee mixture and spread over the mascarpone mixture. Spread the rest of the mascarpone mixture over it.
Allow the tiramisu to set, covered, in the refrigerator for at least 2 hours. For me overnight is better, it's more tasteful.
Remove from the refrigerator just before serving. Sprinkle the cocoa powder over the tiramisu with a sieve.
Variation tip:
Would you rather not have alcohol? Then use caramel syrup instead of coffee liqueur (bottle 250 ml, Monin).
Note:
- In the original recipe, 4 egg yolks are used instead of the 2 vanilla yolks.
The use of raw eggs is strongly discouraged in view of salmonella contamination on children, the elderly, the sick and pregnant women. Recipes with raw eggs are not suitable for these groups.
Since 1994, I no longer use raw egg yolks in my tiramisu and have them replaced with ready-made vanilla dessert. Very good alternative!
Another advantage, you can keep the tiramisu for much longer!
- I made this gluten-free tiramisu in the USA for Katie. I brought the gluten-free ladyfingers from home.
: 8 persons
: 20 minutes
: My own recipe
: Afdrukken
