Gluten-Free Tiramisu with Hazelnut and Chocolate

Prepare the Gluten-Free Ladyfingers

1. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

1. In one bowl, whip the egg yolks with half of the coconut sugar until pale and creamy.

   

1. In a separate bowl, whip the egg whites with the remaining half of the coconut sugar until stiff peaks form.

   

1. Gently fold the whipped yolks into the whipped egg whites.

   

1. Sift the gluten-free flour, cornstarch, xanthan gum, and baking powder together, and gently fold them into the egg mixture until just combined.

   

1. Pipe the batter onto the prepared baking sheet in the shape of ladyfingers.

   

1. Dust with coconut sugar and bake for 12-15 minutes, until firm and golden. Let them cool completely.

Prepare the Cream Layer

1. In a large bowl, beat the mascarpone until smooth.

   

1. In another bowl, whip the double cream with the coconut sugar until stiff peaks form.

1. Fold the whipped cream into the mascarpone, along with the hazelnut paste and chocolate hazelnut spread, until smooth and combined.

Prepare the Coffee Soak

1. Brew the coffee and mix it with water (or Marsala wine/Amaretto) and coconut sugar. Set aside to cool.

   

Assemble the Tiramisu

1. Dip the gluten-free ladyfingers in the coffee soak and arrange them in a layer at the bottom of a serving dish.

   

1. Spread a layer of the mascarpone cream mixture on top.

   

1. Repeat the layers until all ingredients are used, finishing with a layer of cream on top.

   

1. Make a ganache with cream and chocolate. 

   

1. Pour over the tiramisu and draw some lines with hazelnut paste.
   Make some ornaments.

   

Chill

1. Refrigerate the tiramisu for at least 1-2 hours before serving to let the flavors develop.