GLUTEN FREE TIRAMISU RECIPE RECIPES

Steps:

• Add egg yolks and sugar to a large bowl over a double boiler. Alternatively, if you do not have a double boiler, set a glass bowl over a pan of simmering water about 1-inch in height. Make sure that the bowl is larger than the pot and hovers over the water, not actually touching the water.
• Whisk together the egg yolks and granulated sugar. Continue whisking for about 5 minutes, until the sugar has dissolved and the mixture is silky and smooth. It should be a pale yellow color at this point and if you rub the mixture between your fingers, it should feel smooth and not gritty. Be sure to heat over low as the mixture can get too thick and grainy if heated too much.
• Add the marsala to the egg mixture and whisk until combined.
• Remove from the heat and let cool to room temperature.
• In a large bowl, beat the mascarpone for 1-2 minutes, until softened. Then, add the heavy whipping cream and beat on high until stiff peaks form, about 5 minutes. Add the vanilla and mix in gently.
• Fold the mascarpone whipped cream into the egg yolk mixture about 1/3 at a time. Be sure not to over-mix. Set aside.
• Mix together the cold espresso and marsala.
• Working a few ladyfingers at a time, dunk them into the espresso mixture and place on the bottom of a greased 9x13-inch baking dish. Repeat until you have a single layer of lady fingers. You may have to break some of the ladyfingers in half to create a single layer for the mascarpone cream to sit on top of.
• Once you have a single layer, add half of the mascarpone cream. Spread until smooth.
• Repeat with remaining ladyfingers and mascarpone cream.
• Refrigerate for at least 4 hours, preferably overnight, to let it set.
• Dust the tiramisu with cocoa powder before slicing and serving.

Steps:

• In a large bowl, beat almond paste and sugar until crumbly. Beat in egg whites and salt until smooth. Drop by scant tablespoonfuls 1 in. apart onto parchment-lined baking sheets., Bake at 350° for 15-18 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.