Ingredients
4 large egg yolk
100 grams granulated white sugar
1 teaspoon vanilla extract
2 teaspoons water or liquor of choice
pinch of salt
226 grams mascarpoine cheese, at room temerpature
185 grams heavy cream, cold
One batch Gluten Free Lady Fingers (around 2 dozen)
300 grams strong coffee, cold (replace 100 grams with marsala wine, brandy or rum if you like)
Cocoa Powder for dusting
Instructions
In a heat-proof bowl combine egg yolks, granulated white sugar, 2 teaspoons of water (or liquor such as marsala wine, dark rum, or brandy.), and vanilla extract.
Place the bowl over a pot of simmering water (do not let the bowl touch the water) and with a whisk whip together. Keep whisking and cooking the egg mixture until it has almost doubled in volume and is thick and creamy looking pale yellow. This can take around 5-10 minutes
Remove the bowl from the heat and allow it to sit and cool for a few minutes. If you add the mascarpone to a hot zabaglione you may end up with tirami-soup.
Add the room temperature mascarpone and with a flexible spatula or whisk, gently fold it together. Don’t overmix this the mascarpone will curdle (or your tiramisu filling will be runny and won’t set up!). Allow for it to sit at room temperature while you get the whipped cream ready.
In a medium mixing bowl or the bowl of a stand mixer (fitted with the whisk attachment), whip the cold heavy cream until stiff peaks form.
With a flexible rubber spatula, gently fold the whipped cream into the mascarpone zabaglione mixture and refrigerate until you are ready to assemble the tiramisu.
Make sure you have all your components ready – the espresso (and liquor if used) needs to be cold for dipping the gluten-free ladyfingers. You can break up the ladyingers into smaller pieces before dipping them.
Dip the gluten-free ladyfingers, no longer than one second, in the cold coffee mixture one piece at a time and lay on the bottom of the glass.
Top the soaked ladyfingers with a generous scoop of the tiramisu filling and dust with some unsweetened cocoa powder
Repeat the layering process with more coffee-soaked ladyfingers, mascarpone filling, and cocoa powder two more times. This depends on how big your glasses are or how big you want the portions to be. The final layer of your tiramisu is a layer of filling. You can either dust it with cocoa powder right away or wait until you are ready to serve it.
Once you have your tiramisu assembled, cover your glasses (or pan) with plastic wrap and refrigerate for at least 5hrs or even better overnight.