Classic Tiramisu – Gluten-free version

👨‍🍳 Method

For the Cream Filling

1. 1
   Beat the yolks with the sugar until pale and airy.

   WhiskorHand mixer
2. 2
   Add the mascarpone and mix gently.

   💡Mix the mascarpone gently and don't whip it: hard mixing separates the fat and the cream turns grainy and runny.
3. 3
   Whip the cream to stiff peaks. Gently fold it into the mascarpone cream.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
4. 4
   Whip the egg whites to stiff peaks. Fold them gently into the mixture.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Whip egg whites in a clean, dry bowl, without a drop of yolk.

To assemble

1. 5
   Mix the cold coffee with the liqueur.
2. 6
   Dip the gluten-free biscuits in the coffee for a second and arrange a layer in the dish.

   Baking pan

   💡Dip for just a second: the gluten-free biscuits keeps soaking up moisture from the cream in the fridge, and an over-soaked gluten-free biscuits falls apart into mush.
3. 7
   Spread half of the mascarpone cream on top.
4. 8
   Repeat with another layer of gluten-free biscuits and cream.
5. 9
   Cover and chill in the fridge 4 hours, and dust the cocoa on top just before serving.

   Refrigerator