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Authentic Italian Tiramisù—Gluten Free or Einkorn

Authentic Italian Tiramisù—Gluten Free or Einkorn

One of the desserts we always make at both our einkorn and gluten free culinary getaway pastry challenges is Tiramisù, and it has been winning every time. Since our next getaway is less than a month away, we wanted to get our recipe perfect for our guests, but also for you! You may have never thought you could make tiramisù at home because of a gluten sensitivity, but we promise, both versions of this recipe will exceed your expectations, even if you have tasted tiramisù in Italy.

Making a light and crispy ladyfinger, that will stay that way long after baking and not disintegrate when brushed with espresso, is the first important step. We have two versions: one made with all-purpose einkorn and one made with our No. 3 Gluten Free Pastry Flour—two fabulous dairy-free cookies recipes on their own.
The mascarpone recipe comes straight from my 84-year-old Italian mother-in-law, and you can’t get much more authentic than that. We recommend you read through the whole recipe a few times before beginning because it has many steps. You’ll notice we’ve folded a few raw egg whites into the mascarpone to make it super light. If that’s not your thing, you can make it without and the mascarpone will be equally as delicious, but thicker. Alternatively, you could fold in a little whipped cream, but then it wouldn’t be authentically Italian.

Gluten Free Tiramisù

 Serves 9

Ingredients

For the ladyfingers

  • 1¼ cup (150 g) jovial No. 3 Gluten Free Pastry Flour
  • ⅓ cup (53 g) white rice flour
  • 3 large eggs, separated
  • ¾ cup (150 g) sugar, plus 1 tablespoon for dusting
  • ¼ teaspoon cream of tartar
  • 2 double espressos, brewed and cooled
  • 1 tablespoon powdered sugar, for dusting

For the mascarpone

  • 8 large eggs
  • ¾ cup (150 g) sugar
  • ¼ teaspoon cream of tartar
  • 4½ cups (2 lb.) mascarpone cheese, room temperature
  • 2 teaspoons Marsala wine
  • 8 ounces (80 g) dark chocolate, shaved
  • Cocoa powder, for dusting

Instructions

  1. Make the lady fingers: Preheat oven to 350°F. Line two cookie sheets with parchment paper.
  2. Sift the flours together in a medium bowl.
  3. In a standing mixer fitted with a wire whip, beat the egg whites, ¾ cup (150 g) sugar and cream of tartar on medium-high speed for 9 to 10 minutes until glossy and stiff. 
  4. In a small bowl, beat the yolks with a fork. Fold the yolks into the whites.
  5. Gently fold in the flour mixture until the flour is no longer visible.
  6. Fit a pastry bag with a 1-inch round pastry tip. (If you do not have a pastry tip you can snip off the end to create a 1-inch opening.)
  7. Transfer the batter to the pastry bag.
  8. Pipe 3-inch strips on the cookie sheets, spaced a ½-inch apart. Lightly dust the ladyfingers with the remaining 1 tablespoon of granulated sugar and then with the powdered sugar. 
  9. Bake the ladyfingers, one sheet at a time, for 16 to 17 minutes until lightly golden around the edges. Let cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool.
  10. Make the mascarpone: Separate the eggs, reserving all 8 yolks and 3 of the whites. In the bowl of a standing mixer fitted with a wire attachment, whip the yolks and sugar on high speed for 4 minutes, until the mixture is light yellow, thick and forms ribbons.
  11. Add the mascarpone to the mixing bowl and mix on medium-low speed for 1 minute. Transfer mixture to a large bowl.
  12. Clean and dry the mixing bowl and beat the 3 reserved egg whites and the cream of tartar on medium-high speed until stiff.
  13. Fold the wine into the mascarpone mixture, then fold in the whites. Refrigerate until ready to use.
  14. Assemble the cake: Line a 9 x 9-inch square baking dish with a third of the ladyfingers in one layer. Brush each ladyfinger with espresso, using a third of the espresso.
  15. Spread a third of the mascarpone mixture over the ladyfingers and smooth out with an offset spatula.
  16. Dust the mascarpone with half of the shaved chocolate.
  17. Repeat for two more layers, but do not add shaved chocolate to the top of the last layer.
  18. Refrigerate for up to 2 hours.
  19. Dust the top of the tiramisu with cocoa powder and serve.

Einkorn Tiramisù

 Serves 9

Ingredients

For the ladyfingers

  • 1¾ cups (210 g) jovial All-Purpose Einkorn Flour
  • 4 large eggs, separated
  • ¾ cup (150 g) sugar, plus 1 tablespoon for dusting
  • ¼ teaspoon cream of tartar
  • 3 double espressos, brewed and cooled
  • 1 tablespoon powdered sugar, for dusting

For the mascarpone

  • 8 large eggs
  • ¾ cup (150 g) sugar
  • ¼ teaspoon cream of tartar
  • 4½ cups (2 lb.) mascarpone cheese, room temperature
  • 2 teaspoons Marsala wine
  • 8 ounces (80 g) dark chocolate, shaved
  • Cocoa powder, for dusting

Instructions

  1. Make the lady fingers: Preheat oven to 350°F. Line two cookie sheets with parchment paper.
  2. In a standing mixer fitted with a wire whip, beat the egg whites, ¾ cup (150 g) sugar and cream of tartar on medium-high speed for 9 to 10 minutes until glossy and stiff. 
  3. In a small bowl, beat the yolks with a fork. Fold the yolks into the whites.
  4. Sift and fold the flour into the egg mixture until the flour is no longer visible.
  5. Fit a pastry bag with a 1-inch round pastry tip. (If you do not have a pastry tip you can snip off the end to create a 1-inch opening.)
  6. Transfer the batter to the pastry bag.
  7. Pipe 3-inch strips on the cookie sheets, spaced ½-inch apart. Lightly dust the ladyfingers with the remaining 1 tablespoon of granulated sugar and then with the powdered sugar.
  8. Bake the ladyfingers, one sheet at a time, for 16 to 17 minutes until golden around the edges. Let cool on the baking sheet for 15 minutes then transfer to a wire cooling rack.
  9. Make the mascarpone: Separate the eggs, reserving all 8 yolks and 3 of the whites. In the bowl of a standing mixer fitted with a wire attachment, whip the yolks and sugar on high speed for 4 minutes, until the mixture is light yellow, thick, and forms ribbons.
  10. Add the mascarpone to the mixing bowl and mix on medium-low speed for 1 minute. Transfer mixture to a large bowl.
  11. Clean and dry the mixing bowl and beat the 3 reserved egg whites and the cream of tartar on medium-high speed until stiff.
  12. Fold the wine into the mascarpone mixture, then fold in the whites. Refrigerate until ready to use.
  13. Assemble the cake: Place the espresso in a bowl. Using a third of the ladyfingers, dip each one in the coffee, then flip to lightly coat both sides. Arrange them in the bottom of a 9 x 9-inch square baking dish.
  14. Spread a third of the mascarpone mixture over the ladyfingers and smooth out with an offset spatula.
  15. Dust the mascarpone with half of the shaved chocolate.
  16. Repeat for two more layers, but do not add shaved chocolate to the top of the last layer.
  17. Refrigerate for up to 2 hours. Dust the top of the tiramisu with cocoa powder and serve.

Before making this for family or guests, we would recommend you master the ladyfingers first, then try the mascarpone on its own and serve it chilled in bowls for a dessert. Once you feel comfortable making both parts, you are ready to knock the socks off everyone at your next dinner party or special occasion (even though you are baking without modern wheat). Yes!

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