Gluten Free Tiramisu

Experience the classic Italian dessert reimagined as gluten-free! The combination of textures and flavors are irresistible. Finish with a dusting of cocoa, it is a sophisticated dessert that is inclusive for everyone! 

Ingredients

    Yield: 8-12

    Cake Layer
  • 1 bag Pamela’s Classic Vanilla Cake Mix
  • 4 large eggs
  • 1/2 cup oil
  • 2/3 cup water
    • Mascarpone Filling
  • 7 egg yolks
  • 1/3 cup sugar
  • 1/3 cup sweet marsala
  • 1 tbsp water
  • 1 cup heavy cream
  • 4 tsp vanilla
  • 24 oz mascarpone cheese, softened
    • Soaking Liquid
  • 1 cup cooled espresso
  • 3 tbsp rum or brandy
  • 3 tbsp sugar
    • Topping
  • 5 oz bittersweet chocolate, grated
  • 1 tbsp unsweetened cocoa powder
Directions

    Preheat the oven to 325°F. Line two 8x8” square cake pans with parchment paper.

    Prepare the cake according to the package instructions for FOUR eggs. Divide the batter into the two prepared pans. Then bake according to the package directions, until a toothpick comes out mostly clean. Let cool completely, at least 4 hours.

    Preheat the oven to 350°F.

    Slice each cake into 8 strips. Then slice the strips in half to create 16 strips per pan. Transfer to a baking sheet and bake for 10-15 minutes until golden and crisp. Meanwhile, heat a large skillet with water to a simmer.

    In a medium metal bowl beat the egg yolks and sugar for 2 minutes. Whisk in the marsala and water.

    Put the metal bowl into the simmering water and beat on low until the temperature reaches 160°F.

    Set the bowl aside and let the mixture cool for 15 minutes, stirring occasionally.

    In a medium bowl beat the heavy cream and vanilla to soft peaks.

    Place the softened mascarpone in a large bowl. Fold in the whipped cream and the cooled egg yolk mixture.

    In a small bowl, whisk the espresso, rum, and sugar.

    Transfer half the espresso mixture to a shallow dish. Dip half the cake strips, one-by-one and then arrange in the larger dish, spaced evenly apart.

    Spread half the mascarpone filling mixture over the cake pieces. Then sprinkle with half of the grated chocolate.

    Transfer the remaining espresso mixture to the shallow dish. Dip and arrange the remaining cake. Spread on the remaining mascarpone. And sprinkle with the remaining chocolate.

    Sift on the cocoa powder.

    Cover and refrigerate for at least two hours, ideally overnight. Serve and enjoy!