Easy Gluten-Free Tiramisu with Grand Marnier
This easy gluten-free tiramisu layers coffee-soaked ladyfingers with a light mascarpone cream and a splash of Grand Marnier. Beating the egg whites separately gives the filling an airy texture, while a quick dip in completely cooled coffee keeps the biscuits tender without turning the dessert soggy.
Ingrédients
- 4 large pasteurized eggs separated
- 1/2 cup granulated sugar
- 18 ounces full-fat mascarpone at cool room temperature
- 1 2/3 cups strong espresso or dark coffee completely cooled
- 1/4 cup Grand Marnier
- 7 to 9 ounces certified gluten-free ladyfingers approximately 24 to 30
- 2 tablespoons unsweetened cocoa powder or as needed
Instructions
- Brew the coffee, pour it into a shallow bowl, and let it cool completely. Stir in the Grand Marnier.
- Beat the egg whites at medium-high speed until glossy, firm peaks form, about 3 to 5 minutes.
- Beat the egg yolks with the sugar for about 3 minutes, until pale, thick, and ribbon-like.
- Loosen the mascarpone with a spatula, then mix it into the yolks on low speed just until smooth.
- Fold the whipped whites into the mascarpone mixture in three additions without deflating them.
- Dip each ladyfinger in the cooled coffee for about one second per side and arrange a snug layer in an 8-inch square dish.
- Spread half the mascarpone cream over the biscuits. Add a second layer of dipped ladyfingers and the remaining cream.
- Cover and refrigerate for at least 6 hours, preferably overnight. Dust with cocoa immediately before serving.
Vidéo
Notes
Use pasteurized eggs because the eggs remain uncooked. Keep refrigerated at 40°F or colder and consume within 2 to 3 days. Regular savoiardi may be used when gluten is not a concern. For an alcohol-free version, replace the Grand Marnier with additional cooled coffee.