Gluten-Free Tiramisu

Ingredients

• 6 large egg yolks
• 3/4 cup granulated sugar
• 1 1/2 cups mascarpone cheese, room temperature
• 1 cup heavy cream, cold
• 2 cups strong brewed espresso, cooled
• 2 tablespoons coffee liqueur
• 2 packages gluten-free ladyfinger cookies (about 7 ounces each)
• 3 tablespoons unsweetened cocoa powder, for dusting
• 1 pinch fine sea salt

Method

1. 1

   Combine the espresso and coffee liqueur in a shallow dish and let cool completely to room temperature.

2. 2

   In a heatproof bowl set over a pan of simmering water, whisk the egg yolks and sugar constantly until pale, thickened, and warm to the touch, about 5 minutes.

   5:00 · Whisk yolks over simmering water
3. 3

   Remove from heat and whisk in the salt, then let cool slightly, about 10 minutes.

   10:00 · Cool yolk mixture
4. 4

   Whisk the mascarpone into the cooled yolk mixture until smooth and no lumps remain.

5. 5

   In a separate bowl, beat the heavy cream with an electric mixer on medium-high speed until stiff peaks form, about 3 minutes.

   3:00 · Whip cream to stiff peaks
6. 6

   Gently fold the whipped cream into the mascarpone mixture in two additions until no streaks remain.

7. 7

   Dip each ladyfinger into the cooled espresso mixture for 1 to 2 seconds per side, turning once, and arrange in a single layer in the bottom of a 9x13-inch dish.

8. 8

   Spread half of the mascarpone cream evenly over the soaked ladyfingers.

9. 9

   Repeat with a second layer of dipped ladyfingers, then spread the remaining mascarpone cream evenly over the top.

10. 10

    Cover and refrigerate until set, at least 6 hours or overnight.

11. 11

    Just before serving, dust the top evenly with cocoa powder through a fine sieve and slice into 12 pieces.