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Easy gluten-free cookie-misu recipe
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Prep Time:
505 minutes
Cook Time:
Total Time:
505 minutes
Upgrade your tiramisu with a gluten-free twist! Indulge in layers of chocolate chip cookies, creamy mascarpone, and rich flavors, for a decadent dessert that even gluten-lovers will adore. Prepare in advance for optimal deliciousness.
Ingredients:
  • 600ml ctn Thickened Cream
  • 250g ctn Mascarpone
  • 80g (½ cup) Soft Icing Mixture
  • 2 x 252g pkt Ultimate Gluten Free Cookies 40% Chocolate Chips
  • 250ml (1 cup) espresso, cooled
  • Coles Rich Cocoa Powder, to dust
Instructions:
  • Whip cream, mascarpone, and icing sugar together with electric beaters until soft peaks form. Spread a thin layer of the creamy mixture over the base of a 5cm-deep, 22 x 25cm (base size, 1.8L) baking dish to cover evenly.
  • Submerge each cookie individually in chilled espresso and place them in a single layer over the cream mixture, cutting to size if needed to fill any empty spaces. Cover with half of the remaining cream mixture. Repeat with the rest of the cookies and espresso to form another layer (save any extra cookies for later use).
  • Transfer the rest of the cream mixture into a piping bag with a 1.5cm fluted nozzle. Pipe peaks over the cookie layer to completely cover it. Chill in the fridge for 8 hours or overnight until set.
  • Sprinkle the cookie-misu with cocoa before serving.

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