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Tiramisu
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Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Indulge guilt-free in this crowd-pleasing tiramisu that's gluten-free and heart-healthy.
Ingredients:
300g French vanilla Fruche (see note)
200g low-fat fresh ricotta
55g (1/4 cup) caster sugar
125ml (1/2 cup) boiling water
2 tsp instant espresso coffee
30.00 ml marsala
7.50 gm cocoa powder, to dust
Meltedbutter, to grease
3eggs, at room temperature, separated
140g (2/3 cup) caster sugar
150g (1 cup) gluten-free all-purpose flour
8.00 gm gluten-free baking powder
60ml (1/4 cup) reduced-fat milk or light soy milk
Instructions:
Preheat your oven to 180°C. Lightly grease two shallow, round 18cm cake pans by brushing them with melted butter, then line the bases with non-stick baking paper.
Whisk egg whites with an electric beater in a clean, dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, whisking between each addition until sugar dissolves. Whisk for 1 minute until thick and glossy. Add egg yolks and whisk until just combined. Sift combined flour mix and baking powder into the egg mixture. Pour milk down the side of the bowl and fold gently with a large metal spoon until combined.
Divide the mixture into the pans, ensuring an even distribution, and level the tops. Bake in the preheated oven for 12-15 minutes or until a skewer inserted into the center comes out clean. Remove from the oven, invert onto a wire rack, and let cool for 15 minutes until reaching room temperature.
In a medium bowl, use a clean electric beater to mix the Fruche, ricotta, egg, and sugar until smooth. In a jug, combine water, coffee, and marsala. Stir well.
Slice the sponge cake into 1.5cm-thick slices. Line the bottom of an 11 x 21cm glass or ceramic loaf dish with half of the cake slices. Brush them with half of the coffee mixture. Add and spread half of the ricotta mixture on top. Repeat the layers with the remaining cake slices, coffee mixture, and ricotta mixture. Finish by dusting with cocoa powder.
Chill the tiramisu in the refrigerator for 4 hours to enhance the flavors. Divide the tiramisu into serving bowls and serve promptly.