Gluten Free Tiramisu Cake

Developing a gluten free tiramisu recipe has been on my long list of recipes to create for quite some time now. And here it is! Luckily, the new improvements I made to my gluten free sponge cake proved to be very beneficial. This cake turned out so light!

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Though tiramisu usually calls for mascarpone cheese, (a sweetened cream cheese), I used cream cheese with additional powdered sugar, which is much lower in cost, though there is nothing truly like mascarpone cheese, and may be used in this recipe. I also used chocolate liqueur, but assumed that it would also be a costly expense for everyone, therefore, developed a homemade chocolate liqueur recipe for you to use (linked below in the ingredients list). In addition, because this recipe calls for espresso, I’ve provided you with an easy espresso recipe (linked below). I hope you enjoy this Italian treasure. We did!

Gluten Free Tiramisu Cake

Rating: 51

Yield: Serves 12 - 16.

Gluten Free Tiramisu Cake

An incredibly light, gluten-free tiramisu cake made from gluten-free sponge cake layers, topped with espresso; filled with cream cheese,whipped cream, homemade chocolate liqueur, and chopped chocolate. An Italian delight. Mangia! (eat)

Ingredients:

  • Double recipe for Gluten Free Sponge Cake (I used all superfine white rice flour)
  • 3/8 cup Espresso Recipe, divided
  • 12 oz. gluten free cream cheese (Philadelphia brand)
  • 1 1/2 cups whipping cream, (not heavy)
  • 1 1/4 cups powdered sugar (Trader Joe's Organic, if corn-free)
  • 1 1/4 teaspoons pure vanilla extract (many contain corn)
  • 3/8 cup (6 Tbsp.) Chocolate Liqueur*
  • 3 oz. (1/2 cup) Nestle's Natural Dark Chocolate Morsels, finely chopped (or better Baker's Bittersweet Chocolate squares, grated or finely chopped)
  • 2 - 3 Tablespoons gluten free Dutch processed cocoa powder (Rodelle brand) or unsweetened cocoa powder (Ghirardelli or Hershey's)
  • Powdered sugar, for sides of cake (optional)

Instructions:

    To Make the Cake:
  1. Make the Gluten Free Sponge Cake according to directions in recipe linked above.
  2. Make the sponge cake as directed. Oil 3 8x8-inch round pans (I used 2 regular pans and 1 spring form pan; line the bottom with parchment paper and oil again; set aside.
  3. Distribute batter evenly between the 3 pans; bake on 2 shelves (1 in front on one shelf and 2 in back on lower shelf, or vice versa) for 25 minutes.
  4. Set cake pans on a cooling rack to cool for 10 minutes in their pans. Once the cakes are cool, remove them from their pans and place on the cooling rack along with their parchment paper to cool completely.
  5. Once cakes have completely cooled, remove parchment paper and place one layer on a cake plate; baste the top of the first layer with about 1/8 cup of espresso each; set aside.
  6. To Make the Filling and Assemble Cake:
  7. In the bowl of your mixer, beat together the cream cheese, whipping cream, powdered sugar, and vanilla on high until stiff peaks form. Add the chocolate liqueur a little bit at a time while mixer is running on high speed until well combined.
  8. Spoon some of the cream mixture over the first layer and smooth out evenly.
  9. Sprinkle chopped chocolate over the cream mixture. Top with the second layer of cake; baste with espresso; add some cream mixture and smooth.
  10. Add the third cake layer; baste with more espresso; add cream mixture; smooth top completely; and frost the sides. You may either smooth out the sides and before serving pat sides with powdered sugar, or make swirls on sides.
  11. Refrigerate 8 to to 24 hours to chill.
  12. When ready to serve, if using a stencil (see link at the bottom of this page), add it to the top of the cake.
  13. Sift cocoa powder over the top; and then remove the stencil.
  14. If not using a stencil, pat the smooth sides with powdered sugar and sift the top with cocoa, as in the featured photo at the top of this recipe.

Tips

*To make the frosting non-alcoholic, use a gluten free chocolate syrup to replace the chocolate liqueur.

As an alternative to using boiling water in the cake batter and basting the cake with espresso, you may use the espresso to replace some of the boiling water.

If you'd like to use a holiday stencil for use when dusting the top of the cake with cocoa powder visit Free Printable Christmas Stencils. There are 43 in all: snowflakes, snowmen, bells, stars, Christmas trees, and more.

http://glutenfreerecipebox.com/gluten-free-tiramisu-cake/

Happy cooking and good health to you!

Carla Spacher

This entry was posted in Author Gluten Free Recipes, Corn-Free, Desserts, Gluten Free Cake Recipes, Gluten Free Recipes, Nut-Free, Soy-Free. Bookmark this blog post.

4 Responses to Gluten Free Tiramisu Cake

  1. T says:

    This cake was SO delicious!! The frosting is to die for. I did not make your sponge cake recipe, since I had an extra gluten free white cake mix. It tasted great with the white cake mix, though. I also had only 2 layers of cake, and I have lots of extra frosting. I would suggest to not be skimpy when putting the frosting between the layers. Pile it on, because it is YUM!

    • Hi T,

      I’m glad to hear you enjoyed this recipe. I am glad it worked out for you using a boxed cake mix.

      It is funny that you are commenting on this recipe today as I am a new gluten free tiramisu cake recipe today for Valentine’s Day. It has a coffee and mild chocolaty cake with several different types of layers, with the final layer being a thin layer of brownie. Stay tuned for it. I should be publishing it today or tomorrow.

      Carla

  2. Laura Hopkins says:

    If using marscarpone cheese instead of cream cheese how much sugar should be used? I am guessing a bit less since marscarpone is already sweet. Thanks for sharing this recipe – one of my favorite desserts – can’t wait to try it.

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