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!
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!
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)
- Double recipe for Gluten Free Sponge Cake (I used all superfine white rice flour)
- 3/8 cup Espresso Recipe, diveded
- 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)
- Make the Gluten Free Sponge Cake according to directions in recipe linked above.
- 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.
- 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.
- 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.
- 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.
- 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.
- Spoon some of the cream mixture over the first layer and smooth out evenly.
- Sprinkle chopped chocolate over the cream mixture. Top with the second layer of cake; baste with espresso; add some cream mixture and smooth.
- 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.
- Refrigerate 8 to to 24 hours to chill.
- When ready to serve, if using a stencil (see link at the bottom of this page), add it to the top of the cake.
- Sift cocoa powder over the top; and then remove the stencil.
- 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.
*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.
Happy cooking and good health to you!