Tiramisu (gf) Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Line an 8x8-inch (or similar) baking pan with parchment paper leaving an overhang for easy removal. Lightly butter the parchment.

Whip eggs and sugar

In a large heatproof bowl, whisk together 4 whole eggs and 3 tablespoons granulated sugar. Place the bowl over a pot of barely simmering water (double boiler) and whisk constantly for about 3–4 minutes until the mixture is warm to the touch and sugar is dissolved (this helps pasteurize and stabilize the eggs). Remove from heat.

Beat to ribbon stage

Using an electric mixer, beat the warmed egg mixture on high speed for 5–7 minutes until it becomes thick, pale, and ribbons fall slowly from the whisk. Beat in 1 teaspoon vanilla extract.

Fold dry ingredients

Sift or sprinkle 3 tablespoons gluten-free 1-to-1 baking flour, 1 tablespoon cornstarch, and a pinch of salt over the whipped eggs. Gently fold the dry ingredients into the egg mixture with a spatula in 2–3 additions, keeping as much air as possible.

Bake and cool

Pour the batter into the prepared pan, smooth the top, and bake for 10–12 minutes until the cake is set and lightly golden. A toothpick should come out clean. Allow cake to cool in pan for 5 minutes, then use the parchment overhang to transfer cake to a wire rack to cool completely. Once cooled, slice the sponge into two even layers (or into fingers to fit your serving dish).

Make the coffee mixture: In a shallow bowl, combine 1 cup strong espresso or very strong brewed coffee, 3 tablespoons amaretto, and 1 teaspoon sugar. Stir until sugar dissolves. Taste and adjust — it should be bold but not overly sweet.

Cool: Allow the coffee soak to cool to room temperature before using so it doesn't melt the cream.

Temper and cook yolks (optional for safety)

Place 4 egg yolks and 2 tablespoons sugar in a heatproof bowl. Whisk until smooth. Set the bowl over a pot of simmering water (double boiler) and whisk constantly for 4–5 minutes until mixture thickens slightly and reaches about 160°F (71°C) if you have a thermometer. Remove from heat and let cool slightly.

Combine mascarpone

In a separate bowl, loosen 12 oz mascarpone with 1 tablespoon marsala (if using) and 1 teaspoon vanilla extract. Fold the slightly cooled yolk mixture into the mascarpone until smooth and combined. Add a pinch of salt to balance sweetness.

Whip cream and fold

In a chilled bowl, whip 3 tablespoons cold heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone-yolk mixture in 2 additions until smooth and airy. Taste and adjust sweetness — add up to 1 tablespoon sugar if you prefer sweeter cream (optional).

Prepare the sponge for assembly: If you cut the sponge into layers, place the first layer in an 8x8-inch dish (or individual serving glasses). If using fingers, arrange a single even layer to cover the bottom.

Soak sponge: Quickly brush or spoon the coffee-amaretto mixture evenly over the sponge layer(s). Do not over-saturate — use just enough so the cake is moist but still holds structure. If assembling in glasses, dip small pieces briefly into the coffee and layer.

First cream layer: Spread about half of the mascarpone cream evenly over the soaked sponge, smoothing the top with a spatula.

Repeat: Add the second layer of sponge (or remaining dipped fingers), lightly soak with remaining coffee mixture, then spread the remaining mascarpone cream over the top.

Chill: Cover the assembled tiramisu tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the cream to set.

Finish and serve: Just before serving, dust the top generously with 2 teaspoons unsweetened cocoa powder using a fine sieve. Sprinkle 1 tablespoon dark chocolate shavings over the cocoa if desired. Cut into squares or serve in individual glasses.