Gluten Free Lemon Tiramisu - Coeliac Sanctuary

https://www.coeliacsanctuary.co.uk/recipe/gluten-free-lemon-tiramisu

Posted On: 5th September 2023

As an alternative to a coffee tiramisu, this gluten free lemon tiramisu is a lovely refreshing summer dessert. This version is also alcohol free as well as gluten free - through if you want to make it the traditional way, feel free, just switch the lemon syrup (lemon juice, water and sugar) out and replace with limoncello. This dessert is really easy to make, the trickiest part is those lady fingers which seem to be an impossibility to buy gluten free in the UK!

Ingredients

Lady Fingers
4 egg whites
3 egg yolks
100g caster sugar
1/2tsp vanilla extract
125g gluten free plain flour
1tsp baking powder

The rest of the tiramisu
Juice 2 lemons
100ml water
2tbsp sugar
300ml double cream
200g mascarpone cheese
zest 1 lemon
180g lemon curd

Preparation Time: 30 Mins
Cooking Time: 9 Hours

This recipe contains

Dairy, Egg

Method

1. Start by making the lady fingers, separate your eggs into two bowls, placing the 4 whites in one bowl and 3 yolks in another (discard remaining yolk or reserve to make some custard!)

2. Whisk the egg whites until you get stiff peaks (when the bowls tipped up they should stay put) and set aside.

3. Add the sugar and vanilla to the egg yolks and whisk until thick, pale and creamy and a trail is left when you pull the whisk over the top of the mix.

4. Fold a good heaped spoonful of the egg whites into the yolks to loosen then repeat with the remaining whites until all folded in.

5. Sift in the gluten free flour and baking powder and fold until all incorporated.

6. Grease lady finger trays (I use these ones) and half fill each hole with the mixture. You should get around 24 fingers from the mix. Alternatively you maybe able to pipe the mix onto a baking tray if you haven't got moulds.

7. Place in an oven preheated to gas mark 4/180c and bake for 15-17 mins until they are brown. Remove from the oven and let cool slightly before removing from the moulds.

8. While the fingers are cooling you can make the lemon syrup (or skip this step if using limoncello or ready made lemon syrup). Place the lemon juice, water and sugar into a pan and bring to a boil in a saucepan whilst continuously stirring. Once boiling simmer for a few mins then remove from the heat. Let cool slightly before using.

9. In another bowl, whisk the double cream until stiff and then beat in the mascarpone and lemon zest.

10. Dip the top of lady finger into the lemon syrup (only place the top in otherwise you'll get a soggy mess). Top side up, place into the bottom of a large dish (I used a 8in square Pyrex dish), repeat until the bottom is covered with a single layer of lemon syrup dipped lady fingers.

11. Spoon half the cream mix over the top of the lady fingers and then add about a 1/4 of the lemon curd on top of that (tip - to make it easier to spread melt in the microwave for 10-20 seconds).

12. Add a second layer of syrup dipped lady fingers on top of the lemon curd until fully covered (by this point I'd used 18 lady fingers) and again repeat with the cream on top of that.

13. Add the remaining lemon curd to the top and spread over.

14. Cover with cling film and place in the fridge for a minimum of 8 hours, ideally overnight, mine had a full 24 hours in the fridge as the longer you leave it the stiffer pudding you get! Enjoy!

This recipe makes 8 servings
Nutritional info per serving