6 organic egg yolks
1 cup turbinado raw sugar
2 cups Mascarpone cheese
2 cups heavy whipping cream
24 gluten free lady fingers (see recipe below)
¾ cup cold espresso (or strong drip coffee)
¼ cup coffee liqueur, Kahlua or rum
Pure unsweetened cocoa for dusting
FOR THE LADY FINGERS (makes 24)
½ cup almond flour
¼ cup gluten free brown or white rice flour
¼ cup gluten free cornstarch
1 tsp. gluten free, aluminum free baking powder
¼ tsp. sea salt
4 organic eggs whites, room temperature
3 organic egg yolks
1/3 cup turbinado raw sugar
1 tsp. pure vanilla
Preheat oven to350 F
Sift together almond flour, rice flour, baking powder, cornstarch and salt
Add one tablespoon of sugar in the egg whites and beat until stiff peaks form
Add the balance of sugar and vanilla into egg yolks and beat until creamy
Gently fold egg whites in the egg yolks, and then fold in the dry ingredients
Transfer the batter into a pastry bag or a plastic ziploc with the end snipped off.
Pipe the batter on a greased cooking sheet or cooking sheet lined with parchment paper in the form of lady fingers. But don't worry too much about the shape since they will be used in the tiramisu.
Bake for 8 minutes, then cool for 5 minutes before transferring on a cooling rack.
TO CONSTRUCT THE TIRAMISU
Combine egg yolks and sugar over boiling water or double boiler and cook for 10 minutes, constantly stirring.
Remove from the stove and whip yolks until the sugar is melted.
Add Mascarpone ¼ cup at a time to cooled yolks and beat until well combined.
In another bowl, whip cream until stiff peaks form.
Gently fold the whipped cream in the mascarpone mix.
Line the bottom of your serving bowl with half of the lady fingers
Mix the espresso with coffee liqueur, Kahlua or rum and
brush the lady fingers with ¼ of the espresso mix
Spoon half of the filling over the lady fingers and dust with cocoa add another layer of lady fingers and brush with balance of espresso
Top with filling and dust with cocoa, then chill overnight before serving