Gluten Free Tiramisu Parfait Cups

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Average Rating: 4.5 | Rated By: 5 users

Making gluten free Tiramisu from scratch can seem overwhelming. In this Tiramisu recipe, you will find easy to follow instructions that will help you make the best Gluten Free Tiramisu Parfait Cups. The creamy Tiramisu is made with a hint of coffee and pure cocoa, making this dessert is outstanding.

A dessert made in individual cups makes a lovely presentation, and it is an easy way to make dessert. Or, you can make this easy recipe in a large dish by following the same steps. If you are looking for an impressive, delicious gluten-free dessert, the Gluten Free Tiramisu Parfait Cups are a must have recipe.

If you want to skip making the ladyfinger cookies, you can buy gluten-free lady fingers here→

 

Ingredients

  • GLUTEN-FREE LADY FINGER COOKIES
  • ½ cup unsalted butter, at room temperature
  • ¼ cup demerara sugar or coconut sugar
  • ½ cup almond flour
  • ½ cup rice flour (white or brown)
  • 1 Tbsp. arrowroot powder or tapioca starch
  • 1 tsp. xanthan gum
  • COFFEE MIX
  • ¾ cup brewed strong hot coffee
  • 2 Tbsp. rum or 2 tsp. pure vanilla extract
  • 2 Tbsp. demerara sugar or coconut sugar
  • FILLING
  • 1 cup mascarpone cheese, at room temperature
  • 2 Tbsp. rum or 2 tsp. pure vanilla extract
  • 1 cup heavy cream
  • 1 Tbsp. pure cocoa powder
  • Optional toppings; shaved chocolate, cocoa powder
  • *As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Please check out my sponsorship and disclosure policy page for more details

    Instructions

  • LADYFINGERS (cookies)
  • Preheat oven to 325 F and line a large baking sheet with parchment paper
  • Beat the butter and ¼ cup demerara until creamy
  • Stir in dry ingredients until the dough comes together
  • Shape dough into balls the size of a walnut and place them on prepared baking sheet leaving a 1-inch gap between them. Press the dough down flat. It should resemble a small pancake. Bake for 12 - 15 minutes, until they begin to brown on the bottom
  • Cool the cookies on the baking sheet before removing
  • COFFEE MIX
  • In a small bowl combine hot coffee, 2 tablespoons of demerara sugar and rum. Set aside to cool
  • CONSTRUCT
  • Dip cookie into the coffee mixture until well soaked. Line the bottom of 6 dessert cups with 1 cookie and drizzle with 1 more teaspoon of coffee mixture. Spoon 1/3 of the filling over the cookies and dust with cocoa powder. Repeat two more times and top with cocoa powder or shaved gluten free chocolate
  • Cover each cup with plastic wrap and chill until ready to serve. This can be made 24 hours in advance


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