Gluten-Free Tiramisu

Yield: 4 servings

Ingredients:

• 3.5 ounces gluten-free ladyfingers (approx.)
• 1 cup brewed strong coffee or espresso, cooled
• 2 tablespoons Amaretto or coffee liqueur (optional)
• 2 large eggs, separated into 2 egg yolk and 1 egg white (save the other egg white for a different dessert)
• 1/4 cup powdered sugar
• 9 ounces mascarpone cheese
• Unsweetened cocoa powder, for dusting

Directions:

1. In a shallow bowl, combine the cooled coffee or espresso with the Amaretto or coffee liqueur (if using).
2. In a mixing bowl, beat the egg yolks with the sugar until thick and pale.
3. Add the mascarpone cheese and vanilla extract to the egg yolk mixture. Beat until well combined and smooth.
4. In a separate clean bowl, beat the egg whites until stiff peaks form.
5. Gently fold the beaten egg whites into the mascarpone mixture until well incorporated. Set aside.
6. Dip each gluten-free ladyfinger into the coffee mixture for a few seconds, allowing them to soak up the liquid without becoming overly saturated. Note: gluten-free ladyfingers soak much quicker and are also more brittle, so be sure to soak them only quickly before transferring them to the dessert dishes.
7. Place the soaked ladyfingers in a single layer in the bottom of individual serving dishes or a baking dish.
8. Spoon half of the mascarpone mixture over the soaked ladyfingers, spreading it evenly.
9. Place another layer of soaked ladyfingers on top of the mascarpone mixture.
10. Spoon the remaining mascarpone mixture over the second layer of ladyfingers, spreading it evenly.
11. Cover the dish or individual serving dishes with plastic wrap and refrigerate for at least 2-4 hours to allow the flavors to meld and the tiramisu to set.
12. Just before serving, dust the top of the tiramisu with unsweetened cocoa powder.

Indulge in this gluten-free version of the classic Italian dessert with layers of coffee-soaked ladyfingers and creamy mascarpone cheese.