A delicious version of the classic tiramisu, gluten-free and baked. Perfect for anyone who loves the Italian dessert but needs to avoid gluten.
Prepare the coffee and sweeten it. Let it cool.
Beat the eggs well with the sugar.
Add the mascarpone to the eggs and continue beating.
Add the rice flour and vanilla baking powder.
Work the mixture until it is creamy and lump-free.
Line the bottom of a 24 cm cake pan with parchment paper and butter the edges.
Spread a few tablespoons of the mixture on the bottom of the cake pan and level it.
Dip the ladyfingers in the sweetened coffee and place them on the bottom of the cake pan.
Cover with the remaining mixture and level it well.
Sprinkle the surface with chocolate chips.
Bake in a static oven at 180 degrees for 40 minutes.
Once cooled, sprinkle with cocoa powder.
Refrigerator
The baked gluten-free tiramisu cake keeps well in the refrigerator for 2-3 days. Perfect to enjoy as a dessert after an Italian lunch or dinner. It is recommended to serve with an espresso or a glass of vin santo.
Italia, Liguria
| Energy (kcal) | 271.71 |
| Carbohydrates (g) | 14.99 |
| of which Sugars (g) | 9.35 |
| Fat (g) | 20.77 |
| of which Saturates (g) | 11.7 |
| Protein (g) | 6.5 |
| Fiber (g) | 0.07 |
| Sale (g) | 0.07 |
