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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.
Whisk the eggs well with the sugar.
Add the mascarpone to the eggs and continue beating.
Add the rice flour and the vanilla baking powder.
Work the mixture until you obtain a creamy, lump-free consistency.
Line the bottom of a 24 cm cake pan with baking paper and butter the sides.
Spread a few tablespoons of the mixture over the bottom of the cake pan and smooth it out.
Dip the ladyfingers in the sweetened coffee and arrange 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 cool, dust 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 it with an espresso or a glass of vin santo.
Italia, Liguria
| Energy (kcal) | 292.54 |
| Carbohydrates (g) | 17.32 |
| of which sugars (g) | 10.59 |
| Fat (g) | 22.65 |
| of which saturates (g) | 12.9 |
| Protein (g) | 5.83 |
| Fibre (g) | 0.08 |
| Salt (g) | 0.14 |
