Tuesday, July 24, 2018

Glutenfree Tiramisu



In Estonian

Glutenfree Tiramiisu recipe. Instead of Savoiardi biscuits I used almond biscuits.


Bisquits:
2 L size egg whites
140 g of sugar
140 g of almond flour
30 ml Old Tallinn liqueur
 powdered sugar
1. Beat the egg white until you get strong foam, then mix in sugar and almond flour.
2. Add liquer and mix well.
3. Using a pastry bag, pipe the batter onto the baking sheets and make ca 6 cm long bisquits.
4. Bake ca 10 minutes in 170 C oven, until the cookies are lightly colored.
5. Allow them to cool before removing them from the paper. Sprinkle bisquits with powdered sugar.

Tiramisu:
ca 20 almond bisquits
4 egg yolks
80 g of sugar
500 g of Mascarapone
240 ml of sweetened espresso
50 ml of Old Tallinn liqueur
1.Beat egg yolks with sugar until you have a strong foam.
2. Add Mascarapone and liqueur to the egg yolks (leave 2 teaspoons of liquer for the espresso) and whip until the foam is strong.
Assembling the cake:
1. Take the cake plate from which you want to serve the cake and place to cake plate the cake form without bottom.
2. Dip the biscuits once to espresso- liqueur mix and place the bisquits on the bottom of the cake plate so that the plate is fully covered. Add Mascarapone mix as next layer. Continue with layers as long as cookies and the cream is finished. The top layer should be a cream.
3. Sieve a layer of cocoa to the top of cream and place the cake to refridgerator and allow it to stand overnight. Some of liquid may come out from the cake. Don´t be scared- just wipe it.
4. Remove the cake tin and decorate cake.
BON APPETIT!



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