2 pack Gluten-Free Broas Cookies
2 egg yolks
1/4 cup sugar
1/3 cup milk
1/4 cup grape juice
1 tsp brandy
2/3 cup mascarpone cheese
1/3 heavy whipping cream
1 cup brewed espresso or plain hot coffee
1 1/2 tbsp cognac
1 1/2 tbsp powdered sugar
1 teaspoon cocoa powder (for garnish)
Bring to simmer a pot of water.
In a metal bowl, put in the yolks, sugar, grape juice, and the brandy then place over the pot of simmering water (make sure the bowl does not touch the water).
Whisk in the milk and continue to whisk slowly and constantly until the mixture becomes thick, pale, and foamy.
Remove from heat. Fill a large bowl with ice water.
Put in it the bowl with the cooked mixture and whisk until it cools.
In a large bowl, place the mascarpone then fold the mixture into it until almost combined.
Whip the cream and fold it into the mascarpone mixture.
Whisk slightly until smooth enough. Set aside.
Combine the espresso, powdered sugar, and cognac in another bowl.
Dip the ladyfingers in it, one at a time.
In a baking dish covered with plastic wrap, place the dipped ladyfingers in rows.
Spread a portion of the mascarpone mixture on top of the layer.
Layer with another set of dipped ladyfingers.
Top again with the mascarpone mixture.
Once the layers are done, garnish with cocoa powder.
Cover in plastic wrap.
Refrigerate for 8 hours, or overnight.
When ready to serve, put a plate on top of the baking sheet of the tiramisu.
Flip it over to the plate to remove it from the baking sheet.
Put another plate and flip again to show the top side with the cocoa garnish.
Pour additional cocoa garnish if needed.
Serve and enjoy!
Rice Flour, Tapioca, Potato Starch, Sugar, Eggs, Baking Soda, Vanilla, Xanthan Gum
A fatless batter of sponge, perfect for those with coeliac disease and those who struggle with gluten. This treat is specially made to have more options in pastry and bread without fearing gastrointestinal issues.
Keep in room temperature.