Description
A gluten-free version of the classic Italian dessert, featuring layers of coffee-soaked gluten-free ladyfingers and creamy mascarpone filling.
Ingredients
Scale
- 6 large egg yolks
- 3/4 cup granulated sugar
- 2/3 cup milk
- 1 1/4 cups heavy cream
- 1/2 tsp vanilla extract
- 1 lb mascarpone cheese
- 1 1/2 cups strong brewed coffee, cooled
- 2 tbsp coffee liqueur (optional)
- 24 gluten-free ladyfingers
- 2 tbsp cocoa powder
Instructions
- Whisk egg yolks and sugar in a heatproof bowl until smooth.
- Place the bowl over a pot of simmering water and whisk constantly for 10 minutes until thick. Remove from heat.
- Add milk and mix well. Let cool.
- In a separate bowl, beat heavy cream and vanilla until stiff peaks form.
- Fold mascarpone into the cooled egg mixture, then gently fold in the whipped cream.
- Combine coffee and coffee liqueur in a shallow dish.
- Quickly dip each gluten-free ladyfinger into the coffee mixture and layer in a dish.
- Spread half the mascarpone mixture over the ladyfingers.
- Repeat with another layer of dipped ladyfingers and mascarpone.
- Dust the top with cocoa powder.
- Refrigerate for at least 4 hours before serving.
Notes
- Ensure all ingredients are gluten-free.
- Chill the dessert overnight for best texture.
- Use decaf coffee if preferred.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 80mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 210mg