- 115 grams unsalted butter, browned and cooled (1 stick)
- 120 grams GF flour (about ⅔ cup) (evenly divided among superfine brown rice, superfine white rice and tapioca flour/starch)
- 110 grams white sugar (about ½ cup)
- 2 whole large eggs (110 grams about)
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla bean paste
- 1 teaspoon Crème de Cacao
- 1 teaspoon Kahlúa
- 5 large egg yolks
- 50 grams sugar (1/4 cup)
- 20 grams Kahlúa (1/8 cup)
- 20 grams Crème de Cacao (1/8 cup)
- 170 grams mascarpone cheese (3/4 cup)
- 120 grams heavy cream (1/2 cup)
- 240 grams brewed espresso (1 cup)
- 2 tablespoons Crème de Cacao or Kahlúa or a combination of both
- 55 grams bittersweet bar chocolate, grated (almost 2 oz.)
- Preheat oven to 375. Line a baking sheet with parchment. Measure the Tiramisù pan (I recommend a small 6 or 8 inch springform pan) and make three pencil outlines of the bottom circumference of the pan on the parchment. Turn the parchment paper over so pencil marking is facing baking sheet. The batter will need at least an hour to chill in the refrigerator so plan ahead.
- Brown the butter in a small saucepan over medium low heat until nutty brown and fragrant. Set aside to cool slightly.
- In a medium bowl weigh the flour and sugar. Whisk to combine. Beat the eggs in a small prep dish and mix into the flour/sugar. Using a wooden spoon keep stirring vigorously until the batter goes from clumpy stiff to something like thick pancake batter. You’ll see it start to happen rather quickly. Keep mixing a little bit more.Mix in the cooled (but not solid) brown butter and incorporate. You’ll have to mix vigorously for a minute and do a dance between folding and beating to get it all mixed in. Sprinkle the salt on top, and drop in the flavorings and mix again to incorporate. Cover the whole thing and pop it into the refrigerator for at least an hour. More chilling is better than less. You want it quite chilly.
- Preheat oven to 375. Dividing the batter in thirds, drop a full scoop of batter into the center of each pencil outline. Use an offset spatula or the back of a spoon to ever so slightly flatten the scoop – just a wee bit. It will spread to the edges of your outline all by its lonesome. Bake about 13-15 minutes or just until the edges are slightly golden. Remove the pan from the oven and immediately pull the disks onto a cooling rack using a very large spatula. Let them rest until cool enough to handle and the disk feels sturdy.
In a double boiler whisk the yolks, sugar, liqueurs and salt and simmer over medium heat until the mixture thickens like a thin custard. Think ribbons of custard. Cool rapidly stirring once in a while by placing it in the refrigerator or even better the freezer. Keep an eye on it and keep stirring so that it chills. Meantime, whip up the mascarpone and cream using the whip attachment of a mixer. It should look like soft peaked whipped cream. Once the other mixture is chilled fold the whipped mascarpone/cream into it carefully until combined well. You don’t want to deflate anything. Keep that mixture chilled.
Line the springform Tiramisù pan with a piece of parchment. Place the first cake disk on the bottom. You might have to trim it to fit. Mix the 2 tablespoons of Kahlúa with the brewed espresso. Brush the first round with ⅓ of the coffee mixture. You may find that poking toothpick holes in the cake helps it absorb the liquid. Use just about the entire ⅓ of the espresso though it may seem soggy at first – it won’t get too soggy once it is fully assembled and chilled.
Top with an even layer of Mascarpone filling. Top with ⅓ of the grated bittersweet chocolate. You should not see the filling layer at all. Top with one more cake layer and push down slightly so there the no gaps. Again, you may have to trim the cake to fit. Brush with ⅓ of the coffee mixture as you did in the bottom layer. Take your time and make sure you get it all in there – into the cake. Top that with another layer of Mascarpone filling, leaving just a little bit for the top layer. Top with ⅓ of the grated bittersweet chocolate until you cannot see the filling.
Top with the last cake layer and brush as instructed above with the remaining coffee mixture. Top with the remaining Mascarpone filling. Pile a generous layer of grated chocolate on top. Cover the cake with foil and refrigerate for at least 5 hours and overnight is better. To serve, run a knife around the inside edge of the pan and release the latch. Carefully remove the springform collar and since you’ve lined the pan with parchment, you can use a big spatula to slide it to a cake plate if you wish. Or plate it directly from the pan to pretty little dishes.
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Gluten Free Tiramisu
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