GLUTEN-FREE TIRAMISU

SERVES 8

Method

STEP 1

Preheat oven to 180ºC. Line two oven trays with baking paper.

STEP 2

To make the sponge fingers, beat the sugar, vanilla and egg yolks until very thick and pale. Beat the egg whites with a pinch of salt in a clean, dry bowl until firm peaks form. Gently fold egg whites gradually into egg yolk mixture. Sift combined flours over the top of egg mixture and gently fold to combine.

STEP 3

Pipe sponge mixture onto a lined tray and bake in preheated oven for 12 minutes, until sponge biscuits are golden and firm to touch.

STEP 4

Combine espresso and half the liqueur in a medium bowl. Dip each biscuit in coffee mixture and arrange in a single layer in a 2.5 litre dish. Beat cream and icing sugar until soft peaks form.

STEP 5

Add mascarpone and remaining liqueur and fold to combine. Alternate layers, ending with cream mixture. Sprinkle with chocolate, cover and refrigerate until ready to serve. Remaining sponge biscuits will keep in an airtight container for seven days.