Gluten Free Tiramisu Recipes

Steps:

• Heat oven to 180C (fan). Line a baking sheet with baking parchemnt. Mix the sugars and butter together with an electric whisk, then add the egg, vanilla, flour and the melted milk chocolate and mix together. Stir in the white and plain choc chips, then use an icecream scoop or a round tablespoon (measuring spoon) to scoop out balls of cookie dough and drop them straight onto the trays.
• Bake for 8-10 mins until pale golden and still soft to touch - they will firm up as they cool. Carefully transfer to a wire rack as soon as they can be lifted up. When cool, crumble them into chunks.
• Meanwhile, mix the coffee with the brandy and rum. Roughly grate the dark chocolate. Whisk the egg yolks with the sugar until the mixture has reached the ribbon stage and is light and fluffy, then whisk in the mascarpone, a bit at a time.
• Whisk the egg whites until stiff peaks form and fold gently into the egg-yolk mixture.
• Line the base of serving dish(es) with half of the crumbled cookies, then pour over half of the coffee mixture.
• Spread half the mascarpone mixture gently over the cookies.
• Repeat step 5, & 6. Refridgerate for at least 1 hour or until ready to serve. WARNING; as this dish contains raw egg it is unsuitable for pregnant women, and must not be eaten any longer than a day after it was made.

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mixes, butter, water, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each three-fourths full.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
• In large bowl, beat whipping cream with electric mixer on high speed until stiff. Add mascarpone cheese, 3 tablespoons liqueur, cold brewed coffee and the powdered sugar; beat just until well blended and thick enough to pipe or spread (do not overbeat).
• In shallow bowl, place 1/4 cup liqueur. Dip tops of each cooled cupcake into liqueur. Top with whipped cream mixture. Sprinkle with cocoa and chocolate shavings. Store loosely covered in refrigerator.