The Gluten-Free Tiramisu Roll is an easy, impressive, and surprisingly simple dessert to prepare, perfect for those who want to offer a classic pastry in an original and inclusive way. If you have guests with food intolerances, this is the perfect solution to present during festive days or to enrich your Christmas table with a proposal that pleases everyone.
Thanks to its soft texture and enveloping cream, with a small themed decoration, you will certainly make a beautiful impression without too much effort. It proves that giving up gluten does not mean giving up the taste and delight of traditional desserts.
Let’s discover right away how to make this Gluten-Free Tiramisu Roll and turn it into the star of your festive moments!
OTHER RECIPES TO TRY
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Gluten-Free Tiramisu Roll
- 1 cup flour (Biaglut gluten-free)
- 4 eggs
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 2 teaspoons wildflower honey
- 3/4 cup whipping cream
- 1 cup mascarpone
- 1/4 cup coffee
- 1/2 cup powdered sugar
Tools for Gluten-Free Tiramisu Roll
- Baking Sheet
- Bowl
- 2 Molds
Steps for Gluten-Free Tiramisu Roll
In a bowl, crack the eggs, add the sugar, honey, and the two teaspoons of vanilla extract, and use electric whisks to beat for 10 minutes or until you get a frothy mixture. Add the sifted flour and mix with a spatula, from the bottom upwards.
Line a baking sheet of size 11.8 x 14.2 inches with parchment paper, pour the mixture inside, level it well with the spatula, bake in a preheated oven, static mode at 355°F and let it cook for 10-12 minutes maximum.
Remove the sponge cake and, gently while it is still warm, flip it onto a clean sheet of parchment paper. Carefully detach the parchment paper used in cooking, now sprinkle the surface with granulated sugar and cover it immediately, while still warm, with a sheet of plastic wrap and a kitchen towel.
This step is very important because it will keep the sponge cake moist and soft, and when we roll it, it will not break. Let it cool now at room temperature.
In a separate bowl, whip the fresh liquid cream. In another bowl, soften the mascarpone with the powdered sugar and pour the coffee. Combine the cream with the mascarpone and coffee cream and mix with a spatula.
When the sponge cake is now cold, remove the plastic wrap,
spread the coffee cream over the surface and roll it on itself starting from the widest side, using the parchment paper sheet to help. Place the roll in the fridge for 2 hours.-
Decorate your roll with melted chocolate and powdered sugar. Add, if you want, small sugar or jelly decorations.
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