Here is the gluten-free tiramisu roll, an easy and simple dessert to prepare. If you have guests with gluten intolerance, this is the perfect dessert to present during festive days at Christmas. If you decorate it, you will surely make a good impression without going crazy!
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
- 9 oz 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 with the help of an electric mixer, whip for 10 minutes or until you get a fluffy mixture. Add the sifted flour and mix with a spatula, from bottom to top.
Line a baking sheet measuring 12 x 14 inches with parchment paper, pour the mixture inside, level well with the spatula, bake in a preheated oven, static mode at 350°F and cook for 10-12 minutes maximum.
Remove the sponge cake and, gently while it is still warm, flip it over onto a clean sheet of parchment paper. Gently remove the parchment paper used in baking, now sprinkle the surface with some granulated sugar and immediately cover it, while it is still warm, with a sheet of plastic wrap and a towel.
This step is very important because it will ensure that the sponge cake remains moist and soft and, when we roll it up, 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 up on itself starting from the widest side, helping yourself with the parchment paper. Place the roll in the fridge for 2 hours.-
Decorate your roll with melted chocolate and powdered sugar. Add, if you like, small sugar or gelatin decorations.
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