Gluten- and egg-free tiramisu

Contains advertising. Tiramisu without egg is at least as delicious as with - and that's a good thing, because I just don't trust these raw eggs. This dessert is not low in fat, but life is supposed to be fun, isn't it? This recipe is inspired by springlane.de, just a bit different and gluten free! 

 

For this recipe you need:

500g low-fat curd

400ml whipped cream

250g cream cheese

80g coconut blossom sugar or 100g icing sugar

Approx. 300g gluten-free sponge fingers (I used the Schär Savoiardi) 

150ml Espresso

cocoa powder

 

A casserole dish or bowl

A fine sieve

 

It's that simple: 

Whip the whipped cream until stiff and mix with the low-fat curd cheese and sugar. Boil the espresso and let it cool.

Put half of the sponge fingers into the casserole dish - they form the base - and sprinkle with half of the espresso. Spread half of the cream over the lady fingers. Spread the rest of the sponge fingers, espresso and cream over it and cover with sieved cocoa. 

 

The tiramisu must then be left in the fridge for at least 5 hours. The longer, the greater the pleasure! It's worth the wait.

 

Have fun trying it out! Please feel free to comment on your experiences with this recipe.

 

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