Eliska
Pavel Nikov - Mr. Sweet
Brusnica bakery
Celiakia s Magdalénou
Father
Tatiana
Tip from you
Gluten-free gingerbread coffee tiramisu
Gluten-free gingerbread coffee tiramisu in glasses is an elegant and exceptionally flavorful dessert, perfect for any celebration. Delicate mascarpone cream, strong coffee and gingerbread sponge fingers made from gluten-free Liana Fine mix create a harmonious combination of flavors. This delicious dessert was created by Pali, winner of the show Bake All of Slovakia 4, and is an excellent choice for New Year’s Eve, family gatherings and festive occasions. Gluten-free, yet full of indulgence.
Ingredients
Sponge cakes:
- 4 eggs
- 70 g sugar for egg whites
- 35 g sugar for the yolks
- 105 g Liana Fine mix
- powdered sugar for sprinkling – optional
Tiramisu mascarpone cream:
- 6 egg yolks
- 108 g semolina sugar for the yolks
- 60 ml water
- Liana Real vanilla ground
- 180 g whipped cream
- 36 g caster sugar for whipping cream
- 300 ml strong coffee
- 45 ml almond liqueur
- Liana Dutch Cocoa 10-12% for sprinkling
Coffee jelly:
- 10 g Liana Food Grade Gelatin Clear
- 60 g cold water
- 250 ml strong coffee + 50ml water
- 2 tbsp sugar
Next we need:
- 8 pcs of glasses (230 ml)
Nakúpiť Liana produkty z receptu
Approach
- Sponge cakes: Separate the room temperature eggs into yolks and whites. Beat the yolks with sugar until fluffy. Beat the whites with sugar until stiff peaks form.
Gently combine the mixtures with a spatula and stir in the sifted Liana Fine mix twice. Immediately place the mixture in a pastry bag with a smooth tip and pipe the sponge cakes of any shape. You can sprinkle them with powdered sugar before baking.
Bake in a preheated oven at 180°C for 10 min. on the ventilation program. Then reduce the temperature to 160°C and bake for another 10-15 min. After baking, they should "ring". - Tiramisu mascarpone cream : Beat the egg yolks with ground vanilla , at the same time pour the sugar into the egg yolks with water in a smaller saucepan and let it boil. Boil the sugar syrup to 118°C and then slowly pour it into the pre-beaten egg yolks down the side of the bowl. Beat until stiff. Do not pour the syrup onto the whisks. (You can also beat the egg yolks with sugar into a foam over steam).
Gently combine the yolks prepared in this way with the mascarpone. Whip the cream with sugar until stiff and combine with the yolk mascarpone base.
Add the liqueur to the coffee. Dip the prepared sponge cakes in the coffee and layer them with the cream in any glasses. Dust the top of the dessert with cocoa. - Coffee jelly: Pour cold water over gelatin , stir and leave to swell in the fridge for about 15 minutes. Dilute warm coffee with water, add sugar and stir. Add gelatin, crushed into small pieces, to warm, but not hot coffee. Stir until dissolved.
Pour into a shallow container and refrigerate to set. Once set, cut into cubes and decorate the dessert. - Let the finished dessert cool in the refrigerator, ideally overnight.
Good tip:
If you have more guests and plan to serve smaller portions, you can prepare approximately 16 smaller glasses (approx. 150 ml) from this amount. In this recipe, the classic size yielded 8 glasses with a volume of 230 ml. The number of servings is approximate and depends on the amount of sponge cakes used in each glass.
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Ingredients
Sponge cakes:
- 4 eggs
- 70 g sugar for egg whites
- 35 g sugar for the yolks
- 105 g Liana Fine mix
- powdered sugar for sprinkling – optional
Tiramisu mascarpone cream:
- 6 egg yolks
- 108 g semolina sugar for the yolks
- 60 ml water
- Liana Real vanilla ground
- 180 g whipped cream
- 36 g caster sugar for whipping cream
- 300 ml strong coffee
- 45 ml almond liqueur
- Liana Dutch Cocoa 10-12% for sprinkling
Coffee jelly:
- 10 g Liana Food Grade Gelatin Clear
- 60 g cold water
- 250 ml strong coffee + 50ml water
- 2 tbsp sugar
Next we need:
- 8 pcs of glasses (230 ml)
Nakúpiť Liana produkty z receptu
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