photo credit: http://simplygluten-free.com
Gluten free Tiramisu Roulade
original recipe: http://simplygluten-free.com/blog/2009/03/gluten-free-tiramisu-roulade-and-off-to-china.html
Ingredients:
- 8 eggs, separated
- 2/3 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder (I like the dark kind)
- 1 tablespoon granulated espresso or instant coffee
For the filling:
- 16 ounces Marscapone cheese
- 6 tablespoons heavy cream
- Powdered sugar for dusting
- Grated chocolate, optional
Instructions:
Preheat oven to 350 degrees. Grease a sheet pan or jelly roll pan that
is something close to 15 ½” by 11 ½”. Line with parchment paper and
grease that too.
Beat egg whites until glossy and soft peaks form. In a separate bowl
beat the egg yolks with the granulated sugar until thick and pale yellow
in color. Stir in cocoa powder and granulated espresso or instant
coffee. Take a big scoop of the egg whites and mix into the yolks, then
fold the yolks into the egg whites. Pour into prepared pan and even out
with a spatula.
Bake in pre-heated oven for 20 minutes. Remove pan from oven and let
cake cool in the pan. When cool tip the cake onto another piece of
parchment paper that has been dusted with powdered sugar.
For filling mix Marscapone cheese with cream until well mixed and creamy. Smooth the filling over the cooled cake.
Using the parchment paper to help you, roll the roulade up from one of
the short ends. Carefully lift it and place on a serving platter. It may
crack but that is fine. Dust with additional powdered sugar and grate
some chocolate on top if desired. Chill in fridge for at least half an
hour but serve the same day as you make it. Slice to serve.
Servings
Makes 12 – 14 gluten free servings.
