Tiramisu Cake (Edit recipe)

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If you can't find gluten free Lady Fingers, this is a fabulous alternative inspired by my best friend Kasie. She used to make this for my birthday!

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PREP TIME

1 hour and 30 minutes

COOK TIME

30 minutes to 40 minutes

INGREDIENTS

Serves: 16

Ingredients

Cake

2 cups Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
1 Tbsp Baking Powder
.5 tsp Kosher Salt
.5 cup Unsalted Butter
1.5 cups Granulated White Sugar
3 Eggs, large, room temperature
2 tsp Pure Vanilla Extract
1 cup Milk

Frosting

Extras

1 cup Espresso, room temp, or chilled
1 Tbsp Cocoa Powder

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350F. Brew the espresso or coffee and let it cool. Make sure the butter, eggs, and mascarpone are all at room temperature.
In a standing mixer or large bowl, cream together the butter, sugar, and eggs, and then incorporate the vanilla and milk. In a separate bowl, combine the Bob’s Red Mill Gluten Free 1 to 1 Flour, baking powder, and kosher salt. Gradually combine the dry ingredients into the wet ingredients until fully homogeneous. Heavily grease your baking dish of choice, and pour the batter in. Lightly bang on a counter surface to remove any air bubbles, and then bake at 350F from 30-40 minutes depending on the size of your cake pan. Allow the cake to cool completely.
In another large bowl or standing mixer, pour in the heavy cream, vanilla, sugar, and kosher salt and beat together until it forms stiff peaks (3-5 minutes depending on the speed). Fold in the room temperature mascarpone cheese (this will make it much easier to incorporate), and then beat on high for one additional minute. Be sure not to over beat the cream, otherwise you’ll end up with a clumpy sweet butter. Chill until the cake is ready to top.
When the cake is cooled, douse with the brewed espresso. Chill in the fridge for a minimum of one hour to allow the cake to soak and drop in temperature. This will allow for maximum flavor and make the frosting of the cake easier to spread. Carefully and evenly spread the chilled mascarpone whipped cream frosting all over the top, and then sprinkle the cocoa powder over the top using a fine mesh sieve. Serve chilled and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	294
Fat:	23 g
Carbohydrates:	21 g
Protein:	6 g
Cholesterol:	57 g
Sodium:	194 mg
Fiber:	0 g
Sugars:	21 g
Sugar Alcohol:	0 g
Calculated per serving.