C
offee lovers, today is your day! I’m making super yummy no-bake gluten free cappuccino tiramisu cake!
What is Tiramisu?
Tiramisu is a layered dessert, often considered a cake, that is primarily flavored with coffee. It is typically made by soaking finger biscuits in coffee that may be mixed with a liqueur. Lady fingers are then arranged in a dish so that a mascarpone mixture can be layered on top. Word tiramisu derived from the Venetian dialect “Tirame su” which means “pick me up”, often thought to be referring to the energy boosting caffeine and sugar content. There are several legends about the birth of the tiramisu. Some say that it was conceived in Piedmont by a Turinese chef to support Camillo Benso Count of Cavour while performing his work of Italy ‘s reunification.
Even further back in time it is said that the tiramisu was created in Tuscany around 1600, during the visit of Cosimo III de Medici in Siena. However, the two most commonly recognized regions of origin are Friuli Venezia Giulia and Veneto. Most of the theses attribute, in fact, the paternity of the “tiramesù” to the city of Treviso, where, sometime in the 1960s, at the restaurant “Alle Beccherie” the pastry maker Roberto Linguanotto made it for the first time. However, many disagree – like the towns of Tolmezzo and Pieris of San Canzian d’Isonzo, claiming the origin of this dessert. And again, as it is usual in the world of sweetness, nobody knows for sure where, when, how and by whom a certain dessert was invented, so we can only wonder and – enjoy!
My No-Bake Gluten Free Cappuccino Tiramisu Cake
Now, today I’m making a bit different tiramisu! Instead of lady fingers, I’ll make a chocolate cookie crust, and no, I will not soak it with coffee! Nope, I’ll do better and make an additional layer of pure sweetness – a cappuccino mousse! Yummy! So, let’s get to work and make one hell of a ‘pick me up’ – my lovely no-bake, gluten free cappuccino tiramisu cake! :)
No-Bake Gluten Free Cappuccino Tiramisu Cake Recipe
by:Tereza Alabanda,The Pastry Maestra
PRINT PDF (EN) ISPIŠI PDF (HR)Prep. time : 25 minutes
Cook time : 0 minutes
Ready in 25 minutes plus cooling
Level : Basic
Ingredients: Chocolate Crust:- Gluten free chocolate cookies 100g (3.5oz)
- Butter, melted 50g (1.8oz)
- White chocolate 100g (3.5oz)
- Milk 75g (2.6oz)
- Sugar 75g (2.6oz)
- Instant coffee 6g (1.5Tsp)
- Gelatin 5g (3 gelatin leaves)
- Cream, 35% 200g (7oz)
- Mascarpone cream cheese 200g (7oz)
- Milk 55g (2oz)
- Sugar 75g (2.6oz)
- Gelatin 5g (3 gelatin leaves)
- Amaretto liqueur 15g (1Tbsp)
- Cream, 35% 200g (7oz)
- Cocoa powder for dusting
- Red currants
- To make the chocolate crust put ground gluten free chocolate cookies into a bowl. Add melted butter and stir with a silicone spatula. Transfer the mixture into a 16cm (6.3″) in diameter and 6cm (2.3″) high cake ring that you’ve previously lined with acetate strip. Even out the mixture using the bottom of a glass, and smooth the edges with a small spatula. Put everything in the fridge to set.
- To make cappuccino mousse soak gelatin in cold water. As soon as the gelatin softens take it out and squeeze to get rid of the excess water. Put milk into a bowl. Add sugar and stir with a whisk. Heat up this mixture in the microwave. Add instant coffee and soaked gelatin into the hot milk, and stir with a whisk until everything melts. Melt white chocolate in the microwave on low heat, and add milk and coffee mixture into it. Stir with a whisk until uniform. Put cream into a bowl of a stand mixer fitted with whisk attachment, and mix on medium speed until soft peaks form. Add white chocolate and coffee mixture into the whipped cream and stir until uniform. Pour the cappuccino mousse into the cake ring and put everything in the freezer until it sets.
- To make mascarpone mousse put gelatin in cold water. As soon as the gelatin softens take it out and squeeze to get rid of the excess water. Put milk into a bowl. Add sugar and stir with a whisk. Heat up this mixture in the microwave. Add soaked gelatin into the hot milk and stir until it melts. Put mascarpone cream cheese into a bowl, add milk and gelatin mixture, amaretto liqueur, and stir well with a whisk. Put cream into a bowl of a stand mixer fitted with whisk attachment, and mix on medium speed until soft peaks form. Add mascarpone mixture into the whipped cream and stir until uniform. Pour the mixture onto frozen cappuccino mousse until you fill the mold to the top. Then shake the mold to distribute it evenly and put everything in the freezer until it sets.
- Place a stencil onto the frozen cake and dust it generously with cocoa powder. Then carefully remove the stencil. Decorate the cake with some red currants.
- There, your delicious no-bake gluten free cappuccino tiramisu cake is done! Enjoy!
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