Gluten-Free Tiramisu Recipe

• Ladyfingers
• 1 cup coconut sugar
• 6 large eggs, separated
• 1 1/4 cups preferred gluten-free flour blend (I use Otto's Naturals Cassava Flour)
• 1 teaspoon baking powder
• Cream
• 4 large egg yolks
• 1/2 cup agave or maple syrup
• 1 cup heavy cream
• 1 (8-ounce) container mascarpone
• Assembly
• 2 cups strong coffee
• 2 tablespoons rum or cognac, optional
• 2 teaspoons pure vanilla extract
• 2 tablespoons unsweetened cocoa powder
• Oil or softened butter, for dish

1. Make ladyfingers: Preheat oven to 350u0b0F. Line three baking sheets with parchment or silicone baking pads. Place coconut sugar in blender jar; process on highest setting until very finely ground. Remove about 2 tablespoons of ground coconut sugar; set aside in a small bowl. Add egg yolks to blender with remaining sugar; process over high speed until very pale and fluffy, about 2 minutes.
2. In a separate bowl, beat egg whites until stiff peaks form. Add a scoopful of egg whites to blender; blend to combine and loosen egg yolks. Working gently, scrape contents of blender into remaining egg whites; fold until halfway combine. Sift dry mixture over egg white mixture in about three additions, alternately folding ingredients together, until fully combined. Spoon batter into a large piping bag fitted with a 1-inch round tip; pipe approximate 4-inch lines about 1/2-inch apart. (You should have about 48 piped cookies.) Transfer reserved ground coconut sugar into a small sieve and lightly dust piped cookies with sugar. (The sugar can be on the surface of the baking tray between the cookies.) Bake ladyfingers until they are puffed, golden, and the cookies spring back when pressed gently, 15 minutes. Transfer cookies to a wire rack to cool completely.
3. Make cream: In the bowl of an electric mixer, combine egg yolks and agave. Using a whisk attachment, beat until egg yolks are very pale and fluffy, about 4 minutes. Beat in mascarpone in spoonful increments with mixer running. In a separate large bowl, whip heavy cream until stiff peaks form. Stir in one spoonful of whipped cream to egg mixture to lighten; scrape egg mixture into whipped cream and fold to fully combine.
4. Assemble tiramisu: Cut a 3- to 4-inch strip of wax paper into an approximate 28-inch length. Lightly brush interior of ring of a 9-inch springform pan with oil or softened butter; press the strip along the interior of the ring to line it with the paper.
5. In a shallow bowl or pie plate, combine coffee, vanilla and alcohol, if using. Place cocoa in a small sifter (on a piece of paper towel or plate to avoid mess on your counter!). Lightly dust bottom of prepared cake pan with cocoa. Working one at a time, quickly dip ladyfingers in coffee mixture (it shouldn't fully saturate the cookie, otherwise it will fall apart) and arrange along the outer edge, standing up with flat side facing the interior of the pan, in prepared cake pan until the rim is fully lined with dipped cookies. Continue to dip ladyfingers and arrange them along the bottom of the pan, breaking ladyfingers if needed to create an even layer. Top with a layer of cream (using about half of what you have), spread to the edges of the pan; dip and arrange another layer of ladyfingers on top of cream. Repeat with dipped ladyfingers and another layer of cream, then dust with remaining cocoa. (So, in the end, you have: a layer of ladyfingers, a layer of cream, a layer of ladyfingers, a layer of cream, dusting with cocoa.)
6. Transfer tiramisu to the refrigerator to chill at least 4 hours to marry flavors and set, or up to overnight. See headnote for freezing instructions.

ladyfingers, coconut sugar, eggs, flour, baking powder, cream, egg yolks, maple syrup, heavy cream, mascarpone, coffee, rum, vanilla, cocoa, oil

Taken from food52.com/recipes/81474-gluten-free-tiramisu-recipe (may not work)