Easy Gluten-Free Tiramisu Pie
Easy Gluten-Free Tiramisu Pie
Easy Gluten-Free Tiramisu Pie
Easy Gluten-Free Tiramisu Pie

Easy Gluten-Free Tiramisu Pie

David Venable

Thanks to alternative ingredients now available at most grocery stores, this pie is a tasty example of how easy it is to make a traditional gluten-free recipe. Everyone at your holiday table will love it.

Crust

  • 1 9" frozen, ready-to-bake, gluten-free pie shell
  • 1/3 cup semisweet chocolate chips, melted
  • Coffee syrup:
  • 1/3 cup strong brewed coffee
  • 1/8 cup sugar

Directions

To prepare the crust, bake the pie shell according to the manufacturer's directions. Cool completely. Brush the melted chocolate over the cooled pie crust, making sure it coats the entire inside surface of the baked pie shell. Set aside.
To prepare the coffee syrup, place the coffee and sugar into a small saucepan and bring to a boil. Place into a small, shallow dish and refrigerate until completely cool.
Prepare the filling in the bowl of a stand mixer fitted with a whisk attachment. Beat the egg yolks and sugar until thick and pale, about 6 minutes. Add the vanilla extract, Mascarpone cheese, and marsala. Mix until smooth. In another mixing bowl, beat the heavy cream until medium peaks form. Gently fold the whipped cream into the Mascarpone-egg mixture until fully incorporated. Divide the mixture in 2 batches.
Sift 2 Tbsp cocoa powder into 1 batch of the mascarpone mixture and gently fold until evenly incorporated. Spoon into the pie crust and even out the top with a spatula. Refrigerate for 15 minutes. In the meantime, place 5 ladyfingers into the bowl of a food processor and pulse until completely ground. Fold the crumbs into the other batch of mascarpone. Spoon the mixture on top of the chocolate mascarpone and spread it out evenly with a spatula.
Cut the remaining ladyfingers into 1/2" pieces, toss them into the coffee syrup until fully coated, and place them on top of the pie, lightly pressing them into the filling. Sprinkle the remaining teaspoon of cocoa powder evenly on top. Lightly cover with plastic wrap and refrigerate for 4 hours, or overnight.

Filling

  • 3 egg yolks
  • 1/4 cup sugar
  • 1/4 tsp vanilla extract
  • 8 oz Mascarpone cheese
  • 1 oz marsala or brandy
  • 1-1/2 cups heavy cream
  • 2 Tbsp +1 tsp unsweetened cocoa powder, divided
  • 12 gluten-free ladyfingers

Cook's Notes

Because tiramisu calls for raw egg yolks―and eggs are notorious for absorbing fridge odors—you must make sure your eggs are very fresh.

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