Gluten free Mille-Crepe Tiramisu
Publication date: 2021-08-13 20:04:32
Ingredients for the crepes
- 8 eggs
- 2 teaspoon of instant expresso powder
- 4 cups JAF oat flour
- 4 cups of almond milk
- 4 tablespoons of your preferred sweetener
- Cooking spray
- ½ teaspoon of salt
Ingredients for the filling
- ¾ cup of whipping cream
- 6 Tablespoons of sugar
- 8 oz room temperature mascarpone
- 4 tablespoons of sweet marsala, rum or coffee liqueur
- 3 Eggs, separated
- Enough cocoa powder to cover the top of the cake
Whisk or blend all the crepe ingredients until most lumps disappeared. Set aside for at least 10 minutes. After this time, give the batter another mix and reserve.
In a skillet over medium heat spray cooking spray and pour ½ cup of the batter swirl it to evenly coat the pan. Then the edge of the crepe starts to turn golden and thinner, flip the crepe with a spatula and let the other side set. Remove from the heat and repeat with the rest of the batter. Makes proximality 16 crepes. Put a square of parchment paper between each crepe to avoid the crepes to stick, let them cool completely and chill them in the refrigerator for at least 2 hours.
In a bowl, place the eggs, 2 tablespoons sugar and whisk until it thickens and gets pale in color. Whip the cream with 2 tablespoons of sugar until soft peaks and mix in the mascarpone and the liqueur.
In a large bowl whip the whites with the other half of the sugar until soft peaks, fold in the egg yolk mixture and the mascarpone combination until homogeneous. Save aside ¼ of a cup of the cream.
Line with plastic film an 8-inch pan and layer down 1 crepe at the bottom, ad -amount-*** of the mascarpone cream and over it. Repeat these steps by alternating layers of crepe and mascarpone cream until no crepes and mascarpone cream are left. Chill the cake in the fridge 4 hours or overnight.
Remove the cake from the cake pan using the plastic film, set it on a plate and spread the remaining mascarpone cream on top, sprinkle the cocoa powder over the cake using a sieve and serve.
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