Gluten-free tiramisu recipe with fresh strawberries

Gluten-free tiramisu with fresh seasonal strawberries: here are the ingredients and recipe for making a mouth-watering spoon dessert also suitable for coeliacs.

Facile to prepare, fresh and delicious: today we offer you the recipe for gluten-free tiramisu with fresh strawberries and mascarpone, a perfect dessert to serve at the end of a meal. Gluten-free ladyfingers are used to make it and for this reason the dessert can also be consumed by celiacs or those who are gluten intolerant. Furthermore, given that eggs are eaten raw, it is important to use them very fresh.

How to make gluten-free tiramisu

1. Start by washing the strawberries well, then remove all the stalks, cut them in half and then into wedges. Put them in a large bowl with a teaspoon of sugar and the lemon juice. Cover with cling film e leave to infuse for 15 minutes.
2. After the infusion time of the strawberries, separate them from the syrup and keep aside. Separate the yolks from the whites and whisk the yolks with the sugar to obtain a clear and frothy compound then add the mascarpone very delicately. In another bowl, however, whisk the egg whites until stiff.
3. Combine the albums mounted until stiff with the mascarpone cream and eggs and mix delicately from bottom to top.
4. Now move on to the tiramisu composition: pour a first layer of mascarpone, cover with the strawberries and then make a layer of ladyfingers quickly dipped in the strawberry syrup. Continue in this way until your single-portion cups are filled and decorated as desired. Put the tiramisu in the fridge and let it rest for at least 3 hours before serving.

Advice for storage: the dessert can be stored in the refrigerator for a day at most.

Alternatively, discover all our best tiramisu recipes!

storage

The recipe is kept in the refrigerator in an airtight container for about 2-3 days. You can also freeze the tiramisu in the freezer to make it last about 1 month.

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