Happy Birthday to Me - Gluten Free Pistachio Tiramisu
Hi friends,
My birthday is coming up! I know a lot of you dread it, but I’m so darn happy to make it around the sun again. The last few years of life have shown me, that nothing is guaranteed so this milestone feels like a mini-victory now.
Each year I post a cake for my birthday - this year it’s tiramisu!!
There are so many variations on tiramisu- when traveling Italy I’ve seen so many flavors from traditional coffee and cocoa to pistachio, cherry, Nutella, and many more.
in her newsletter has A recipe for a ricotta variation. I must try that sometime.I usually get gluten free ladyfingers near me in large markets and also at Cost Plus World Market - but sometimes I make my own. Would you like a recipe or is that too much?
The pistachio cream used here is something I love to have in the house. It’s wonderful on toast, in a sandwich with apricot jam, or as a filling for a cake or pastry. Or really, off of a spoon, it’s heaven.
You can buy it online, but I have a recipe for you below!
Do you know what else is wonderful about tiramisu? You don’t turn on the oven… at all! Keep it cool with this refrigerator cake, and still impress!
Happy birthday to me and happy baking,
Rachel
P.S. What is a birthday without a present? This gift is for YOU! Get 20% off of annual memberships at THIS LINK
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Gluten Free Pistachio Tiramisu
14 oz gluten free ladyfingers (like these or these I do find them in large markets near me)
2 egg yolks (pasteurized shell eggs are available in the egg section)
1 1/4 cup (250g) of sugar
1 lb (554g) of mascarpone cheese (a creamy italian cream cheese)
1-quart heavy cream
1/3 cup (100g) of pistachio cream (similar to peanut butter consistency- see my recipe to make it here or purchase one like this)
2 cups (448g) of milk
1/4 cup of Marsala wine (optional)
1 Tb vanilla extract
Beat the egg yolks and sugar, then add the mascarpone cheese and blend the mixture until you obtain a smooth mixture. Whip the cream in another bowl. Fold the two mixtures together. Divide the mascarpone cheese cream into half and add the pistachio cream to one of them.
Mix milk, vanilla and Marsala wine with a fork and dip the ladyfingers quickly. Cover the bottom a 9x13 inch pan with dipped Ladyfingers, continue with a layer of pistachio cream, add another layer of dipped Ladyfingers and finish with the plain mascarpone cheese cream. Cover the dish with plastic wrap and keep it in the refrigerator for at least 3 hours. Just before serving, drizzle with the reserved pistachio cream and if you’d like a swirly effect drag a toothpick through it.
Italian Pistachio Cream
Yield: ¾ cup
6 oz roasted pistachios
4 oz white chocolate chopped or chips
1/8 teaspoon kosher salt (unless nuts are salted)
2 Tb olive oil
1/2 teaspoon almond extract (optional)
In a food processor or blender, combine all ingredients and blend, scraping the sides occasionally, until very creamy and spreadable, about 5 minutes.
I’m a bean to bar chocolate maker, and make my own white chocolate (dairy-based and plant-based). So excited to try your pistachio cream recipe!
Those GF ladyfingers are pricey. How hard is it to make your own?