Time: 40 minuti + tempo di riposo
Difficulty: Media

Ingredients for 8 people:
500 g of gluten-free ladyfingers
40 g of gluten-free bitter cocoa
150 g of gluten-free corn flakes
5 egg yolks
220 g of caster sugar
500 g of mascarpone cheese 3 dl of cold espresso coffee
5 dl of fresh cream

Procedure
To work with the electric whisk the egg yolks with 200 g of sugar, until obtaining a creamy and homogeneous mixture. Add the mascarpone, one spoon at a time, stirring with the whips and mixing it completely before joining another; add the sifted gluten-free cocoa, mix carefully, cover with plastic wrap and refrigerate until ready to use.

Whip the cream with the electric whips in a bowl with the remaining sugar, then add it to the mascarpone cream , with delicate rotary movements of a spatula, from the bottom to the top. Cover the terrine with plastic wrap and let the mascarpone cream rest in the refrigerator for 30-40 minutes.

Using stiff cardboard brackets, create a rectangle with a bottom and high edges, measuring 20 × 10 cm and lay it in a wider pan.

Divide the gluten-free biscuits horizontally in half, with the help of a sharp knife, and drench them in the coffee; line the bottom of the cardboard with them, creating a cookie base , and the walls, so as to contain the cream. Pour in it the cream of mascarpone and cocoa well cold and let cool for 2 hours in the refrigerator . After this time, remove the tiramisu from the refrigerator, remove the cardboard edges and garnish the surface with the gluten-free corn flakes. Serve.