Time: 40 minuti più riposo
Difficulty: Media

The gluten-free tiramisu with cocoa and corn flakes is the reinterpretation of the classic Italian dessert spoon. Few ingredients and easy steps to an excellent result.

Ingredients for the ladyfingers:

Albumi g 180
Granulated sugar g 150
Grated lemon peel fine g 2
Salt to 1 g
Yolks g 120
Special Mix for cakes and biscuits Molino dalla Giovanna g 80
Rice flour g 50

Ingredients for tiramisu (for 8 people):

500 g gluten-free savoy biscuits
40 g gluten-free bitter cocoa
150 g gluten-free dried fruit
5 yolks
220 g of granulated sugar
500 g of mascarpone
3 dl cold espresso coffee
5 dl fresh cream

Procedure to make the ladyfingers: in a stand mixer with the whip, put to whip the egg whites. When they start to skim, add the sugar with the salt and the lemon peel, then whip until creamy. Incorporate the beaten egg yolks by hand and finally the sifted flour, stirring gently so as not to disassemble with the help of a soft spatula. With the dough made, fill the sac-à-poche and form the classic savoiardi and before baking, sprinkle with granulated sugar.
Bake in preheated and ventilated oven at 180 º C for 8-10 min.
Procedure for making tiramisu: Work with electric whisk the egg yolks with 200 g of sugar, until you get a creamy and homogeneous mixture. Add the mascarpone, one spoon at a time, stir with the whips until completely amalgamate before adding more. Add the sifted cocoa, stir carefully, cover with cooking film and leave to rest in the refrigerator until ready to use.
In a bowl, beat the cream with the remaining sugar, then add it to the mascarpone cream, with gentle rotating movements of a spatula, from bottom to top. Cover the bowl with plastic wrap and let the mascarpone cream rest in the refrigerator for 30-40 minutes.
Using rigid cardboard brackets, create a rectangle with bottom and high edges, size 20x10 cm and place it in a larger pan.
Divide the ladyfingers horizontally in half, with the help of a sharp knife, and soak them in the coffee; line with them the bottom of the cardboard, creating a biscuit base and walls, so that you can contain the cream. Pour in the mascarpone and cocoa cream cold and let cool for another 2 hours in the refrigerator. After this time, remove the tiramisu from the refrigerator, remove the cardboard edges and garnish the surface with dried fruit and serve.