Reverse Tiramisú Sin Gluten
Serves 1
Directions
- 1Prepare the gluten-free coffee biscuit by crushing the biscuits, adding coffee, and melted butter.
- 2Prepare the gluten-free coffee biscuit by crushing the biscuits, adding coffee, and melted butter.
- 3Prepare the gluten-free coffee biscuit by crushing the biscuits, adding coffee, and melted butter.
- 4Place it in the base and on the walls of the mold and leave it well even.
- 5Place it in the base and on the walls of the mold and leave it well even.
- 6Place it in the base and on the walls of the mold and leave it well even.
- 7Prepare the tiramisu cream by cooking the yolks with a splash of amaretto and sugar in a water bath up to 64 degrees.
- 8Prepare the tiramisu cream by cooking the yolks with a splash of amaretto and sugar in a water bath up to 64 degrees.
- 9Prepare the tiramisu cream by cooking the yolks with a splash of amaretto and sugar in a water bath up to 64 degrees.
- 10Remove from the heat and whip the yolks until you get the indicated texture.
- 11Remove from the heat and whip the yolks until you get the indicated texture.
- 12Remove from the heat and whip the yolks until you get the indicated texture.
- 13Add mascarpone several times while whisking with the rods until everything is completely integrated.
- 14Add mascarpone several times while whisking with the rods until everything is completely integrated.
- 15Add mascarpone several times while whisking with the rods until everything is completely integrated.
- 16Prepare the coffee with a splash of amaretto and soak the ladyfingers well.
- 17Prepare the coffee with a splash of amaretto and soak the ladyfingers well.
- 18Prepare the coffee with a splash of amaretto and soak the ladyfingers well.
- 19Alternate between layers with mascarpone cream and soaked ladyfingers.
- 20Alternate between layers with mascarpone cream and soaked ladyfingers.
- 21Alternate between layers with mascarpone cream and soaked ladyfingers.
- 22Finishing with the cream on top to close everything well.
- 23Finishing with the cream on top to close everything well.
- 24Finishing with the cream on top to close everything well.
- 25Unmold, remove the paper carefully and sprinkle cocoa powder on top.
- 26Unmold, remove the paper carefully and sprinkle cocoa powder on top.
- 27Unmold, remove the paper carefully and sprinkle cocoa powder on top.
Ingredients
- 350 gr galletas maría sin gluten
- 350 gr galletas maría sin gluten
- 350 gr galletas maría sin gluten
- 120 gr mantequilla fundida
- 120 gr mantequilla fundida
- 120 gr mantequilla fundida
- 10 gr café soluble en polvo
- 10 gr café soluble en polvo
- 10 gr café soluble en polvo
- 180 gr yemas
- 180 gr yemas
- 180 gr yemas
- 160 gr azúcar
- 160 gr azúcar
- 160 gr azúcar
- 750 gr queso mascarpone
- 750 gr queso mascarpone
- 750 gr queso mascarpone
- c/s amaretto
- c/s amaretto
- c/s amaretto
- 10 paquete melindros sin gluten
- 10 paquete melindros sin gluten
- 10 paquete melindros sin gluten
- 300 ml café espresso
- 300 ml café espresso
- 300 ml café espresso
- chorrito amaretto
- chorrito amaretto
- chorrito amaretto