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My Gluten-Free, Dairy-Free, Low-Fat Tiramisù

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“A few months ago I found out to be not only a gluten intolerant but even a dairy intolerant too. I know how terrible is to prepare sweets and desserts for the others and to not have the possibility to try them. That's why I prepared my own Tiramisù! I've used the gluten-free angel food cake and prepared a low-fat cream with soy milk and cornstarch. It was almost like the real Tiramisù!”
READY IN:
1hr 35mins
SERVES:
6
YIELD:
6 pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare the Angel Food Cake:
  2. Preheat the oven to 375°F.
  3. Beat the egg whites with the cream of tartar and the salt until the soft peaks forms, then add 2 tbsp of the sweetener and continue to beat until the egg whites are very stiff.
  4. Stop to beat.
  5. In a bowl combine the cornstarch with the potato starch, the remaining sweetener and the vanilla, then sift this mixture up on the egg whites mixture.
  6. Stir very carefully to combine the ingredients.
  7. Pour batter into a rectangle baking sheet covered with ungreased baking wrap.
  8. Bake about 35 minutes.
  9. Do not under bake it.
  10. Top will be well browned.
  11. Immediately turn onto another baking wrap and allow to cool 5 minutes, then peel off the paper.
  12. While you're waiting to chill, prepare the cream:
  13. In a deep saucepan combine the milk with the cornstarch and the sweetener. Pour over low heat uncovered. Stir continually about 5-6 minutes, until the mixture is thickened. Do not let it boil!
  14. Now, let's finish the Tiramisù:
  15. Slice the Angel Food Cake into a 1/2 inch thin slices. wet them into the coffee and arrange some on the bottom of the serving bowl or into individual cups. Cover with cream. Repeat until all the angel food slices are finished. Cover with the remaining cream, sprinkle with some coffee powder.
  16. Chill in the refrigerator overnight.

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