How Would You Feel About A Gluten Free Tiramisu? Right.

What would life be without this beautiful little sin? So delicious, so Italian... it will blow even the most serious calorie concerns away. I tinkered for ages until I had the perfect recipe. And now, I don't just love the classic version, but also variations with raspberries and other fruits.

Ingredients For the crème patissiere: – 200ml (lactose-free) milk – 100g sugar – 30g FLOUR REBELS Bake@Cake Mix or cornstarch – 4 egg yolks For the mascarpone cream: – 200ml whipped cream – 300g mascarpone – Pulp from a vanilla bean Additionally: – 1 FLOUR REBELS vanilla cake – Brew 1 cup of coffee – real cocoa powder for dusting

That's how it works: For the crème patissiere, beat all the egg yolks together with the sugar and the Bake@Cake Mix until it is light yellow and creamy. Heat the milk in a saucepan (bring it to the boil very briefly) and then mix it into the egg yolk, stirring constantly. Put everything in a saucepan and bring it briefly to the boil over low heat, stirring constantly, until the cream thickens. Strain the crème patissiere through a sieve, cover it with cling film and let cool. In the meantime, whip the whipped cream with a hand mixer. Add the mascarpone and the pulp of a vanilla bean; mix thoroughly. Stir the crème patissiere into the mascarpone cream – don't worry if the cream appears too liquid, it will settle as it cools. Cut the vanilla cake into slices, about 0.5cm thick, and place one layer in a mold (e.g. baking dish). Drizzle the cooled coffee generously over the cake. Now put a layer of tiramisu cream on the cake and then another layer of cake with coffee and cream until the ingredients are all used. Dust the tiramisu generously with cocoa powder and cover with cling film. Chill the whole thing for at least 6 hours - preferably overnight in the fridge.

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