Gluten-Free Tiramisu for Daring Bakers

This has been an insane month.  So many great things packed into this tiny 28-day period.  The ebook I created for Haiti (which is still on sale!  It costs a minimum of $10 and all proceeds go to the Red Cross for Haiti Relief) has raised almost $5000.  I received my copies of BlogAid, the cookbook created by Julie that I was lucky enough to be a part of, and we’ve been watching tons of Olympic events.  So many amazing stories there.

This was the perfect way to cap off this month.  No question.

Well, I had some questions before I started.  We were making cheese after all!  Then, many other parts and coffee.  I’m not a fan of coffee.  But I do love tea.  There has been some Chai in my house recently, so I decided to make a Gluten-Free Chai Tiramisu.  Oh yes.  It is as fantastically delicious as it sounds.

The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.

Although don’t typically post the challenge recipes, this one I have to share.  But the Ladyfingers, they deserve their own post.  Watch for that this week.  I’ve already made 2 batches.  One for the tiramisu and one just for cookie eating =D.  But don’t worry, you can still scroll down for pictures.  Lots and lots of pictures.

Gluten-Free Chai Tiramisu
Adapted from the February 2010 Daring Bakers Challenge by Lauren of Celiac Teen.
Ingredients
For the zabaglione:
2 large egg yolks
3 tbsp sugar
1/4 cup brewed Chai tea
1/4 tsp vanilla extract
1/2 tsp finely grated lemon zest

For the vanilla pastry cream:
1/4 cup sugar
1 tbsp millet flour
1/2 tsp finely grated lemon zest
1/2 tsp vanilla extract
1 large egg yolk
3/4 cup whole milk

For the whipped cream:
1 cup chilled heavy cream
1/4 cup sugar
1/2 teaspoon/ 2.5ml vanilla extract

To assemble the tiramisu:
2 cups brewed Chai tea, warmed
1/2 cup sugar (or less, the tea doesn’t need as much as the espresso)
1/3 cup/75gms mascarpone cheese
36 savoiardi/ ladyfinger biscuits (you may use less)
2 tablespoons unsweetened cocoa powder (optional)

Steps
For the zabaglione: 
Heat water in a double boiler. In a large mixing bowl, mix together the egg yolks, sugar, the Chai tea, vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth.

Transfer the mixture to the top of a double boiler. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency.  Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.

For the pastry cream: 
Mix together the sugar, millet flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth. Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling.

Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes (it really does take awhile!) the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer or not worry about them.) Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.

For the whipped cream:
Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.

To assemble the tiramisu: 
Have ready a rectangular serving dish (about 8″ by 8″ should do) or round springform pan. Mix together the Chai tea and sugar in a shallow dish, whisking to mix well. Set aside to cool.

In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.

Working quickly, dip 12 of the ladyfingers in the sweetened tea, about 1 second per side (I only did one side not both). They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered.  Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges. Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer (Mine only had enough for 2 layers, but my pan was pretty large). Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.  (Or freeze, thats what I did with mine!)

To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve.

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