Gluten Free Tiramisu With A Twist - Happy New Year!

It is a tradition with me to make something a little extra special today.  Not only is it New Year's Eve but it is my best friend's birthday aka my mom.  All year I have been craving Gluten Free Tiramisu and I was going to make it but for some reason I just kept getting distracted. So today is the day!

I decided to make special little Gluten Free Tiramisu in Weck Jars because Tiramisu is a bit messy to make, especially the GF Ladyfingers and to serve.  This way is better and more eco friendly ... less clean up of excess bowls etc.
Hey any excuse for less clean up works for me!


Another great reason to make individual servings in different sizes is because some want a big portion and some little ones.  The jars stack nicely in the fridge and are easy to transport to a party as well! Trust me they will stay prettier this way and they are so fun to eat out of the jar ... très chic!

Happy Birthday!

Happy New Year's!

Happy Gluten Free Tiramisu Day!

Gluten Free Tiramisu With A Twist
makes 4-6 servings depending on sizes

1 package Gluten Free Schar Ladyfingers

1/2 cup espresso, cooled - if omitting the rum and kaluha make it 1 cup espresso

2 Tbs dark rum, optional

3 Tbs Kahlua, optional

8-10 oz Mascarpone - Italian Style Cream Cheese

1 cup chocolate chips or chocolate shavings 

1 cup sliced almonds or chopped hazelnuts

approximately 1/4 cup Pernigotti Cocoa Powder 

4-6 9-10 oz Weck or canning jars with lids.

This is a layering process so be sure to use just a tad for each layer to make sure each jar gets plenty of the good stuff! 

To make the espresso liquor or syrup - brew the espresso and pour in a small pitcher and let cool.  A Pyrex measuring cup works great! This will make it easier to pour into the jars. Add the rum and Kahlua, mix well.

Break up the Gluten Free ladyfingers and make one layer in the bottom of the jars.  Pour the espresso syrup on each of the cookies, just a tad. 

Add small dollops of mascarpone on top of each of the cookies in each of the jars.

Sprinkle some Pernigotti Cocoa powder on each.  

Break up some more GF ladyfingers, pour more espresso syrup and make another layer with the mascarpone and cocoa.  Once all of the ladyfingers and mascarpone are used pour the rest of the espresso syrup over each. 

Top each with Pernigotti, chocolate chips or shavings, sliced almond or chopped hazelnuts.  Put the lid on each jar and chill for at least 2 hours before serving.  After about an hour of chill time, it is a good idea to turn the jars gently upside down to allow for all of the espresso to absorb into all the nooks and crannies of the Tiramisu! And the right side up and back in the fridge.

Serve chilled with hot coffee, espresso or Prosecco!

Buon Anno! 

Buongustai Gratis Senza Glutine!

Happy New Year 

Gluten Free Foodies!

xoxo

Lisa

P.S. Thank you for another great year of Gluten Free foods and good times! I look forward to 2012 with you ... celebrating the foods that we can eat!