Traditionally tiramisu is a cake with layers of mousse-y goodness. Almost always the dessert has coffee in it somewhere. Not everyone like coffee! I know, I know, you coffee drinkers think we’re crazy. If it doesn’t taste like ice cream, I’m not drinking it. If you’re not a coffee fan, this is the tiramisu for you.
Instead of containing coffee, this tiramisu is made with Prosecco! How decadent will this be? I’m stoked to try it!
Are you worried about making this and then not being able to serve it to your Celiac or gluten free family and friends? Never fear! This is actually a gluten free recipe. Don’t want it gluten free? Just use normal lady finger cookies then. Either way this is going to be an amazing dessert!
Thanks to Katalina at Peas and Peonies for this DELICIOUS recipe!
- 1½ cups sparkling wine Voveti Prosecco
- 20 gluten free savoiardi biscuits (fine sponge fingers, ladyfinger)
- 4 egg yolks, organic
- ½ lb. mascarpone cheese
- ¾ cups heavy cream
- 1 cups powdered sugar
- 1 tablespoons granulated sugar
- 1 vanilla bean, seeds only
- Lay the Savoiardi sponge biscuits on the bottom of a baking pan and pour the sparkling wine on top of them, distribute the liquid evenly.
- I like my sponge fingers to be moist and soft, if using gluten free biscuits, let them rest for a 10-15 minutes to soak all the sparkling wine. If using regular lady fingers, they will soak the sparkling wine quicker, so keep an eye on them.
- Tamp down gently, making sure the biscuits are soaked all over, flip on the other side mid soaking.
- Mascarpone Cream:
- In the bowl of an electric mixer fitted with the whisk attachment, mix together the heavy cream and granulated sugar until stiff peaks form. Transfer to a bowl and refrigerate until ready to use.
- In the bowl of an electric mixer fitted with the whisk attachment (or just a large bowl if using a hand mixer) whisk the egg yolks, sugar and vanilla bean seeds until light and creamy. Pause a few times, to scrape the sides of the bowl, and continue mixing until well combined. Add the powdered sugar, whisk until well combined. Whisk in the mascarpone cheese and mix on medium speed until fully incorporated.
- Once all the mascarpone cheese has been incorporated, remove the whipped cream from the fridge and using a spatula, gently fold it into the mascarpone mixture.
- We are using 2 biscuits per layer. Break the savoiardi biscuits in two and press two of them on the bottom of ice cream bowls to create the first layer. Top with a few spoons of mascarpone cream. Repeat until the glasses are full, 2 layers of biscuits and 2 layers of cream.
- Top with dusted cocoa, fresh mint leaves or rose petals before serving.
- Serve chilled.
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Peas and Peonies.