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You might want to give this site a try a lot of gluten free recipes on here including the on you want. Good luck.
http://glutenfreeday.com/?p=111
http://glutenfreeday.com/?p=111
I copy pasted this from the link (incase you dont want to click it)
Looking for an easy, gluten-free tiramisu cake? Try this one created by a mother for her daughter who loves tiramisu but was diagnosed gluten intolerant about 3 years ago. After trying this cake mix made according to the package and topped with frosting, the two thought this cake might make a good substitute for the lady fingers needed for traditional tiramisu. So, from a gluten-free boxed cake mix was born this gluten-free tiramisu cake.
Ingredients:
Gluten-Free Pantry old fashioned cake & cookie mix
1/2 c. butter or margarine
2 large eggs, lightly beaten (or egg substitute)
1 tsp gluten-free vanilla
1/2 c. water or milk
2 c. strong coffee, sweetened to taste
1 8 oz. package cream cheese, softened
1/2 c. powdered sugar
2 c. whipping cream
unsweetened cocoa for dusting
Preheat oven to 350 degrees. Lightly grease a 13x9 inch baking dish.
In a bowl, prepare cake mix according to package directions using the butter, eggs, vanilla and water but spoon into a 13x9 inch pan instead of the 9-inch round or 8x8 inch square pan suggested on the box. Bake 24 minutes or until done.
While the cake is in the oven, brew 2-3 cups of very strong coffee and sweeten to your liking. Set aside.
After cake has cooled for 10 minutes, using the handle of a wooden spoon, poke holes in the top of the cake approximately 1-inch apart. Spoon or pour coffee over top of cake, making sure to get some coffee in each poked hole. Cool cake another 30 minutes.
In another bowl, beat cream cheese and powdered sugar with an electric mixer on low speed until mixed. Beat on high until smooth. Gradually beat in whipping cream until stiff peaks form (about 2 minutes). Spread mixture on top of cake. Sprinkle with cocoa if desired.
Looking for an easy, gluten-free tiramisu cake? Try this one created by a mother for her daughter who loves tiramisu but was diagnosed gluten intolerant about 3 years ago. After trying this cake mix made according to the package and topped with frosting, the two thought this cake might make a good substitute for the lady fingers needed for traditional tiramisu. So, from a gluten-free boxed cake mix was born this gluten-free tiramisu cake.
Ingredients:
Gluten-Free Pantry old fashioned cake & cookie mix
1/2 c. butter or margarine
2 large eggs, lightly beaten (or egg substitute)
1 tsp gluten-free vanilla
1/2 c. water or milk
2 c. strong coffee, sweetened to taste
1 8 oz. package cream cheese, softened
1/2 c. powdered sugar
2 c. whipping cream
unsweetened cocoa for dusting
Preheat oven to 350 degrees. Lightly grease a 13x9 inch baking dish.
In a bowl, prepare cake mix according to package directions using the butter, eggs, vanilla and water but spoon into a 13x9 inch pan instead of the 9-inch round or 8x8 inch square pan suggested on the box. Bake 24 minutes or until done.
While the cake is in the oven, brew 2-3 cups of very strong coffee and sweeten to your liking. Set aside.
After cake has cooled for 10 minutes, using the handle of a wooden spoon, poke holes in the top of the cake approximately 1-inch apart. Spoon or pour coffee over top of cake, making sure to get some coffee in each poked hole. Cool cake another 30 minutes.
In another bowl, beat cream cheese and powdered sugar with an electric mixer on low speed until mixed. Beat on high until smooth. Gradually beat in whipping cream until stiff peaks form (about 2 minutes). Spread mixture on top of cake. Sprinkle with cocoa if desired.
voted helpful: krysstel
Gluten-free tiramisu recipe
Serves 4-6, this takes only something like 15 minutes to make if you have the sponge ready. This recipe is suitable for a sponge made with 4 eggs.
-3/4 cup or 1,8 dl strong coffee (instant is fine, and use espresso if you have it, some dark roast coffee works well too)
-1/4 cup or 0,6 dl Baileys (or something else you like)
-2 eggs
-1/4 or 0,6 dl cup caster sugar
-250 grams or 0,8 cup mascarpone
-100 ml or 0,4 cup cream
-1 tsp vanilla extract
Mix the coffee with the Baileys and leave it to sit.
Separate the eggs and then whisk the yolks and the sugar together, add the vanilla to it too.
Add the mascarpone to the mixture and mix everything together.
Whip the cream and add to the mixture.
Whip the egg whites until they are foamy and white. Then fold them gently into the mixture.
Take one layer of the sponge and moisten it with the coffee and then place half of the mascarpone mixture on to it. Add the remaining layer of the sponge on top of the mascarpone mixture and moisten this one too with coffee. Place the rest of the mascarpone on top of the sponge and dust with some cocoa.
Ideally this should sit in the fridge for some hours, but I think that it is edible straight away.
Take the separated egg yolks and add them to a bowl with the sugar.
Whip them until they are yellow and creamy. Then add the mascarpone.
Whip the cream if you are using it and add it to the mixture.
Whip the egg whites and add them, they should be foamy and white like in the picture. Fold them in gently.
Cut the sponge in half and start adding the coffee to it. Remember to careful with the moisture so that it does not become too moist. You can spoon it, but using a brush makes it easier to adjust the moisture.
Sorry about the baking dish being so dirty, but in my defense I will state that it is very old and also that I am too lazy to clean it up with anything else than a regular dishwasher.
Spoon half of the mascarpone on top of it.
Repeat with the other half of the sponge and then dust it with some cocoa.
hope this helps
best regards
Serves 4-6, this takes only something like 15 minutes to make if you have the sponge ready. This recipe is suitable for a sponge made with 4 eggs.
-3/4 cup or 1,8 dl strong coffee (instant is fine, and use espresso if you have it, some dark roast coffee works well too)
-1/4 cup or 0,6 dl Baileys (or something else you like)
-2 eggs
-1/4 or 0,6 dl cup caster sugar
-250 grams or 0,8 cup mascarpone
-100 ml or 0,4 cup cream
-1 tsp vanilla extract
Mix the coffee with the Baileys and leave it to sit.
Separate the eggs and then whisk the yolks and the sugar together, add the vanilla to it too.
Add the mascarpone to the mixture and mix everything together.
Whip the cream and add to the mixture.
Whip the egg whites until they are foamy and white. Then fold them gently into the mixture.
Take one layer of the sponge and moisten it with the coffee and then place half of the mascarpone mixture on to it. Add the remaining layer of the sponge on top of the mascarpone mixture and moisten this one too with coffee. Place the rest of the mascarpone on top of the sponge and dust with some cocoa.
Ideally this should sit in the fridge for some hours, but I think that it is edible straight away.
Take the separated egg yolks and add them to a bowl with the sugar.
Whip them until they are yellow and creamy. Then add the mascarpone.
Whip the cream if you are using it and add it to the mixture.
Whip the egg whites and add them, they should be foamy and white like in the picture. Fold them in gently.
Cut the sponge in half and start adding the coffee to it. Remember to careful with the moisture so that it does not become too moist. You can spoon it, but using a brush makes it easier to adjust the moisture.
Sorry about the baking dish being so dirty, but in my defense I will state that it is very old and also that I am too lazy to clean it up with anything else than a regular dishwasher.
Spoon half of the mascarpone on top of it.
Repeat with the other half of the sponge and then dust it with some cocoa.
hope this helps
best regards
voted helpful: krysstel
Serves 4-6, this takes only something like 15 minutes to make if you have the sponge ready. This recipe is suitable for a sponge made with 4 eggs.
-3/4 cup or 1,8 dl strong coffee (instant is fine, and use espresso if you have it, some dark roast coffee works well too)
-1/4 cup or 0,6 dl Baileys (or something else you like)
-2 eggs
-1/4 or 0,6 dl cup caster sugar
-250 grams or 0,8 cup mascarpone
-100 ml or 0,4 cup cream
-1 tsp vanilla extract
Mix the coffee with the Baileys and leave it to sit.
Separate the eggs and then whisk the yolks and the sugar together, add the vanilla to it too.
Add the mascarpone to the mixture and mix everything together.
Whip the cream and add to the mixture.
Whip the egg whites until they are foamy and white. Then fold them gently into the mixture.
Take one layer of the sponge and moisten it with the coffee and then place half of the mascarpone mixture on to it. Add the remaining layer of the sponge on top of the mascarpone mixture and moisten this one too with coffee. Place the rest of the mascarpone on top of the sponge and dust with some cocoa.
Ideally this should sit in the fridge for some hours, but I think that it is edible straight away.
Take the separated egg yolks and add them to a bowl with the sugar.
-3/4 cup or 1,8 dl strong coffee (instant is fine, and use espresso if you have it, some dark roast coffee works well too)
-1/4 cup or 0,6 dl Baileys (or something else you like)
-2 eggs
-1/4 or 0,6 dl cup caster sugar
-250 grams or 0,8 cup mascarpone
-100 ml or 0,4 cup cream
-1 tsp vanilla extract
Mix the coffee with the Baileys and leave it to sit.
Separate the eggs and then whisk the yolks and the sugar together, add the vanilla to it too.
Add the mascarpone to the mixture and mix everything together.
Whip the cream and add to the mixture.
Whip the egg whites until they are foamy and white. Then fold them gently into the mixture.
Take one layer of the sponge and moisten it with the coffee and then place half of the mascarpone mixture on to it. Add the remaining layer of the sponge on top of the mascarpone mixture and moisten this one too with coffee. Place the rest of the mascarpone on top of the sponge and dust with some cocoa.
Ideally this should sit in the fridge for some hours, but I think that it is edible straight away.
Take the separated egg yolks and add them to a bowl with the sugar.
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