Tiramisu in a glass with chocolate

Serves ~4 people with larger portions (~3.5 oz glasses), or ~8-10 in smaller cups (~shotglass sized), adapted and sized down from the original recipe...it looks better in a tall glass

This version is gluten free, but you can use normal flour for the cookies if you want. You can also skip the cookies, which makes the texture less interesting, but in some ways makes it more decadent (since nothing detracts from the creaminess of the mascarpone & ganache).

Mascarpone cream

• Ingredients

  • 2 cups (~16 oz package, or 2 x 8 oz packages) mascarpone

  • 1/4 cup sugar

  • 4 eggs

• Pasteurize eggs (e.g. sous vide at 130° for 2+ hours), then chill & separate

• Whisk yolks + half of sugar until it is in “ribbon stage”

• Heat over stove on low heat up to ~100°F (this helps the mascarpone incorporate)

• Add mascarpone, gently stir to incorporate

• Let cool in the refrigerator (~1 hour)

• Whisk egg whites + remaining sugar to stiff peaks, add to mixture

Gluten-Free Shortbread cookies

aka “pasta frolla”

• Ingredients

  • 3/4 c GF flour (we used Cup4Cup or Bob’s 1-for-1 flour)

  • 0.5 stick butter

  • 1 egg yolk

  • 1/6 cup sugar

  • 1/2 tsp vanilla extract

  • Pinch salt

• Preheat oven to 350°

• Mix ingredients in food processor

• Roll with rolling pin until thin (<1/4” thick), cut into small circles (the actual shape doesn't matter since you'll be breaking it into pieces later)

• Bake until golden brown, 20-30 min

Chocolate Ganache

• Ingredients

  • 0.5 cup heavy cream

  • ~4 oz semisweet or bittersweet high-quality chocolate, finely chopped

• Heat cream in a small saucepan on medium/low heat until barely at a simmer...remove from heat

• Add in chocolate, let sit for ~1-2 min, then gently whisk until smooth

• ...you can also make the ganache in a microwave! (basically add the 2 ingredients in a microwave-safe bowl and microwave on high for ~1 min, although some microwaves vary so maybe try 30 sec at a time at first?)

Other ingredients

• ~2 doppio espressos

  • …or ~1/4 cup of very strong French press coffee

• Optional: cocoa powder to dust

Assembly

• Take a glass (we use either shot glasses or ~3 oz Duralex tumblers)

• Add a bit of espresso to the bottom of the glass with a dollop of ganache

• Then layer mascarpone cream, cookies (broken into bite-sized pieces), cocoa powder, and a 2nd layer of mascarpone cream

• Add a final dollop of ganache to the top

• ...can made ahead, but don't refrigerate too long, or the ganache will set (sometimes we'll make this into a fun dinner party activity, where people can DIY their own serving)