Tiramisu is naturally close to being gluten-free — the only wheat component is the ladyfingers. Our GF version uses piped ladyfinger batter made with a blend of superfine rice flour and cornstarch, whipped to stiff peaks for maximum airiness. The key is baking them at a slightly higher temperature than traditional ladyfingers to create a crisp exterior that absorbs espresso without dissolving. The mascarpone cream layer remains unchanged — rich, velvety, and infused with just enough coffee and cocoa to create that classic tiramisu experience.
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