Gluten-free tiramisu and cheesecakes recipes ??

jeez they stuck you with like the most complicated dessert possible ?? I'd just hit up a bakery girl

Pinterest maybe?

I know some grocery stores sell gluten free graham cracker (like) crusts. I don't think anything else in a cheesecake has gluten... For the tiramisu you'd just have to find gf lady finger cookies, which I've never seen.

I second Pinterest. I don't have any experience with this so I could be wrong but does the filling part of cheese cake contain gluten? I don't think it does. If I'm right, then see if you can find gluten free gram crackers to make the crust and use whatever cheese cake recipe you like for the filling. Or even leave out the crush. If I'm wrong then ignore me, cos I'm no help

http://m.driscolls.com/recipes/view/10914/No-Bake-Gluten-Free-White-Chocolate-Raspberry-Cheesecake

There's thousands of them, just search up on Google. I'd go with cheesecake, a lot easier.

It will be the same recipe you would normally use, just substitute the biscuits to a GF biscuit.

And if you're using flour make sure it's GF too.

GLUTEN-FREE TIRAMISU

tiramisu-square

8-10 Servings

Prep: 60 mins

INGREDIENTS

125g butter

125g caster sugar

2 eggs

100g gluten-free self-raising flour (A brand which uses a blend of flours will work best)

50g ground almonds

1 tsp vanilla sugar

125ml/1/2 cup espresso

50ml/1/4 cup rum or brandy

4 egg yolks

100g sugar

450g mascarpone cheese

250ml/1 cup whipping cream

125ml/½ cup Marsala wine any sweet wine will do (e.g. port)

INSTRUCTIONS

Beat the sugar and butter together. Add the eggs, one at a time. Mixing each time until well combined.

Sift the flour, ground almonds and vanilla sugar together and combine with the mixture until you have a smooth batter.

Piping out gluten free ladyfingersTransfer the mixture into a piping bag with a wide nozzle.

Line a baking tray with baking paper.

Pipe out “fingers” about 3 inches/10cm long until all the mixture is used up. Be sure not to pipe the lady fingers too close together, as they will spread out when they are baked.

Refrigerate for 15 minutes before baking to avoid them spreading out too much.

Preheat oven to 180C/350F

Bake for 8-10 minutes until golden.

Transfer to a wire rack and leave to cool completely.

Beat egg yolks in a bowl over a double boiler until light and fluffy.

Add the sugar and sweet wine and continue beating until the mixture thickens (about 5 minutes). This is called a zabaglione.

Mash the mascarpone in a bowl until smooth.

Add the zabaglione and mix well.

In another bowl, whip the cream until very light. Fold this into the zabaglione mixture.

Assembling gluten free tiramisuIn a small bowl, put the espresso and brandy/rum.

Dip each ladyfinger into the liquid and place on the bottom of the serving dish.

Once the bottom layer is covered, spread half of the zabaglione mixture on top of the ladyfingers.

Start dipping and placing ladyfingers on top of this layer and finish it off with another layer of zabaglione mixture.

Dust a little cocoa powder on top of the entire dessert.

Cover the finished dessert with cling film and refrigerate for at least 4 hours or overnight.

Thanks everyone! I'm gonna try to go with caralouise recipe!

I'm not sure I'll find gluten free flour around here, since I live in a part of the world where the gluten-free trend didn't take at all! But at least I have a plan now and I'm sure I'll think of something!