Gluten-free raspberry tiramisu

Ingredients for 6 servings:

• 6 eggs, size M, room temperature
• 1 pinch of salt
• 140 g powdered sugar
• 180 g flour, gluten-free
• 500 g mascarpone
• 600 g cream
• 2 drops of vanilla flavor
• 140 g powdered sugar
• 250 g raspberries, frozen or fresh
• Cocoa, cold, strong
• Baking cocoa

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Cooking/baking time approx. 15 minutes; Total time approx. 7 hours 15 minutes

no alcohol, no coffee, no fresh egg in the cream, suitable for children, gluten-free

Preheat oven to 180 degrees Celsius (top and bottom heat). Beat eggs, powdered sugar, and salt with a mixer until the consistency is almost white, airy, and stiff. Then fold in half of the flour with a whisk until everything is mixed. Now fold in the second half of the flour as well; the batter will shrink, which is okay. Place the batter on a baking tray and bake for 15 minutes at 180 degrees Celsius (350 degrees Fahrenheit). Test with a skewer to see if it’s cooked through. Then let the sponge cool. Once it’s cooled, cut it into either small pieces or two large pieces for the tin (I personally bake two sponges the size of the tin so I don’t have to cut it). For the cream, mix the mascarpone with the powdered sugar. Whip the cream until stiff peaks form. Gradually fold in the cream. Add vanilla butter flavoring. If using frozen raspberries, thaw them in a saucepan and then puree them (if using fresh ones, just puree them). Mix with 3-5 tablespoons of the cream and season to taste. I like it more tart, so I don’t add any more sugar to the raspberries; if not, sweeten them again. Spread the first layer of sponge cake in the pan and drizzle with strong cocoa (usually half a cup is enough). Spread no more than half of the cream on top. Spread the raspberry cream on top. Place the second layer of sponge cake on top of the raspberries and drizzle with cocoa, then add the cream again. If you like, you can sprinkle cocoa powder over the cream immediately using a sieve, otherwise just before serving. Cooling time: 4 hours, preferably overnight in the refrigerator. If you bake the sponge cake twice, it will be pretty similar to a sponge cake with raspberry cream filling.