Crafted with sponge made using our Well & Good Self Raising Flour recipe, this tiramisu layers soft coffee-soaked sponge with silky mascarpone cream and a dusting of rich cocoa for the ultimate gluten free indulgence. Light, creamy, and full of classic Italian flavour.

Ingredients

Sponge:

• 1 x Well and Good Sponge Cake Recipe
• 1 cup strong brewed coffee, (230ml)
• 3 tablespoons dark chocolate, grated
• 4 tablespoons coffee liqueur (optional)

Yolks:

• 4 egg yolks, at room temperature
• 3 tablespoons sugar
• 2 cups mascarpone, (500g)

Whites:

• 3 egg whites, at room temperature
• 3 tablespoons sugar
• Garnish
• 1 tablespoon cocoa powder

Method

1. Bake the sponge: Make the Well and Good sponge cake using the recipe on the back of our Self Raising Flour pack. Bake in a thin layer (about 1cm thick), then set aside to cool completely.
2. Whisk the egg yolks: Separate egg yolks and whites into two clean bowls. Add 3 tablespoons of sugar to the yolks and beat with an electric mixer until pale, thick and creamy. Add mascarpone and whisk until smooth. Set aside.
3. Whip the egg whites: Wash and dry your beaters thoroughly — any trace of yolk will stop the whites from whipping. Beat the egg whites until frothy, then slowly add 3 tablespoons of sugar. Continue beating until stiff, glossy peaks form.
4. Fold it all together: Gently fold one-third of the egg whites into the mascarpone mixture to loosen it. Then fold in the remaining egg whites in two batches. Be gentle — this keeps your mixture light and airy.
5. Make your coffee mix & layer – no soaking: Combine strong espresso with 4 tablespoons of coffee liqueur in a bowl. Place your sponge layer in the serving dish and brush the top with the coffee mix — enough for it to soak in, but don’t dunk or oversaturate.
6. Creamy layer: Spread half of the mascarpone mixture evenly over the sponge. Add a generous sprinkle of grated dark chocolate for extra indulgence.
7. Repeat for each layer & finish: Add your second sponge layer, brush again with coffee mix, and top with the remaining mascarpone. Smooth out the top and dust generously with cocoa powder.
8. Chill & serve: Refrigerate for 6–8 hours or overnight to let it set beautifully. Slice, serve, and enjoy your gluten-free masterpiece!