So let’s start with your gluten-free boudoirs:
STEP 1: The preparation: Separate the whites from the yolks of your 3 eggs. Whip your whites with a pinch of salt. When your egg whites are stiff, gradually add 3/4 of your sugar. Go gently, do not break your egg whites! In another bowl, blanch the yolks with the remaining quarter of sugar. When everything is ready, gradually add the whites to the yolks. Use a wooden spatula to avoid breakage! Finally, add your cornstarch and yeast.
STEP 2: Assembly: Preheat your oven to 180°. On a baking sheet with baking paper, make small piles with a spoon, and if you have a pastry bag, it is even better. Make the “lines” of this preparation to look like real gluten-free boudoirs! And hop, we bake in a 180° oven for 10 to 12 minutes. When your boudoirs begin to caramelize, take them out of the oven. Reserve!
Now let’s move on to our more general preparation:
STEP 3: Separate your whites from the yolks, and snow your whites with a pinch of salt. In another bowl, mix your 3 egg yolks with the sugar, and mix this preparation with your mascarpone. When your two preparations are homogeneous, gradually add the egg whites to your mascarpone preparation. Taste, it must be super super good!
STEP 4: The assembly: When your gluten-free boudoirs have cooled, dip them gently in cold coffee. Do not completely soak your biscuit, just half. In a dish, put a first layer of boudoirs, then cover with half of your preparation of mascarpone, then again, put a layer of gluten-free boudoirs in the coffee, and finally cover with mascarpone. Tadaaaaa!
STEP 5: I almost forgot! Sprinkle cocoa all over your dish, and hop, put plastic film on your gluten-free tiramisu, and head to the refrigerator for at least 3 hours.
Enjoy! So, not too bad, right?
If you want other recipes as good and as simple, it’s there!
Chloé