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A side on macro image of a slice of gluten free Yuzu Tiramisu. The slice sits atop a white ceramic plate against a white linen backdrop. It is surrounded by lemons in the foreground and background of the image.

Yuzu Tiramisu (gluten free)

Gluten free, xanthan gum free
Serves 6-8
*Measures are in Australian cups and measures. Use gram and ml for international accuracy. 
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Prep Time 45 minutes
Cook Time 0 minutes
Course Dessert
Cuisine Food Intolerance Friendly
Servings 8 people

Ingredients
  

To finish:

  • 1 batch yuzu curd (recipe linked in notes below the recipe)
  • 18-28 gluten free savoiardi (1 batch of my gluten free savoiardi recipe makes about 35, recipe linked in notes below the recipe)

For the savoiardi dipping mixture:

  • 125 ml (1/2 cup)* limoncello
  • 20-40 ml (1-2 tablespoons)* yuzu juice or lemon juice
  • 25 g curd taken from the batch of yuzu curd

For the mascarpone mixture:

  • 2 extra large eggs separated (45-55g per egg, weighed out of shell)
  • 110 g (1/2 cup)* caster sugar (divided into 70g and 40g)
  • 500 g firm mascarpone used cold and straight from the fridge

Instructions
 

To prepare the yuzu tiramisu elements:

  • Prepare the curd as per the instructions. I prefer to make mine the night before so that it is fully chilled. A hot or warm curd will melt the whipped mascarpone and make a mess of the tiramisu.
  • Prepare the savoiardi, if you are making them from scratch. Allow them to cool completely.
  • To make the savoiardi dipping mixture whisk together the limoncello, lemon juice and curd in a shallow bowl (this makes it easier to dip the savoiardi later). Set aside.
  • Carefully separate the egg whites and yolks into clean bowls, ensuring no egg yolk droplets or grease touches the egg whites.
  • Place the egg whites in the bowl of your stand mixer or in a medium mixing bowl that is scrupulously clean. Use the whisk attachment or a hand beater to whip the eggs until they are fluffy. Gradually add the 70g bowl of caster sugar and continue beating until stiff peaks form. You should be able to tip the bowl upside down without any slippage at all.
  • Transfer the whipped egg whites to a medium mixing bowl and set aside. Clean as much egg white out of the whipping bowl as you can.
  • Place the egg yolks and remaining sugar into the bowl of your stand mixer or in a small-medium mixing bowl. Use the whisk attachment or a hand beater to whip the mixture for 2-5 minutes or until the mixture looks creamy and is a pale orange or yellow colour (this depends on the colour of your egg whites).
  • Add the cold mascarpone to the egg yolk mixture with the mixer on low. Allow to incorporate and scrape down the bowl to ensure all the egg yolk mixture is mixed in.
  • Take the bowl of mascarpone and egg yolk over to the bowl of whipped egg whites. Gently fold the whipped egg whites into the mascarpone mixture using a silicon spatula. The aim is to completely combine the two without knocking all the air out of the egg whites. The egg whites are what makes the tiramisu light and airy, so go gently for best results.

To assemble:

  • Spread a thin layer of the mascarpone mixture on the bottom of your serving dish. This will sturdy the savoiardi and make it easier to assemble.
  • Dip each savoiardi into the limoncello mixture until you can feel it soften. This takes longer with a cold liquid, so leave them in there a little longer than you do with a coffee based tiramisu. Flip each savoiardi over so both sides absorb the liquid.
  • Arrange the savoiardi as you wish – you can pack them tightly or leave a little room between each. Personally, I prefer less savoiardi in this tiramisu, but do what you prefer.
  • Once the first layer of savoiardi are in place, dollop about 1/3 – ½ the yuzu curd over the top. Spread it out as you dollop because it can be tricky to spread over soft savoiardi. Do your best to create a layer of yuzu curd.
  • Spread half the remaining whipped mascarpone mixture gently over the top. Spread it right to the edges to ensure everything is coated and sitting in a flat layer.
  • Repeat the process with the next layer of savoiardi. Spread the remaining whipped mascarpone mixture over the top of the savoiardi.
  • If your mixture is feeling a bit soft, place the tiramisu in the fridge or freezer for 10-15 minutes. Once it is firmer, gently dollop the remaining yuzu curd over the top of the mascarpone mixture. Use an offset spatula to very gently spread the yuzu curd evenly over the top of the tiramisu. It can take a bit of patience to ensure you don’t disturb the mascarpone underneath, which is why chilling helps.
  • When you are happy, transfer the tiramisu to the fridge for at least 4+ hours but ideally overnight. You can serve straight from the fridge or allow it to come to temperature on the bench for 15-20 minutes.
  • Leftovers keep well in the fridge in an airtight container. I haven't tried freezing it but by all accounts, tiramisu is a freezer friendly dessert.

Notes

  • The recipe for the dairy free yuzu curd is here. 
  • The recipe for the gluten free savoiardi without xanthan gum is here. You will use about 1/2 - 2/3 of a batch. 
  • I tested this recipe in a Le Creuset 28cm oval ceramic dish which has a 1.6 litre capacity. You can use a similar sized dish here – a rectangular or square tin would make the tiramisu easier to slice. If you’d prefer to serve it by spooning out the tiramisu, any similar size serving dish will work.
  • I haven’t tested individual pots or serves. While I’m sure it would work, I can’t speak to how best to divvy up each ingredient when using small vessels.
Keyword Gluten free lemon tiramisu, gluten free tiramisu, Yuzu tiramisu
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