Discover a gluten-free tiramisu reimagined with indulgent and fruity flavors! The combination of white chocolate, fresh raspberries , and the crunch of pink pralines brings a French touch to this Italian dessert. Pink pralines originate from Lyon, France: they are almonds coated in caramelized sugar. The pink version is obtained by adding a natural coloring (often carmine) to the sugar, giving it its characteristic hue. They are used in several Lyonnais specialties, notably praline brioche and the famous praline tart. Ideal for a sweet treat or as dessert for a dinner party with friends, this tiramisu is sure to please with its beautiful colors. Easy to make, it can be prepared in advance and is best enjoyed chilled. It's melt-in-your-mouth, rich, and crunchy thanks to the addition of the pralines. This recipe is perfect for everyone, but especially for gluten-free dessert lovers who want to indulge without compromise. A dessert to try without hesitation to surprise your guests!

Gluten-free tiramisu with white chocolate, raspberries and pink pralines.

Italy

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Preparation time: 20 minutes Rest time: 4 hours Total time 4 hours 20 minutes

Difficulty: Beginner Servings: 6 Special regime:

Suitable for gluten-free use

Cooking method: Traditional

Ingredients

Portions

• 250g of mascarpone

• 3 eggs
• 80 g of sugar
• 100g of white chocolate
• 200g of fresh raspberries
• 50g of crushed pink pralines
• 1 teaspoon of vanilla extract

Preparation

1. Melt the white chocolate in a double boiler or in the microwave in 30-second intervals. Let it cool slightly.
2. Separate the egg whites from the yolks. Beat the yolks with the sugar until the mixture turns white.
3. Add the mascarpone, vanilla extract, and melted white chocolate. Mix until smooth. (You can use a mixer to make mixing easier.).
4. Whisk the egg whites until stiff peaks form and gently fold them into the mixture.
5. Place some raspberries and crushed pralines at the bottom of a glass, add a layer of mascarpone-white chocolate cream, some fresh raspberries and sprinkle with crushed pink pralines.

6. Repeat the process, layering the ingredients. Finish with a layer of cream and sprinkle the top with pink pralines and a few raspberries.

7. Leave to rest in the refrigerator for at least 4 hours.

8. Serve chilled and enjoy!

Keywords: gluten-free tiramisu, white chocolate tiramisu recipe, gluten-free dessert, raspberry and pink praline tiramisu, gluten-free pastry, revisited tiramisu, easy gluten-free recipe

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