The Great Australian Bake Off

This gluten-free tiramisu with a Maggie Beer twist will have you coming back for seconds.


  • Amaretti biscuits

  • 125g almond meal

  • 85g caster sugar

  • ½ tsp finely grated lemon zest

  • 50g egg whites (whites from approx. 2 eggs)

  • 20ml Amaretto almond liqueur

  • 3 tbsp white sugar, to roll

  • Syrup

  • 50ml water

  • 25g quince paste 

  • 30g caster sugar

  • 50ml vino cotto

  • 90ml strong expresso coffee

  • Savoiardi biscuits

  • 3 free-range eggs, separated

  • 20ml verjuice

  • Pinch of Australian pink salt flakes

  • 75g caster sugar

  • 95g gluten-free plain flour, sifted

  • 50g icing sugar mixture

  • Mousse

  • 2 gold gelatine leaves (4g)

  • 100g caster sugar

  • 40g quince paste

  • 60g vino cotto

  • 80g egg yolks (yolks from approx. 5 eggs)

  • 500g mascarpone

  • To serve

  • 200ml whipping cream

  • 100g dark chocolate 70%, to decorate

  • 1 tsp 100% cocoa sugar-free powder


  • 1.

    Pre-heat the oven to 160°C.

  • For the Amaretti biscuits:

  • 1.

    Grease and line a biscuit tray with baking paper.

  • 2.

    Place almond meal, sugar and lemon zest in a medium bowl, stir to combine.

  • 3.

    In a separate bowl using a hand whisk, whisk the egg whites until frothy, then add the liqueur. Pour into the almond mixture. Use your hand to bring the mix together.

  • 4.

    Wet hands and dip in extra white sugar, roll tablespoons of mixture into 12 balls and place onto prepared tray, press biscuits down so they are slightly flattened.

  • 5.

    Bake for 25-35 minutes or until golden and crisp. Cool on racks.

  • For the syrup:

  • 1.

    Place water, quince paste and sugar in a small saucepan, gradually bring to the boil, whisking so that the quince paste and sugar dissolve, simmer, without stirring, for 1 minute.

  • 2.

    Remove syrup from the heat. Make 90mls expresso coffee using the coffee machine and stir into syrup with vino cotto, set aside to cool.

  • For the savoiardi biscuits:

  • 1.

    Preheat oven to 175°C. Grease and line 2 large aluminium baking trays with baking paper. Separate eggs. Combine egg yolks and verjuice in a small bowl and mix to combine.

  • 2.

    Whisk egg whites with salt using the stand mixer until soft peaks. Gradually add sugar and whisk until smooth, glossy and firm peaks are formed. Fold verjuice mixture into whites followed by sifted flour.

  • 3.

    Place mixture into a piping bag with 1.5cm plain nozzle, pipe 10-11cm lengths onto the prepared trays, leaving 2cm between each. Dust with half the icing sugar, leave to sit for 5 minutes until the sugar is absorbed and shiny. Dust with the remaining icing sugar and bake in the oven for 10 minutes, turn tray and bake for a further 6-8 minutes or until golden and dry.

  • 4.

    Transfer to racks to cool.

  • For the mousse :

  • 1.

    Soak the gelatine in cold water until soft.

  • 2.

    Meanwhile, quarter fill a medium saucepan with water, bring to a simmer over medium heat. Place sugar, quince paste, vino cotto and yolks in a large heat-proof bowl. Whisk over a saucepan of simmering water until thick, pale and 60°C. Pour the mixture into a bowl of stand mixer. Whisk on medium high speed until pale and aerated.

  • 3.

    Squeeze out the water from the gelatine and place in a heat proof bowl. Stir over a saucepan of simmering water until dissolved, add to the whisking yolk mix, whisk until soft peaks and pale (don’t let mix get too cold).

  • 4.

    Place the mascarpone into a large bowl than fold in a 1/4 of the yolk mixture and stir to combine, followed by the remaining mousse mixture. Set aside.

  • To assemble:

  • 1.

    Place serving plate in fridge. Grease a 23 x 12.5 x 8cm loaf tin and line with a triple layer of cling film- overlap on all sides with overhang.

  • 2.

    Start by brushing a few sponge biscuits at a time lightly (don’t soak) with syrup then place the sponge fingers in base of the mould, lightly brush biscuits again if needed. Some biscuits may need to be trimmed slightly, to fit. Then spoon in mousse to 2cm-thick onto biscuits, sprinkle with broken up amaretti biscuits. Repeat to form 3 layers and to use all of the mousse, syrup and biscuits making the final layer the mousse and amaretti (you may have a few sponge fingers and amaretti left over). Cover the top surface with the overlapping cling film and allow to set in the freezer for 20 minutes then refrigerate tiramisu for a further 20 minutes or until ready to serve.

  • 3.

    Meanwhile, whip the cream until firm peaks, and roughly chop the chocolate into 1cm pieces then set aside.

  • To serve :

  • 1.

    Demould the tiramisu by placing upside down on a chilled rectangle serving plate, the bigger part of the tin is the base and small part is the top.

  • 2.

    Smooth all sides of the tiramisu using a small cranked metal spatula then place the whipped cream on the top to make it look like small waves followed by chopped chocolate and dust with cocoa, using a pastry brush, dust the plate to remove any excess cocoa powder then serve.

Nutritional information

Nutritional analysis per serving (10 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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