Gluten Free and Eggless Tiramisu

Life without gluten is not quite so bad anymore. I have learnt how to make gluten free and eggless tiramisu. I am not allergic to eggs but the original recipe uses raw eggs. That gives me the heebie jeebies. I have made this recipe 5 times already and it is a keeper. So, I had better blog it up. Else, The Son won't get to eat this when I die.

Ingredients
10 gluten free savoiardi biscuits
1/4 cup of icing sugar
4 capsules of nespresso coffee
250g of mascarpone cheese
300ml of thickened cream
1 teaspoon of vanilla essence
1 teaspoon gelatin powder
4 teaspoons water

Steps
(1) Put the food processor bowl and whipping cream paddle into the freezer for 15 mins.
(2) Make and cool 400ml of strong coffee. Leave aside.
(3) Stir 1 teaspoon of gelatin into 4 teaspoons of water. Microwave for 1/2 minute. Stir. Microwave for 1/2 minute again. Stir. Repeat till the gelatin is dissolved. Leave aside to cool.
(4) Sift the icing sugar.
(5) Mix whipping cream with vanilla essence and icing sugar. Whip till soft peaks form
(6) Add the dissolved gelatin into the cream teaspoon by teaspoon, as the food processor whips the cream. Do NOT add all at once.
(7) Whip into stiff peaks.
(8) Add mascarpone cheese (do NOT take the cheese out of the fridge till the last moment) and whip till smooth.
(9) Soak the savoiardi biscuits in the strong coffee and fill the bottom of the pan. Do not soak too long because the biscuits will fall apart.
(10) Spread half the cream mixture on top of the coffee soaked biscuits.
(11) Assemble a 2nd layer of coffee soaked savoiardi biscuits on top of the layer of cream.
(12) Spread the 2nd half of the cream mixture on top of the 2nd layer of coffee soaked biscuits.
(13) Dust the top with cocoa powder.