Gluten Free Tiramisu Cups

subheading: Mini gluten free ladyfinger biscuits:

3 US large/UK medium eggs, room temperature, separated

125 g (½ cup 2 tbsp) caster/superfine or granulated sugar, divided

140 g (1 cup 2½ tbsp) plain gluten free flour blend (I used Doves Farm Freee plain gluten free flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale for best results.)

10 g (1½ tbsp) cornstarch (US)/cornflour (UK)

1 tsp baking powder

¼ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)

50 g (¼ cup) granulated sugar, for dusting the ladyfingers before baking

30 g (¼ cup) powdered/icing sugar, for dusting the ladyfingers before baking

subheading: Coffee soak:

15 g (4 tbsp) instant coffee granules

12 g (1 tbsp) granulated sugar

400 g (1⅔ cups) hot water

subheading: Mascarpone cream:

500 g (2 cups 3 tbsp) mascarpone cheese, cold from the fridge

400 g (1¾ cups) double/heavy cream, cold from the fridge

160 to 180 g (1⅓ to 1½ cups) powdered/icing sugar, sifted (Depending on how sweet you want the cream to be.)

1 tsp vanilla bean paste (or 2 tsp vanilla extract)

subheading: For decorating the tiramisu cups:

1 to 2 tbsp cocoa powder

Directions at theloopywhisk.com

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