Gluten-free and lactose-free Tiramisu cake

1 Pagotto gluten-free cake top, with cocoa, cut into two slices

3 tablespoons instant coffee dissolved in 200ml hot water

500g lactose-free mascarpone

200ml vegetable liquid cream

2 sachets of vanilla sugar

100g sugar

1 vanilla essence

lemon peel

1 tablespoon cocoa and 1 tablespoon gluten-free and lactose-free chocolate pieces

 

 

Make unsweetened instant coffee and leave it to cool. Meanwhile, prepare the cream. In a deep bowl, mix the lactose-free mascarpone with the sugar, essence and grated lemon peel. Separately, beat the whipped cream, and when it has hardened, incorporate it into the mascarpone cream, stirring gently from the bottom up with a silicone spatula.

Place the first slice of Pagotto's gluten-free cake top on a flat plate and syrup it with a spoon. Place half of the cake cream you prepared over the counter and spread it with a spatula. Place the second slice of the countertop over the cream and syrup it with the rest of the coffee. Add the rest of the cream, level and sprinkle the cocoa powder on top. Garnish with pieces of chocolate.