{"id":4644,"date":"2026-05-19T18:48:24","date_gmt":"2026-05-19T16:48:24","guid":{"rendered":"https:\/\/sommerfoodle.com\/?post_type=recipe&p=4644"},"modified":"2026-05-19T18:48:25","modified_gmt":"2026-05-19T16:48:25","slug":"roule-tiramisu-sans-gluten-la-genoise-legere-a-la-maizena","status":"publish","type":"recipe","link":"https:\/\/sommerfoodle.com\/fr\/recipe\/roule-tiramisu-sans-gluten-la-genoise-legere-a-la-maizena\/","title":{"rendered":"Roul\u00e9 tiramisu sans gluten : la g\u00e9noise l\u00e9g\u00e8re \u00e0 la ma\u00efzena"},"content":{"rendered":"\n

Le tiramisu, j’y reviens sans cesse. Pas parce que c’est une valeur s\u00fbre, m\u00eame si \u00e7a l’est, mais parce que c’est un dessert qui se laisse transformer dans tous les sens sans jamais vraiment perdre son \u00e2me. J’ai d\u00e9j\u00e0 fait la version classique, la version en verrine, la version k\u00e9to<\/a>. Et puis un jour j’ai eu envie du m\u00eame go\u00fbt, caf\u00e9, mascarpone, cacao, mais dans une autre forme. Quelque chose qu’on puisse couper en tranches, pr\u00e9senter sur une assiette, apporter \u00e0 table avec un peu de th\u00e9\u00e2tralit\u00e9.<\/p>\n\n\n\n

Le roul\u00e9 s’est impos\u00e9. Et puisque je cherchais aussi \u00e0 all\u00e9ger la base, j’ai remplac\u00e9 la farine par de la ma\u00efzena, ce qui r\u00e8gle au passage la question du gluten. La g\u00e9noise est plus a\u00e9rienne, plus d\u00e9licate, elle absorbe le caf\u00e9 diff\u00e9remment. Le r\u00e9sultat est moins dense qu’un tiramisu classique, et c’est exactement ce que je voulais.<\/p>\n\n\n\n

\n\n\n\n

Pourquoi cette version est plus l\u00e9g\u00e8re<\/h2>\n\n\n\n

La g\u00e9noise classique se fait avec de la farine. La ma\u00efzena, elle, donne une texture plus fine, plus l\u00e9g\u00e8re, presque fondante. Elle absorbe moins de liquide \u00e0 la cuisson, ce qui oblige \u00e0 \u00eatre pr\u00e9cis sur l’imbibage au caf\u00e9, mais le r\u00e9sultat est une base nettement moins lourde que la version traditionnelle.<\/p>\n\n\n\n

C\u00f4t\u00e9 cr\u00e8me, la cr\u00e8me mont\u00e9e incorpor\u00e9e au mascarpone all\u00e8ge consid\u00e9rablement l’ensemble par rapport \u00e0 un tiramisu au jaune d’\u0153uf. Moins riche en mati\u00e8re grasse, plus a\u00e9r\u00e9e, elle tient bien au froid et se roule sans se fissurer si vous la travaillez \u00e0 la bonne consistance. Faites attention de bien choisir une cr\u00e8me sans additif, en Andorre j’ai trouv\u00e9 une \u00ab\u00a0nata para montar\u00a0\u00bb 38 % de MG de la marque Asturiana<\/a>.<\/p>\n\n\n\n

C’est aussi naturellement sans gluten : aucun substitut, aucun compromis de texture. La ma\u00efzena seule suffit.<\/p>\n\n\n\n

\n\n\n\n

Variantes pour adapter la recette<\/h2>\n\n\n\n

Version caf\u00e9 d\u00e9caf\u00e9in\u00e9 :<\/strong> m\u00eame quantit\u00e9, m\u00eame process. Id\u00e9al pour servir ce dessert \u00e0 des enfants ou en fin de repas tardif.<\/p>\n\n\n\n

Version chocolat :<\/strong> remplacez le caf\u00e9 par un sirop de cacao non sucr\u00e9 (cacao en poudre dilu\u00e9 dans de l’eau chaude). Le roul\u00e9 prend un caract\u00e8re plus gourmand, moins amer, les enfants l’adorent.<\/p>\n\n\n\n

Version amaretto :<\/strong> ajoutez une cuill\u00e8re \u00e0 soupe d’amaretto dans le caf\u00e9 d’imbibage. C’est la touche adulte, celle qu’on sert quand les convives restent apr\u00e8s le d\u00eener.<\/p>\n\n\n\n

Version framboise :<\/strong> \u00e9talez une fine couche de confiture de framboises sur la g\u00e9noise avant la cr\u00e8me. L’acidit\u00e9 du fruit tranche avec le mascarpone et rel\u00e8ve l’ensemble de fa\u00e7on inattendue.<\/p>\n\n\n\n

\n\n\n\n

Erreurs \u00e0 \u00e9viter<\/h2>\n\n\n\n

Ne pas trop sucrer la cr\u00e8me.<\/strong> Avec 50 g de sucre pour 250 g de mascarpone et 20 cl de cr\u00e8me, on est d\u00e9j\u00e0 sur une cr\u00e8me bien \u00e9quilibr\u00e9e. Si vous augmentez, la cr\u00e8me devient \u00e9c\u0153urante et le caf\u00e9 dispara\u00eet derri\u00e8re le sucre.<\/p>\n\n\n\n

Ne pas imbiber trop g\u00e9n\u00e9reusement.<\/strong> La g\u00e9noise \u00e0 la ma\u00efzena est plus fine qu’une g\u00e9noise classique \u2014 elle se sature vite. Appliquez le caf\u00e9 au pinceau, par couches l\u00e9g\u00e8res, plut\u00f4t qu’en versant. 20 cl pour cette surface, c’est la limite haute.<\/p>\n\n\n\n

Rouler la g\u00e9noise encore chaude.<\/strong> C’est l’\u00e9tape que beaucoup ratent. D\u00e8s la sortie du four, retournez la g\u00e9noise sur un torchon humide saupoudr\u00e9 de sucre glace, roulez-la imm\u00e9diatement dans le torchon sans garniture, et laissez-la refroidir dans cette position. Elle prend la forme du roul\u00e9 sans se fissurer. Si vous attendez qu’elle refroidisse \u00e0 plat, elle cassera au moment de rouler.<\/p>\n\n\n\n

Ne pas monter la cr\u00e8me trop ferme.<\/strong> Une cr\u00e8me trop ferme se travaille mal et cr\u00e9e des asp\u00e9rit\u00e9s sous la g\u00e9noise au moment du roulage. Elle doit \u00eatre mont\u00e9e mais encore souple : ce qu’on appelle \u00ab\u00a0en bec d’oiseau souple\u00a0\u00bb en p\u00e2tisserie.<\/p>\n\n\n\n

\n\n\n\n

Ce roul\u00e9, je l’ai fait un dimanche apr\u00e8s-midi sans occasion particuli\u00e8re. Et c’est finalement pour \u00e7a qu’il m’a convaincue : il n’a pas besoin d’une excuse pour exister. Il est assez simple pour un go\u00fbter, assez \u00e9l\u00e9gant pour terminer un d\u00eener.<\/p>\n\n\n\n

Et vous, vous l’aromatiseriez avec quoi ? Caf\u00e9, chocolat, framboise ou autre chose ?<\/p>\n\n\n\n

Si vous le testez, montrez-moi le r\u00e9sultat sur Instagram en taguant @sommerfoodle \u2014 surtout la coupe, c’est toujours le moment le plus satisfaisant.<\/p>\n","protected":false},"excerpt":{"rendered":"

Le tiramisu, j’y reviens sans cesse. Pas parce que c’est une valeur s\u00fbre, m\u00eame si \u00e7a l’est, mais parce que c’est un dessert qui se … <\/p>\n","protected":false},"author":1,"featured_media":4646,"comment_status":"open","ping_status":"closed","template":"","meta":[],"recipe-course":[45],"recipe-cuisine":[35],"recipe-cooking-method":[39],"recipe-tag":[279,179,210],"recipe-key":[175],"recipe-badge":[206,284],"recipe-dietary":[113],"class_list":["post-4644","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe-course-desserts","recipe-cuisine-francaise","recipe-cooking-method-four","recipe-tag-maizena","recipe-tag-oeuf","recipe-tag-sucre","recipe-key-desserts","recipe-badge-economique-2","recipe-badge-sans-farine","recipe-dietary-sans-gluten"],"yoast_head":"\nRoul\u00e9 tiramisu sans gluten : la g\u00e9noise l\u00e9g\u00e8re \u00e0 la ma\u00efzena - Sommerfoodle<\/title>\n<meta name=\"description\" content=\"Roul\u00e9 tiramisu sans gluten : g\u00e9noise l\u00e9g\u00e8re \u00e0 la ma\u00efzena, cr\u00e8me mascarpone mont\u00e9e et caf\u00e9. 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