Gluten-free Tiramisu

Start by making the Gluten-free Ladyfingers- I do not like to use cream of tartar or xanthan gum, so I had to improvise and the batter was too runny to use a pastry bag to give the well know shape you would need for the Tiramisu.

 

Gluten-free Ladyfingers

Ingredients:

1 ½ cups of King Arthur gluten-free flour

½ tsp baking powder

1 tsp vanilla extract

3 eggs

¼ tsp salt

½ cup confectioners’ sugar

Directions: Whip the egg whites to form peaks, using an electric mixer. Separately beat the egg yolks with sugar, vanilla, salt. Add baking powder and the flour. Fold in the egg whites. Pour the batter on a baking pan in a thin layer and place in oven for 9 minutes at 375F. Allow to cool slightly and then cut into 2 inches long ladyfingers (about ½inch wide). You can make about 20 ladyfingers.

Gluten-free ladyfingers

Tiramisu

Ingredients:

4 eggs

½ cup confectioners’ sugar

 ½ cup milk

1 box of mascarpone cheese

20 Gluten-free Ladyfingers

1 cup cocoa powder or chocolate powder

½ tsp vanilla extract

2 cups coffee

¼ cup Amaretto

Directions: Beat the egg yolks with the sugars and vanilla. Add the milk and over the low to medium heat stir until a thick cream forms. It will take about 20 minutes. Remove from heat. In a mixing bowl, combine together the cream and the cheese. Make a strong coffee and add Amaretto. Allow to cool. Whip the eggs whites using an electric mixer and when the form peaks fold in the whites in the mixing bowl until fully combined.

In a tiramisu bowl layer the ladyfingers, cream and powdered cocoa. Repeat X3. The ladyfingers have to be dipped in the coffee - liquor mixture for a 5 seconds, one by one prior to arranging them in layers. Cover tiramisu with a plastic wrap and refrigerate for at least 4 hours. Enjoy!