Saturday, 9 July 2011

Gluten-Free Tiramisu

This afternoon I enjoyed three red jewels. Yes! The raspberries are almost ready to pick. And that started me thinking about my favourite dessert, Tiramisu.  Now you're probably thinking what do raspberries and Tiramisu have to do with each other. Well, let me explain.


First, you need to start with 6 eggs, separated and 6 tablespoons of sugar.


In a large bowl, beat the yolks and sugar until light and fluffy and pale in colour.


Beat the egg whites separately until stiff and gently fold into the egg yolk mixture.


 Stir 1 container mascarpone cheese, approximately 2 cups, with a fork or a spatula to soften and add to to egg mixture. Stir until the texture is smooth and consistent.


Set cream aside.
 Combine 1 1/2 cups brewed Free Trade Espresso with 1/2 cup of your favourite liqueurs in a bowl.









Dip the gluten-free lady fingers, one at a time, into the mixture and arrange as a layer in a 9-by-13-inch cake pan.


But drats!


Canada's Food Agency won't let these de-lish gluten-free ladyfinger cookies from Europe onto Canadian store shelves because the packaging is not in French.  Yeah, seriously.




So now we'll have to make some Gluten-Free Ladyfingers


3 eggs, separated
6 tablespoons organic cane sugar
3/4 cup all-purpose gluten-free flour
3 tablespoons powdered sugar


Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper and grease with butter.  


In a large bowl, beat egg whites until stiff peaks form. Gradually add in sugar until glossy and smooth. Fold in lightly beaten egg yolks. Sift flour over mixture and gently fold in until all of the flour is incorporated. Using a pastry bag, pipe batter onto parchment paper in "fingers" about 5" long and 1" wide, leaving about an inch between each cookie. Sprinkle powdered sugar over piped batter, tapping the cookie sheet to remove any excess.


Let sit for a couple of minutes to let the sugar soak into the batter. Bake in a closed oven for 10 minutes, rotate cookie sheets and bake for 3 more minutes. Remove the sheets while still hot and cool on rack. These can be made a day ahead and stored in an airtight container.   


 Now where were we...  

 Oh yes!  Layering.


Drip the gluten-free ladyfingers in your Free-trade espresso and liqueur mixture and layer into a 9-by-13-inch cake pan. Top with 1/2 of the cream, a layer of fresh raspberries.


Trust me, Raspberry Tiramisu is to die for!

And a layer of good quality Free-trade dark chocolate shavings.


Add a second layer of gluten-free ladyfingers.


Top with the remaining cream, another layer of fresh raspberries, if you like, and chocolate shavings.



 Chill overnight before serving.






No comments:

Post a Comment