I'm going to be honest: I didn't even LIKE Tiramisu that much. Until now. The ones I have tried in restaurants have been SWIMMING in rum. No bueno. I have made it a few times in the past, before I gave up gluten, and it's a relatively simple dessert to throw together a day in advance...when you don't have to worry about the GF Ladyfinger cookies. (And maybe also, don't start the process at 10pm...) I was cursing the fact that I had to BAKE the Ladyfingers, as opposed to just picking up a box at the store, like in the good ol' days of indiscriminate gluten ingestion.
The end result, however, made it SO worth it. I'm posting the recipe so that you all can travel to dessert heaven too, gluten-free. Seriously, the Crème Brulee AND the Chocolate Soufflé with Crème Anglaise and Raspberries, are both getting dropped from their top two spots on the "Krentz Dessert Program." I made this for our fantastic friends Marylou and Gary who came over for steak dinner the other night. The Cajun Shrimp recipe is also worth posting. But, one thing at a time! And as it should... "dessert" trumps "appetizers".
For you curious types, Ladyfingers (also called Savoyardi!) are rumored to have originated in the late 15th century at the court of the Duchy of Savoy. They were created to mark the occasion of a visit by the King of France. Imagine getting a COOKIE created in your honor.
OK, enough history. Let's start with the Ladyfingers! I should mention that the quantities might need some further experimentation. Some people like a spongy, cake-heavy tiramisu, while others want the mascarpone and cream to dominate. Some like a ton of booze, but I don't want to drink my desserts, necessarily. Introducing....
Gluten-free "Ladyfingers"3 eggs
1/2 cup Granulated Sugar
3/4 cup Pamela's Baking & Pancake Mix
1/3 tsp Baking Powder
1 tsp Vanilla Extract (make sure it's GF if you want to be "straight-edge" about it)
- Preheat oven to 400 degrees. Line two baking sheets with parchment paper. You'll be sorry if you don't.
- Separate the eggs and put the egg whites in medium size bowl. Beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy.
- In another bowl beat the egg yolks and remaining sugar. Add the vanilla extract. Whip until thick and pale in color.
- Sift flour and baking powder together into a bowl. (Yes, one more bowl. And a sieve. Unless you want to use some other trick for sifting flour. It's important even with "pre-sifted" flour, for maximum fluff factor)
- Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. (Don't over-do the mixing, or you'll murder the characteristic LadyFinger fluffy weightlessness.) Transfer mixture into a pastry bag with a round tip and pipe out 4 inch rows onto the baking sheet. (Upon trial, I increased the amount of flour from the original 2/3 cup, because the mixture was a bit to thin to pipe with any type of ease - didn't affect the final product however...) Bake approximately 8 minutes or till they turn a golden brown.
Kahlua-misu (Tiramisu with Kahlua!)
5 egg yolks
3/4 granulated sugar
2/3 cup milk
1 1/4 cup heavy cream
1/2 tsp. vanilla extract
16 oz. mascarpone cheese
1/4 cup strong brewed coffee (use good beans!)
4 tbs. Kahlua
25-30 Gluten Free Ladyfingers
2-3 tbs. Cocoa Powder for dusting
- In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in the milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for about a minute, then remove from heat and allow to cool slightly. Cover tightly and chill in the fridge for about 1 hour.
- In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
- In a small bowl, combine the Kahlua and coffee. (How much of each, and how much you end up using, is really a personal decision! You'll just have to figure out which proportions tickle your fancy...)
- Arrange a layer of ladyfingers in the bottom of a 7x11 inch dish. (You guys are smart and probably realize that the dish used is also flexible. Tall edges = more layers & low edges = fewer layers...not rocket science, haha!) Using a spoon, drizzle the coffee/Kahlua over the ladyfingers. (Don't go crazy with this step- just enough drizzle to dampen the cookies. No drowning necessary.) Spread half of mascarpone mixture over the damp ladyfingers, then half of whipped cream over that. Repeat layers about 3-4 times, or as many times as your dish will allow. Sprinkle with cocoa (use your sieve to avoid clumps!). Cover and refrigerate AT LEAST 6 hours, until set. Preferably overnight to really let the flavors get to know each other... Cut with a sharp knife and lift up and out!
Special shout-out to Pamela's Baking & Pancake Mix, for consistently making GF life so much easier! I'm sure some other GF flour (or shortcut even more with a yellow cake mix?) would work fine as well.