Anne Steib

Gluten-free Tiramisu Recipe with Shabtai Lady Fingers

by Anne Steib on February 22nd, 2010


Tiramisu has always been one of my favorite indulgences since my first trip to Italy, in the late 80s, and trying the real thing. The key is having the right cream, because without that, it just tastes like something mass produced you would expect to find in a grocery store.

Of course the lady fingers are a main ingredient as well, and being gluten-free, that become a new challenge. Luckily, I had a box of Shabtai Lady Fingers on hand, so I was good to go! I decided to forgo the usual raw egg in the cream, because that just doesn’t sound appetizing the more I learn about food. The whipped heavy cream takes the place of the raw eggs in this recipe. I never said it was healthy!

The recipe is incredibly simple, and easy to prepare ahead of time. The best part of all, it requires no cooking, baking or heating.

I was so excited to have lady fingers to use and really I enjoyed the flavor of the Shabtai lady fingers, but I felt they were a bit too small and thin in comparison to traditional lady fingers. They almost dissolved into the cream, but the taste was still excellent. Next time I may go with a heartier lady finger, like those by Schar Gluten Free Lady Fingers

Gluten-free Tiramisu Recipe:

Ingredients:

    1 package ladyfingers

 

    1 1/2 cup mascarpone cheese, I used BelGioioso – all of their cheeses are gluten-free!

 

    1 cup heavy cream

 

    1 teaspoon vanilla

 

    1/2 cup sugar

 

    2 cups espresso or strong coffee, chilled

 

    100% cocoa to sprinkle on top

 

Preparation:

Using an electronic hand-mixer, blend the heavy cream and vanilla until it becomes whipped cream with stiff peaks.

In another bowl, using a rubber scraper, combine the mascarpone with the sugar and blend well. Next, add the whipped cream, using the rubber scraper, until it is well blended. Taste it now, and you won’t be able to stop!

At this time, dip one side of the lady fingers carefully into the chilled coffee. Don’t dip too long or they will fall apart. Once they are dipped, place them into a 8×8 baking dish, or something similar in size and pretty, and line the bottom with the cookies.

Top the layer of cookies with half of the cream mixture, sprinkle with the cocoa and then repeat the 3 layers so you end with the cocoa on top.

Cover and chill in the fridge for at least 2 hours.

Serve with fresh fruit.

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“Author Information: Anne Steib, Chicago, IL
Anne Steib
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