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Just wanted to share a positive experience. I was feeling down because I couldn't have any of my favorite deserts for my Birthday. Well, I decided to make my own.

Yea! I found a great recipe for lady fingers and substituted gluten-free all purpose flour. They turned out wonderful and then I found a great recipe for Tiramisu and made it gluten-free.

I am coping and pasting for anyone else that might want to try the recipe.

SAVOIARDI - (lady fingers)

• 3 eggs, separated

• 1/2 teaspoon almond extract

• 1/4 teaspoon salt

• 1/3 cup sugar

• 1/2 cup sifted gluten-free cake flour

• 1 teaspoon baking powder

Beat egg yolk until thick and lemon colored. Beat in almond extract.

Beat egg whites until stiff, but not dry, and gradually beat in sugar until whites are glossy and

very stiff.

Fold egg yolks gently into whites.

Fold in sifted dry ingredients.

Drop batter by tablespoons on ungreased cookie sheet forming fingers in 3 inch long and 1 inch wide. Bake in moderate 350F oven 10 minutes, until light brown.

Remove immediately from cookie sheet and cool on rack. Makes 3 dozen.

Tiramisu Mascarpone custard layered with whipped cream and rum and

coffee soaked ladyfingers. Prep Time: approx. 35 Minutes.

Cook Time: approx. 10 Minutes. Ready in: approx. 5 Hours .

Makes 1 - 7x11 inch dish (12 servings).

Printed from Allrecipes, Submitted by Christine

6 egg yolks

3/4 cup white sugar

2/3 cup milk

1 1/4 cups heavy cream

1/2 teaspoon vanilla extract

1 pound mascarpone cheese

1/4 cup strong brewed coffee, room temperature

2 tablespoons rum

2 (3 ounce) packages

ladyfinger cookies

1 tablespoon unsweetened

cocoa powder

Directions

1 In a medium saucepan, whisk together egg yolks and

sugar until well blended. Whisk in milk and cook over

medium heat, stirring constantly, until mixture boils. Boil

gently for 1 minute, remove from heat and allow to cool

slightly. Cover tightly and chill in refrigerator 1 hour.

2 In a medium bowl, beat cream with vanilla until stiff

peaks form. Whisk mascarpone into yolk mixture until smooth.

3 In a small bowl, combine coffee and rum. Split

ladyfingers in half lengthwise and drizzle with coffee mixture.

4 Arrange half of soaked ladyfingers in bottom of a 7x11

inch dish. Spread half of mascarpone mixture over

ladyfingers, then half of whipped cream over that. Repeat layers

and sprinkle with cocoa. Cover and refrigerate 4 to 6

hours, until set.

This was wonderful. If you follow the directions you will barely taste the rum. If you like yours with a little more rum flavor, increase to 4 tablespoons. I also used a little more coffee because I like my lady fingers completely saturated.

Good luck if you try this recipe.

Debbie

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