Senza glutine/Gluten free! Ta Da!
I found this recipe for grain free Lady Fingers by “Satisfying Eats” and had to try it out, it seemed to good to be true!
The Lady fingers turned out like the traditional Italian “Pavesini”. An egg based, lightly sweet, thin dry cookie that when in contact with humidity absorbs and softens quickly.
I was going to be serving the Tiramisu in separate dessert dishes so I made little round cookies to put at the bottom of the cup then a few larger circles to put as a second layer and the remaining ones I made a few inches long to fill the top of the dishes. I used a ziplock baggie instead of a pastry bag as suggested in the recipe and it worked out just fine.
I used agave nectar to sweeten the mixture instead of Stevia. I cannot tolerate the taste of Stevia. It tastes like saccharin or artificial sweeteners that luckily in my life I have never been able to use because of the terrible taste they have to me.
I have made Tiramisu’ hundreds of times in Italy. I have perfectioned the method of making the cream to a soft, thick, luscious sweetness! I love preparing it!
I use evaporated organic cane sugar, which I used my grinder to turn to powder, and of which made my egg whites and the cream beautiful champagne, beige color!
Making the cream is simple but not easy. **There are many things to take into consideration and apply when preparing it. The eggs and mascarpone need to be at room temperature. The sugar needs ground fine. The egg whites need to be stiff and folding them into the mascarpone takes patience and delicacy.
My Tiramisu’ recipe:
- 4 Eggs
- 350 grams Mascarpone
- 85 grams Evaporated organic cane sugar
- Cacao (approximately 1 cup)
- a couple Tbsp grated dark chocolate
- a 3 expresso Moka of caffe (equivalent to 3 expressos)
- Marsala (dry) to your taste
Separate eggs, beat egg whites until half way stiff, add 30 grams sugar and beat until stiff. Cream together the yolks with 30 grams of the sugar until light in color and until they become a creamy – spongey consistency. Mix in the mascarpone to the egg yolk cream until all lumps are gone. Delicately add the egg whites to the cream, fold in with a wooden spoon.
Tiramisu’ is prepared in layers. First dip the lady finger(s) in the expresso and cover with the cream.
[If you are doing a full pan dip lady fingers and make a layer at the bottom of the plate you are using, then add a layer of cream, cacao and so forth.]
Sift cacao over the cream, enough to dust the top. Repeat with the dipped lady finger(s), then the cream, cacao, until dish(es) are full. The last layer before dusting with cacao I sprinkle with grated dark chocolate and then dust with cacao.
The expresso should be made in advance and the remaining 15 grams of sugar added to it while still warm. Add the Marsala to taste and let cool before dipping the lady fingers.
**The eggs in this cream recipe are not cooked. The cream is made with raw eggs. I advise you use fresh eggs, wash them before you crack them open. Sanitize your hands well after touching the egg shells before continuing handling, preparing the recipe.
*makes 8 servings