Saturday, February 4, 2012

Gluten-Free Tiramisu

I currently smell like a fry shack. Not only that, but a fried fish shack. Which makes me think of when we went into town on our Canada trip and I really wanted to try the fish and chips from this chip wagon and Witt let me pay $9 dollars Canadian for a fried strip of cod and chips. It was so worth the splurge. Tonight we took some of the grouper from Witt's trip out of the freezer and fried it up for dinner. I wanted to practice my breading for the fried pickles I am attempting tomorrow. We cut up the fish into cubes and dipped them in a buttermilk egg wash with a splash of pickle juice and then a cornmeal mixture and they were so tasty. I will share this recipe after the Super Bowl if the fried pickles turn out! Meanwhile, the little brick house is on it's way to smelling better. Ignore the dirty stove top.

Gypsy Slow Down

On the list of friends that I love, my mom is at the top. Spending time with her is a breath of fresh air; where I am accepted for who I am and where I can be myself. She is artistic, creative and fun. We have our differences. Where she loves rosettes on her clothes and classical music and having grace for people; I like tattoos and turquoise highlights and am not very tolerant. I learn a lot from her. My dad likes to comment on the fact that I can't be over at the house for five minutes before the mixer starts going. And it's true, we love to make desserts and eat them together. When we got together with my grandparents for my mom's birthday I wanted to make the dessert. She chose tiramisu, her favorite. Since she is gluten-free, I remembered Suzanne Somer's recipe, where instead of lady fingers she makes meringues in the shape of lady fingers. I have made this before but thought I would try it again. Before I had made it with cream cheese, which is the snobbish cooks most horrible nightmare, but mascarpone cheese was on sale so I used that. It really does make a difference, cream cheese is cheesy tasting, but mascarpone is creamy and sweet and blends with the coffee wonderfully.

It's so easy to make meringue lady fingers. I wanted to make the dessert with stevia so I, and my sister, Nan, could eat it too, but meringues are just so hard to make with sweeteners. I had to use a little sugar so that it would hold its shape and in the scheme of things I don't think it added that much sugar to the recipe. For the tiramisu I used a recipe from but I had to deviate from it because the amount of water and coffee was too much and made my mascarpone watery. Here is my modified recipe.

On a side note, Witt and I were sitting in our Financial Peace class at church on the night I made the tiramisu and since my mind wonders during this class anyway, I leaned over and whispered, "Did you turn the oven off?" Needless to say, I had to sneak out of the class early to drive home and rescue my meringues. They were none the worse for sitting there for two hours and I escaped during the budget lecture, so all in all, it worked out!

I didn't have any on hand, but a chocolate liquor or even just white rum is supposed to be added to the coffee while you are soaking the ladyfingers. Yum.

Gluten-free, Low Sugar, Decadent Tiramisu

5 egg whites
3 tablespoons sugar
3 tablespoons vanilla extract
16 ounces mascarpone cheese, plain
2 cups heavy whipping cream
1/2 cup stevia
1/2 cup hot water
4 tablespoons instant coffee
Grated dark chocolate or cocoa

Meringue Lady Fingers:

Preheat oven to 250. Line a baking sheet with wax paper. Beat egg whites until frothy. Add 1 tablespoon sugar and beat for two minutes. Add remaining sugar and beat for two minutes or until stiff peaks form. Add 1 tablespoon vanilla. Snip a hole in a freezer bag and spoon egg whites into bag. Pipe out into 2 inch long logs onto wax paper. Bake for one hour. Let cool before removing from pan.

Gypsy Slow Down


Dissolve coffee in the hot water. Pour coffee into a 9 x 13 baking dish. Soak the lady fingers (it will take two batches) for about 3 minutes on each side. Remove and set aside. Save the coffee. Beat the whipping cream until it starts to firm up. Add 1/4 cup stevia and 1 tablespoon vanilla. Set aside. In mixer, beat 8 ounces of the mascarpone cheese until smooth. Add half the whipped cream and stir until combined. Set aside. In mixer, beat remaining 8 ounces and add the coffee and remaining 1/4 cup stevia. Stir in remaining whipping cream.

Gypsy Slow Down

In the baking dish, layer meringues and cover with coffee cream. Spoon the vanilla cream over the coffee and cream and smooth out. Repeat. Sprinkle top with grated chocolate or cocoa. Let sit in fridge overnight and then serve.

Gypsy Slow Down

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