Trip Down Memory Lane with Gluten Free Tiramisu

As military brats, my sister and I were blessed with the opportunity to live and travel across the pond for half of our childhood years. First was England, cold and wet with sun maybe a a few weeks out of the year but memorable nonetheless. We were then stationed in Italy and boy does our family feel incredibly blessed to have experienced everything that beautiful country had to offer. Since we knew our time there was limited, we aimed to experience as much raw culture as possible. This meant "living on the economy" and spending four hours each month with our landlords, because paying rent was occasion for visiting (and spoiling the American girls with amazing European chocolates...shhhh). I can remember the fruit trees in our backyard, the fresh produce left on our kitchen window sill by GiGi, our landlord, hanging our laundry out to dry and being invited to harvest grapes. Everything was so warm, green, and alive! I'd often ride my bike not far from our house but somehow that short trip always seemed to transport me to another place all together. Trees on both sides of a narrow dirt road rose up to meet each other and created a shade canopy while honeysuckle and wild blackberry bushes lined the path. I would stop and have a feast, completely mesmerized by the thought of tasting honey from a flower.

Our church family was incredibly close knit and if you ask any of us kids, we probably will have a hard time remembering holidays and weekends not spent together. After every church service during the summer, it seemed, we all would walk over to the Gray Mall (affectionately called the Green Mall by us "kiddos" thanks to the green awnings). Within this modest strip mall stood an amazing gelateria. Just as fascinating, at the time, was the concrete jungle where all of us, under four feet, gathered to play tag, jump off the barrier walls and enjoy gelato that could never be compared to the attempts sold in America. When we weren't here, we could often be found in a coffee shop called Desiree where of course the traditional cappuccino, espresso, and cafe macchiato were served along with more gelato. However, my favorite memory from this little cafe, was my first taste of Tiramisu. My parents had tried it a few times before at restaurants in town but since it was often made with rum, my sister and I, being below the age of 10, hadn't the privilege. Once I got my hands on some that was alcohol free, boy was I in love. Ladyfingers soak up the coffee so well and bring a sponge quality to the dessert. Mascarpone, though bland and boring on it's own is paired with egg yolks to create a delicate mousse capable of cutting through the espresso infused ladyfingers and balancing the dish all together.

After moving back to the States, our family gave up hopes on good pizza, gelato, truly ripe and delicious fruit, along with many others treasures of Europe. Then came my discovery of being gluten intolerant (ding ding, dots connected) and out the window went those last dreams of my favorite memories being recreated. However, last year while working in my first bakery, my boss asked me why I drooled every day when I arranged and decorated the Tiramisu cakes and why I hadn't created my own gluten-free recipe yet. My stage was set and challenge named...it was time for me to enjoy a memory. As I was sure someone out in the world had also been entrapped by the spell of this European dessert, I Ggogled "Gluten free Ladyfingers". As for the rest, my brain remembered the authentic ingredients and I searched until I found was seemed like a good ratio. Hallelujah, my day was made and I set a date with my oven. After some minor alterations, here is the result:

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Gluten Free LadyFingers

8 eggs, separated

1 1/3 cup white sugar, separated

1 3/4 cup GF all purpose flour

1 tsp guar gum or xanthan gum

1 tsp baking powder 

Preheat oven to 425°F and prepare two baking sheets with silicon mats or parchment paper. Beat egg whites until you reach a soft peak. Slowly add 4 tablespoons of the sugar, continue to beat until glossy and stiff. In a separate bowl, beat egg yolks and remaining sugar. Sift flour and baking powder onto parchment paper. Fold half of the whites into the yolks. Fold in the flour mix and then the remaining whites. Transfer to a piping bag with a 1/2 inch round tip. Pipe no longer than 4 inches and bake for 10 minutes or until lightly tan. Allow to cool for 20 minutes on the sheets before attempting to remove. If them seem fragile still, allow to cool more. Make in advance to allow time to dry out just a little before using in cake.

Note: I piped mine too thick the first time and they in turn didn't soak up much coffee so try to keep them thinner. They will spread a little in the oven. 

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Tiramisu

2-2 1/2 cups espresso, room temperature

4 large eggs, separated

5 tsp sugar

16 oz mascarpone cheese, room temperature

Homemade gluten free ladyfingers

2 tbsp cocoa powder, optional garnish

Beat egg whites into stiff peaks, set aside. Beat egg yolk with sugar until creamy, add mascarpone and gently mix until smooth. Fold egg whites into cheese mix. In a deep bowl, pour espresso (add sugar if you wish) and dip ladyfingers until well saturated, then lay down as first layer of a 9x13in casserole dish. Pour half of the cheese mixture onto cookies and spread. Repeat with dipped cookies and remaining cheese. Refrigerate overnight. Right before serving dust the top with cocoa powder.

Note: Can be done in a round cake pan with acetate around the outside and parchment on the bottom. Freeze overnight. Once frozen, slowly try to pull cake out before completely thawed (might need to heat bottom of cake pan up with a candle lighter, handheld torch, or gas range....be careful not to burn yourself). Once cake is out, carefully peel off the acetate and allow to thaw completely before serving. Dust with cocoa.

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Outside of the cookies not being completely soaked due to their thickness, oh my was this a treat and trip down memory lane. For those who have tried Tiramisu before, you won't find much different outside of the density of the cookies but then again, they are gluten free. Not gluten free? Use the same recipes with regular flour or traditional ladyfingers without any other alterations.

Few things bring me more joy than Italy memories being revisited. Feel free to play with the recipe and share your discoveries!