Here is my gluten-free version of the classic Italian dessert. Enjoy!
Beat 6 egg yolks with 6 tablespoons of sugar until it reaches a pale yellow colour.
In a separate bowl, beat 6 egg whites until soft peaks form.
Gently fold in egg whites into the bowl with egg yolks and sugar. Add a 475 g container of mascarpone cheese, gently scrapping it out of the container with a fork and gently folding into the egg mixture.
Set aside.
Now the good stuff:
Take 1 1/4 cups of cooled coffee. You can use espresso or any strong coffee. I like the deep rich chocolate flavour found in Rwanda coffee beans.
Add your favourite liqueurs to taste.
Here are my favourites when making tiramisu.
Dip lady finger cookies in the coffee-liqueur mixture, just long enough for a short dip for both sides of the cookie. You can find gluten-free lady finger cookies at speciality stores like Lorenzo's Specialty Foods Ltd. http://www.lorenzosfoods.ca/ here in Winnipeg.
Layer the lady finger cookies in a baking dish.
Cover first layer with the egg-cheese mixture. Top with a layer of raspberries and then a layer of shaved Uganda (80%) dark chocolate.
This chocolate has an excellent cocoa taste with a subtle smokey flavour. I found this at the downtown Hudson Bay grocery department.
Add another layer of lady finger cookies that have been dipped in the coffee-liqueur mixture.
Top with the remaining egg-cheese mixture and more chocolate shavings.
Chill overnight to allow the flavours to soak into the lady-finger cookies. Trust me, it is worth the wait.
Don't forget about the left-over coffee-liqueur mixture--excellent in your coffee!
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