Gluten Free Lady Fingers
½ cup cornstarch
½ cup potato starch
¾ tsp baking powder
½ tsp xanthan gum
3 egg yolks
½ cup sugar
½ tsp vanilla
2 tsp water
3 egg whites
¼ tsp salt
¼ tsp cream of tartar
Measure and mix the cornstarch, potato starch, baking pwder, and xanthan gum in a bowl-set aside.
In a seperate bowl, beat egg yolks, sugar, vanilla, and water. Blend until very very smooth.
Whip the whites with salt and cream of tartar to form soft peaks.
Fold reserved dry ingredients into yolk mixture fully and then fold in whites until fully combined.
Fill a Ziploc bag with ¼ inch cut off corner diagonally to use as a piping bag.(if you have a pastry/piping bag, use that)
Pipe out 3 inch long finger shapes onto a parchment(silpat)lined cookie sheet, allowing room for cookies to spread.
Bake 6-8 minutes or until golden at 375 degrees.
Allow to cool slightly before transferring them to a cooling rack.
3 eggs, separated
1/3 cup sugar
¾ cup mascarpone cheese
¾ cup espresso coffee
Grated bittersweet chocolate
¼ cup cocoa powder
Gluten free ladyfingers (the amount of ladyfingers varies depending on the size of fingers that you made, I made my tiramisu in a 8 inch round dish, and used 20 fingers)
Separate eggs before combining egg yolks and sugar in a medium sized bowl, and beat well.
In a separate bowl, beat egg whites to stiff peaks.
Combine egg yolk mixture with the mascarpone, then fold in the egg whites to produce a creamy mixture.
Arrange a tight layer of ladyfingers in a 8 inch square or round dish.
Drizzle espresso over the ladyfingers.
Cover ladyfingers with 1/2 of the mascarpone mixture and grated chocolate, and dust it with about half of the cocoa powder.
Cover the filling with a second layer of ladyfingers and drizzle espresso over.
Cover the ladyfingers with the rest of the mascarpone mixture, grated chocolate and cocoa powder.
Cover the dish with plastic wrap and refrigerate for at least 4 hours of overnight before serving.