The Best G;uten free Tiramasu you will ever eat

First things first, get the lady fingers made up first as these can be made a week before you need to make the rest of the desert.

makes about 25 ladyfingers

takes only 45 mins to make these from weighing to baked

ingredients

2 medium or 3 small egg yolks

3 medium or 4 egg whites

5/8 cup (which is between 1/2 and 3/4 of a cup) or 120g of castor sugar, divided in half

1 1/8 cup (140g) gluten free flour (half and half of buckwheat flour and tapioca starch), 

1 TBSP corn starch, can substitute with tapioca

1/2 tsp guar gum

1 tsp baking powder

for dusting ladyfingers

1/2 cup icing sugar

1/2 cup castor sugar

Instructions

1 Preheat oven to 200 F AND LINE 2 BAKING TRAYS WITH BAKING PAPER

2 With a hand or standing electric beater, whip the egg yolks and half of the sugar until increased in volume, pale and fluffy.

3 In a separate bowl, whip the egg whites and the other half of the sugar until you get a stiff peak mirangue

4 Fold the egg yolks into the egg whites until just incorporated being careful not to knock out to much air

5 Sift the gluten free flour, gum, baking powder and extra tapioca or corn into the egg mixture. Carefully fold everything together until no flour lumbs remain

6 Transfer batter into a piping bag with a large round nozzle or a plastic bag, once full of mix cut off the corner about 1 cm diamater and pipe about 10cm long lines onto the baking sheets leaving about atlast a 2cm gap between the cookies

7 Using a seive dust generously with the mixed icing sugar and granulated sugar

dont worry about getting sugar on the rest of tray

8 Bake in a pre heated oven at 200 F FOR 15 MINUTES, THEN REDUCE TO 180 FOR A FURTHER 12 - 15 MINUTES, the second baking is importent to insure the cookies dry out and become crisp

9 cool on a wire rack and enjoy or put aside in an air tight container, while you make the rest of the parts for the Tiramasu

To make the Tiramasu filling

6 large egg yolks, if you cant get large its roughly 1 1/2 small eggs to a large about 9 small egg yolks at room temperature

1 cup white sugar

1 cup mascarpone cheese at room temperature

2 cup cream

1 cup cold espresso or strong coffee, 1/2 CUP COFFE LIQUOR OPTIONAL)

- (if you dont want to do A coffee flavoured tiramasu, try this instead 1 cup blackberry couli with 1/4 cup of whiskey or bourben)

2 Tbps coca powder for dusting

Make sure you take out the eggs and the mascarpone before you make the filling as they need to be room temperature