Tiramisu is one of those phenomenal desserts that went from obscurity to prominence practically overnight. There are many versions of this fabulous Italian concoction, but this one is among the lightest, and it’s gluten-free. It is also one of my own favorite desserts for entertaining, because it can be made a day ahead of time. I recently found a source for gluten-free lady-
finger cookies at Amazon.com. They work perfectly in this recipe and are also good to eat just as cookies. These gluten-free ladyfingers are made by the Cinderella Sweets Bakery
of Woodmere, N.Y., and are sold under the name Shabtai Gourmet. You can call them
at (516) 652-5671.
Ingredients: 1 package (8 ounces) mascarpone cheese;
1 1/4 cups part-skim ricotta cheese; 1/4 cup sugar; 1/2 cup Amaretto DiSaronno or other almond-flavored liqueur; 1 package (4 ounces) gluten-free ladyfingers; 1 cup strong coffee, cooled; 2 tablespoons unsweetened cocoa powder.
Instructions: Combine the mascarpone, ricotta, sugar and 1/4 cup of the amaretto in a food processor or blender and blend on high speed several minutes, until the mixture is completely smooth. Set aside.
Line an 8-inch springform pan with plastic wrap so liquid will not leak out. Place a layer of ladyfingers, fitting them tightly, in the bottom of the pan, using up 1/2 of the package.
Combine the coffee and remaining 1/4 cup amaretto. Pour half of the liquid evenly over the layer of ladyfingers. Cover with half of the cheese mixture. Use the remaining ladyfingers to cover the cheese in a tight layer. Pour the remaining liquid over the ladyfingers and cover with the remaining cheese.
Sift the cocoa powder to cover the tiramisu completely. Refrigerate for 6 to 7 hours or overnight before serving. To serve, release and remove the sides of the springform pan, being careful not to damage the tiramisu. Cut into 12 pie-shaped wedges.
Makes 12 servings.
Per serving: 197 calories, 12 gm fat, 61 mg cholesterol, 61 mg sodium, 15 gm carbohydrates, 5 gm protein, negligible fiber.
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