Tuesday, May 19, 2009

The Gluten free Pastry

Ingredients for wheat and gluten free Tiramisu

3 medium eggs
4 tbsps caster sugar
250g (8½ oz) Mascarpone cheese
500ml (18fl oz) Cold strong black coffee
5 Tablespoons of Brandy or Rum
200g (7oz) Gluten free sponge fingers
Unsweetened cocoa powder or grated dark chocolate, to decorate

Visit www.allergybaking.co.uk and click on useful websites where you will be able to find two websites to buy Gluten free sponge fingers.

How to make wheat and gluten free Tiramisu

* Separate the eggs in a bowl.
* Beat the yolks and sugar, until thick and creamy.
* Beat the whites separately, until stiff.
* Add the Mascarpone cheese to the yolk mixture, a spoonful at a time. Stir until smooth.
* Fold in the egg whites.
* Mix the coffee with the Brandy or Rum, in a shallow bowl.
* Dip half the sponge fingers in the liquid, soaking both sides, and use them to line a serving dish.
* Pour half the Mascarpone mixture into the dish.
* Dip the remaining fingers in the liquid and arrange on top.
* Pour in the remaining half of Mascarpone mixture and smooth the surface.
* Cover and chill for about 2 hours.
* Sprinkle generously with cocoa powder (using a small sieve), or grated chocolate, before serving.

Susan Swann


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The Gluten free Pastry

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