FRIJE

Instructions

• 1.   Gluten-free ladyfingers:
  In a bowl, beat 3 egg whites until stiff peaks form, then add 80g sugar. It should resemble a meringue mixture.
• 2.   Next, add 3 egg yolks and beat to combine well.
• 3.   Slowly incorporate the cornstarch into the mixture, being careful not to deflate the egg whites. I recommend using a spatula or wooden spoon for this.
• 4.   Once the mixture is ready, depending on the presentation you prefer, there are two options:
  Either pipe ladyfinger shapes onto parchment paper using a piping bag and bake on a baking sheet.
  Or, like me, spread the mixture directly onto parchment paper to make a rolled biscuit and bake.
• 5.   Bake the biscuit for 5 to 8 minutes at 180°C in a preheated oven.
• 6.   Mascarpone cream:
  First, beat 3 egg whites until stiff peaks form.
• 7.   In another bowl, beat 3 egg yolks with 3 tbsp of sugar until the mixture becomes pale, then add the mascarpone. Using a whisk is easier than a mixer, as a mixer may make the mixture too runny.
• 8.   Gently fold in the beaten egg whites using a spatula.
• 9.   If the mixture seems too runny, refrigerate it for a while to thicken, checking on it occasionally.
• 10.   Once the biscuit has cooled, place it in a gratin dish and soak it with coffee. Then cover it with the mascarpone cream and place the second half of the biscuit on top, soaking it as well. Add a final layer of cream and refrigerate everything. Before serving, you can dust the tiramisu with cocoa powder.

Notes & Suggestions

• For extra indulgence, you can add fresh fruits to the mascarpone cream. And if you enjoy unique tiramisu flavors, you'll love my gluten-free lemon raspberry tiramisu.
  This gluten-free tiramisu is even better when made the day before!

Nutritional information *