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Okay, at last, here it is.  The Tiramisu summary:

Dear Shellie, I am Italian, and Tiramisu was the first recipe I learned
to make when I was a child. Since then I have been making it quite
often. Tiramisu is an Italian dessert, very tasty and easy to prepare.

I use the savoiardi (finger-biscuits) of Schar.

Here is the recipe:

400 grams Mascarpone (Italian cream cheese)
4 eggs
4 tablespoons white sugar
savoiardi (finger-biscuits)
coffee
unsweetened cocoa powder

Beat the yolks with the sugar. Add the Mascarpone cheese slowly, a spoon
at a time, and keep beating. Beat the egg whites till snow and, when
ready, add them to the yolks, sugar and cheese mixture always beating.
Your cream is ready.

Now make coffe.

Take a pan, possibly square, and spread a small amount of cream over the
bottom.

When coffe is ready, let it cool. It must be warm, not too hot and you
do not have to add sugar to it. Then dip completely the biscuits in it
and, when they absorb enough coffe, lay them in the pan forming a first
layer. Then cover with the cream. Dip more biscuits in the coffe and
make a second layer.

Then cover the second layer with cream.

I usually make three layers and then leave more cream to cover the top.
But you can make four, as far as you have enough cream and biscuits.
Put the dessert in the refrigerator and, only at serving time, sprinkle
the cocoa powder over the top. This because, if you live the cocoa
powder too long over the cream, it becomes wet.

Then buon appetito!

Suggestions:

1)You can also use the biscuits savoiardi from Bi-Aglut, but they are
harder and you should live them longer in coffe, so that they become wet
enough.  You can also substitute the biscuits with Pan di Spagna (sponge
cake).  Some people do, but I think using the savoiardi is better.

2)If you want a low fat tiramisu, you can substitute mascarpone with
ricotta cheese. I make it so for my mother.

3)You learn with practice, how wet with coffe the biscuits must be. It
could happen, that  they are too wet or that they are still crunchy. If
the coffe is warmer, they become wet in a short time. If the coffe is
colder, it takes a few seconds more.

I hope you will enjoy this Italian recipe.

Bye,
Maria Paola
Milan, Italy

I do not bake lady fingers, ich just bake a cake with the following
recipe:

2 egg whites
2 table spoons water
100 g sugar
1 table spoongf vanilla sugar
2 egg yokes
1/2 table gf baking powder
100 g gf flour (oder just potatoe starch)

Beat egg white with water until stiff, add sugar, stir carfully, add egg
yokes, stir carefully, add flour. Stir very carfully, the dough must be
like foam. Put fat and flour in the baking pan or cover pan with paper.
Bake about 30 Minutes, 150 Celsius (I do not know in Fahrenheit)
Then cut cake into pieces for the Tiramisu.

Hope, this helps. As in Tiramisu everything is mixed, you do not need
Lady fingers.

Hope, this helps.

Greetings from Germany

Maria
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Hi, I would suggest you to ask your questions at this other excellent
site: http://forums.delphiforums.com/celiac/messages/ There are kind and
knowledgeable people there.

Moreover, I have posted thousands of GF recipes, including ladyfingers.

I got the following suggestions as well:

2 said use sponge cake by using cornstarch in place of flour in a gluten
recipe such as Julia Child's.

5 recommended Dr. Schar's Savoiardi (GF LadyFingers) from a place like
Gluten Solutions, GF Pantry or the Dietary Shoppe.

2 Suggested a sheet cake or yellow cake

2 said pound cake was good

1 thought pound cake too heavy

1 thought angel food too light

1 suggested a Cooking Light 3/95 Tiramisu recipe

I ended up using the woman from Italy's recipe with cream cheese instead
of Mascarpone since is pricey.  I made a Strauss Waltz butter cake (pound
cake) I found in the archives and it is heavenly!  I didn't have time
before my dinner party to wait to order something.  I used Coffee
Liqueur--Sabroso--as well.   The Tiramisu was grand but I suck at egg
whites and I never had it BC (before celiac) so I have no comparison.  I
made it again and added sugar to the coffee as many recipes suggest and I
used more liquid as the cake can soak up a lot of it.  I like it soupier
like when I make Trifle.

If any of you experiment please let the group know how your results
compares to the original dessert.

Enjoy.....

Ciao,

Shellie

"I have been driven many times to my knees by the overwhelming
conviction that I had nowhere else to go. My wisdom, and that of all
about me,seemed insufficient for the day,"--Abraham Lincoln