<<Disclaimer: Verify this information before applying it to your situation.>> Hello Listmates, I appologize for the late summary on my post regarding a gf ladyfinger recipe. My computer got a nasty virus causing me having to rebuild my PC (lost all data) and it being down for quite some time. I received a lot of replies from everyone, many asking for the recipe. The following comments are from memory, as I don't have the original emails anymore due to the virus, so I appoligize if I missed anyone. - Make a GF Sponge cake, let dry out, and use it in layers in the recipe - DaRoma (sp?) carries GF Ladyfingers that can be ordered - Marie Nature in Laval Quebec carries GF Ladyfingers - Make an Angel Food Cake (GF), let dry out for a few days and use it in layers in the recipe The following is a recipe I recieved from a lady in Germany for GF Ladyfingers (fortunatly I had printed this one!) Ladyfingers 10 Egg Whites 150 g Sugar 4 Egg Yolks 1 Egg 1 Tbsp Vanilla Sugar Bit of Salt Flour Mix: 200 g Corn Flour 50 g Corn Starch 50 g Potato Starch 30 g low fat soya flour Powdered Sugar Beat egg whites with a third of the sugar until stiff. Add the remaining sugar and beat until very stiff. Beat the egg yolks, egg, vanilla sugar and salt in a seperate bowl. Preheat the oven to 220 Celsius (425 F). Put baking paper on a baking sheet. Stir a third of the egg white mixture with the egg yolk mixture; Mix flour and add to egg mixture; Fold in the remaining of the egg white (carefully). Put dough into a pastry bag (or a piping bag with a large hole in the end). Pipe out onto the baking paper into lady finger lengths. Sprinkle with a bit of powdered sugar and bake for 5-10 minutes (until golden). Remove from oven and let cool before removing from sheet. Here is the Tiramisu Recipe (very good!) 1/4 Cup hot espresso Cold water 1/3 Cup granulated Sugar 2 tsp brandy or rum extract or favorite GF liqueur (optional) 4 egg whites 1 500g tub mascarpone cheese 15 giant lady fingers cocoa In a one cup measure, stir together the espresso and 2 Tbsp of the sugar until the sugar dissolves. Add enough cold water to yeild 3/4 cup. espresso mixture. Stir in 1 tsp extract and set aside. In a medium bowl, beat egg whites until stiff peaks form. In a large bowl, beat together mascarpone cheese, remaining sugar and extract until sommth and fluffy. Carefully fold egg whites into mascarpone mixture until well combined. In an 8 cup (2L) glass serving bowl, arrange one third of the lady fingers, cutting to fit if necessary. Drizzle ladyfingers with one third of the espresso mixture, and sprinkle evenly with cocoa. Spoon one third of the mascarpone mixtue over the ladyfngers, spreading to cover completely and sprinkle evenly with cocoa. Repeat layers twice, sprinkling the top of the dessert generously with cocoa. Refrigerate, covered, for at least 4 hours or overnight. Garnish with coffee beans, fresh fruit or chocolate shavings. Enjoy! Susan Calgary, Canada