<<Disclaimer: Verify this information before applying it to your situation.>> 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 [log in to unmask] 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