Since I became intolerant towards wheat flour I have also become a kind of cheater: when I invite my friends for dinner instead of preparing different things for myself I do some camouflaging tricks and I often serve gluten-free dishes pretending they are normal ones.

I must say, with a bit of love and a bit of experience the innocent deception works.
Here you have a double recipe that will make everybody happy, intolerant folks and non-intolerant, that you can make in quite a short time while paying close attention to the quality and the freshness of the ingredients so as to obtain a perfect dessert.

Here is the whole process in a video (bear in mind we have a small and challenging oven in the country house where this was shot!)

For the Tiramisu you will need

250 gr mascarpone (super fresh!!!)
50 gr sugar
2 eggs
bitter cacao

For the Tegolini (lady finger cookies in Italian)

100 gr soft butter
100 gr icing sugar
100 gr eggs white
100 gr rice flour

Separate the egg whites from the yolk making sure that not even a drop of egg yolk falls into the egg whites otherwise it will be impossible to mount them. Beat the egg whites firm with half of the sugar and once mounted put it in the fridge.

In another bowl, combine the egg yolks with the remaining sugar and beat them until they become light and fluffy. At this point, add the mascarpone a little bit at a time, carefully dissolving all of the lumps. Add to the mixture the whipped eggs whites with a spatula making a gentle movement from the bottom upwards so that they do not crumble.

When the cream is well blended, pour it into 4 or 5 dessert cups and sprinkle with bitter cocoa.
Place them in the fridge covered with aluminum foil and let them cool for two or three hours. Meanwhile, prepare the cookies (tegolini)

Whip the eggs whites with a pinch of salt (they don’t need to be totally stiff).

In another bowl mix the soft butter with the powered sugar.

When you have obtained a smooth and soft cream, add the beaten whites a little at a time.
Take a large baking pan, cover it with baking paper and distribute spoonfuls of the mixture well spaced apart from each other: during the brief cooking time, they will tend to expand and join which we need to avoid. Bake the tegolini in the preheated oven at 170° for 6 or 7 minutes: the color should be very light with just a hint of brownish edges.

If you have a double rack in the oven and two baking pans you can bake all the cookies at the same time, otherwise prepare the second batch and add in a second round.
With these ingredients, you should have around 15 to 20 tegolini. Let them cool down, remove them from the paper and serve them with your Tiramisu.

Remember that each oven has a character, a personality, and a vocation: I recommend you to closely follow the baking process and unless you have an elective affinity with your oven do not trust the timer.

Buon appetito

Betti

1 Comment

  1. Kim | a little lunch
    October 15, 2018

    Betti & Nazim, sorry to hear gluten intolerance is plaguing you, too, but it looks like you’re making the most of it and coming up with clever adaptations. I love the idea of serving the cookies & cream separately! The only Tiramisu I’ve had (or made) was a layered affair in one pan. Your version offers a fun variation — savoring a bite of cookie & then a spoonful of that heavenly cream. Is dunking allowed? 🙂 Unfortunately I’m also beset with dairy allergies, but I’ve found that I can tolerate a “bite” now and then and I’m very selective about those bites. Tiramisu is one of them! Thanks again for sharing your kitchen creations..

Leave a Reply