Being coeliac in Italy makes me feel like I’ve made the worst possible choice ever of where to live in the world.
Delicious fresh breads, pizzas, pasta and pastries. It sometimes seems like everything good there is to eat contains gluten. It’s a good job I like risotto!
Luckily lots of gluten free products are improving and many pizzerias are learning how to make great gluten free pizzas. If you’re visiting Italy then this is a handy list or restaurants. In Sardinia I can definitely recommend Tiffany’s in Sassari and Bonvincino near Tempio!
I love cake, I love cream and I love coffee, so for me Tiramisu is the ultimate dessert. Unfortunately gluten free lady fingers just don’t cut it for a Tiramisu, luckily my husband told me you can replace these for sponge cake. So this is how we make Tiramisu.
First I make a gluten free sponge cake, I always use glutafin white mix as I get a really light and airy sponge which works great for this.
4 oz baking margarine
1 tablespoon of milk
1 teaspoon of baking powder
Throw all the ingredients in together and whisk well, pour into 2 round cake tins and bake at 180c for about 20 minutes.
Once cooled I slice them in half or into 3 if they have risen a lot. (you don’t want them to be too thick).
You should then follow the Tiramisu recipe of your choice. Some people like to omit eggs and mix cream with the marscapone. Some people like to use brandy or another liquour, some people add this to the cream but we mix it with the espresso. We always use Marsala and a traditional cream recipe using seperated eggs. There are lots of alternatives.
I don’t recommend dipping the cake in your coffee mixture, It will only end in a soggy mess. We paint the coffee mixture on, it’s a bit slow as you need to make sure you apply enough but pouring is just too much!
Then layer with your zabiaone mix. The final layer should be dusted with cocoa powder. We always place it in the freezer to set for a few hours or overnight if you can wait, it’s best eaten the next day allowing the flavours to mingle together.
I follow this method for a zabiaone.
7 egg yolks whisked with 170g of sugar until very pale.
in a seperate bowl, the 7 egg whites whisked until stiff
Slowly mix in by hand 250g of marscapone to the egg yolks and sugar then very very gently add the egg whites.
We make about 3 or 4 long shots of espresso and add roughly 2 shots of marsala (you could add port or another fortified wine).
I should mention this makes quite a large Tiramisu but we tend to split it and keep one in the freezer (for a few days!)
If you cut your sponge into smaller pieces they look great in glasses where you see all the layers as tiramisu can get a bit sloppy once you start portioning it out.