Gluten Free Tiramisu

Fish Free Gluten Free 

This recipe is one of founders, Kathleen Reale's, favorite dessert recipes! Found in the Sarasota Herald Tribune on June 11, 2008, you may purchase the gluten free lady fingers from Shabtai Gourmet of Woodmere, New York. Their website is Tell them BeFreeForMe sent you over!

1 package (8 ounces) mascarpone cheese (Check label for allergens!)
1 1/4 cups part-skim ricotta cheese (Check label for allergens!)
1/4 cup sugar
1/2 cup Amaretto DiSaronno or other almond-flavored liqueur (Check label for allergens!)
1 package (4 ounces) gluten-free ladyfingers (Check label for allergens!)
1 cup strong coffee, cooled
2 tablespoons unsweetened cocoa powder

Combine the mascarpone, ricotta, sugar and 1/4 cup of the amaretto in a food processor or blender and blend on high speed several minutes, until the mixture is completely smooth. Set aside.

Line an 8-inch springform pan with plastic wrap ( Tip: Use Glad Press & Seal - if available!) so liquid will not leak out. Place a layer of ladyfingers, fitting them tightly, in the bottom of the pan, using up 1/2 of the package.

Combine the coffee and remaining 1/4 cup amaretto. Pour half of the liquid evenly over the layer of ladyfingers. Cover with half of the cheese mixture. Use the remaining ladyfingers to cover the cheese in a tight layer. Pour the remaining liquid over the ladyfingers and cover with the remaining cheese.

Sift the cocoa powder to cover the tiramisu completely. Refrigerate for 6 to 7 hours or overnight before serving ( Tip: The longer you refrigerate the BETTER!). To serve, release and remove the sides of the springform pan, being careful not to damage the tiramisu. Cut into 12 pie-shaped wedges.

Makes 12 servings.

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