Lady fingers

[suzie]

Can anyone tell me what to substitute for lady fingers in a tiramisu recipe? I use to order Dr. Schar's lady fingers from gluten free pantry, but apparently they no longer sell them.

[The Edifying Conscience]

There's a recipe for lady fingers in the Rebecca Reilly cookbook. If you think you might make them from scratch I'll gladly post it for you tomorrow.

Actually now that I think about it, it might be posted already.

[mrsppmrxky]

Susie, I saw a Rachel Ray quick type eplisode on TV and she made Tirimisu with Sara Lee Pound cake sliced thinly. (If you go this route, try the Land O Lakes website. Their GF pound cake is great cooked in 2 loaf pans.)

Here is a recipe that I have from a long time ago. I do not remember where I got it and have yet to try it. (I wanted to do a tirimisu with them, but have been delayed in that experiment. If you try it, I would love your feed back and results!)


Ladyfingers
3 eggs, separated
6 Tbsps granulated sugar
3/4 cup sifted GF flour mix
6 Tbsps confectioner's sugar

Preheat the oven to 350 degrees F. Brush 2 baking sheets with softened butter and line with parchment paper.

Beat the egg whites with an electric mixer until stiff peaks form. Gradually beat in the granulated sugar and continue beating until stiff peaks form again; the meringue will be glossy and smooth. Lightly beat the egg yolks with a fork and fold into the meringue with a wooden spoon. Sift the flour mix over the mixture and fold in gently.

Pipe the ladyfinger batter (using a pastry bag with a large plain tip) in strips 5 inches long and 3/4 inch wide diagonally onto the baking sheets, leaving 1 to 2 inches between each strip. Sprinkle half of the confectioner's sugar over the ladyfingers; wait 5 minutes and sprinkle with the remaining sugar.

Holding the parchment paper in place with your thumb, lift one side of the baking sheet and gently tap it on the work surface to remove excess sugar.

Bake without opening the oven door for 10 minutes. Then rotate the baking sheet and cook until lightly golden, about 5 more minutes. Remove the ladyfingers from the baking sheet with a metal spatula while still hot and cool on a rack. Store in an airtight container. **Any "light" GF flour should
work..
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[suzie]

Thank you for the recipe MrsP. I think I will try it. If it is anything like your rolls, I know it will be good.