Tiramisu help?

[ostrich]

I finally, finally found some GF ladyfingers. Plus I bought a coffee maker over the weekend. Tiramisu here I come!

The problem is I know how fast GF breads can dissolve in liquid. These things need to hold up. Any suggestions?
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Ostrich :>--O==={

Time falls away, but these small hours
These little wonders still remain

[smalltownslackermom]

Do the ladyfingers have eggs in the ingredients? that's what I think would hold up once liquid is added - something with lots of egg in it that's binding it. Honestly I think the the GF pantry French Bread would hold up but wouldn't be sweet enough, yes?
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son - high ttg - 4/09, pos. biopsy 5/09
self - negative blodwork 5/09, pos. biopsy 11/09
sister - gf for 2 years and is a new person

[ostrich]

The NGF ladyfingers I used to eat didn't taste like much of anything once they were covered in coffee and cream. The important part was they had a cake-like texture and held up to all those ingredients.

I believe these are the Scharr ladyfingers, but I'd have to double check the name and ingredients.
_________________
Ostrich :>--O==={

Time falls away, but these small hours
These little wonders still remain

[The Edifying Conscience]

[celiacmaine-iac]

Os, I was planning to make a tiramisu either tomorrow or the next day. The recipe I'm using is from Gluten-Free Italian by Jacqueline Mallorca. For her recipe you make your own lady fingers. She does say to dip the lady fingers in the rum/coffee mixture very quickly or they will disintegrate.

Over the weekend I converted a Tres Leches cake to GF. For that you pour a whole bunch of condensed milk, cream, and evaporated milk over the baked cake. I really expected to get a huge pile of mush out of it, but "nothing ventured, nothing gained." I was really surprised that the cake held up to the liquid really well, and by the time we finished eating it a couple of days later, the finished the cake was almost the texture of a normal cake.
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Steph

[teacherpat]

Use Kahlua and Frangelico hazelnut liquer for dipping and you won't care if they dissolve
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Pat

[kb9oyo]

Steph: I converted and combined recipes for a Tres Leche cake about a year ago. It almost always came out beautifully. I found on line somewhere a GF recipe for the "cake" part and then used Alton Brown's recipe for the milks and toppings and then followed his directions. It came out beautifully every time I used it except for once. That time, I suspect that I was a bit careless with the measuring, 'cuz I was in a hurry. Even then, it was fairly edible.



Sue B. in IL
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Sue Beyer

[celiacmaine-iac]

[ostrich]

Thanks guys! Now to dig up recipes for the cream topping. I'll let you know how it goes.