Tiramisu Savoiardi – Gluten-Free and Egg-Free Version
Gluten-free and allergic to eggs? Where are you supposed to find ladyfingers like that? Here is your recipe!
Have you ever tried to find ladyfingers in the supermarket that are both gluten-free and egg-free? Yesterday I went to three different supermarkets, and there were none, not even plain gluten-free ones…! And it was a Saturday evening, too. How was I supposed to find any now? Well, then I thought: just make the ladyfingers yourself!
I dug through countless ideas and finally came across this recipe on www.linsfood.com. I was so excited about how well these Savoiardi turned out that I wrote them down for you right away. They are the perfect base for what comes next… get your espresso ready, because the full tiramisu recipe is coming very soon!
Tiramisu – Gluten-Free and Egg-Free Savoiardi Version
Method
Preheat the oven to 80 °C.
Sift the gluten-free flour and baking powder into a separate bowl.
Beat the soft butter and sugar with a hand mixer until fluffy.
Add the quark and mix again.
Mix in the vanilla drops and the sifted flour.
Combine everything well, then shape the dough into a ball with your hands.
Fill a small amount of dough into the piping bag, then fill in the rest.
Slowly pipe finger-length strips until the dough is used up.
Put the first tray in the oven for 10 minutes.
Meanwhile, prepare the second tray.
Once the ladyfingers come out of the oven, let them cool and then use them as you like.
Optional: While they are still warm, sprinkle both sides with fine sugar.
