The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.
The recipe has an interesting twist in which it uses zablignone as one of the creamy components. I tweaked the recipe for the lady fingers to be gluten free but for me the overall dessert did not turn out to be a huge success to my palate but it is a Daring Baker’s challenge so I am making myself post it. Having said that, my husband really liked it and he usually detests creamy desserts, so go figure. The good news is that I tried Lady Fingers (Savoirdais) for the first time, and I will make them again. The other bakers who posted pics had really great looking Tiramisu, so maybe it was just the conversion to gluten free that didn’t work out for me.
I made the lady fingers gluten free, and they came out quite well. After checking the Daring Bakers recipe and looking at some ideas from my gluten free goto book – The Gluten Free Kitchen, I used a combination of corn starch, potato starch, and freshgound buckwheat flour. They tasted quite good and looked like postergirls, like a nice vanilla genoise. They did not get too crisp despite a much longer baking time than the recipe.
The Tiramisu is another story. I followed the recipe, but overall I did not really like the taste, and the texture was too soft. I have made glutenfree tiramisu before from a recipe in the Low Carbohydate Gourmet by Karen Barnaby. It uses almond flour for the cake, and a mixture of half whipping cream and half mascarpone, and is really delicious and has just the right texture.
Sorry for the lack of details on this post, I am in Spain right now and doing this post from memory. I will do a better post with the recipe I like and the ladyfinger recipe I used when I get back to Canada.