Strawberry Tiramisu

A super easy scrumptious recipe - this gluten free strawberry tiramisu will win over the hearts of a loved one with the first bite! This recipe uses gluten free ladyfingers which I was lucky enough to find and treat myself to this amazing dessert! These tiramisu photos also feature a gorgeous Shobain lingerie set: the Valentina set!

The ladyfingers are dipped into a mixture of orange juice and white rum - this gives the tiramisu such a light airy taste that doesn't overpower the rest of the flavors. The fresh strawberries are cut thinly and placed on the first layer of the tiramisu. If making three or more layers, place the strawberries on all layers except the last one!

Top the tiramisu with some matcha powder and white chocolate shavings and make sure you chill it well before serving so the cream has time to firm up a bit and all flavors can incorporate into an amazing spring rhapsody. You can also watch the video below to see the process.

Ingredients:

2 eggs

pinch of salt

1 pack/16 gr vanilla sugar

2 tbsp sugar

75 ml heavy whipping cream

125 gr mascarpone

white rum

juice of 2 oranges

gluten free ladyfingers

strawberries

matcha powder

white chocolate

Instructions:

1. Separate the egg yolks from the egg whites. Add a pinch of salt to the egg whites and beat until firm peaks form.

2. Add the vanilla sugar and sugar to the egg yolks and beat until light and fluffy. Mix in the mascarpone cheese and a couple teaspoons of white rum to taste. Then add the whipped cream and lastly slowly incorporate the egg whites into the mixture.

3. Juice two oranges and strain to avoid any pulp. Add two teaspoons of white rum.

4. Take the gluten free ladyfingers and dip them into the juice and rum mixture. Place in your bowl and cover with the cream. Add cut strawberry slices. Repeat the process.

5. Dust the matcha powder on top of the tiramisu. Decorate with white chocolate shavings and a few more strawberry slices.

6. Chill for at least two hours before serving.

Persimmon and Walnut Crepes

A delicious fall treat that will warm you and satisfy your sweet tooth: gluten free crepes filled with a rummy walnut filling and topped with fresh persimmons and dark chocolate. A true delicacy of flavors, with the freshness of the sweet persimmons that cuts trough the thick ground walnut filling with just a touch of bitterness from the melted dark chocolate. These ingredients come together to from an exquisite celebration of warming flavors for a chilly autumn day.

Ingredients:

2 eggs

1 pack vanilla sugar

Pinch of salt

100 ml milk

95 gr gluten free flour

1 tsp baking powder

100 ml sparkling water

Filling:

65 gr walnuts

150 ml milk

1 pack rum sugar

1 tsp gluten free breadcrumbs

1 tsp rum

Fresh persimmons

Dark chocolate

Instructions:

In a bowl, mix the eggs, vanilla sugar, salt and milk. Add the gluten free flour and baking powder. Slowly add the sparkling water while mixing continuously.

2. Pour the batter on a heated and slightly oiled pan and cook the crepes. Set them aside.

3. For the filling, put the walnuts in a food processor and pulse until you get ground walnuts.

4. In a saucepan, mix the ground walnuts, sugar and milk and bring to a boil, mixing occasionally.

5. Mix in the gluten free breadcrumbs and rum into the walnut mixture and set aside to cool slightly.

6. Serve the crepes: fill each one with the walnut filling, top with fresh sliced persimmons and melted dark chocolate. Serve immediately.

Gluten Free Lemon Bars

For the past two weeks I've had an intense craving for lemon bars. So I went out and got a bunch of lemons. And they sat on the kitchen counter for a long time until I finally got the time to go and make a new lemony recipe! And I'm glad I did because I had a lovely little breakfast on this Sunday morning.

The bars are pretty straightforward - the base is a gluten free shortbread crust, and the filling is a lemony deliciousness with a slight tanginess to it. I baked the bars the night before and left them in the fridge overnight (after they had chilled to room temperature) and enjoyed them as a breakfast treat today.

To make them, I used a pre-mixed gluten free flour mix so you can use your favorite one to make these. You will see that the dough comes together easily and it will be slightly crumbly, as it should, but will hold its shape nicely once you pack it into the baking tin. I did so using my fingers and the back of a spoon until I got a nice and level base that I then baked before adding the filling.

Ingredients:

Crust:

1 egg

120 gr butter

85 gr sugar

285 gr gluten free flour

Filling:

230 ml lemon juice (around 4 lemons)

100 gr sugar

3 eggs

4 tbsp gluten free flour

Powdered sugar for serving

Instructions:

1. Cut the chilled butter into smaller cubes and place in a bowl. Add the sugar and flour and start mixing them with your hands until they are combined a bit. Then add an egg and mix until a firm dough forms.

2. Place the dough in plastic wrap and chill for 20 minutes in the fridge.

3. Like your baking tin with parchment paper and press the dough until its uniform in the baking tin. Bake for 20 minutes at 180 degrees Celsius.

4. In the meantime, juice four lemons. Add it to a bowl and then mix in the sugar.

5. Once the sugar has started dissolving a bit, add the eggs and flour and mix well.

6. Take the dough out of the oven and pour the filling over it. Return to the oven and continue baking for another 20-25 minutes.

7. Once the bars have cooled down, place them in the refrigerator.

8. Cut into bars and sprinkle with powdered sugar before serving.