Gluten Free Recipe Column

by Mrs. Elaine Bodenheimer GlutenFree@BaltimoreJewishHome.com Everyone’s favorite dessert in our house!

What You Will Need for the Cake:Tiramisu 6 eggs- separated 6 Tbl. potato 6 Tbl. sugar 1 Tbl. Vanilla starch sugar Preparation: 1. Pre-heat oven to 350 degrees. Beat egg whites until foamy. Add sugar slowly until whites are stiff. Into same bowl, gently fold in egg yolks, potato starch ,and vanilla sugar. Spread batter onto parchment-lined large cookie sheet (17 “ x 13”) 2. Bake for 22 minutes or until sponge cake is light brown. Cool. Cut sponge cake into 2 equal rectangles- about 9x13 each. Remove from parchment.

What You Will Need for the Filling: 8 oz. pkg. Tofutti cream cheese ¼ cup sugar 1 tsp. vanilla 2 oz. pkg instant vanilla pudding 16 oz. pareve whipping cream defrosted ½ cup seedless raspberry or blackberry preserves- plus 3 Tbl. 1 quart fresh strawberries, cleaned and sliced – or 1 lb frozen stra berries, defrosted and drained o water

Preparation: 1. Combine Tofutti, sugar, and vanilla in large bowl. Beat with electric mixture on high until smooth; set aside. 2. Combine water and pudding in small bowl until pudding is dissolved. Cool. 3. Add pudding mixture to Tofutti mixture. Add whipped topping; beat one or two minutes, scraping sides of bowl. Set aside. 4. Whisk preserves and spread evenly over bottom of 11 x 7 inch glass baking dish, which has been sprayed with cooking spray. 5. Place one piece of sponge cake in pan, cutting around edges to fit the pan. Spread ½ of Tofutti mixture evenly over spongecake. Spread strawberries in one layer over the cream. Top with second piece of spongecake. Spread remaining Tofutti mixture on top of spongecake.

To Decorate the Top: 6. Place 3 Tbl. of seedless preserves into corner of a plastic sandwich bag. Cut small hole in bag where the preserves are . Squeeze preserves in stripe pattern over the cream. With a toothpick, pull toothpick through preserve stripes, alternating up and down with toothpick, to make a pretty design on top of cake. 7. Refrigerate at least 2 hours before serving. 8. Enjoy!