Gluten-Free Broas or Ladyfinger Cookies
Locally called Broas, internationally known as LadyFingers or Sponge fingers, these are deliciously addicting sticks of goodness that are also crunchy and finger-licking sweet, spongy treats.
They are great for snacking and also essential in a divers baking recipes such as trifle and the famous tiramisu.
A fatless batter of sponge, perfect for those with coeliac disease and those who struggle with gluten. This treat is especially made to have more options in pastry and breads without fearing for gastrointestinal issues.
Rice Flour, Tapioca, Potato Starch, Sugar, Eggs, Baking Soda, Vanilla, Xanthan Gum
Keep in room temperature.
2 pack Gluten-Free Broas Cookies
2 egg yolks
1/4 cup sugar
1/3 cup milk
1/4 cup grape juice
1 tsp brandy
2/3 cup mascarpone cheese
1/3 heavy whipping cream
1 cup brewed espresso or plain hot coffee
1 1/2 tbsp cognac
1 1/2 tbsp powdered sugar
1 teaspoon cocoa powder (for garnish)
Bring to simmer a pot of water.
In a metal bowl, put in the yolks, sugar, grape juice and the brandy then place over the pot of simmering water (make sure the bowl does not touch the water).
Whisk in the milk and continue to whisk slowly and constantly until the mixture becomes thick, pale, and foamy.
Remove from heat. Fill a large bowl with ice water.
Put in it the bowl with the cooked mixture and whisk until it cools.
In a large bowl, place the mascarpone then fold the mixture into it until almost combined.
Whip the cream and fold it into the mascarpone mixture.
Whisk slightly until smooth enough. Set aside.
Combine the espresso, powdered sugar, and the cognac in another bowl.
Dip the ladyfingers in it, one at a time.
In a baking dish covered with plastic wrap, place the dipped ladyfingers in rows.
Spread a portion of the mascarpone mixture on top of the layer.
Layer with another set of dipped ladyfingers.
Top again with the mascarpone mixture.
Once the layers are done, garnish with cocoa powder.
Cover in plastic wrap.
Refrigerate for 8 hours, or overnight.
When ready to serve, put a plate on top of the baking sheet of the tiramisu.
Flip it over to the plate to remove from the baking sheet.
Put another plate and flip again to show top side with the cocoa garnish.
Pour additional cocoa garnish if needed.
Serve and enjoy!