SS&GF: Simply Sugar and Gluten Free

Ingredients

For the ladyfingers:
• 4 eggs, separated
• 1/3 cup agave nectar
• 1 teaspoon fresh squeezed lemon juice
• ¾ cup All-Purpose gluten-free flour blend
• 1/8 teaspoon salt
For the blueberry filling:
• ½ cup fresh squeezed orange juice
• 1 teaspoon lemon zest
• 1 tablespoon fresh squeezed lemon juice
• ¼ cup agave nectar
• 3 cups blueberries, divided
For the topping:
• 1 container (17.6 oz) Greek Yogurt (I used 2%)
• 1 teaspoon lemon juice
• ½ teaspoon lemon zest
• 1 tablespoon agave nectar

Instructions

To make the ladyfingers:
1. Preheat oven to 350 degrees. Line a 9×13 pan with parchment paper. Use a tiny bit of oil between parchment paper and bottom of pan to hold it in place. Do not grease parchment paper or pan – this will cause your ladyfingers to deflate when you remove them from the oven.
2. Mix egg yolks and half of agave in a large bowl on medium-high speed with an electric mixer until the yolks turn light yellow and thicken, 4 – 5 minutes. Put egg whites in a medium sized-bowl and beat on medium high until they develop billowy mounds. Add remaining agave and lemon juice. Beat until soft, not stiff, peaks form.
3. Take ¼ of egg whites and stir into egg yolks. Once they are incorporated, fold remaining egg whites into egg yolk mixture. Do not stir.
4. Put gluten-free flour blend and salt in a sifter. Sift flour into egg mixture in three additions, gently folding flour into eggs after each addition. Turn batter into prepared pan. Then run a knife through it to remove any large air bubbles, just like you would do if you were marbling a cake or brownies.
5. Bake for 18 -22 minutes, until a toothpick tests clean. Cool on a wire rack for 10 minutes then run a thin spatula or knife between the cake and the pan, remove ladyfingers from the pan and let them finish cooling. Once they’ve cooled completely, slice into 1×3 inch fingers.
To make the blueberry sauce:
6. In a medium saucepan, combine orange juice, lemon zest, lemon juice, and agave. Add 1 ½ cups blueberries and heat over medium heat until blueberries begin to release their juices and burst, about 5 minutes. Remove from heat, transfer to a medium bowl, and let cool slightly. Remove ½ cup of sauce without any berries and set aside. Stir in 1 ½ cups fresh blueberries. Set aside.
To make the topping:
7. Put greek yogurt, lemon juice, lemon zest, and agave in a medium bowl and mix well with an electric mixer on medium speed.
To assemble the tiramisu:
8. Layer half of lady fingers in a 3 quart dish. Brush with half of reserved blueberry sauce. Spread blueberry mixture evenly over ladyfingers. Layer remaining ladyfingers on top of blueberry mixture. Brush with remaining blueberry sauce. Spread yogurt topping over ladyfingers. For best results, let this dessert sit overnight before serving. Top with remaining ¾ cup of blueberries before serving.

Notes