This past Sunday, I made my first attempt at a gluten free tiramisu.  I used the genoise cake as mentioned before, as far back as Feburary, but it turned out much denser than I was expecting, in comparision to actual ladyfingers.  The batter is really the same, but I expect that the issue was more of the amount of gluten free flour used that normally holds the structure of the cake up, along with the egg foam used.  It seemed pretty good when I poured it into the cake pan, but I also think that piping it out as a foam may work as well, since this would make it smaller and bake quicker, with less time to set.

The filling was a simple marscapone cheese and sugar combination.  I had to go with an eggless filling mostly because I didn't have either eggs or whipping cream as recommended, however next time, I'll probably add either tofu (as an egg replacer) and whipping cream to create more volume.  The cheese ended up being pretty dense.

I also think that it wound up being pretty sweet, both with the sweet density of the cheese and the fact that I used a coffee liquer and espresso mix to soak the genoise.  My testers thought it was rather sweet as well, except for one gluten free person who thought that it could be sweeter.  I think it may have to do with the density of the cheese, more than any actual sweetness.

I won't post a recipe yet, since I'd still like to work on this, but the taste was getting there and it was pretty easy to do, so I'll try it again.  However, I'm planning on doing some sort of fruit tart or something next.  We shall see.