I love the recipes that go with special occasions. David’s birthday favorite for the past few years has been tiramisu. Here’s my current concoction that I plan to reuse since it turned out fabulous! :)

Sponge Cake (I have used ladies’ fingers in the past and can’t believe how easy it is to make my own and gluten free!)
beat:
3 egg whites till stiff
add in and beat:
3 egg yolks
then beat in:
1/2 cup sugar
Stir together separately then fold in:
3/4 cup flour(combination of white rice flour, fine corn flour, tapioca flour works well)
1 t. baking powder
1/8 t. salt

Bake in two greased 8″ cake pans at 350 for 10 minutes.

Tiramisu
6 egg yolks
3/4 cups sugar
2/3 cups milk
1 1/2 cups whipping cream
1 t. vanilla
1/2 lb. mascarpone cheese
3/4 cups strong coffee
4 T. rum
cocoa powder for dusting top

Whisk together in heavy saucepan egg yolks and sugar. Whisk in milk. Stir constantly and bring to boil for 1″. Cool this mixture in the refrigerator.

Whip the cream until set and beat in vanilla.

Thoroughly combine the mascarpone into the first custard mixture and fold whipped cream into custard.

Mix together cooled espresso or coffee and rum.

To assemble: Dip sponge cake pieces in coffee mixture and arrange in 2 quart casserole, glass bowl, or individual dessert cups or dishes. Gently spread with custard/whipped cream. Continue layering espresso-dipped cake and custard one or two more layers. (I used two wine glasses and a medium sized round glass salad bowl and did three layers.) dust the top with cocoa powder. Refrigerate overnight or at least 4 hours. Enjoy!!!