gluten free

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##MeatFreeMonday -Oozy Vegan Pumpkin & Saffron Risotto: Gluten-Free Mediterranean- Helen Tzouganatos

Gluten-Free Mediterranean

Helen Tzouganatos

Plum

Pan Macmillan Australia

Photography by Jeremy Simons.

RRP $44.99

“Oozy is not a word you would normally associate with a risotto made without butter or cheese. The secret here is caramelised roasted pumpkin that is pureed to add a smooth, creamy texture and delicate sweetness to the risotto. Earthy, floral saffron compliments the pumpkin’s sweetness and produces a sunny, golden risotto. Ensure you use a short-grain high-starch rice, such as arborio or carnaroli, for that signature creamy texture.” p90

Ingredients

400 g butternut pumpkin, peeled and cut into 1.5 cm cubes
80 ml (1⁄3 cup) extra-virgin olive oil
sea salt flakes and freshly ground black pepper
875 ml (3 1⁄2 cups) warm Vegetable Stock (page 207)
1 onion, finely chopped
2 garlic cloves, finely chopped
275 g (1 1⁄4 cups) arborio or carnaroli rice
pinch of saron threads
125 ml (1⁄2 cup) white wine
crispy sage leaves, to serve (optional) (see Note)

Method:

Preheat the oven to 180°C (fan-forced).


Place 250 g of the pumpkin in a roasting tin, drizzle in half the olive oil, add a pinch of salt and toss well. Roast for 30 minutes, tossing halfway through to ensure even browning. Transfer the pumpkin to a food processor, add 80 ml (1⁄3 cup) of the stock and puree. Set aside.


Meanwhile, heat the remaining oil in a large frying pan over medium–low heat. Add the onion and a generous pinch of salt and cook for 5 minutes to soften. Stir in the garlic and cook for another 30 seconds. Add the remaining pumpkin, the rice and saffron and gently stir for a minute to toast the rice grains. Deglaze the pan with the white wine, stirring to release any caramelised
bits caught on the base, and simmer for a minute so the rice absorbs the wine. Add a few ladles of the remaining stock and bring to a gentle simmer. When the stock has been absorbed, add more to the pan, a few ladles at a time. Continue, gradually adding more stock as it is absorbed, and cook for 15 minutes or until the rice is al dente. In the last 2 minutes of simmering, gently fold in the pumpkin puree.

Remove the pan from the heat and adjust the seasoning with salt and pepper as required. Ladle the risotto into shallow bowls and serve with crispy sage leaves scattered over the top, if desired.


NOTE
Crispy sage leaves: fry a handful of sage leaves in 3 tablespoons of olive oil over medium heat for 30 seconds or until crisp. Remove with a slotted spoon and sprinkle with salt.

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Lamb & Spinach Gozleme: Gluten-Free Mediterranean- Helen Tzouganatos

Gluten-Free Mediterranean

Helen Tzouganatos

Plum

Pan Macmillan Australia

Photography by Jeremy Simons.

RRP $44.99

Ingredients

olive oil, for pan-frying
lemon wedges, to serve


DOUGH
260 g (2 cups) gluten-free self-raising flour
90 g (1⁄3 cup) Greek yoghurt (or coconut yoghurt for dairy free)
3 tablespoons extra-virgin olive oil
1⁄2 teaspoon sea salt flakes


LAMB & SPINACH FILLING
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
pinch of sea salt flakes
2 garlic cloves, finely chopped
1⁄2 teaspoon paprika
1⁄2 teaspoon ground cumin
pinch of freshly ground
black pepper
250 g lamb mince
large handful of baby spinach leaves

“Crispy, golden gluten-free Turkish gozleme can be easily whipped up in under 20 minutes, so it’s the perfect after-school snack. The dough comes together very quickly and while it’s resting, you can quickly make your filling of choice. I love a spiced lamb mince filling when I feel like a break from spinach and feta, but you can get as creative as you like. Don’t overfill the gozleme – the flatter the parcel the crispier it will get when it hits the hot frying pan.” p30

Method
Combine all the dough ingredients in the bowl of an electric mixer fitted with the dough hook attachment, add 125 ml (1⁄2 cup) of warm water and mix on medium speed for 1 minute to form a smooth dough. If the mixture is too dry, add a little more water and mix again. Set the dough aside to rest, uncovered, while you make the filling.


To make the filling, heat the olive oil in a frying pan over medium heat. Add the onion and salt and cook for 5 minutes to soften. Stir in the garlic, paprika, cumin and black pepper and cook for 30 seconds. Add the lamb and cook, breaking up any chunks with a wooden spoon, for 3 minutes or until browned. Add the spinach, stir and cook for 1 minute to wilt. Remove from the heat and set aside.


Divide the dough into six balls. Working with one ball at a time, roll out the dough between two sheets of baking paper to form a paper-thin rectangle about 20 cm × 30 cm in size. Scatter 3 tablespoons of the lamb and spinach filling in the centre, leaving a clear border of roughly 8 cm around the edges. Fold the dough over the filling to enclose. Cover with baking paper and very
gently roll out again to flatten and thin out the gozleme. Repeat with the remaining dough and filling.


Place a heavy-based frying pan over high heat and allow it to heat up. Drizzle 1 tablespoon of olive oil into the very hot pan and cook the gozleme, one at a time, adding more oil as needed, for 2–3 minutes on each side until golden and crispy. Serve with lemon wedges.


FILLING VARIATIONS
Spinach & Feta: combine 135 g (3 cups) baby spinach, 3 sliced spring
onions and 200 g crumbled feta.


Potato & Cheese: combine 460 g (2 cups) mashed potato, 150 g grated
mozzarella, a handful of finely chopped flat-leaf parsley leaves,
1⁄2 teaspoon paprika and salt and pepper

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#FidayFreebie: Gluten-Free Mediterranean – Helen Tzouganatos

Gluten-Free Mediterranean

Helen Tzouganatos

Plum

Pan Macmillan Australia

ISBN:9781761263316

RRP $39.99

Description:

‘Growing up in Sydney’s multicultural inner west, I was surrounded by migrants from various countries spanning the Mediterranean. My Lebanese neighbours taught me the secret to the best mejadra, the Cypriots across the road introduced me to koupes and haloumi bread, and my mother would exchange Greek syrupy sweets for pistachio biscotti and olive and rosemary focaccia with the Italians down the street.’

More a way of life than a diet, the Mediterranean style of eating is embraced around the world for its simplicity, health benefits and downright deliciousness.

Now you can enjoy all your favourite dishes from Greece, Italy, Spain, Lebanon and more, minus the gluten.

Helen Tzouganatos, host of SBS Food’s Loving Gluten Free, shows you just how simple it is to cook delicious gluten-free versions of Mediterranean classics, with clever ingredient swaps that not even Yiayia or Tayta will notice. From the fluffiest focaccia and crispiest loukoumades to the easiest seafood paella and most decadent chocolate roulade, you won’t believe these family favourites are gluten free.

AUTHOR INFORMATION

Helen Tzouganatos is a presenter, passionate home cook and recipe developer, who specialises in delicious gluten-free food made from scratch. Helen’s gluten-free journey started 15 years ago when she was diagnosed with coeliac disease. She began sharing her simple gluten-free food via her blog and social media, and went on to host SBS television show Loving Gluten Free. This is her third cookbook. Helen lives in Sydney with her husband, Spiro, and three children, Vasili, Sofia and Ruby.

https://www.panmacmillan.com.au/9781761263316/gluten-free-mediterranean/

I have one copy of the book to give away thanks to Pan Macmillan Australia. In the comments tell me the name of the show that Helen hosts on SBS. Easy! Winner will be randomly selected on 10th March 2023. Good luck. **Australian residents only**



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Prawn Curry with Cauliflower Rice – The CSIRO Low Carb Diet Easy 100 – Professor Grant Brinkworth & Dr Pennie Taylor

The CSIRO Low- Carb Diet Easy 100

Professor Grant Brinkworth & Dr Pennie Taylor

Photography by Jeremy Simons and Rob Palmer.

Pan Macmillan Australia

ISBN:9781760988456

RRP $39.99


UNITS PER SERVE:
Breads, Cereals, Legumes, Starchy Veg 0 Dairy 1 Lean Meat, Fish, Poultry, Eggs, Tofu 1.5 Low–Moderate Carbohydrate Veg 3.5 Healthy Fats 2

SERVES: 4 | PREPARATION: 10 MINUTES | COOKING: 25 MINUTES

Ingredients:
2 heads broccoli, stems and florets chopped
1 tablespoon extra virgin olive oil
1 onion, finely diced
1 zucchini, thinly sliced
1 long red chilli, thinly sliced
3 cloves garlic, sliced
2 cm piece of ginger, finely grated
2 teaspoons curry powder
3 teaspoons brown mustard seeds
1 teaspoon ground turmeric
400 g tinned diced tomatoes
600 g cooked prawns, peeled and deveined, tails intact (see notes, and also note on page 174 regarding sodium)
1 cup (260 g) natural yoghurt
Juice of 1 lemon

TO SERVE
450 g cauliflower rice, heated according to the packet instructions (see notes)
2 tablespoons chopped roasted unsalted cashews
½ cup coriander leaves

Method:

  1. Bring a large saucepan of water to the boil and cook the broccoli for 5 minutes until tender. Drain and set aside.
  2. Heat the olive oil in a large, deep frying pan over medium heat. Add the onion and zucchini and cook, stirring occasionally, for 6–7 minutes until very so ened. Add the chilli, garlic, ginger, curry powder, mustard seeds, turmeric and ¼ teaspoon freshly ground black pepper and cook, stirring, for a further 1–2 minutes until fragrant.
  3. Add the diced tomatoes, 2 tablespoons water and the prawns, tossing everything together. (There won’t be a lot of sauce here, so place a lid on the frying pan to help the prawns steam to cook through.) Cook, covered, for 2–3 minutes until the prawns are cooked through, then stir the yoghurt and lemon juice through. Divide the cauliflower rice four between bowls, spoon the prawn curry over and add the cooked broccoli. Garnish with the cashews and coriander leaves and serve.


    Notes: You can use frozen raw prawns if you prefer. But don’t add the water to the frying pan as the frozen prawns will release quite a bit of moisture. You may need to simmer the sauce for an extra 2 minutes to reduce any excess liquid in your curry before serving. You can find cauliflower rice in the fresh produce section at your local supermarket. If unavailable, use the frozen variety instead.
    18 g CARBS P E R S E R V E


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Salmon Nori Rolls – The CSIRO Low Carb Diet Easy 100 – Professor Grant Brinkworth & Dr Pennie Taylor

The CSIRO Low- Carb Diet Easy 100

Professor Grant Brinkworth & Dr Pennie Taylor

Photography by Jeremy Simons and Rob Palmer.

Pan Macmillan Australia

ISBN:9781760988456

RRP $39.99

LUNCH
UNITS PER SERVE:
Breads, Cereals, Legumes, Starchy Veg 1 Dairy 0 Lean Meat, Fish, Poultry, Eggs, Tofu 1.5 Low–Moderate Carbohydrate Veg 3 Healthy Fats 3

SERVES: 4 | PREPARATION: 20 MINUTES | COOKING: NIL

Ingredients:
6 sheets nori
3 Lebanese cucumbers, very thinly sliced (use a mandoline if you have one), patted dry with paper towel
6 cups rocket leaves, baby spinach leaves or shredded kale. Stalks removed
¾ cup (140 g) cooked basmati rice


SALMON FILLING
600 g tinned salmon in spring water (no added salt), drained well
2 teaspoons salt-reduced tamari (see note)
2 teaspoons rice vinegar
2 teaspoons sesame oil
2½ tablespoons whole-egg mayonnaise
1 tablespoon sriracha or other hot chilli sauce
4 spring onions, thinly sliced

  1. To make the salmon filling, place all the ingredients in a bowl and mash well with a fork to combine.
  2. Place a nori sheet flat on a workbench and top it with one-quarter of the cucumber, rocket, spinach or kale and rice, smoothing over the surface.
  3. Add one-quarter of the salmon filling, roll up the nori sheet tightly, running water along the far edge to seal. Slice in half, then set aside and repeat with the remaining nori rolls and filling.


Note
Tamari is a higher-salt product, so ideally use low-salt or no-added-salt
alternatives. If you are following a low-sodium diet, omit this ingredient. 20 g CARBS P E R S E R V E

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Quinoa and Black bean Patties; Meal Plan Your Way to Weight Loss – Rebecca Burnicle and Wendy Van Staden

Meal-Plan Your Way to Weight Loss by Rebecca Burnicle and Wendy Van Staden, published by Macmillan Australia, RRP $39.99, photography by Jeremy Simons

“Packed with flavour and seriously satisfying, add these tasty, fibre-filled patties to your weekly rotation if you’re keen to include some meat-free meals.”p144

Makes 4 / Prep 10 minutes / Cook 15 minutes

Ingredients:
¼ cup (45 g) quinoa
400 g can black beans, drained and rinsed
1 egg, lightly beaten
½ cup (35 g) dried breadcrumbs ( I use Gluten Free)
2 tablespoons chopped fresh coriander
½ teaspoon smoked paprika
½ teaspoon ground cumin
1 teaspoon garlic salt
1–4 Personal Points range per patty
.
Method:
1 Combine quinoa and ½ cup (125 ml) water in a small saucepan and bring to the boil. Reduce heat, cover and simmer for about
15 minutes or until water has been absorbed.

2 Meanwhile, mash beans in a bowl with a fork. Add cooked quinoa and remaining ingredients. Mix until well combined. Divide mixture into 4 even portions. Shape into patties.

3 Lightly spray a large non-stick frying pan with oil (or line with a WW non-stick liner) and heat over medium heat. Cook patties for about 3 minutes each side or until evenly browned.

· TO REFRIGERATE: Prepare patties up to 2 days ahead. Store in
a reusable container and cook as required. Cooked patties will keep
in a reusable container for up to 5 days.
· TO FREEZE: Store cooked patties as above, with baking paper between each patty.



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Choc Nut Energy Bliss Bites; Meal Plan Your Way to Weight Loss – Rebecca Burnicle and Wendy Van Staden

Meal-Plan Your Way to Weight Loss by Rebecca Burnicle and Wendy Van Staden, published by Macmillan Australia, RRP $39.99, photography by Jeremy Simons

Ingredients, Serves 32 / Prep 15 minutes + soaking

½ cup (80 g) almonds
½ cup (50 g) walnuts
½ cup (75 g) unsalted cashews
¼ cup (25 g) cocoa powder
1 cup (230 g) medjool dates, pitted and chopped

1–2 Personal Points range per serve
I love the idea of bliss balls, but it’s the thought of rolling the mixture that I just can’t be bothered with. Instead, I make up the mixture and pop it into a tray to set, then simply cut it into bite-sized pieces. All the deliciousness of a bliss ball, without the fuss of rolling – winning! p172




1 Place nuts in a bowl and cover with cold water. Soak overnight. Drain.

2 Lightly spray a 16 cm x 26 cm slice tin with oil and line base
and sides with baking paper.

3 Transfer drained nuts to a food processor. Add cocoa and dates and process until well combined (add a little water if necessary to help the mixture come together). Spread mixture evenly into prepared tin. Cover and place in freezer for at least 2 hours, until firm.

4 Lift slice from tin using baking paper. Stand for about 10 minutes to soften slightly, then cut into 32 pieces. Transfer pieces to a reusable container and store in freezer. Thaw pieces for a few minutes to soften slightly before eating. ·

TO FREEZE: Store bliss bites in a reusable container for up to 4 months. Thaw at room temperature for 5 minutes before serving.


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Slow Cooker Red Lentil and Sweet Potato Curry; Meal Plan Your Way to Weight Loss – Rebecca Burnicle and Wendy Van Staden

Meal-Plan Your Way to Weight Loss by Rebecca Burnicle and Wendy Van Staden, published by Macmillan Australia, RRP $39.99, photography by Jeremy Simons.

“Meal-prepping is so easy when you put your slow cooker to work. This recipe
makes 8 portions, so stocking your freezer with ‘I can’t be bothered’ dinners
is a breeze. All it takes is 15 minutes of prep in the morning.
Serves 8 / Prep 15 minutes / Cook 3 hours 45 minutes – 7 hours 30 minutes” p154

Slow Cooker Red Lentil and Sweet Potato Curry

2 brown onions, finely chopped
2 garlic cloves, crushed
1 tablespoon finely grated fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon curry powder
1 teaspoon garam masala
1 teaspoon vegetable stock powder ( I use a gluten free stock)
50 g coconut milk powder
2 cups (400 g) dried red lentils
250 g cauliflower, cut into 2 cm pieces
250 g orange sweet potato (kumara), cut into 2 cm pieces
1 zucchini, cut into 2 cm pieces
400 g can diced tomatoes
400 g can chickpeas, drained and rinsed
150 g baby spinach leaves
1 cup fresh coriander sprigs
2–6 PersonalPoints range per serve


1 Place all ingredients, except for chickpeas, spinach and coriander sprigs in a 5.5 litre (22 cup) slow cooker. Add 1 litre (4 cups) water and stir to combine. Cook on high for 3.5 hours (or low for 7 hours).


2 Stir in chickpeas and spinach. Season with salt and pepper. Cook on high for a further 15 minutes (or low for 30 minutes). Top with coriander sprigs to serve.

Stove-top method:
1 Heat a large non-stick saucepan over medium heat. Cook onion, garlic and ginger, stirring, for 2–3 minutes, until softened slightly. Add spices and stock powder and cook,
stirring, for a further 1 minute.


2 Stir in coconut milk powder, lentils, cauliflower, sweet potato, zucchini and tomatoes. Add enough water to cover vegetables. Bring to the boil, then reduce heat and simmer for 30–40 minutes, until vegetables and lentils are tender, stirring occasionally and adding extra water if mixture starts to catch
on base of pan.


3 Stir in chickpeas and spinach. Season with salt and pepper. Simmer for a further 5 minutes. Top with coriander sprigs.


· TO REFRIGERATE: Transfer curry to a large reusable container or divide individual portions into separate reusable containers. Store for up to 5 days. To reheat, simmer gently in a saucepan or microwave single
servings until hot, stirring in a little water if curry is too thick.


· TO FREEZE: Store curry as above. Thaw overnight in the fridge. Reheat
as above.

**This is one of my favourite vegetarian curries though I hadn’t thought of adding cauliflower – what a great idea. I will make this to take with me on my next visit to my vegetarian daughter.**

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Dentice Al Forno Con Patate; The Italian Home Cook – Silvia Colloca

 ‘The Italian Home Cook by Silvia Colloca, published by Plum, RRP $44.99, photography by Rob Palmer.’

Description:
‘Italians are taught from a young age to cherish the ingredients we cook with, whether home grown or store bought. We have observed our nonnas caring for these ingredients with passion and knowledge, and turning them into meals we will never stop craving or recreating.’

Australia’s favourite Italian home cook, Silvia Colloca, shares the 100 recipes that will show you how to cook like a true Italian, using the most humble of ingredients: end-of-summer tomatoes, salty anchovies, vibrant greens, oozy burrata and many more.

These are the dishes made lovingly in homes around Italy every day, and they are often brought to life with only a handful of ingredients and the simplest equipment. Try silky handmade noodles, savoury pies filled with fresh ricotta and parmigiano, crispy fried seafood, or slow-cooked ossobuco over saffron risotto. The Italian Home Cook is your essential guide to shopping, cooking and eating like an Italian, and will help you bring a little slice of Italy into your own home.

Another great book from this wonderful cook! I love Silvia’s recipes. Whole Snapper with potatoes, cherry tomatoes, olives and capers is perfect for any family gathering.

“The idea with this dish is to create a tasty bed for a whole fi sh to nestle on. As it all bakes, the juices, flavours and aromas combine to create the most delicious one-pan dinner. Watch out for those coveted potatoes . . . they are sensational, having absorbed all the pan juices like golden sponges” p200

Ingredients: Serves 4

125 g (3⁄4 cup) cherry tomatoes, cut in half
90 g (1⁄2 cup) pitted black olives
1–2 tablespoons capers, rinsed and drained
3–4 anchovy fi llets in olive oil, drained
125 ml (1⁄2 cup) dry white wine 100 ml extra-virgin olive oil
3 potatoes, boiled and cut into wedges
salt flakes
1 × 1 kg whole snapper, scaled and gutted, scored with two slashes on each side
roughly chopped flat-leaf parsley leaves, to serve

Method:

Preheat your oven to 180°C.

Oil a large baking dish.

Place the cherry tomatoes, olives, capers, anchovies, wine and half the olive oil in the dish. Add the potato, season with salt and toss with the other ingredients. Bake for 10 minutes, then remove from the oven.
Place the snapper on the cherry tomato mixture and baste with the pan juices, drizzling them onto the slashes cut into the flesh. Season with a little more salt and return to the oven. Bake for a further 20–25 minutes or until the fish is just cooked through. To test if it’s ready, gently lift some flesh with a butter knife. If it lifts off easily and looks opaque, the fish is done.

Scatter some parsley over the top, drizzle on the remaining olive oil and serve.

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Tiramisu – Intolerance Friendly Kitchen – Georgia McDermott

Intolerance Friendly Kitchen

**Images courtesy of Georgia McDermott**

Tiramisu: because if cream, carbs, coffee and booze can’t lift your spirits, there’s probably not much that will. Tiramisu traditionally uses mascarpone and whipped eggs for the creamy layer and rum or Marsala for the alcohol. This version uses lactose-free whipping cream, gin or a FODMAP-friendly
spirit of your choice, and gluten-free savoiardi to keep the FODMAP content low.

Tiramisu

LOW LACTOSE
FODMAP FRIENDLY
GLUTEN FREE
Serves: 6–8
Prep time: 1 hour
Cook time: 30–40 minutes


FOR THE SAVOIARDI:
(makes 30–40 biscuits)
4 extra-large eggs, separated
110 g (½ cup) caster sugar
1 teaspoon vanilla bean paste
80 g (½ cup) fine white rice flour
60 g (½ cup) tapioca flour
50 g (½ cup) almond meal
40 g (¼ cup) icing sugar (to finish)


FOR THE COFFEE MIXTURE:
125 ml (½ cup) fresh espresso coffee
2–3 tablespoons gin or FODMAP-friendly spirit of choice
310 ml (1 ¼ cups) hot water


FOR THE CREAM MIXTURE:
500 g (2 tubs) full-cream, lactose-free whipping cream
80 g (½ cup) pure icing sugar


TO FINISH:
70% cocoa solids dark chocolate, to grate unsweetened cocoa powder, to dust

METHOD
Preheat oven to 180°C. Line 2 large baking trays with baking paper. I like to lightly oil the trays first so the paper doesn’t move when I pipe. Place flours in a small bowl and whisk to combine. Combine egg yolks, 55 g (¼ cup) caster sugar and the vanilla bean paste in a large bowl or stand mixer. Using
electric beaters, beat on high speed until light and fluffy, about 5–10 minutes.

Place egg whites in a separate clean, dry bowl. Using clean electric beaters, beat until the whites become frothy, then gradually add the remaining caster sugar. Beat until stiff peaks form. Gently fold half the egg yolk mixture into the egg white mixture. Repeat with remaining half until just combined. Gently fold
flour mixture into egg mixture until just combined.

Place your piping bag in a tall glass, and spoon mixture into the bag. I generally use a ziplock bag with a 2 cm hole cut in one corner. Twist the top to seal. Pipe mixture onto prepared trays to create roughly 10 cm × 3 cm biscuits. Sprinkle with icing sugar.

Bake savoiardi for 8 minutes, then swap the trays and bake for another 5 minutes. Turn the oven down to 150°C and bake for another 10 minutes or until the savoiardi are crisp or tops are golden. Set aside to cool completely on trays.

To make coffee mixture, combine all ingredients in a wide, shallow bowl. Set aside.

To make the cream mixture, combine cream and icing sugar in a large bowl and, using electric beaters, beat until light and fluffy.

Construct: Quickly soak one savoiardi at a time in the coffee liquor mixture. The crunchier the savoiardi, the longer you can leave them to soak. Arrange the soaked savoiardi in the base of a 1.6 litre capacity serving dish.

Once you have completely covered the base of the dish, top the savoiardi with half the cream mixture. It is more important to completely cover the top of the tiramisu (for aesthetics, anyway) so make sure you save enough for that.

Top the cream layer with a generous grating of dark chocolate (I like to use a microplane). I think this chocolate layer makes the difference between an okay tiramisu and an amazing one. Repeat with another layer of savoiardi (any leftover coffee mixture can be drizzled over the biscuits here) and then
carefully spread over the remaining cream mixture. Finish with a super generous grating of the dark chocolate and dust with cocoa powder. Cover and refrigerate until ready to serve (see notes).


NOTES
This recipe for savoiardi should make close to 40 biscuits, which is the perfect quantity for a
1.6 litre/28 cm dish. I have found that savoiardi batter often varies in the amount of biscuits
it yields. I recommend keeping enough ingredients for another batch on hand, just in case. If
your batch comes out with significantly fewer, make another half or whole batch to avoid
getting caught out later. They keep well in an airtight container and are delicious dipped in
espresso. Tiramisu is best served the next day, when the flavours have had a chance to meld
and the cream has set nicely. Leftover tiramisu keeps, covered, in the fridge for 1–2 days, if you can restrain yourself for that long.

** My Note – For those who are time poor – I have found GF savoiardi biscuits in my local supermarket which I have used in this recipe. YUM