SCHAR GLUTEN FREE BREAD RECIPES

Steps:

• Let bread slices air dry for 1 to 2 hours OR for up to 2 days depending on how dry it is, then cut into 1-inch pieces.
• In a Dutch oven over medium heat, melt butter. Add onion and celery and cook until the onion is soft and translucent.
• Stir in thyme, sage, rosemary, salt, and pepper. You can add more seasonings if you like.
• Add bread cubes and mix until evenly coated.
• Drizzle broth over the bread mixture and toss until well mixed. See notes below for finishing it on the stove.
• Bake in a greased 2.5 qrt casserole dish at 350°F (180°C) for 35 to 45 minutes. If you are stuffing a turkey, leave out the broth, the juices from the turkey will moisten it.

Steps:

• Add egg yolks and sugar to a large bowl over a double boiler. Alternatively, if you do not have a double boiler, set a glass bowl over a pan of simmering water about 1-inch in height. Make sure that the bowl is larger than the pot and hovers over the water, not actually touching the water.
• Whisk together the egg yolks and granulated sugar. Continue whisking for about 5 minutes, until the sugar has dissolved and the mixture is silky and smooth. It should be a pale yellow color at this point and if you rub the mixture between your fingers, it should feel smooth and not gritty. Be sure to heat over low as the mixture can get too thick and grainy if heated too much.
• Add the marsala to the egg mixture and whisk until combined.
• Remove from the heat and let cool to room temperature.
• In a large bowl, beat the mascarpone for 1-2 minutes, until softened. Then, add the heavy whipping cream and beat on high until stiff peaks form, about 5 minutes. Add the vanilla and mix in gently.
• Fold the mascarpone whipped cream into the egg yolk mixture about 1/3 at a time. Be sure not to over-mix. Set aside.
• Mix together the cold espresso and marsala.
• Working a few ladyfingers at a time, dunk them into the espresso mixture and place on the bottom of a greased 9x13-inch baking dish. Repeat until you have a single layer of lady fingers. You may have to break some of the ladyfingers in half to create a single layer for the mascarpone cream to sit on top of.
• Once you have a single layer, add half of the mascarpone cream. Spread until smooth.
• Repeat with remaining ladyfingers and mascarpone cream.
• Refrigerate for at least 4 hours, preferably overnight, to let it set.
• Dust the tiramisu with cocoa powder before slicing and serving.