And with thanks to "Sharing Sweet Secrets, Gluten & Wheat Free" by Pamela Moriarty, I can now get back to making a mean Tiramisu.
Recipe on page 35 - Savoiardi (Sponge Fingers) made with Namaste Gluten free flour (biscuit - type) as the Gluten free plain flour in the recipe and of course cooked at high altitude for 15 mins (max!) as compared to the 25 mins Pamela suggests... close to sea level.
Enjoy
