Homemade Einkorn Tiramisu
Recipes
Serves 9
Homemade Tiramisu with Einkorn Flour
Ingredients
For the ladyfingers- 1¾ cups (210 g) jovial All-Purpose Einkorn Flour
- 4 large eggs, separated
- ¾ cup (150 g) sugar, plus 1 tablespoon for dusting
- ¼ teaspoon cream of tartar
- 3 double espressos, brewed and cooled
- 1 tablespoon powdered sugar, for dusting
- 8 large eggs
- ¾ cup (150 g) sugar
- ¼ teaspoon cream of tartar
- 4½ cups (2 lb.) mascarpone cheese, room temperature
- 2 teaspoons Marsala wine
- 8 ounces (80 g) dark chocolate, shaved
- Cocoa powder, for dusting
Instructions
- Make the lady fingers: Preheat oven to 350°F. Line two cookie sheets with parchment paper.
- In a standing mixer fitted with a wire whip, beat the egg whites, ¾ cup (150 g) sugar and cream of tartar on medium-high speed for 9 to 10 minutes until glossy and stiff.
- In a small bowl, beat the yolks with a fork. Fold the yolks into the whites.
- Sift and fold the flour into the egg mixture until the flour is no longer visible.
- Fit a pastry bag with a 1-inch round pastry tip. (If you do not have a pastry tip you can snip off the end to create a 1-inch opening.)
- Transfer the batter to the pastry bag.
- Pipe 3-inch strips on the cookie sheets, spaced ½-inch apart. Lightly dust the ladyfingers with the remaining 1 tablespoon of granulated sugar and then with the powdered sugar.
- Bake the ladyfingers, one sheet at a time, for 16 to 17 minutes until golden around the edges. Let cool on the baking sheet for 15 minutes then transfer to a wire cooling rack.
- Make the mascarpone: Separate the eggs, reserving all 8 yolks and 3 of the whites. In the bowl of a standing mixer fitted with a wire attachment, whip the yolks and sugar on high speed for 4 minutes, until the mixture is light yellow, thick, and forms ribbons.
- Add the mascarpone to the mixing bowl and mix on medium-low speed for 1 minute. Transfer mixture to a large bowl.
- Clean and dry the mixing bowl and beat the 3 reserved egg whites and the cream of tartar on medium-high speed until stiff.
- Fold the wine into the mascarpone mixture, then fold in the whites. Refrigerate until ready to use.
- Assemble the cake: Place the espresso in a bowl. Using a third of the ladyfingers, dip each one in the coffee, then flip to lightly coat both sides. Arrange them in the bottom of a 9 x 9-inch square baking dish.
- Spread a third of the mascarpone mixture over the ladyfingers and smooth out with an offset spatula.
- Dust the mascarpone with half of the shaved chocolate.
- Repeat for two more layers, but do not add shaved chocolate to the top of the last layer.
- Refrigerate for up to 2 hours. Dust the top of the tiramisu with cocoa powder and serve.
Tips
Before making this for family or guests, we would recommend you master the ladyfingers first, then try the mascarpone on its own and serve it chilled in bowls for a dessert.
