Chef notes
Dessert doesn't have to automatically be categorized as unhealthy. It's all about the sourcing of ingredients and ways we can make it more nutrient-dense. For example, the eggs you source for making the tiramisu and the flour you use make a big difference. We use locally sourced buckwheat flour to make the savoiardi, which gives the dessert a beautiful nuttiness that complements the coffee well. We use sucanat, the unrefined form of cane sugar. which still keeps essential nutrients and minerals. While it's a little less sweet than traditional tiramisu, the sucanat brings in beautiful caramel notes. And we use a high-flavanol cacao powder to dust on top for an extra antioxidant boost!
Technique tips: The sourcing of your eggs is extremely important. We source pasture-raised corn- and soy-free eggs from trusted farmers.
If you prefer to have your eggs be tempered for the mascarpone filling, you can place the egg yolks and sugar in a bowl set over simmering water and heat while continuously whisking. When the mixture is warm, add in the marsala and whisk until thickened to create a zabaglione. When the mixture is cooled, whisk until fluffy with the mascarpone.
If your sucanat is not finely ground, place it in a dry blender to become fine like caster sugar. This will allow the sugar to melt into the tiramisu and lady fingers.
Swap option: Instead of whipped egg whites, you could whip about 1 pint of heavy cream until stiff peaks and fold into the mixture little by little. Add only the amount of cream you need (may be less) to not take away the taste of the mascarpone and zabaglione mixture.
Equipment needed: A stand mixer, sheet trays, piping bag, coffee maker and casserole dish.
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