The Italian mix challenge: #1 Corsican Tiramisu

As much as I love Italy, I think I love Corsica even more. In this new challenge I am mixing the best of both. A well known Italian dessert and traditional Corsican cookies.

My first attempt at this recipe was in Corsica last summer. As much as it was easy because I didn't have to bake the cookies (there was plenty and of great quality at hand), I didn't have a mixer to whip the egg whites... I ended up with a messy cream instead of a nice looking cake. My friends loved it, so I ended up buying a mixer to bake a couple more til the end of the holidays. Too bad you had already left...

Back in Paris, I couldn't find the real Canistrelli, so I decided to bake them myself.

 

Let's get started with the Canistrelli:
Preheat the oven to 180°C
Mix together the eggs and the brown sugar until smooth. Beat in the oil. Slowly mix in the flours and yeast. Knead until the dough is not sticky. Drop by large spoonfuls onto baking paper.
Bake for 20 minutes or until nicely brown. (Tip: you could also remove 50g of the white flour and replace it with almond powder).

Now to the Tiramisu:

Mix the egg yolks with the sugar until creamy and pale, add in the mascarpone and whip for a bit. In another bowl, whip the egg whites until thick. Add to the mix in two times and gently stir with a spatula.

Brew the espresso lungo, add a bit of sugar and the Amaretto. Soak in the Canistrelli for a few seconds and put each in a jar (it really looks good) or all of them side by side in a pan and cover with the mix.

Sprinkle the cocoa on top, just before serving.
Leave in the fridge overnight (or for at least 6 hours).

Pace e Salute