Ye'injera Tiramisu (Ethiopian Injera Tiramisu)

This playful modern-fusion dessert replaces the ladyfinger biscuits of classic Italian tiramisu with torn injera — Ethiopia's tangy fermented flatbread. The injera's natural sourness beautifully mirrors the role of espresso-soaked savoiardi, while a spiced honey-cardamom mascarpone cream provides a uniquely Ethiopian aromatic lift. The result is surprising, sophisticated, and deeply original.

Serves: 6

Ingredients

• 3 large injera flatbreads (store-bought or homemade)
• 180ml (¾ cup) strong brewed coffee or espresso, cooled
• 2 tbsp honey
• 1 tsp ground cardamom, divided

Cream:

• 500g (2¼ cups) mascarpone cheese
• 3 egg yolks
• 80g (⅓ cup) caster sugar
• 1 tsp vanilla extract
• ½ tsp ground cardamom
• ¼ tsp ground cinnamon
• 200ml (¾ cup) double cream, whipped to soft peaks

To finish:

• 2 tbsp unsweetened cocoa powder
• 1 tbsp honey, to drizzle
• Pinch of ground cardamom

Instructions

1. Stir honey and ½ tsp cardamom into the cooled coffee. Set aside as your soaking liquid.
2. Whisk egg yolks and sugar in a bowl until pale and thick, about 3-4 minutes. Add mascarpone, vanilla, cardamom, and cinnamon. Beat until smooth and creamy.
3. Gently fold the whipped double cream into the mascarpone mixture in two additions, maintaining lightness.
4. Tear injera into rough 8cm (3 inch) pieces. Dip each piece briefly in the spiced coffee — just 2-3 seconds per side; injera absorbs liquid quickly.
5. Lay a single layer of soaked injera in the base of a 20x25cm (8x10 inch) serving dish. Spread half the mascarpone cream evenly.
6. Add a second layer of soaked injera, then the remaining cream. Smooth the top.
7. Cover and refrigerate at least 4 hours or overnight.
8. Before serving, dust generously with cocoa powder, drizzle with honey, and add a pinch of cardamom. Serve chilled.

Cook's Notes: Injera's fermented sourness is its key contribution here — do not substitute regular flatbread. If injera is very thick, tear it thinner or use the underside (which is more porous). This dessert is gluten-free only if made with teff injera — standard injera contains some wheat.