Tiramisu is one of my favourite desserts!  This might sound a little odd, but why can’t one attempt to make tiramisu with quinoa instead of lady fingers?  Can’t be THAT difficult, can it?  And no, I am using ACTUAL quinoa for the “cake” rather than quinoa flour – it isn’t, after all, quinoa flour that was in the mystery ingredients list, but the regular stuff.

Yes, this can be used for dessert!!!

If you look online, there are plenty of recipes for quinoa cake, which can be incorporated using the ingredients in the dessert basket (quinoa, mascarpone, walnut oil and cantaloupe).  Most recipes are simple (like this one):  cooked quinoa (usually two cups) mixed with milk, eggs, baking soda, baking powder, sugar, vanilla and melted butter.  However, one of the mandatory ingredients is walnut oil, so it will be used as a substitute for the butter.  The batter will then be placed in sheet pan and baked in a 350 F oven for about 20 minutes (or when a toothpick comes out clean).  Set aside to cool.  Note that this can be made the day before (and of course, is probably not the best idea if you are actually ON Chopped).

While the cake is cooling, the mascarpone is whipped with a bit of Greek yogurt, vanilla and sugar (I personally like maple sugar).  The cantaloupe is sliced and mixed with some honey dew and berries and set aside.  The parfaits are assembled in small mason jars first by using the top of the jar to cut the cakes into circles.  Then, carefully set one layer of cake into the jar.  Top it up with the yogurt/mascarpone mix, followed by a little bit of fruit.  Repeat with another layer of cake and mascarpone.  To finish, sprinkle some shaved chocolate and ground cinnamon.

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