ITALIAN, SWEET TREATS & DESSERTS

TAHINI TIRAMISU

By Carmen | 2 February, 2020

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Although considered a classic Italian dessert, Tiramisu is a fairly recent invention which was first created about 50 years or so in Northeast Italy. There are countless modern versions of tiramisu, some more appealing than others, however, done well, this popular dessert can be absolutely delightful. We chose to lift the mascarpone’s rich flavour with the nutty notes of tahini that pairs well against the strong espresso and cocoa

  • Author: Sam
Scale

Ingredients

4 eggs, separated

50g golden caster sugar

1 tsp vanilla bean paste

5 tbsp Tahini

450g mascarpone

100ml espresso

About 2024 savoiardi biscuits (or boudoir, if unavailable), depending on size of dish

Cocoa powder, to dust

Sesame seeds, to sprinkle

METHOD

1. In a large mixing bowl, place the 4 egg yolks, and sugar until pale and voluminous for a few minutes. Add the vanilla bean paste and tahini and whisk to combine.

2. Gradually whisk in the mascarpone, little by little to avoid any large lumps, until smooth and well combined.

3. In another large bowl, beat 3 egg whites until stiff. Then, using a large spoon, gently fold the beaten egg whites into the mascarpone mixture.

4. Make the espresso and add to a shallow bowl.

5. To assemble your tiramisu, start by dipping your savoiardi biscuits in the coffee, no more than one second on each side. Place the coffee-soaked biscuits into the bottom of a shallow rectangular dish tightly against each other to create a layer. Ideally, pick a dish that is the same length as your biscuits to ensure neat layers. Cover the biscuits with spoonfuls of the mascarpone mixture, about 1cm high and smooth out. Then add a new layer of coffee-dipped biscuits. Finally, cover with another layer of the tahini mascarpone mixture. You can pipe those for a more elegant look.

6. Finish with a liberal dusting of cocoa powder and a sprinkle of sesame seeds. Place the Tahini Tiramisu in the fridge for 6 hours, or ideally overnight, before serving.

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