Middle Eastern tiramisu

Middle Eastern tiramisu

By
From
Moorish
Serves
4
Photographer
Mark Roper

Here the perennial favourite is given a decidedly exotic twist with the addition of orange-blossom water and pistachios – it works wonderfully well.

Mascarpone mix

Ingredients

Quantity Ingredient
3 eggs
1 tablespoon brandy
1 tablespoon marsala
100g caster sugar
600g mascarpone

Marinade

Quantity Ingredient
350ml very strong espresso coffee
140ml water
1 tablespoon sherry
1 tablespoon brandy
60ml marsala
1 tablespoon orange-blossom water

Syrup

Quantity Ingredient
1 tablespoon caster sugar
2 tablespoons water
120g pistachios, shelled and finely chopped
20 sponge fingers

Method

  1. To make the mascarpone mix, whisk the eggs, brandy, Marsala and sugar in a bowl over simmering water until thick and pale (around 6 minutes). While still warm, gently fold in the mascarpone.
  2. Line a 15 cm x 20 cm deep dish with greaseproof paper and spread over a third of the mascarpone mixture.
  3. To make the marinade, combine all the ingredients in a shallow dish. Dip the sponge fingers in the marinade one at a time, quickly, and turn over once in the liquid. Then lay them on the mascarpone. Spread over another layer of mascarpone; add a second layer of biscuits; then finish with a final layer of mascarpone. Refrigerate overnight.
  4. To make the syrup, place the sugar and water in a saucepan and bring to the boil, then lower the heat and simmer for 4 minutes. Remove the pan from the heat, add the chopped pistachios and allow to cool completely.
  5. When ready to serve, invert the tiramisu onto a serving plate, peel away the greaseproof paper and pour over the syrup. Cut into portions with a very sharp knife and serve with fresh berries or a cup of strong Turkish coffee.
Tags:
Malouf
Greg
Lucy
Moorish
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