Middle Eastern tiramisu

Middle Eastern tiramisu

By
From
New Middle Eastern Food
Serves
4
Photographer
Mark Roper

This classic is given a decidedly exotic twist with the addition of orange-flower water.

Mascarpone mixture

Ingredients

Quantity Ingredient
3 free-range eggs
1 tablespoon brandy
1 tablespoon marsala
100g caster sugar
600g mascarpone, at room temperature
350ml very strong espresso coffee
140ml water
1 tablespoon dry sherry
1 tablespoon brandy
60ml marsala
1 tablespoon orange-flower water
20 sponge fingers
200g cocoa nibs or best-quality dark chocolate, coarsely grated
fresh berries and turkish coffee, to serve

Method

  1. To make the mascarpone mix, whisk the eggs, brandy, Marsala and sugar in a bowl over simmering water until thick and pale (about 6 minutes). While still warm, gently fold in the mascarpone. Allow to cool.
  2. Line a 15 cm x 20 cm deep dish with baking paper and spread over a third of the mascarpone mixture.
  3. Combine the coffee, water, sherry, brandy, Marsala and orange-flower water in a shallow dish. Dip the sponge fingers in the mixture one at a time, quickly, and turn them over once in the liquid. 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. When ready to serve, invert the tiramisu onto a serving plate and peel away the baking paper. Sprinkle on the cocoa nibs or grated chocolate in an even layer. Cut into portions with a very sharp knife and serve with fresh berries or a cup of strong Turkish coffee.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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