Easter is a time for family and reflection, yes, but it’s also a time when all things sweet, including pudding, are the main event. Although there are many recipes in the world for tiramisu, it is in the Top Three Sodha Family Puddings and will therefore always have a place on our table. Given that we, as a family, often take our food down a Middle Eastern route (this year, we’ll be eating Iranian fesenjan and ghormeh sabzi), I wanted the tiramisu to join us on the journey, hence the rich, creamy tahini and the heavenly combination of coffee and cardamom.
Tahini tiramisu
You’ll need a tin or baking dish that’s about 30cm x 23cm x 6cm (I use a typical American 9-inch x 13 inch one). These quantities make a big tiramisu, so simply halve them if you want to serve six. Either way, you’ll need to make it the day before serving, or start in the morning to serve in the evening.
Prep 10 min
Cook 50 min
Chill 4 hr+
Serves 12
360ml hot brewed strong coffee – I used espresso
120ml Disaronno
1½ tsp ground cardamom
4 large eggs
180g caster sugar
400g mascarpone
¾ tsp fine sea salt
300ml fridge-cold double cream
160g tahini (8 tbsp)
30 sponge fingers (AKA ladyfingers or savoiardi) – ie, 2 x 200g packets
1 tbsp cocoa powder
1 tbsp black sesame seeds, to finish
Mix the coffee, Disaronno and cardamom in a jug, then pour half of it into a deep-sided dish and put the jug and dish to one side.
Grab two big bowls. Separate the eggs, and put the whites in one bowl and the yolks in the other. Whisk the egg whites to stiff peaks.
Add the caster sugar to the egg yolk bowl and whisk until the mixture has doubled in size and turned pale and creamy. Add the mascarpone and three-quarters of a teaspoon of salt, and whisk again for three minutes on a slow to medium speed until well combined. Tap the whisks to knock any lingering mascarpone into the bowl, then put it to one side (don’t wash the whisks just yet).
Pour the cold cream into another big bowl and whisk to stiff peaks. Add the tahini and mix well with a whisk until well combined. Using a spatula or wooden spoon, fold and mix the cream and tahini mixture into the egg yolk and sugar mixture, until well combined. Very carefully (so as not to deflate the whites), fold the egg whites into the cream mixture with a spatula, then set to one side.
Put your baking dish/tiramisu tray in front of you. Working with one biscuit at a time, roll and soak each biscuit for a second or two in the dish of brewed coffee, Disaronno and cardamom, then lay it in the tiramisu tray. Repeat, neatly laying the biscuits side by side, until you’ve used up half the biscuits and all the coffee mix in the dish. Pour half the mascarpone cream on top of the biscuits and spread it out evenly.
Refill the now-empty dish with the remaining coffee, Disaronno and cardamom mix from the jug , roll and soak the remaining biscuits in it as before, and arrange them neatly on top of the layer of mascarpone cream. Spread the rest of the mascarpone cream evenly over the top.
Put the cocoa powder in a small sieve, sprinkle it evenly over the top, then finish with an even scattering of black sesame seeds. Cover the tiramisu and pop it in the fridge to set for at least four hours, or overnight, before serving.