Embracing Culinary Fusion with
Ultimate Black Sesame Tiramisu
The Ultimate Black Sesame Dream Tiramisu serves 4 and combines nutty black sesame flavors with creamy mascarpone for a unique twist on a beloved Italian dessert. Layers of black sesame syrup-soaked ladyfinger cookies and a fluffy mascarpone mixture create a beautiful and delicious dessert. Thus, the trick is letting it chill for at least 12 hours to let the flavors meld together.
WHY A BLACK SESAME TIRAMISU?
If this is your first time here, Welcome to my blog! I love sharing recipes that focus on making Asian cuisine easy and accessible while adding my own creative twist. Moreover, one of my favorite things is experimenting with fusion recipes. Today, I’m excited to introduce you to my Ultimate Black Sesame Tiramisu, a super cool mix of Asian and Italian flavors.
When I lived in Rome for a year, my older daughter Elena was in Italian scuola elementare, and I was very pregnant with my younger daughter, Dara. Consequently, we were there because my late husband won the Prix De Rome for Canada, and the Italian culinary traditions I encountered left a lasting impact on my cooking.
Aditionally, my love for Italy led to my last job as the customer experience manager at Eataly. It was there that I found the perfectly light and fluffy and creamy tiramisu. You can find the original recipe here. However, I wanted to throw my own Asian Twist on the recipe, and that’s how this experiment started! This fusion dessert blends that Italian influence with my love for Asian cuisine.
The Culinary Challenge: Crafting the Perfect Black Sesame Tiramisu
Experimentation and Learning
Let me tell you, perfecting this Black Sesame Tiramisu wasn’t easy! Initially, I tried different methods to incorporate black sesame into the dessert. For instance, I first tried whipping sesame paste directly into the cream, but that didn’t work. It made the tiramisu fall apart! Afterward, chatting with Clemence Gossett from Petit Grain Boulangerie and The Gourmandise School, I decided to make a simple syrup with the black sesame paste instead.
Refining the Technique
Subsequently, I experimented a few more times, adding sesame seeds directly to the original recipe that incorporated espresso coffee. The second time, I took out the coffee and just dipped the ladyfingers in sesame syrup. But both methods were tricky. Eventually, I made a black sesame syrup using roasted black sesame powder simmered with water and sugar for 30 minutes. That was the magic touch! It gave me the perfect consistency and flavor, resulting in the ultimate Black Sesame Tiramisu.
PREFER TO WATCH THE PROCESS?
What You'll Need for the Ultimate Black Sesame Dream
Let’s take a look at the ingredients you’ll need for this Black Sesame Tiramisu recipe:
Black Sesame Seed Syrup:
- Black Sesame Powder or Seeds: Roasted to perfection, these provide the nutty base for the syrup.
- Water: Helps simmer and blend the sesame powder into a smooth paste.
- Sugar: Adds sweetness to balance the nutty flavor.
Tiramisu Layers:
- Eggs: Provides structure to the mascarpone mixture.
- Sugar: Sweetens the egg mixture and balances flavors.
- Mascarpone Cheese: Gives the tiramisu its creamy and fluffy texture.
- Cream of Tartar: Stabilizes the whipped egg whites.
- Heavy Cream: Whipped to stiff peaks for a light and airy layer.
- Ladyfinger Cookies: The classic tiramisu base, soaking up all the delicious syrup.
- Black Sesame Powder & Seeds: Adds texture and enhances the nutty flavor.
Step-by-Step: Creating Black Sesame Tiramisu Magic
Let’s walk through each step to create the perfect Black Sesame Tiramisu:
Black Sesame Syrup:
To dip the ladyfingers, you’ll need a black sesame syrup. You can use Torani Puremade Toasted Black Sesame Syrup. Or, you can make your own quite easily with black sesame seeds and a small food processor. I use my Cuisinart Mini Food Processor. After you make the syrup, you can use it for this Tiramisu recipe. But you can also use the syrup for drinks, to add to your latte, and other Asian desserts. I am constantly adding black sesame recipes, so stay tuned, and I’ll add them to this blog post as I finish recipe research and testing.
- Watch the video below to see how easy it is.
- If using seeds, grind them until dry but not oily using a mortar and pestle or food processor.
- Combine the black sesame powder, sugar, and water in a pot. Stir to dissolve the sugar.
- Bring to a simmer over medium heat, cooking for about 40 minutes or until it thickens to a consistency slightly thinner than maple syrup.
- Let the syrup cool for 15 minutes, then strain through cheesecloth to separate the syrup from the solids.
Tiramisu Preparation:
- Separate egg yolks and whites into two different bowls.
- In a stand mixer or using a hand mixer, beat the yolks with the sugar until they lighten in color, the sugar dissolves, and the mixture thickens.
- Add the mascarpone to the eggs and whip until well combined and fluffy.
- In separate bowls, whip egg whites with cream of tartar until stiff peaks form, then whip the heavy cream until stiff peaks form.
- Using a wooden spoon, gently fold the egg whites into the mascarpone mixture, then fold in the whipped heavy cream. Do not overmix.
Tiramisu Assembly:
- Spread 1/2 cup of the mascarpone mixture on the bottom of an 8” x 5-1/2” x 2-inch deep rectangular dish.
- Pour the black sesame syrup into a wide bowl and quickly dip each ladyfinger cookie. If the cookie stays in the syrup too long, it will lose structure.
- Arrange half of the coated cookies on top of the mascarpone layer.
- Sprinkle 1/2 teaspoon of black sesame powder and 1/2 teaspoon black sesame seeds over the cookies.
- Cover the cookies with half of the remaining mascarpone mixture and spread to an even layer.
- Arrange another layer of dipped cookies, sprinkle 1/2 teaspoon sesame seed powder and 1/2 teaspoon sesame seeds, and top with remaining mascarpone mixture.
- Finish with a final sprinkling of 1/2 teaspoon black sesame seeds.
- Cover with plastic wrap and refrigerate for 4 hours before serving. (Best when served the next day after 12 hours.)
Notes: Enhancing Your Tiramisu Experience
- Black Sesame Powder Preparation: If pre-made black sesame powder is unavailable, toasting and grinding seeds at home ensures freshness and control over texture.
- Torani Puremade Toasted Black Sesame Flavoring Syrup: If you can find this syrup, you will not have to make your own.
- Flavor Profile: Homemade black sesame syrup offers a deeper, more nuanced flavor than store-bought versions.
- Versatile Simple Syrup: The sesame syrup can also be used as a sweetener for cocktails, pancakes, or coffee.
FAQs: All About the Ultimate Black Sesame Tiramisu
Q1: Can I use store-bought black sesame paste?
A1: Sure, you can, but making your own at home will give you a fresher taste and a more intense flavor!
Q2: How long should I chill the tiramisu before serving?
A2: For the best flavor and texture, let it chill for at least 12 hours before serving. This will allow all the flavors to blend together nicely. In a pinch, you can chill it for 4 hours.
Q3: Can I add espresso to the recipe?
A3: Definitely! Adding a little espresso can give it an extra kick. Dip the ladyfingers in espresso before coating them with the sesame syrup.
Q4: How can I make this dessert for a larger crowd?
A4: You can easily double or triple the ingredients to serve more people. Just use a larger dish and adjust the layering as needed.
A Fusion of Traditions
This Black Sesame Tiramisu is a unique blend of Italian and Asian flavors. It’s a delicious fusion dessert that I hope you’ll love as much as I do. It’s not just a dessert; it’s a story of blending traditions and flavors to create something truly special. I can’t wait for you to try it!
If you liked this dessert, try some of our other Asian inspired desserts here.
Honey Pistachio Mooncake Recipe
Easy Chinese Almond Jelly Float
The Ultimate Black Sesame Tiramisu
Equipment
- Cheesecloth 1 ft X 1 ft piece (if making your own black sesame syrup)
Ingredients
Black Sesame Syrup
- ½ cup roasted black sesame powder OR roasted black sesame seeds
- 1 cup water
- ½ cup sugar
- OR Torani Puremade Toasted Black Sesame Syrup
Tiramisu Ingredients
- 3 whole eggs farm fresh as they will be raw in the tiramisu
- 3 tablespoons sugar
- 1 cup mascarpone cheese (1 8-oz container)
- ⅜ teaspoon cream of tartar to stabilize the egg whites
- 1 cup heavy cream whipped into stiff peaks
- 12 ladyfinger cookies
- 1½ teaspoons roasted black sesame powder for finishing
- 1½ teaspoons black sesame seeds for finishing
Instructions
Black Sesame Simple Syrup
- If you cannot find Torani Puremade Toasted Black Sesame Syrup, or black sesame powder, you can make your own black sesame simple syrup.
- You can grind the sesame seeds in a mortar and pestle, or food processor. Only grind the sesame seeds till they are dry and broken up. If you grind too long, it will become sticky and the oils will come out and become greasy.
- Add black sesame powder, sugar and water to a pot, and stir to dissolve the sugar. Turn the stove on to medium heat and bring to a simmer.
- Simmer for 40 minutes, or until the syrup thickens to a consistency slightly thinner than maple syrup.
- Let syrup cool for 15-20 minutes till warm to touch.
- Place cheese cloth over a bowl, and separate the syrup from the solids of the sesame seeds. You can discard the solids and use the syrup for this recipe, and many other ideas found below in the notes.
Tiramisu Prep
- Separate the egg yolks from the whites into two different bowls.
- In either a stand mixer or with a hand mixer, beat the yolks, with the sugar until the yolks have lightened in color, the sugar has dissolved, and the mixture thickened slightly.
- Add the mascarpone to the eggs and whip until well combined and fluffy.
- Separately, add the cream of tartar to the egg whites and whip until stiff peaks form.
- Next, whip the heavy cream in another bowl until stiff peaks form.
- Using a wooden spoon, gently fold the egg whites into the mascarpone mixture, and then gently fold in the whipped heavy cream. Do not overmix, or the tiramisu will fall.
Tiramisu Build
- Spread 1/2 cup of the mascarpone mixture onto the bottom of an 8” X 5-1/2” X 2-inch deep rectangular dish.
- Pour the black sesame syrup into a wide bowl, and dip each ladyfinger cookie in very quickly. If the cookie stays in the syrup too long, it will lose structure in the tiramisu.
- Arrange about half of the lightly coated cookies on top of the bottom layer of mascarpone.
- Sprinkle half a teaspoon of black sesame powder and half a teaspoon black sesame seeds on top of the cookies.
- Cover the cookies with half of the remaining mascarpone mixture and spread to an even layer.
- Arrange another layer of dipped cookies, 1/2 teaspoon sesame seed powder, and 1/2 teaspoon sesame seeds, and then top with remaining mascarpone mixture.
- Finish with a final sprinkling of 1/2 teaspoon black sesame seeds.
- Cover the dish with plastic wrap, and refrigerate for 4 hours before serving. (Best when served the next day after 12 hours.)
Notes
- Black sesame powder can be made by grinding black sesame seeds in a food processor.
- The simple syrup recipe can be used in many ways. It is viscous enough to pour over pancakes or add to a cocktail, and light enough to sweeten milk or coffee beverages. If you cannot find toasted black sesame seeds, toasting the sesame seeds and lightly grinding them releases their oils and develops an earthy, nutty, and delicate flavor.
This Post Has One Comment
I love Italian Tiramisu and any Asian Black Sesame dessert, so this is such the perfect mix up.