Black Sesame Tiramisu (Print Version)

A fusion dessert featuring mascarpone cream blended with black sesame paste, layered with coffee-soaked biscuits.

# What You’ll Need:

→ Black Sesame Cream

01 - 8.8 oz mascarpone cheese
02 - 6.8 fl oz heavy cream
03 - 2.1 oz black sesame paste (unsweetened)
04 - 2.8 oz powdered sugar

→ Tiramisu Base

05 - 5 fl oz strong coffee, cooled
06 - 2 tbsp black sesame liqueur or coffee liqueur (optional)
07 - 18–20 ladyfinger biscuits (savoiardi)

→ Garnish

08 - 1 tbsp roasted black sesame seeds
09 - 1 tbsp cocoa powder (optional)

# How to Make It:

01 - Using a hand mixer, whip the heavy cream to soft peaks.
02 - In a separate bowl, blend mascarpone, black sesame paste, and powdered sugar until smooth.
03 - Gently fold the whipped cream into the mascarpone mixture until fully incorporated and light.
04 - Mix cooled coffee with black sesame liqueur if using, in a shallow dish.
05 - Quickly dip each ladyfinger into the coffee mixture and arrange them in a 8x8 inch dish.
06 - Spread half the black sesame mascarpone cream over the ladyfingers, then repeat layers with remaining ladyfingers and cream.
07 - Cover and refrigerate for at least 4 hours or preferably overnight.
08 - Dust the top with cocoa powder and sprinkle roasted black sesame seeds before serving.

# Additional Tips::

01 -
  • This twist on tiramisu is secretly easy to pull off, but looks like something from a fancy patisserie.
  • Nutty black sesame gives every bite a dramatic flavor you’ll think about long after the last spoonful.
02 -
  • If you soak the ladyfingers too long, you’ll end up with mush instead of layers—speed is your friend.
  • Lightly toasting sesame seeds right before garnishing changes their flavor from good to unforgettable.
03 -
  • For cream that sets up dreamily, don’t over-whip—soft peaks are enough before folding it in.
  • Add an extra pinch of salt to the sesame paste if you want the nuttiness to pop even more.
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