Tiramisu Two-Ways

Written By waleed asadi

Tiramisu is one of the most recognizable Italian desserts. It’s loved all across the world and for good reason. Here I’m going to step through how to make not just the traditional but also a middle eastern variation that I came up with - a pistachio rose tiramisu. Both are easy to make, beautiful, and perfect for your sweet tooth.

Serves: 4

Time: 30 minutes

Ingredients

Cream:

  • 4 Eggs

  • 0.5 cup Granulated Sugar

  • 8 oz Mascarpone

Traditional:

  • 6-10 Lady Fingers

  • 1 Cup Espresso

  • Cocoa Powder

  • Dark or Milk Chocolate Bar

Pistachio Rose:

  • 6-10 Lady Fingers

  • 0.5 Cup Rose Water

  • 0.5 Cup Orange Blossom Water

  • Crushed Rose Petals

  • Crushed Pistachio

Instructions

For the cream, get two bowls and separate the egg whites from the yolks. Add a half cup of granulated sugar to the yolks and whisk with a hand mixer for 2-3 minutes until pale yellow. Add the mascarpone and continue whisking for another 2-3 minutes until thick and creamy.

Whisk the egg whites until you get stiff peaks, about 5-7 minutes. You know they’re done when you can flip the bowl upside down and they don’t move. Add the whites to the yolks and gently fold together.

For the Traditional, brew 1 cup of espresso and pour into a small tray. Take a few lady fingers and quickly dip them in thr espresso and lay them on a plate. Cover with the cream mixture then dust with cocoa powder. Repeat and stack for as many layers as you like. Garnish with more cocoa powder and finely shaved chocolate.

For the Pistachio Rose, pour 0.5 cup of rose water and 0.5 cup of orange blossom water into a small tray. Quickly dip the lady fingers in the rose & orange blossom water mix and lay onto a plate. Cover with the cream mixture and crushed pistachios. Repeat and stack for as many layers as you like. Garnish with more crushed pistachios and crushed dried rose petals.

Dig in and enjoy!

waleed asadi
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