Qahwa (Arabic Coffee) Tiramisu
A Middle-Eastern twist to the classic Tiramisu made with Qahwa or Arabic Coffee instead of regular coffee. Make it individual pots or sharing-style, it's going to be a super hit either way!
Equipment
- 7x7" glass dish or 4 single-serve bowls
- Electric Whisk
- Saucepan
- Heat-proof bowl
- Silicone spatula
Ingredients
Mascarpone Cream
- 4 egg yolks
- 80 grams white granulated sugar
- 400 grams mascarpone cheese
- 1.5 tsp vanilla
- 320 ml liquid whipping cream
Assembly
- 12-15 grams Qahwa Arabic Coffee powder
- 250 ml hot water
- 500 grams ladyfinger biscuits
- 10 grams cocoa powder
Instructions
Mascarpone Cream
- Prepare a double boiler: Fill a small saucepan halfway with water and let it come to a boil. Place a heat-proof bowl on top of the saucepan, making sure the saucepan is not touching the water. Reduce the heat.
- Remove the bowl from the double boiler and add the egg yolks and sugar in it. Give it a quick whisk and place the bowl back on the double boiler and whisk continuously with an electric mixer until the mixture becomes pale and creamy. Set the egg mixture aside until it cools down.4 egg yolks, 80 grams white granulated sugar
- Once the egg mixture has cooled down, add the mascarpone and vanilla and whisk again until fully combined.400 grams mascarpone cheese, 1.5 tsp vanilla
- In another bowl, whisk the liquid whipping cream to stiff peaks, then fold it into the mascarpone cream with a silicone spatula in two intervals. make sure you are doing this slowly and gently to retain the airiness of the whipped cream.320 ml liquid whipping cream
Assembly
- Mix the Qahwa powder with the hot water and mix until combined.12-15 grams Qahwa, 250 ml hot water
- Dip each ladyfinger biscuit into the coffee mix for not more than 10-15 seconds and add a layer of the biscuits at the bottom of the dish.500 grams ladyfinger biscuits
- Top the biscuits with a thick layer of the mascarpone cream, then another layer of the coffee-soaked ladyfinger biscuits and another layer of the mascarpone cream. Even out the top cream layer and let it chill for 2-4 hours until completely set.
- Top with a dusting of cocoa powder and serve cold.10 grams cocoa powder
Notes
Storage:
This Tiramisu can be stored in the fridge for 2 days.
Tips & Tricks:
- When mixing the egg yolks and sugar over the double boiler, make sure to whisk continuously or the egg yolks will scramble.
- Fold the whipped cream into the mascarpone mixture gently to retain the airiness of the whipped cream, or the final product will he thick and dense instead of rich and airy.
- Make sure all the components have cooled down before you start assembling the tiramisu, or the cream will melt.
- Soak the ladyfinger biscuits in the coffee only for 10-15 seconds or they will soak in too much liquid and release the liquid as the tiramisu is setting.