Carob Molasses Tiramisu is a Lebanese-inspired take on the iconic Italian dessert. The earthy sweetness of carob blends beautifully with coffee and mascarpone, making this no-bake treat both unique and comforting.
Why You’ll Love This Carob Molasses Tiramisu
This dessert brings together Italian elegance and Lebanese tradition in every bite. The rich mascarpone cream is blended with a touch of tahini, adding a nutty depth that beautifully balances the tangy sweetness of the carob molasses. Paired with the bold flavor of Turkish coffee, the combination smooths out the acidity of the molasses in the most delightful way.
It’s quick to prepare, requires no baking, and is served in individual cups for easy sharing. Every spoonful feels layered, balanced, and indulgent.
Ingredients You’ll Need
You only need a handful of ingredients to create this show-stopper:
- Mascarpone cheese
- Egg yolks and sugar
- Heavy cream
- Tahini
- Ladyfingers
- Turkish coffee
- Carob molasses
- Cocoa powder and dark chocolate
For detailed quantities, scroll to the recipe card below.
How to Make Carob Molasses Tiramisu
Start by whisking the egg yolks and sugar over a bain-marie until pale. Mix in mascarpone, vanilla, and tahini. Fold in whipped cream for a smooth, airy texture.
For the soak, dissolve carob molasses into Turkish coffee. Quickly dip the ladyfingers and layer them with the cream mixture. Finish with cocoa and chocolate, then chill overnight.
When shopping for carob molasses, check Middle Eastern or Mediterranean grocery stores, or buy it from an online source . Always make sure you’re getting 100% pure carob molasses with no added sugar or syrups for the best flavor and texture.
Serving & Storage Tips
Serve your tiramisu chilled in cups for a mess-free presentation. It keeps well for up to five days in the fridge, and you can even freeze it for longer storage.
👉 Try my other carob molasses recipes here.
Carob Molasses Tiramisu
Equipment
- 3 Mixing bowls
- 1 whisk
- 1 spatula
- 1 bain-marie
- 6 serving cups
Ingredients
Cream Layer
- 3 egg yolks
- 1 tsp vanilla extract
- Pinch kosher salt
- 250 g mascarpone cheese
- 1½ tbsp tahini
- 90 g sugar
- 150 g heavy cream
Coffee Soak
- 125 –150g ladyfingers
- 1¼ cups Turkish coffee
- 4 –6 tbsp carob molasses
Topping
- Unsweetened cocoa powder
- Grated dark chocolate
Instructions
- Brew coffee, stir in carob molasses, and cool.
- Whisk yolks, sugar, and salt over bain-marie until pale and thick. Cool.
- Mix in mascarpone, vanilla, and tahini.
- Whip cream to medium peaks and fold into mascarpone mix.
- Layer cream, soaked ladyfingers, cocoa, and chocolate in cups. Repeat layers.
- Chill for 4–6 hours or preferably overnight.
Video
Notes
- Store in fridge up to 5 days.
- Use espresso or French press coffee if preferred.
- Add liqueur for an adult version.
- Freeze up to 3 months (without cocoa topping).