Carob Molasses Tiramisu
A Lebanese twist on tiramisu with carob molasses, Turkish coffee, and creamy mascarpone layers. Perfect for no-bake entertaining.
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).