Silk Road Tiramisu
Take a sweet trip down the Silk Road, exploring the flavors of the ancient route that changed the world forever.
Ingredients
- 2 cups (475mL) heavy cream, divided
- 1 generous pinch saffron threads
- ½ cup (100g) granulated sugar, divided
- 1 ½ cups chai, brewed and set aside to cool
- 14 ounces (400g) ladyfingers, gingersnaps, or other dry cookie (I used the driest cookies I could find at our local Middle Eastern specialty market)
- 2 cups (450g) Mascarpone cheese, softened
- Several gratings fresh nutmeg
- Several grinds freshly-ground black pepper
- ½ cup (75g) finely ground pistachios
Step by Step Instructions
Step 1
- Scald ½ cup heavy cream in a small saucepan, add the saffron, and stir to combine. Set aside to steep for 15 minutes.
Step 2
- Set the cooled tea along with the cookies next to a heavy, medium casserole dish. Quickly dip each cookie in the chai, so that it moistens the cookie without oversaturating it.
Step 3
- Line the bottom of the casserole dish evenly with the dipped cookies.
Step 4
- Pour the remaining 1 ½ cups heavy cream into the bowl of your stand mixer, add half the sugar, and beat until soft peaks form. Transfer to a medium bowl, and set aside for a moment.
Step 5
- Add the mascarpone cheese to the bowl of your stand mixer with the remaining sugar. Using a microplane, grate in several grindings of nutmeg, then add several grinds of black pepper.
- Pour the steeped cream into the mascarpone mixture, and beat until lightened. Fold the whipped cream into the mascarpone mixture, taste, and add more pepper and/or nutmeg if desired.
Step 6
- Spread half of the mascarpone mixture over the dipped cookies in your casserole dish. Dip the remaining cookies in the tea, and layer on top of the mascarpone. Top with the remaining mascarpone mixture.
Step 7
- Top evenly with the crushed pistachios, cover, and refrigerate for at least 3-4 hours before serving.
