Bosnian Tiramisù

Ingredients

While the original Italian Tiramisù is traditionally made with ladyfingers, coffee, and mascarpone cheese, the Bosnian version incorporates local flavors. Instead of ladyfingers, Bosnian Tiramisù uses a layer of delicate baklava pastry, soaked in a sweet rosewater syrup. The mascarpone cheese is infused with a hint of Bosnian honey, adding a touch of floral sweetness to the dessert. We alse have the original recipe for Tiramisù, so you can check it out.

• 250g (8.8 oz) mascarpone cheese 250g (8.8 oz) mascarpone cheese
• 3 tablespoons Bosnian honey 3 tablespoons Bosnian honey
• 2 eggs, separated 2 eggs, separated
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 200g (7 oz) baklava pastry 200g (7 oz) baklava pastry
• 1/4 cup rosewater 1/4 cup rosewater
• 1 cup strong coffee, cooled 1 cup strong coffee, cooled
• 2 tablespoons cocoa powder 2 tablespoons cocoa powder
• 1 tablespoon grated dark chocolate 1 tablespoon grated dark chocolate

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 25g (15g saturated)
• Carbohydrates: 28g (15g sugars)
• Protein: 6g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the mascarpone cheese, Bosnian honey, egg yolks, and vanilla extract. Mix until smooth and well combined.
2. 2.
   In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the mascarpone mixture.
3. 3.
   Cut the baklava pastry into small squares and arrange a layer of them in a serving dish.
4. 4.
   Drizzle the rosewater over the baklava squares, ensuring they are evenly soaked.
5. 5.
   Spread half of the mascarpone mixture over the soaked baklava layer.
6. 6.
   Dip the remaining baklava squares in the cooled coffee and arrange them on top of the mascarpone layer.
7. 7.
   Spread the remaining mascarpone mixture over the second layer of baklava.
8. 8.
   Dust the top with cocoa powder and sprinkle grated dark chocolate over it.
9. 9.
   Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld together.
10. 10.
    Serve chilled and enjoy!

Treat your ingredients with care...

• Baklava pastry — Ensure the pastry is fresh and crispy for the best texture in the dessert.
• Rosewater — Use a high-quality rosewater to enhance the flavor of the baklava and add a subtle floral note to the dish.
• Bosnian honey — Opt for a mild and fragrant Bosnian honey to infuse the mascarpone cheese with a delicate sweetness.
• Mascarpone cheese — Make sure the mascarpone cheese is at room temperature before mixing it with the other ingredients for a smooth and creamy texture.
• Dark chocolate — Use a good quality dark chocolate with a high cocoa percentage for a rich and intense flavor.

Tips & Tricks

• For a stronger coffee flavor, you can add a splash of coffee liqueur to the cooled coffee before soaking the baklava squares.
• If you prefer a sweeter dessert, you can sprinkle some powdered sugar over the cocoa powder before serving.
• To save time, you can prepare the mascarpone mixture a day in advance and assemble the dessert just before serving.
• Experiment with different types of nuts, such as crushed pistachios or walnuts, to garnish the top of the Tiramisù.
• Serve the Bosnian Tiramisù with a dollop of whipped cream and a sprinkle of cinnamon for an extra touch of indulgence.

Serving advice

Serve the Bosnian Tiramisù chilled in individual dessert glasses or in a large serving dish. Garnish each portion with a dusting of cocoa powder and a sprinkle of grated dark chocolate. Accompany it with a cup of strong Bosnian coffee for a perfect pairing.

Presentation advice

To enhance the presentation of the Bosnian Tiramisù, you can decorate the top with a few rose petals or a drizzle of rosewater syrup. Place a small piece of baklava on the side of each serving for an elegant touch.