Moroccan-inspired Tiramisù

Ingredients

While the original Italian Tiramisù is known for its coffee-soaked ladyfingers and cocoa powder, this Moroccan adaptation incorporates Moroccan flavors such as saffron, cardamom, and orange blossom water. The traditional mascarpone cheese is replaced with a creamy blend of ricotta and labneh, giving it a tangy twist. The result is a dessert that beautifully marries the best of both Italian and Moroccan cuisines. We alse have the original recipe for Tiramisù, so you can check it out.

• 250g (8.8 oz) ricotta cheese 250g (8.8 oz) ricotta cheese
• 250g (8.8 oz) labneh (strained yogurt) 250g (8.8 oz) labneh (strained yogurt)
• 100g (3.5 oz) powdered sugar 100g (3.5 oz) powdered sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon saffron threads, crushed 1/4 teaspoon saffron threads, crushed
• 1 tablespoon orange blossom water 1 tablespoon orange blossom water
• 200g (7 oz) ladyfingers 200g (7 oz) ladyfingers
• 250ml (1 cup) strong coffee, cooled 250ml (1 cup) strong coffee, cooled
• 2 tablespoons honey 2 tablespoons honey
• Cocoa powder, for dusting Cocoa powder, for dusting
• Chopped pistachios, for garnish Chopped pistachios, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 38g (18g sugars)
• Protein: 10g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a mixing bowl, combine the ricotta cheese, labneh, powdered sugar, cinnamon, cardamom, saffron, and orange blossom water. Mix well until smooth and creamy.
2. 2.
   In a shallow dish, combine the cooled coffee and honey. Dip each ladyfinger into the coffee mixture, ensuring they are soaked but not overly saturated.
3. 3.
   Arrange a layer of soaked ladyfingers in the bottom of a serving dish.
4. 4.
   Spread a layer of the ricotta and labneh mixture over the ladyfingers.
5. 5.
   Repeat the layers until all the ladyfingers and ricotta mixture are used, finishing with a layer of the ricotta mixture on top.
6. 6.
   Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld together.
7. 7.
   Before serving, dust the top of the Tiramisù with cocoa powder and sprinkle with chopped pistachios for an added Moroccan touch.
8. 8.
   Slice and serve chilled.

Treat your ingredients with care...

• Ricotta cheese — Make sure to use a high-quality ricotta cheese for a creamy and smooth texture in the Tiramisù.
• Labneh — If you can't find labneh, you can substitute it with Greek yogurt or strained regular yogurt.
• Saffron threads — To release the flavor and aroma of saffron, crush the threads using a mortar and pestle before adding them to the mixture.
• Orange blossom water — Use a good-quality orange blossom water to add a delicate floral note to the dessert.
• Ladyfingers — Dip the ladyfingers quickly into the coffee mixture to prevent them from becoming too soggy.

Tips & Tricks

• For an extra burst of flavor, sprinkle some ground cinnamon between the layers of ladyfingers and ricotta mixture.
• If you prefer a sweeter Tiramisù, you can add more powdered sugar to the ricotta and labneh mixture.
• Garnish the Tiramisù with edible rose petals for a touch of elegance.
• Serve the Tiramisù with a drizzle of honey or a dollop of whipped cream for added indulgence.
• Experiment with different spices such as nutmeg or ginger to create your own unique Moroccan-inspired Tiramisù.

Serving advice

Serve the Moroccan-inspired Tiramisù chilled for the best flavor and texture. It pairs well with a cup of Moroccan mint tea or a strong espresso.

Presentation advice

To enhance the Moroccan theme, garnish each serving of Tiramisù with a sprinkle of cocoa powder in the shape of a traditional Moroccan pattern, such as a star or a geometric design. Place a fresh mint leaf on top for a pop of color.