Sichuan Tiramisù

Ingredients

While the original Italian Tiramisù is known for its delicate flavors and creamy texture, the Sichuan adaptation adds a spicy twist. By incorporating Sichuan peppercorns and chili oil, this version introduces a numbing and tingling sensation that complements the sweetness of the dessert. The traditional ladyfingers are also infused with Sichuan flavors, making this Sichuan Tiramisù a unique and exciting fusion dish. 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
• 100g (3.5 oz) granulated sugar 100g (3.5 oz) granulated sugar
• 3 large eggs, separated 3 large eggs, separated
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 1 tablespoon chili oil 1 tablespoon chili oil
• 200g (7 oz) ladyfingers 200g (7 oz) ladyfingers
• 200ml (7 fl oz) strong brewed coffee, cooled 200ml (7 fl oz) strong brewed coffee, cooled
• 2 tablespoons cocoa powder, for dusting 2 tablespoons cocoa powder, for dusting

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 24g (15g saturated)
• Carbohydrates: 35g (18g sugars)
• Protein: 7g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a mixing bowl, beat the mascarpone cheese, sugar, and Sichuan peppercorns until smooth.
2. 2.
   In a separate bowl, whisk the egg yolks until creamy. Gradually add them to the mascarpone mixture, beating well after each addition.
3. 3.
   In another bowl, beat the egg whites until stiff peaks form. Gently fold them into the mascarpone mixture.
4. 4.
   Dip each ladyfinger into the cooled coffee, ensuring they are soaked but not overly saturated.
5. 5.
   Arrange a layer of soaked ladyfingers in a serving dish.
6. 6.
   Spread a layer of the mascarpone mixture over the ladyfingers.
7. 7.
   Repeat the layers until all the ladyfingers and mascarpone mixture are used, finishing with a layer of mascarpone on top.
8. 8.
   Drizzle the chili oil over the top layer and dust with cocoa powder.
9. 9.
   Cover the dish and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
10. 10.
    Serve chilled and enjoy the unique fusion of Sichuan spices and Italian sweetness.

Treat your ingredients with care...

• Mascarpone cheese — Make sure to use high-quality mascarpone cheese for a creamy and rich texture.
• Sichuan peppercorns — Toast the peppercorns lightly before crushing to enhance their flavor.
• Chili oil — Adjust the amount of chili oil according to your spice preference. Add more for extra heat or reduce for a milder taste.
• Ladyfingers — If you can't find Sichuan-flavored ladyfingers, you can add a pinch of Sichuan peppercorn powder to the coffee for a subtle Sichuan twist.

Tips & Tricks

• For an extra kick, sprinkle a small amount of ground Sichuan peppercorns between the layers of ladyfingers and mascarpone.
• If you prefer a milder spice level, remove the seeds from the chili oil before drizzling it over the dessert.
• To enhance the presentation, pipe some whipped cream on top of the final layer of mascarpone and garnish with a sprinkle of Sichuan peppercorns.

Serving advice

Serve the Sichuan Tiramisù chilled for the best flavor experience. It pairs well with a cup of hot Sichuan tea to balance the spiciness.

Presentation advice

To create an eye-catching presentation, dust the top layer of cocoa powder in the shape of a Sichuan peppercorn or draw a Sichuan-inspired pattern using a stencil.