Method

Mascarpone Cream:
– In a mixing bowl, whisk the egg yolks with 120g sugar until the mixture turns pale and fluffy.
– Gradually add the mascarpone, vanilla, and a pinch of salt, whisking until smooth and creamy.

Whipped Egg Whites:
– In a separate bowl, whip the egg whites using a hand mixer until they double in size.
– Gradually add 40g sugar and whisk until stiff peaks form. Stiff peaks will hold their shape and stay upright when you lift the whisk.
– Using a silicone spatula, gently fold the whipped egg whites into the mascarpone mixture in thirds. Be gentle to keep the mixture light and airy.

Coffee Infusion:
In a bowl, combine:
– 10 espresso shots
– 100g maple syrup
– ½ tbsp Bharat spice (optional)
– 60ml fortified wine (optional)

Blend briefly with a hand blender or whisk until combined.

Chocolate Tahini Mix:
– In a separate bowl, add the chocolate tahini.
– Mix in a small amount of the coffee infusion to loosen the tahini to a spreadable consistency.

Assembling the Tiramisu:
– Pour the coffee infusion into a shallow dish.
– Quickly dip each ladyfinger (1–2 seconds) into the mixture, ensuring they absorb the liquid evenly but do not become soggy.
– Arrange a layer of soaked ladyfingers in a serving tray or cast iron dish.
– Spread a layer of the chocolate tahini mix over the ladyfingers, followed by a layer of the mascarpone cream.
– Repeat the layers: ladyfingers, chocolate tahini mix, and mascarpone cream.
– Finish with a thin layer of the chocolate tahini mix.

Garnish:
Dust the top with dark cocoa powder or sprinkle with finely grated dark chocolate.

Chill:
Cover and refrigerate for at least 4 hours or overnight for the best results.