Black Sesame Tiramisu Cups (Print)

Layers of black sesame cream and espresso-soaked ladyfingers create a stunning, fusion-style individual treat.

# Components:

→ Black Sesame Cream

01 - 8.8 ounces mascarpone cheese
02 - 5 fluid ounces heavy cream, cold
03 - 1.4 ounces black sesame paste
04 - 2.8 ounces granulated sugar
05 - 1 teaspoon vanilla extract

→ Ladyfingers & Espresso

06 - 4 fluid ounces strong espresso, cooled
07 - 1 tablespoon granulated sugar
08 - 18 to 20 ladyfinger biscuits (savoiardi)

→ For Layering & Garnish

09 - Black sesame seeds, lightly toasted
10 - Cocoa powder (optional)

# Directions:

01 - Whisk the cold heavy cream in a mixing bowl until soft peaks form, then set aside.
02 - In a separate bowl, combine mascarpone cheese, black sesame paste, 2.8 ounces granulated sugar, and vanilla extract. Mix until the blend is smooth and homogenous.
03 - Delicately fold the whipped cream into the mascarpone mixture, incorporating fully to maintain a light texture.
04 - Dissolve 1 tablespoon sugar in the cooled espresso within a shallow dish, stirring until fully incorporated.
05 - Briefly dip each ladyfinger biscuit in the sweetened espresso for 1 to 2 seconds, ensuring they soak but do not become soggy.
06 - Arrange a layer of espresso-soaked ladyfingers at the base of each serving cup.
07 - Spoon a portion of black sesame cream over the ladyfinger layer in each cup.
08 - Continue alternating layers of soaked ladyfingers and black sesame cream, finishing with a final cream layer on top.
09 - Cover each cup and refrigerate for at least 3 hours, or overnight to set the layers and develop flavor.
10 - Prior to serving, top each cup with lightly toasted black sesame seeds and a dusting of cocoa powder, if desired.

# Expert Advice:

01 -
  • There’s something quietly thrilling about serving a tiramisu that starts out familiar, then finishes with black sesame’s unique toasted flavor.
  • Each spoonful offers the perfect balance of creamy and bold, and the cups make sharing (or not sharing) easy at any gathering.
02 -
  • If you over-soak the ladyfingers, they turn to mush—just a quick dip is all you need.
  • Letting the dessert chill fully is what gives those beautiful, clean stripes; don’t rush it, no matter how tempting.
03 -
  • Clean your mixing bowls and whisk with a splash of vinegar before whipping cream for extra-stable peaks.
  • Sift a tiny bit of cocoa directly into your hand, then let it rain down for the most delicate finish on top of each cup.
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