Black Sesame Tiramisu Cups (Printer Friendly)

Creamy black sesame layers paired with espresso-soaked ladyfingers for a smooth and rich fusion dessert.

# What You Need:

→ Black Sesame Cream

01 - 8.8 oz mascarpone cheese
02 - 5 fl oz cold heavy cream
03 - 1.4 oz black sesame paste
04 - 2.8 oz granulated sugar
05 - 1 tsp vanilla extract

→ Ladyfingers & Espresso

06 - 4 fl oz strong espresso, cooled
07 - 1 tbsp sugar
08 - 18 to 20 ladyfinger biscuits (savoiardi)

→ 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; set aside.
02 - In a separate bowl, blend mascarpone cheese, black sesame paste, granulated sugar, and vanilla extract until smooth.
03 - Gently fold the whipped cream into the black sesame mascarpone blend until fully incorporated.
04 - Stir sugar into cooled espresso in a shallow dish until dissolved.
05 - Briefly dip each ladyfinger (1 to 2 seconds) in the espresso mixture, allowing excess liquid to drip off.
06 - Arrange a layer of soaked ladyfingers at the bottom of each serving cup.
07 - Spoon a layer of black sesame cream over the ladyfingers in each cup.
08 - Repeat layering with ladyfingers and black sesame cream, finishing with a top layer of black sesame cream.
09 - Cover the cups and refrigerate for at least 3 hours, preferably overnight.
10 - Before serving, sprinkle lightly toasted black sesame seeds and optionally cocoa powder atop each cup.

# Pro Advice:

01 -
  • Each cup is an elegant blend of East meets West, creating a dessert that’s full of personality.
  • The layers come together quickly, so you get big wow factor with minimal stress—even if you decide to make these at the last minute.
02 -
  • If you soak the ladyfingers too long, they’ll turn soupy and can make the final dessert slump.
  • Letting the cups rest overnight makes all the layers meld together; three hours is fine, but patience pays off.
03 -
  • Let your tiramisu chill overnight for the dreamiest texture and deepest flavor.
  • A small sprinkle of flaky salt on top makes the sesame pop even more—try it once and see.
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