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Black Sesame Tiramisu

The classic tiramisu gets an interesting twist to close out a year of recipes! The smooth mascarpone filling is infused with nutty black sesame, which perfectly compliments the bittersweet coffee soaked lady fingers. Though not particularly sparkly, this unique recipe is a new favorite for holiday and New Year's parties!
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Prep Time 1 hour
Chill Time 8 hours
Servings: 16 people
Ingredients Method

Ingredients
  

  • ⅔ cup granulated sugar
  • ⅓ cup black sesame seeds
  • ½ cup whole milk
  • 2 large eggs
  • 4 large egg yolks
  • 1 ½ cups cold heavy cream
  • 16 ounces mascarpone cheese at room temperature
  • 2 Tablespoons black sesame paste
  • 1 Tablespoon vanilla bean paste
  • ⅓ cup confectioners sugar
  • 40 lady fingers
  • 3 cups strong brewed coffee at room temperature
  • cocoa powder for topping

Method
 

Start by making the custard base
  1. In food processor, pulse together the black sesame seeds and granulated sugar until seeds are broken down and you have a grey sugar.
  2. Add the milk and sesame sugar into a medium sized saucepan and bring the mixture to a simmer. the sugar won't really dissolve into the milk because of the seeds, that's ok. It will also be a little on the thicker side.
  3. While the milk is coming to a simmer, whisk together the eggs and egg yolks in a medium sized heat safe mixing bowl. Once the sesame milk is simmering, slowly stream ½ cup of it into the eggs, whisking constantly. Then pour the egg mixture back into the milk and continue cooking, whisking constantly, on medium heat until the custard begins to thicken, around 3 minutes. It will look kind of gross right now, don't worry!
  4. Once thickened, immediately remove from the heat and pour through a sieve into a heat safe bowl. It will be a little difficult to get the custard through the sieve because it's so thick, but be patient and it should work. This will remove any whole seeds or cooked egg.
  5. Set the custard in the fridge to cool for 20 minutes before using in the filling.
Make the rest of the filling
  1. In a large mixing bowl using a hand or stand mixer fitted with a whisk attachment, whip the heavy cream on high speed to stiff peaks. Set aside.
  2. In a large mixing bowl, using the same whisk attachment as before, beat the mascarpone, black sesame paste, vanilla bean paste, and cooled custard on medium speed until smooth, about 20 seconds. Be careful not to over mix it. Using a large spatula fold in the confectioners sugar and about half of the whipped cream, being careful to avoid deflating it. Fold in the second half of the whipped cream.
Assemble
  1. Pour the coffee into a large bowl. Dip half of the lady fingers in the coffee, just a quick dip on each side. Place them in an even layer on the bottom of a 9×13 inch rectangular baking dish. You may have to break some of them in half to fit. Add half of the filling and spread it evenly on top. Dip the remaining lady fingers in the coffee and layer them on top. Finally, spread on the remaining filling in an even layer, and smooth out the top. 
  2. Cover the tiramisu with cling wrap and chill for 8 hours, or preferably overnight. When ready to slice and serve, sift a layer of cocoa powder on top. Tiramisu stays fresh for up to 5 days sealed in the refrigerator.