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Overhead photo of a finished black sesame tiramisu tray, surrounded by ladyfinger biscuits, and two small glass bowls of sesame seeds and sesame powder. All set on a rich black and blue photography board.
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5 from 2 votes

The Ultimate Black Sesame Tiramisu

Indulge in the Ultimate Black Sesame Tiramisu, a delightful fusion dessert combining nutty black sesame flavors with the creamy decadence of mascarpone. With layers of black sesame syrup-soaked ladyfinger cookies and a fluffy mascarpone mixture, this unique tiramisu serves 4 and is best enjoyed after chilling for at least 12 hours. The rich sesame syrup, paired with lightly toasted sesame seeds, creates a harmonious blend of Asian and Italian culinary traditions.
Prep Time1 hour
Cook Time40 minutes
Refrigerator time4 hours
Total Time5 hours 40 minutes
Course: Brunch, Dessert, Snack
Cuisine: Asian, Italian
Keyword: Asian Fusion Dessert, Asian-Inspired Tiramisu, Black Sesame Syrup, Black Sesame Tiramisu, Italian Dessert, Ladyfinger Tiramisu, Mascarpone Dessert, Nutty Flavors, Sweet Treat, Tiramisu Recipe
Servings: 4 servings

Equipment

  • Cheesecloth 1 ft X 1 ft piece (if making your own black sesame syrup)

Ingredients

Black Sesame Syrup

Tiramisu Ingredients

  • 3 whole eggs farm fresh as they will be raw in the tiramisu
  • 3 tablespoons sugar
  • 1 cup mascarpone cheese (1 8-oz container)
  • ⅜ teaspoon cream of tartar to stabilize the egg whites
  • 1 cup heavy cream whipped into stiff peaks
  • 12 ladyfinger cookies
  • 1½ teaspoons roasted black sesame powder for finishing
  • 1½ teaspoons black sesame seeds for finishing

Instructions

Black Sesame Simple Syrup

  • If you cannot find Torani Puremade Toasted Black Sesame Syrup, or black sesame powder, you can make your own black sesame simple syrup.
  • You can grind the sesame seeds in a mortar and pestle, or food processor. Only grind the sesame seeds till they are dry and broken up.  If you grind too long, it will become sticky and the oils will come out and become greasy.
  • Add black sesame powder, sugar and water to a pot, and stir to dissolve the sugar.  Turn the stove on to medium heat and bring to a simmer.
  • Simmer for 40 minutes, or until the syrup thickens to a consistency slightly thinner than maple syrup.
  • Let syrup cool for 15-20 minutes till warm to touch.
  • Place cheese cloth over a bowl, and separate the syrup from the solids of the sesame seeds.  You can discard the solids and use the syrup for this recipe, and many other ideas found below in the notes.

Tiramisu Prep

  • Separate the egg yolks from the whites into two different bowls.
  • In either a stand mixer or with a hand mixer, beat the yolks, with the sugar until the yolks have lightened in color, the sugar has dissolved, and the mixture thickened slightly.
  • Add the mascarpone to the eggs and whip until well combined and fluffy.
  • Separately, add the cream of tartar to the egg whites and whip until stiff peaks form. 
  • Next, whip the heavy cream in another bowl until stiff peaks form.
  • Using a wooden spoon, gently fold the egg whites into the mascarpone mixture, and then gently fold in the whipped heavy cream. Do not overmix, or the tiramisu will fall. 

Tiramisu Build

  • Spread 1/2 cup of the mascarpone mixture onto the bottom of an 8” X 5-1/2” X 2-inch deep rectangular dish.
  • Pour the black sesame syrup into a wide bowl, and dip each ladyfinger cookie in very quickly. If the cookie stays in the syrup too long, it will lose structure in the tiramisu.
  • Arrange about half of the lightly coated cookies on top of the bottom layer of mascarpone. 
  • Sprinkle half a teaspoon of black sesame powder and half a teaspoon black sesame seeds on top of the cookies.
  • Cover the cookies with half of the remaining mascarpone mixture and spread to an even layer.
  • Arrange another layer of dipped cookies, 1/2 teaspoon sesame seed powder, and 1/2 teaspoon sesame seeds, and then top with remaining mascarpone mixture. 
  • Finish with a final sprinkling of 1/2 teaspoon black sesame seeds.
  • Cover the dish with plastic wrap, and refrigerate for 4 hours before serving. (Best when served the next day after 12 hours.)

Notes

  • Black sesame powder can be made by grinding black sesame seeds in a food processor.
  • The simple syrup recipe can be used in many ways. It is viscous enough to pour over pancakes or add to a cocktail, and light enough to sweeten milk or coffee beverages. If you cannot find toasted black sesame seeds, toasting the sesame seeds and lightly grinding them releases their oils and develops an earthy, nutty, and delicate flavor.