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Café Blanc Tiramisu

April 15, 2025pub
Café Blanc Tiramisu

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While many traditions fade, some evolve. Using my favorite ingredients from @spinneysuae, I created a tiramisu with the flavors of the popular “café blanc” or white coffee. These sips at the end of family meals hold the most memories and shared wisdom. The best chats…
The biscuits, soaked in fresh milk infused with orange blossom, mastic and the fresh, crunchy nuts used to garnish this beautiful dessert make an impressive dish that is super easy to prepare in advance for your Eid Lunch. You can drizzle it with orange blossom sugar syrup.

Eid Mubarak to all. May it be blessed, sweet and surrounded by delicious food and love.

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Café Blanc Tiramisu

BY YASMINE IDRISS

I created a tiramisu with the flavors of the popular “café blanc” or white coffee. The biscuits, soaked in fresh milk infused with orange blossom, mastic and the fresh, crunchy nuts used to garnish this beautiful dessert make an impressive dish that is super easy to prepare in advance for your Eid Lunch. You can drizzle it with orange blossom sugar syrup.

Ingredients

For the soaking milk

  • 500ml full-fat milk
  • 1 tbsp orange blossom water
  • Pinch of mastic
  • 1 tbsp white sugar
  • 100g pistachio paste
  • 200g mascarpone, room temp
  • 500ml whipping cream, cold
  • 400g ladyfingers
  • 50g pistachio paste
  • 100g pistachios, chopped
  • 100g blanched almonds, chopped
  • 2 tbsp white sugar
  • Dried baby roses, optional
  • 200ml orange blossom sugar syrup to drizzle (optional)

Method

  • 1)

    Crush the mastic with 1 tbsp of sugar until fine.

  • 2)

    In a bowl, mix the orange blossom water with the crushed mastic-sugar mixture until dissolved. Pour this into the cold milk and stir well. Set aside.

  • 3)

    In a bowl, mix 100g pistachio paste with the mascarpone until smooth.

  • 4)

    Add the cold cream and whip to soft-medium peaks.

  • 5)

    Mix the chopped pistachios and almonds with 1 tbsp of sugar each. Set aside for decoration.

  • 6)

    Dip each ladyfinger quickly into the prepared milk mixture.

  • 7)

    Arrange a layer of soaked ladyfingers at the bottom of a serving dish.

  • 8)

    Spread some of the pistachio cream evenly over the ladyfingers.

  • 9)

    Add small dollops of the remaining 50g pistachio paste over this layer.

  • 10)

    Repeat the layering process, finishing with a final layer of cream.

  • 11)

    Sprinkle the sugared nut mixture generously over the top.

  • 12)

    Decorate with dried baby roses.

  • 13)

    Cover and refrigerate for at least 4 hours, preferably overnight.

Notes

All the ingredients are available at @spinneysuae

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