8 Serves
310 Mins
Brew a strong batch of espresso and stir in a small amount of sugar; set aside to cool completely.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
AustrianVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
27 µg / 400 µgCalcium
509 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
99 mg / 420 mgPhosphorus
387 mg / 1,250 mgPotassium
427 mg / 4,700 mgSodium
734 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
44 µg / 55 µgFiber
1 g / 28 gSugar
5 g / 50 gSaturated Fat
11 g / 20 gCholesterol
53 mg / 300 mgCaffeine
40 mgNet Carbs
10 gAlcohol
0 g
In a large mixing bowl, whisk the egg yolks and sugar until pale and thick. Fold in the mascarpone cheese and the black sesame paste until smooth and well-combined.
Briefly dip the ladyfinger biscuits into the cooled espresso mixture, ensuring they are moistened but not soggy.
Arrange a layer of dipped ladyfingers in the bottom of a glass baking dish. Spread half of the black sesame mascarpone mixture over the biscuits.
Repeat the layers with the remaining biscuits and cream. Dust the top generously with toasted black sesame seeds.
Refrigerate the dessert for at least 4 hours, or ideally overnight, to allow the flavors to meld and the structure to set.
9
g43
g31
g
Malaysian
American