Spiced Rusk Cake, Date & Saffron Tiramisu

David Neville

Makes

4 generous dishes

Preparation

30 mins

Set

2 hrs

Ingredients

1 black tea bag
½ teaspoon chai masala spice
200g caster sugar
120g dried khajoor dates
200ml cream
1 teaspoon vanilla essence
4 green cardamom pods, slightly crushed
¼ teaspoon saffron
4 egg yolks, size 7
500g mascarpone at room temperature (I used Tatua brand)
24 rusk cake biscuits (6cm x 3cm)
50g dried fine coconut

Instructions

1.Put 250ml boiling water in a heatproof container, add the tea bag, chai masala spice, 50g of caster sugar and the dates.
2.Stir to combine and allow to steep for 10 minutes so the flavours infuse.
3.To prepare the saffron custard, combine the cream, vanilla essence, cardamom pods and saffron threads in a stainless-steel bowl.
4.Place bowl over a double boiler where the water is at a gentle boil.
5.Heat for 3-4 minutes, stirring occasionally, until the saffron imparts its colour to the cream.
6.Add remaining caster sugar followed by the egg yolks.
7.Whisk vigorously for 4-5 minutes until the custard thickens to a yoghurt-like consistency. Remove from heat, discard the cardamom pods and fold in the mascarpone well. Set aside.
8.Retrieve soaked dates from the tea infusion and set aside.
9.Assemble tiramisu in four serving dishes (approx 13cm x 5cm).
10.Dip 3 rusk cake biscuits into the prepared tea solution for about 30 seconds (they should be moist, not overly soaked).
11.Arrange to line the bottom of each dish, filling any gaps with the soaked dates.
12.Spoon about 4 tablespoons of the saffron custard over the rusk cake layer in each dish.
13.Repeat by moistening 3 more rusk cake biscuits per dish in the tea solution and layering them on the custard.
14.Fill any gaps with soaked dates and top each with 4-5 tablespoons of saffron custard.
15.Gently tap each dish on the counter to remove air bubbles, then cover and refrigerate tiramisu for at least 2 hours to allow it to set and flavours to meld.
16.Serve lightly sprinkled with coconut.

Recipe, Food Styling & Photography David Neville

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