Durian Tiramisu: velvety smooth mascarpone zabaglione meets durian and Baileys, layered on coffee-soaked sponge fingers, and finished with a generous dusting of Dutch-processed cocoa powder.
Durian season is here! I love, love, love durian, especially the bitter variety. So I definitely will be stuffing myself with durian for the next few weeks.
However, when it comes to durian desserts, I am of the opinion that it will never taste as good as the pure durian itself. But it is still fun to make durian desserts. I like to try to squeeze in as much durian as possible into my durian desserts. As I tried to search for a durian tiramisu recipe, I was unable to find a satisfactory recipe. So I developed one that consists of all my favourites: coffee, alcohol (Baileys Irish Cream), chocolate and durian zabaglione.
Yes, I combined all the foods (coffee, alcohol, chocolate and dairy) that supposedly cannot be eaten with durian. There is actually no conclusive evidence that states that they cannot be eaten together. (Well, I'm still perfectly alright after eating the durian tiramisu.) But I have to say that this is a really rich dessert and a little goes a long way. There are 3 components to making this durian tiramisu: sponge fingers, coffee and durian zabaglione.
Component 1 - Sponge Fingers
I used to use store-bought sponge fingers when making tiramisu but I always end up with leftovers. As there's not many use for them, more often than not, I find myself with expired sponge fingers.
I tried out a sponge fingers recipe a few months back, and I realised making them is pretty easy and straight-forward. Only 5 ingredients are required! Best of all, no wastage as one-egg recipe is just nice for a 14-cm cake. Doubling the recipe will be sufficient for an 18-cm cake.
Component 2 - Coffee
Espresso works best for tiramisu, but I use coffee made with my moka pot as I don't have an espresso machine. I added sugar and Baileys Irish Cream to sweeten and flavour the coffee.
Component 3 - Durian Zabaglione
Zabaglione is an Italian custard dessert made with egg yolks, sugar and a sweet wine. Another name for it is sabayon. In my usual Baileys tiramisu recipe, I incorporate whipped cream to lighten the zabaglione, and sometimes gelatin when I want it to be firm enough in a layered tiramisu cake.
This durian tiramisu, however, does not contain any whipped cream or gelatin. But it's still just firm enough to cut like a layered mousse cake. The texture is a little denser but I like it that way as adding whipped cream will dilute the durian flavour.
Of course this durian tiramisu can be made with store-bought sponge fingers and assembled in a serving container directly. But it definitely looks more beautiful as a round cake, don't you think? 😉
Step-by-Step Photos -
|1) Draw two 14-cm circles on a piece of parchment paper. Flip the parchment paper (drawing side down) and place on a baking sheet.||2) Combine egg white and sugar together.|
|3) Using an electric mixer, whisk on high speed until almost-stiff peaks.||4) In a separate bowl, use the electric mixer to whisk the egg yolk until thick and pale (no need to wash the beaters).|
|5) Fold egg whites into egg yolk.||6) Until incorporated.|
|7) Add in sifted flour mixture.||8) Fold until just incorporated.|
|9) Pipe two 14-cm rounds on the parchment paper. Use an offset spatula to spread and smooth the batter.||10) Dust with icing sugar.|
|11) Bake for 7 minutes. Open the oven to release the steam, then close and bake for another 2 minutes until sponge fingers are lightly golden.||12) Let sponge fingers cool completely. Slide a clean offset spatula to separate them from the parchment paper.|
Step-by-Step Photos -
|1) Combine coffee (while it's still hot) and sugar until sugar has dissolved. Stir in Baileys. Transfer to a shallow dish.||2) Using an immersion blender, blend the durian purée until smooth.|
|3) Whisk egg yolk and sugar in a heatproof bowl.||4) Set the bowl over a pan of simmering water (the water should not be touching the base of the bowl). Whisk constantly until the mixture reaches 60°C. Turn off the heat and continue whisking for 3 minutes until thick and pale.|
|5) Remove bowl from heat and continue stirring until zabaglione has cooled to room temperature. Whisk in Baileys until incorporated.||6) Whisk in mascarpone cheese.|
|7) Whisk in durian purée.||8) Until mixture is nice and smooth.|
|9) To assemble, dip both sides of one of the sponge fingers into the coffee mixture.||10) Place sponge finger at the bottom of a lined cake ring (or serving container).|
|11) Pour in half of the mascarpone cream.||12) Spread out evenly with a spatula or the back of a spoon.|
|13) Dust generously with cocoa powder.||14) Repeat: sponge + coffee mixture|
|15) Durian mascarpone.||16) Finish off with cocoa powder. Chill tiramisu in the refrigerator for at least 4 hours, preferably overnight, before serving.|
- 1 14cm x 4.5cm tall cake ring (5.5inch x 2inch tall)
- 1 18cm x 4.5cm tall cake ring (7inch x 2inch tall) (if doubling the recipe)
- Acetate sheet for lining the inside of the cake ring
- 20 grams plain flour
- 10 grams cornstarch, or potato starch
- 1 egg white
- 30 grams caster sugar
- 1 egg yolk
- Icing sugar, for dusting
- 125 grams durian purée
- 1 egg yolk
- 20 grams icing sugar
- 25 grams Baileys
- 125 grams mascarpone, slightly softened at room temperature
- Cocoa powder, for dusting
- Preheat oven to 210°C (conventional) / 200°C (convectional). Draw two 14-cm circles on a piece of parchment paper. Flip the parchment paper (drawing side down) and place on a baking sheet.
- Sift plain flour and potato starch together. Set aside.20 grams plain flour, 10 grams cornstarch
- Using an electric mixer, whisk egg white and caster sugar on high speed until almost-stiff peaks.1 egg white, 30 grams caster sugar
- In a separate bowl, use the electric mixer to whisk the egg yolk until thick and pale (no need to wash the beaters).1 egg yolk
- Fold egg whites into egg yolk. Add in flour mixture and fold until just incorporated, taking care not to deflate the precious air bubbles whipped into the egg.
- Transfer batter into a piping bag fitted with a plain round nozzle. Pipe two 14-cm rounds on the parchment paper. Use an offset spatula to spread and smooth the batter. Dust with icing sugar.Icing sugar
- Bake for 7 minutes. Open the oven to release the steam, then close and bake for another 2 minutes until sponge fingers are lightly golden.
- Let sponge fingers cool completely. Slide a clean offset spatula to separate them from the parchment paper.
- Combine coffee (while it's still hot) and sugar until sugar has dissolved. Stir in Baileys. Transfer into a shallow dish.75 grams coffee, ½ tablespoon caster sugar, 25 grams Baileys
- Using an immersion blender, blend the durian purée until smooth. Set aside.125 grams durian purée
- Whisk egg yolk and sugar in a heatproof bowl. Set the bowl over a pan of simmering water (the water should not be touching the base of the bowl). Whisk constantly until the mixture reaches 60°C. Turn off the heat and continue whisking for 3 minutes. The zabaglione will thickened and become light and pale.1 egg yolk, 20 grams icing sugar
- Remove bowl from heat and continue stirring until zabaglione has cooled to room temperature. Whisk in Baileys until incorporated, followed by mascarpone, and lastly the puréed durian.25 grams Baileys, 125 grams mascarpone, 125 grams durian purée
- Place a 14cm x 4.5cm tall cake ring on a cake board. Line the inside with acetate sheet (so that it's easier to remove the cake ring later on).
- Dip both sides of one of the sponge fingers into the coffee mixture until about half of the coffee mixture is absorbed. Place at the bottom of the cake ring.
- Pour in half of the mascarpone cream. Spread out evenly with a spatula or the back of a spoon. Dust generously with cocoa powder.Cocoa powder
- Dip the other sponge finger into the coffee mixture until fully absorbed. Place in the cake ring.
- Pour and spread the remaining mascarpone cream. Dust generously with cocoa powder.Cocoa powder
- Chill tiramisu in the refrigerator for at least 4 hours, preferably overnight.
- Carefully remove the cake ring and acetate. Cut tiramisu into slices (cleaning the blade with a paper towel after each cut). Transfer onto serving plates and serve.
- Instead of piping circles, you can pipe about 10 sponge fingers or in accordance to the size of your serving container.
- If you do not have the same-size cake ring or container as me, use my Cake Pan Conversions Calculator to determine whether you need to scale the recipe
What are you thinking?