TAHINI TIRAMISU

Directions

1. In a large mixing bowl, place the 4 egg yolks, and sugar until pale and voluminous for a few minutes. Add the vanilla bean paste and tahini and whisk to combine.
2. Gradually whisk in the mascarpone, little by little to avoid any large lumps, until smooth and well combined.
3. In another large bowl, beat 3 egg whites until stiff. Then, using a large spoon, gently fold the beaten egg whites into the mascarpone mixture.
4. Make the espresso and add to a shallow bowl.
5. To assemble your Tiramisu, start by dipping your Savoiardi biscuits in the coffee, no more than one second on each side. Place the coffee-soaked biscuits into the bottom of a shallow rectangular dish tightly against each other to create a layer. Ideally, pick a dish that is the same length as your biscuits to ensure neat layers. Cover the biscuits with spoonfuls of the mascarpone mixture, about 1cm high and smooth out. Then add a new layer of coffee-dipped biscuits. Finally, cover with another layer of the tahini mascarpone mixture. You can pipe those for a more elegant look.
6. Finish with a liberal dusting of cocoa powder and a sprinkle of sesame seeds. Place the Tahini Tiramisu in the fridge for 6 hours, or ideally overnight, before serving.