Looking for an unconventional dessert this Eid to serve your guests? This fusion dessert is the thing to try.
Siwai + Tiramisu = Siwai Tiramisu
Siwai is a dessert made using vermicelli (or thin noodles), often cooked with milk and flavored with cardamom. Ghee roasted nuts are added too. Siwai is popular on Eid (festival after the end of Ramadan). Every household have their own recipe for making it.
Tiramisu is a popular Italian dessert, made with layers of special biscuits (traditionally dipped in coffee) and mascarpone cream. It’s topped with cacao powder before serving. There are numerous variations of tiramisu, and everyone has a favourite variant.
Our siwai tiramisu combines elements from these two popular desserts. We prepare the siwai, roast nuts in ghee and layer them with mascarpone cream. Result is this decadent, beautifully looking dessert which is hard to resist. Did I already mention that it cuts like cake? What could be more special than that?
There are three layers ongoing in this siwai tiramisu:
- Siwai: Prepared using vermicelli, cardamom and sugar.
- Roasted Nuts: A mix of nuts roasted in ghee to a perfect golden color.
- Mascarpone cream: Beaten to a light and fluffy consistency and flavored with rose water.
Notes on ingredients:
- Siwai (vermicelli): Use roasted thin vermicelli for this recipe. Do not use the thick one. You will find it at most Indian stores.
- Sugar: I prefer using unrefined sugar (pictured above) for my recipe. But you may use regular (white) sugar as well. The quantity will remain unchanged.
- Cardamom Powder: It is available at most Indian stores. But of you do not have it, you could also use crushed green cardamom instead.
- Mixed Nuts: I use a mix of pistachios, almonds and cashews. Feel free to use the ones that you like.
- Ghee: I prefer to use my homemade ghee. But you may use store bought as well.
- Rose water: It is available at most Indian stores.
- Powdered Sugar: Available at all German grocery stores by the name Puder-Zucker.
- Whipping Cream: Use any whipping cream with fat content of 30% or above. It is available by the name Schlagsahne in Germany.
- Mascarpone: It is available at most well stocked grocery stores in Germany like Edeka, Rewe, Hit etc.
Leave the siwai tiramisu to rest for at least 12 hours in the fridge before serving. This lets the layers settle in and the flavors to come together.
Watch the video instructions below to easily follow the recipe
- 200 grams (3 cups) roasted thin vermicelli
- 200 grams (1 cup) unrefined sugar
- 500 ml (2 cups) water
- ½ tsp cardamom powder
For roasted nuts:
- 100 grams (1 cup) mixed nuts of choice (chopped)
- 1 Tbsp ghee
For mascarpone cream:
- 250 grams whipping cream
- 3 tsp rose water
- 50 grams (⅓ cup) powdered sugar
- 500 grams mascarpone
- Break the vermicelli in small pieces by crushing it with your hands.
- In a big pot, add sugar and water. Bring to a simmer and cook until the sugar dissolves completely.
- Add the cardamom powder and the crushed vermicelli. Give a quick mix and make sure to submerge the siwai completely with the liquid. Let cook for a minute on low heat, then cover and leave to soak until needed (for about 15 minutes).
- Melt the ghee into a skillet on low heat. Add the nuts and fry, stirring constantly on low heat until they turn golden. Transfer into a bowl and keep aside.
Preparing mascarpone cream:
- In a mixing bowl, add the whipping cream, powdered sugar and rose water. Beat using a stand mixer or hand-mixer for about 2 minutes on high until the cream thickens slightly. Do not beat it to stiff peaks yet.
- Add the mascarpone and beat for further 2-3 minutes on high, until the mixture becomes smooth and fluffy. Do not over-beat, otherwise the whipping cream will separate.
- Take a big glass bowl. Add a thick and even layer of siwai (about ⅓ of the prepared quantity) at the bottom.
- Follow with a layer of mascarpone cream (about ⅓ of the prepared quantity). Make sure that the layer is smooth and there are no holes.
- Sprinkle ⅓ of the roasted nuts over the cream.
- Repeat the layers twice more in the same pattern.
- Decorate with edible rose buds (optional).
- Leave to rest for at least 12 hours in the fridge before serving.