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Siwai Tiramisu

A unconventional Eid dessert which will leave your guests asking for more.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting time 12 hours
Servings: 10 People
Course: Dessert
Cuisine: Fusion
Ingredients Method Notes

Ingredients
  

For siwai:
  • 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

Method
 

Preparing siwai:
  1. Break the vermicelli in small pieces by crushing it with your hands.
  2. In a big pot, add sugar and water. Bring to a simmer and cook until the sugar dissolves completely.
  3. 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).
Roasting nuts:
  1. 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:
  1. 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.
  2. 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.
Assembly/ Layering:
  1. Take a big glass bowl. Add a thick and even layer of siwai (about ⅓ of the prepared quantity) at the bottom.
  2. 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.
  3. Sprinkle ⅓ of the roasted nuts over the cream.
  4. Repeat the layers twice more in the same pattern.
  5. Decorate with edible rose buds (optional).
  6. Leave to rest for at least 12 hours in the fridge before serving.

Notes

The siwai tiramisu stays good in the fridge for up to 4 days, when stored in an airtight container.