Ngalakh [ga-la- r] is a traditional Senegalese dessert prepared by Christian families to be distributed to their Muslim brothers and sisters on Good Friday and enjoyed over the Easter weekend. It is a symbol of fraternity, love and unity. It is a sweet preparation made with millet pearls in a baobab and peanut butter coulis. The ngalakh is no longer exclusively prepared for Easter. It has now become an everyday treat for Senegalese. It tastes divine and I want marry these unique flavors with the ones of my favorite dessert ; the tiramisu.

Ingredients:

The ngalakh sauce:

  • 30g baobab powder
  • 60g of peanut butter
  • 40g of sugar
  • 5g of nutmeg
  • 1 tsp of orange blossom water

The tiramisu:

  • 500 ml of double cream
  • 250g of mascarpone
  • 1 pack of ladyfingers
  • 50g of sugar
  • 1 tsp of vanilla extract
  • 300 ml of strong coffee (2 tbsp coffee granules and 300 ml boiling water)
  • 1 tsp of cacao powder
  • 1 tsp of grated chocolate

Preparation :

Ngalakh sauce:

  1. In a cup, mix the baobab with 1 tbsp of water until it is smooth
  2. Add the peanut butter, sugar, the blossom water and the nutmeg and mix them together

The tiramisu:

  1. Whisk the mascarpone, the sugar and 2 tbsp of ngalakh sauce with an electronic whisk until smooth
  2. In the dish, place at the bottom 2 tbsp of the mascarpone mix
  3. Quickly dip the lady fingers in the coffee and place them in the dish
  4. Spread another layer of mascarpone on top of the ladyfingers and add some ngalakh sauce
  5. Add another layer of ladyfingers and repeat until the dish is full
  6. End with a layer of mascarpone and sprinkle some grated chocolate and cocoa powder
  7. Put in the fridge for at least 5 hours