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:
- In a cup, mix the baobab with 1 tbsp of water until it is smooth
- Add the peanut butter, sugar, the blossom water and the nutmeg and mix them together
The tiramisu:
- Whisk the mascarpone, the sugar and 2 tbsp of ngalakh sauce with an electronic whisk until smooth
- In the dish, place at the bottom 2 tbsp of the mascarpone mix
- Quickly dip the lady fingers in the coffee and place them in the dish
- Spread another layer of mascarpone on top of the ladyfingers and add some ngalakh sauce
- Add another layer of ladyfingers and repeat until the dish is full
- End with a layer of mascarpone and sprinkle some grated chocolate and cocoa powder
- Put in the fridge for at least 5 hours
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