Rose Tiramisu

I love traditional Tiramisu...I also love lemon Tiramisu, which I have a recipe for...but I wanted to create something more exotic and for some reason I've been 'rose mad' lately, so when I discovered rose liqueur I just had to try it! And it's as gorgeously delicious as you might imagine. I searched for a recipe but didn't find anything that fit with the idea in my head, so I made one up!

Ingredients & Method - 

• Line an attractive glass dish with Savoiardi sponge cakes (some people call them Ladyfingers or Boudoir biscuits). I use brands with literally 3 ingredients - flour, egg, sugar. I lay enough for 2 layers. You can also prepared this dessert directly into 4 individual glasses, which looks attractive when served to your guests.
• Pour approx 100 - 200 ml of Giffard Rose Liqueur over the base ensuring that it drains through to the bottom layer (this liqueur isn't the easiest to find so try a specialist wine & liqueur store). 
• To avoid the base becoming too alcoholic I add a small amount of concentrated Rose Petal Black Tea (I like Fortnum & Mason or Babington's). I brew half a teapot using 2-3 teaspoons of the loose tea leaves. Allow it to infuse for 10 minutes or so, then pour approx 100 ml over the base.

• Cover the top layer with fragrant ​Rose Petal Jelly (I used a French brand with natural ingredients) - just enough to coat well and to make sure the flavour comes through giving extra sweetness.
• Then place in the fridge while you start preparing the Mascarpone topping!

• Take a 250 ml tub of Mascarpone (buy 2 tubs if you're making a lot but I found 250 ml ample for 4 people) and and place in a mixing bowl. I use the lactose-free version.
• Take 3 Egg Yolks, 2 tablespoons of Sugar and beat together until creamy, then gradually add a few drops of Rose Water (I found a great Lebanese brand with natural ingredients) until you're happy with the level of intensity. I wanted my very scented so I used 3-4 tbs. I also add a pinch of Rose Himalaya Salt...it just adds a bit of je ne sais quoi. Mix with the Mascarpone.
• Spoon smoothly onto the prepared base and return to the fridge until ready to serve.
• Before serving add Crystallised Rose Petals to decorate!

The fun thing with this recipe is that you can play around with quantities until you find the perfect balance. I taste as I go along, only adding small amounts, adding more if needed.
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This dessert can be made a day in advance, which is useful if preparing a dinner for guests - one less thing to think about on the day!