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The Luxury Boudoir

HAUTE BOHèME

Rose Tiramisu

29/7/2018

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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.
Savoiardi Ladyfingers, Boudoirs
rose liqueur Giffard
rose petal jelly
  • 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!
china black rose petal tea
rose water from Lebanon
rose Himalaya salt
  • 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.
* * *
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!
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