Raspberry & Rosewater Tiramisu

INGREDIENTS

Rose filling:

• 250 g mascarpone
• 450 ml heavy cream
• 3-5 tsp rose water
• 140 g icing sugar

Other ingredients:

• 500 ml hot milk (warm up the milk in a saucepot untill it simmers - then turn down the heat) you can add a splash of rosewater to the milk, but this is totally optional!
• 200 g ladyfingers
• 250 g raspberry filling: You can use a high quality raspberry marmelade for the filling I sifted the seeds out of the marmelade for a creamier texture!

For topping & decoration:

• 20-30 g crushed dried raspberries
• 50 g fresh raspberries

METHOD

1. Whisk together mascarpone and icing sugar. 
2. Add in the rose water a splash at a time. You might not taste so much rose right now, but after some hours in the fridge the flavours will develop slowley, so don’t add too much! (Less is more) 
3. After whisking, add the heavy cream and whisk for 1-2 min. On medium to high speed until you reach a thick consistancy. Be careful not to overmix!

To assemble the tiramisu ( 2 layers of ladyfingers and 2 layers of cream):

1. Dip the ladyfingers in the hot milk. 
2. Add a layer of cream followed by the raspberry filling. 
3. Then add another layer of ladyfingers dipped in milk. 
4. Add the last layer of cream, smooth it out, and sift the dried raspberry powder on top till it covers the whole surface of the tiramisu. 
5. Lastly add the raspberries and refrigerate for at least 6 hours before serving - preferably over night!

This recipe was prepared and brought to you by the talented chef @bakedbylaora

A bakery near me