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Raspberry and rose water tiramisu with fresh rose petals Recipe

Raspberry and rose water tiramisu with fresh rose petals Recipe
Method
  • 1

    Preheat the oven to 180°C.

  • 2

    Prepare the biscuit: whisk the egg whites until thick and then add the sugar a little at a time. Whisk vigourously for 2 minutes to obtain a firm meringue mixture. Add the egg yolks and the sifted flour, folding in gently. Spread the pastry on to a lined baking sheet, transfer to the oven and cook for 10-12 minutes.

  • 3

    Prepare the cream: whip the cream until thick. Whisk the egg yolks with the sugar until you have a pale and fluffy mixture. Add the mascarpone and then fold in the cream and the rose water. Mix well but carefully and then chill.

  • 4

    For the drizzle: blitz the raspberries with the sugar and water.

  • 5

    Cut your pastry to the size of your serving glasses. Place the raspberry drizzle in the base of your serving glasses and top with a biscuit round. Add layer of rosewater cream and then another layer or raspberry drizzle. Add another layer of pastry and top with a final layer of cream. Chill in the fridge for 1 hour.

  • 6

    Garnish with the fresh rose petals and serve.

Chef's tip

«Try replacing the rose water in this recipe with a liqueur of your choice - Baileys, Amaretto etc.»

A fresh and light tiramisu made with rose water cream and raspberry drizzle garnished with fresh rose petals.

Rate this recipe :

(14 votes)

  • Preparation  20mins
  • Cooking time  12mins
  • Rest time  1hr

Ingredients for people


    For the cream
  • Mascarpone : 125 g
  • Egg yolk(s) : 3 whole
  • Caster sugar : 50 g
  • Rose water : 10 ml
  • Double cream : 200 ml

  • For the biscuit(s)
  • Whole egg(s) : 3 whole
  • Caster sugar : 80 g
  • Plain flour : 80 g

    For the coulis
  • Frozen raspberries : 200 g
  • Water : 240 ml
  • Caster sugar : 40 g

  • For the rest of the recipe
  • Rose(s) : 1 whole
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