Recipes and Images from Dolce by Laura Zavan (www.murdochbooks.com.au)

Rose & Raspberry Tiramisu

 

“Here is a variation on the mascarpone cream usually used in tiramisù — a light, rose-scented sabayon. Very girly! It’s made here with pretty Roses de Reims biscuits, a French biscuit coloured pink with cochineal, but ladyfingers are an ideal substitute.” Laura Zavan

 

 

20 minutes preparation time

10 minutes cooking time

2 hours refrigeration time

Makes 6 glasses

 

250 g (9 oz) mascarpone cheese

50 ml (1¾ fl oz) rose syrup

100 ml (3½ fl oz) thickened (whipping) cream

12 ladyfinger or savoiardi biscuits

100 ml (3½ fl oz) rosewater

200 g (7 oz) raspberries, to decorate

 

For the sabayon

3 egg yolks

50 g (1¾ oz) raw (demerara) sugar

100 ml (3½ fl oz) rosewater

To make the sabayon, beat the egg yolks in a large bowl with the sugar and rosewater. Place the bowl on top of a saucepan of simmering (not boiling) water, making sure the base of the bowl does not touch the water, and beat for about 10 minutes using an electric beater, until the mixture has a mousse-like consistency. Let the mixture cool, stirring from time to time.

 

Combine the mascarpone with the rose syrup, then gently fold the mixture into the sabayon. In a separate bowl, whip the cream and add it to the sabayon mixture.

 

Place 2 tablespoons of sabayon cream in each serving glass. Moisten the biscuits with the rosewater and place them on top (about 2 biscuits per glass). Cover with more sabayon cream.

 

Refrigerate for at least 2 hours before serving. Decorate with the raspberries before serving.