Indulge in a decadent rose and raspberry tiramisu
Italian. Sweet. Treats. Need we say more? Renowned Venetian foodie Laura Zavan has compiled some of her favourite Italian sweet experiences in her latest book, Dolce. Filled with 80 delicious and authentic recipes, the cookbook takes you on a culinary journey of Italian cakes, sweet treats and desserts, all with easy-to-follow instructions for you to create at home. From panna cotta and amaretti biscuits to classic gelato and this rose and raspberry tiramisu with a twist, you’ll find all of your Italian favourites in Dolce.
INGREDIENTS
250 g mascarpone cheese
50 ml rose syrup
100 ml thickened (whipping) cream
12 ladyfinger or savoiardi biscuits
100 ml rosewater
200 g raspberries, to decorate
For the sabayon
3 egg yolks
50 g raw (demerara) sugar
100 ml rosewater
TO MAKE
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 ten 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 two tablespoons of sabayon cream in each serving glass. Moisten the biscuits with the rosewater and place them on top (about two biscuits per glass). Cover with more sabayon cream.
Refrigerate for at least two hours before serving. Decorate with the raspberries before serving.
Makes six glasses.
Recipe and image from Dolce by Laura Zavan, published by Murdoch Books.
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