[link-library-cats settings=”1″]Every kid has their favorites, favorite movie, favorite book, favorite tv show . I don’t recall a lot of my favorite things when I was young but I do remember my top sweet: tiramisu. I loved how the layers of coffee, cream and ladyfingers were a perfect marriage. Although it is a very heavy dessert, the light texture makes it easy to eat an entire slice (which I admit can be dangerous!). Nowadays, I rarely have tiramisu but whenever I see it on the menu, a wave of nostalgia overcomes me. Today, I wanted to indulge in this dessert but decided to incorporate some bright flavors. Here is my version of the classic Italian sweet, strawberry rosewater tiramisu.

Strawberry rosewater tiramisu
Serves 6
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Total Time
1 hr
Total Time
1 hr
466 calories
49 g
207 g
28 g
7 g
16 g
309 g
167 g
35 g
0 g
10 g
Nutrition Facts
Serving Size
309g
Servings
6
Amount Per Serving
Calories 466
Calories from Fat 249
% Daily Value *
Total Fat 28g
43%
Saturated Fat 16g
78%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 207mg
69%
Sodium 167mg
7%
Total Carbohydrates 49g
16%
Dietary Fiber 3g
13%
Sugars 35g
Protein 7g
Vitamin A
24%
Vitamin C
156%
Calcium
12%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Mascarpone cream
  1. 3 egg yolks
  2. 1/2 cup granulated sugar
  3. 1/3 cup milk
  4. 8 oz mascarpone
  5. Strawberry rosewater compote
  6. 3 cups strawberries, chopped
  7. 1/2 cup water
  8. 1/4 cup granulated sugar
  9. 1 tsp rosewater syrup
Whipped cream
  1. 3/4 cup heavy cream
  2. 1/4 tsp vanilla extract
Remaining ingredients
  1. 3 oz ladyfingers
  2. 1 lb fresh strawberries, sliced
Instructions
  1. Prepare the mascarpone cream. Whisk together egg yolks with sugar in a medium saucepan. Add milk and bring to a boil over medium heat, whisking constantly. Continue to cook for 1 minute or until slightly thickened. Remove from heat and cool. Cover and chill for 1 hour. Mix mascarpone with custard.
  2. Prepare the strawberry rosewater compote. Combine strawberries, water and syrup in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium and cook for 5 minutes or until strawberries have softened and sugar has dissolved. Remove from heat. Add rosewater syrup. Let cool slightly.
  3. Meanwhile, make the whipped cream. Beat heavy cream with vanilla until stiff peaks form.
  4. Assemble tiramisu. Lay bottom of 9x8 pan or individual trifle cups with lady fingers. Drizzle strawberry rosewater compote on top. Spread half of mascarpone cream followed by whipped cream. Lay sliced strawberries on top. Repeat layers finishing with more sliced strawberries. Cover and chill for at least 4 hours or until set. Serve.
beta
calories
466
fat
28g
protein
7g
carbs
49g
more
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**Helpful tips and common mistakes

The basic idea of a tiramisu is still found in this dessert with layers of ladyfingers and mascarpone cream. Instead of coffee, strawberry rose water compote is spread on the delicate cookies. Fresh strawberries are added into the mix to lighten up the tiramisu.

Start by preparing the mascarpone cream layer. Mascarpone is an Italian cream cheese; it is thick and creamy by itself. To lighten it up, make a custard base. Whisk together the egg yolks with sugar and milk over medium heat. If the flames are too high, the eggs can scramble resulting in a chunky custard.   Make sure to keep an eye on the mixture since it can boil over. Whisking constantly, cook the eggs until the custard has thickened. 

Once cool, mix in the mascarpone cream. I can take a spoon and eat this mascarpone custard by itself. 

Next, make the strawberry rose water compote. If you want to take the shortcut, simply add rose water syrup to prepared strawberry jam. Berries happen to be in season right now so I chose to take full advantage of the fresh fruit. Cook the strawberries with water and sugar to make the “sauce.” You don’t want to cook the mixture too long so that the liquid dissolves. It’s the liquid that will help moisten the ladyfingers and infuse the flavors into the cookies. The strawberry rose water compote can be prepared 2-3 days in advance.

Prepare the whipped cream and now it’s time for the fun part, assembling the tiramisu. You can prepare one large strawberry rosewater tiramisu or individual ones like I did. 

Start with the ladyfingers followed by the strawberry rosewater compote, mascarpone cream, whipped cream and strawberries. Repeat. Chill the dessert for at least 4 hours to allow the dessert to set. 

Are you ready for this? Grab a spoon and dig all the way to the bottom to get all of the layers. This strawberry rosewater tiramisu reminded me of an elegant English trifle. The creamy mascarpone with fresh berries and ladyfingers with  strawberry rosewater was a party in my mouth.

Now if someone can bring me this tray of deliciousness every morning…

 

 

Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles

 

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