Raspberry, rose and mint tiramisu

Raspberry, rose and mint tiramisu

By
From
The Herb & Flower Cookbook
Serves
6
Prep
20 mins

Italians do herbs well. The flash of fresh green basil paired with sun-ripened tomatoes. The earthiness of sage added to a dark sausage casserole. Yet they don’t seem to mix them with dessert, which is odd, because the mint in this pudding (inspired by the Italian classic Tiramisu di Fragole) adds a zingy lift. If you’re feeling fancy, follow the instructions for sugared rose petals, which are a doddle to make and always look impressive, but don’t worry if not, this dish can certainly survive without them.

Ingredients

Quantity Ingredient
300ml earl grey tea, hot
300g sponge fingers
250g raspberries
4 eggs, separated
2 teaspoons rosewater
2 tablespoons mint, chopped
100g sugar

For the sugared rose petals (optional):

Quantity Ingredient
rose petals
milk
caster sugar

Method

  1. Place the tea in a bowl and add the sponge fingers to soak for 1–2 minutes, making sure to remove them before they totally disintegrate. Layer half the fingers in a large trifle bowl, or in six individual sundae dishes. Cover with half the raspberries.
  2. In a separate bowl, use an electric hand whisk to beat the egg yolks, rosewater, mint and half the sugar until pale, creamy and at least double in size. This should take about 5 minutes for stiff peaks to have formed, it should stand up when you lift the whisk out of the mixture.
  3. Using an electric mixer and in a clean, dry bowl, beat the egg whites with the remaining sugar until glossy and stiff, this will take about 5 minutes. Gently fold the two egg mixtures together using a metal spoon. Try to combine the two without squashing out too much of the air. Spoon half of this mixture over the raspberries and sponge.
  4. Add another layer of sponge using the remaining fingers, then the rest of the raspberries and finish with the last of the egg mix. Place in the fridge for 1–2 hours to set – this will have a much nicer consistency once chilled.
  5. If you’re showing off and want to go down in entertaining history, line a baking tray with greaseproof paper and lay out the washed rose petals. Brush with milk and sprinkle over some sugar. Leave to dry for an hour or so. Delicately throw them over the top of the pudding just before serving.

Substitute the mint with...

  • Rose petals, rosemary or violet petals.
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