Strawberry Tiramisu with Rose Water Syrup
A delicate reinterpretation of classic tiramisu, with ladyfingers soaked in rose water syrup and layered with fresh strawberry mascarpone cream. Assemble ahead and chill overnight for the best flavor.
Ingredients
For the rose water syrup:
- ½ cup hot water
- 2 tablespoons sugar
- 1 teaspoon rose water for the syrup
- 1 tablespoon orange peel freshly grated
For the strawberry tiramisu:
- 18 ladyfingers wide
- 400 g mascarpone 1 ⅔ cup, cold
- 4 eggs large
- 100 g sugar ½ cup, split between the egg yolks and the whipped egg whites
- ½ cup fresh strawberries finely chopped
- ½ teaspoon rose water for the cream
Topping:
- fresh strawberries sliced, for garnish
- dried rose petals for garnish
Instructions
- Prepare the syrup: In a deep plate, combine the hot water and sugar, stirring until the sugar dissolves completely.
- Add the rose water and a hint of grated orange peel, then set the fragrant syrup aside.
- Cream: Make sure all the ingredients are chilled. Separate the egg whites from the yolks into two separate bowls.
- Using a mixer, beat the egg yolks with half of the sugar.
- Now whisk the egg whites with the rest of the sugar, gradually increasing the mixer speed, whipping until they form firm, glossy peaks.
- Lowering the mixer speed or using a spatula, add the mascarpone one spoonful at a time, integrating it seamlessly with the rose water and the whisked egg yolks.
- Once the mascarpone is perfectly blended, briefly stop the mixer and gently fold in the chopped strawberries with a spatula.
- Create the layers: Briefly soak each ladyfinger in the rose syrup and arrange them in a single layer at the bottom of the serving tray.
- Generously spread one-third of the cream over the ladyfinger layer.
- Repeat the process, layer by layer, until the last layer is complete.
- Chill and savor: Before serving, let the assembled tiramisu rest in the refrigerator for at least 4 hours, or ideally overnight.
- Finishing touch: Just before serving, decorate the tiramisu with sliced strawberries and delicate rose petals.
Notes
Because the eggs are raw and never cooked, use very fresh or pasteurized eggs and keep the dessert refrigerated at all times. Store covered in the fridge for up to 2 days; the texture and flavor are best after chilling overnight.