Level: easy
Preparation: 30 minutes
Cooking: 2 hours chilling time
Servings: 4 people
Author: Ale Gambini
Ingredients
- 2 fresh eggs
- 3 tablespoons of granulated sugar
- 8 ounces of mascarpone
- 8 fluid ounces of spring water
- 1 tea bag of Ceylon tea
- 1 teaspoon of dried rosebuds
- 6 Vicenzovo ladyfingers
- cocoa powder, to dust
- dried rosebuds and edible gold, to garnish
- crushed pistachios (optional)
Preparation
- Prepare the tea by bringing the water to 205 F degrees, add the black tea bag, the rosebuds, leave to infuse for 5 minutes. Filter and allow to cool.
- Separate the eggs, beat the egg whites until stiff peaks form.
- In another bowl, combine the egg yolks with the sugar until they turn a pale-yellow color, add the mascarpone, and mix thoroughly.
- Gently fold the whipped egg whites into the mascarpone mixture.
- Arrange the ladyfingers briefly dipped into the tea to cover the bottom of two cocktail glasses.
- Pour the cream up to the rim of the glass and level harmoniously with a spatula. Leave to rest in the fridge for at least two hours.
- Serve the tiramisù dusted with cocoa powder and garnished with dried rosebuds and edible gold. For a crunchy touch, sprinkle with crushed pistachios.
