Prep time: 15 minutes
Chill time: 30-45 minutes
Ingredients for Tiramisu
- 2 large eggs at room temperature
- 75g light brown sugar
- 240g mascarpone cheese, room temperature
- 1 TBS Organic Rose and Pistachio Butter
- 4-6 Boudoir biscuits
- 1 TBS rose water
- 1 drop pink food coloring
- 1 tsp vanilla essence
Ingredients for garnish
- 3 TBS pistachio nuts, shelled and sliced
- 4 fresh raspberries
Step 1: Prepare the mousse.
Separate the eggs and add the yolks to the bowl of an electric beater. Add the brown sugar to the yolks and beat together until they are creamy and pale in color. Add the rose and pistachio butter and mix in. Add the mascarpone cheese and beat into the yolk mixture until smooth and creamy. In a separate, clean bowl, whisk the egg whites to a stiff peak stage. Gently fold the egg whites into the pistachio mixture and transfer the mixture into a piping bag (with or without a nozzle) and the fridge.
Step 2: Prepare the soaking liquid.
In a shallow bowl, add the rose water, vanilla, and pink food coloring. Stir the ingredients together.
Step 3: Build the tiramisu.
Place 4 pretty glasses or containers on your work surface. Pipe in a little mousse onto the base of each glass. Dip each Boudoir biscuit, one at a time, into the soaking liquid, letting it sit in the liquid for a few seconds on both sides. You might need to cut the biscuits in half. Build a single layer of biscuits on top of the base layer of mousse.
Pipe a second layer of mousse on top of the biscuits and keep them in the fridge until you’re ready to garnish and serve them. Cover each glass with plastic wrap to avoid the mousse absorbing any odors in your fridge.
Step 4: Garnish
When you are ready to garnish your dessert – simply top the tiramisu with a few nuts and raspberries.
Tip: Don’t let the biscuits soak too long and become soggy.