Rose Petal Berry Tiramisu
Ingredients
3 eggs, separated
250g cream cheese, softened and at room temperature.
25 lady fingers
1 bottle 280g boysenberries in syrup, drained, syrup reserved
½ cup sugar
2 tsp brandy
strawberries for garnish
3 roses, petals removed and washed (make sure they are free from pesticides)
4 squares of white chocolate, shaved with a potato peeler
method:
mash up boysenberries and press through a sieve to remove the seeds.
Set aside.
Add 1 tsp brandy to the reserved boysenberry syrup.
Dip lady fingers in syrup and use half to line a 20 cm square pyrex.
Blend egg yolks + sugar in food processor till combined.
Add 1 tsp brandy, vanilla, boysenberries and cream cheese and processed till combined.
Beat egg whites til stiff.
Fold in egg yolk mixture into egg whites gently.
Pour half of the mixture over the first layer of lady fingers.
Add another layer of lady fingers and finish off with the rest of the cheese cream mixture.
Garnish with rose petals, sliced strawberries and shaved white chocolate.
The fragrance of the rose petals really infused into the cake after a few hours in the fridge…and my girlfriends were all quite happy to be eating flowers..
This is one of the best desserts i have ever made...but might benefit from a firmer structure...the cream doesn't set completely...perhaps i can incorporate some whipped cream into future ones..
it is inspired by a similar tiramisu i had at Sarah's restaurant at Leigh Street a few days ago...
the restaurant is really quite interesting...there's no fixed menu and basically the chef goes to the market, selects the choicest produce and cooks whatever catches his fancy..!!! Minimal waste and something different every time you visit!! What a cool concept yar?? It's vegetarian as well but the food is so good that you wouldn't feel like you are missing out at all....my dining companion loved it so much she did a little jig and proclaimed it's the best food she's eaten in her 6 years in Adelaide!!
More reviews can be found here.
4 comments:
oooh rose petals, how unusual! It sounds lovely!
thanks!!! :D
I may not wait 6 weeks until my anniversary to make this!
tangled noodle: :D perhaps u can do a trial run first...if it's for ur aniversary, may i suggested crystalised roses for the garnish?? Apparently it's pretty easy- just paint the roses with egg white, dip in super fine sugar and then leave to dry. The flowers are edible and keep up to 24 hours after they are dry... i borrowed a book from the library but haven't had the chance/ patience to make them yet..! Did i mention that they look gorgeous?
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