This is an easy dessert to make for an afternoon tea or a special dinner party.
Strawberry Rose Tiramisu
1 pint of strawberries, sliced*
1/2 of an 8.8 oz. package of Biscuits Rose de Reims*
8 oz container of mascarpone, softened
8 oz heavy cream, chilled
3 eggs, separated
1 tsp rose water
2 Tbsp Lillet Rouge
2 Tbsp Bloom Jasmine Rose Gin (or regular gin if unavailable)
2 Tbsp Monin rose syrup
Make the zabaglione:
Beat the egg yolks with the sugar and rosewater in a heatproof bowl. Slowly heat the mixture in the bowl set over a sauce pan of lightly simmering water. Whisk constantly until the sugar dissolves and the mixture doubles in size. Remove the bowl from the heat and set aside to cool.
Whip the heavy cream until soft peaks form. Gently fold the whipped cream and mascarpone into the zabaglione.
Mix together the ingredients for the soaking syrup. Slice the biscuits in half and dip them lightly in the soaking syrup, layering them in parfait glasses along with the zabaglione cream and sliced strawberries. Top with a strawberry and a half biscuit. Place in the refrigerator for at least an hour before serving. Enjoy!
*I used late-season fall strawberries that I picked at a local farm, but fresh strawberries from the grocery store will work as well.
*For the biscuits I used Fossier’s Biscuits Roses de Reims.