Royal Tiramisu

Royal Tiramisu

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Ale Gambini

  • Sub Category Name
  • Recipe Source Name
    School of Tea E-Learning User
  • Festivities Name


  • 2 fresh eggs
  • 3 tablespoons of granulated sugar
  • 250 grams of mascarpone
  • 220 ml of water
  • 1 tea bag of Premium single origin Ceylon tea
  • 1 teaspoon of dried rosebuds
  • 6 Italian Ladyfingers
  • cocoa powder, to dust
  • dried rosebuds and edible gold, to garnish
  • crushed pistachios (optional)

Methods and Directions

  • Prepare the tea by bringing the water to 100 C 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.

ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From 24/05/2024