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.
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