This is my spin on the classic tiramisu, using flavours I love! Floral, light notes of rose and cardamom, pair perfectly with the buttery pistachios! This also feels lighter than your traditional tiramisu because there's no booze in this one, and the cream layer is egg-free!
-1 1/2 cups heavy whipping cream
-1 cup mascarpone cheese
-1/4 cup of icing sugar
-1 tsp vanilla -1.5 tbsp rose water
-1/2 tsp ground cardamom
-2 cups of cooled cardamom coffee (2 cups of coffee, with 3-4 crushed cardamom pods, or 1/2 tsp of ground cardamom)
-Savoiardi/ ladyfinger biscuits
-crushed pistachios and dried rose petals for topping
Make your cardamom coffee by brewing your coffee of choice. Add the crushed cardamom pods, or the ground cardamom to the coffee and allow it to steep and cool to room temperature (at least 30 minutes).
Once the coffee has cooled to room temperature, make the cream layer.
In a bowl, whip your mascarpone, till soft and creamy- about 2 minutes.
In a separate, larger bowl, add the heavy cream, icing sugar, vanilla and whip on high speed until soft peaks form.
One soft peaks have formed, add in the rose water and ground cardamom, and continue whipping until stiff peaks form. Be careful not to over-whip the cream.
At this point, add the whipped mascarpone cheese to the whipped cream and mix to combine.
In a tray of your choice (either 9x9 or 9x13), spread a thin layer of the cream on the base.
Quickly dip the biscuits into the coffee and then pack them closely together, in a single layer, on top of the cream.
Add a thick layer of the cream and spread it to cover all the biscuits.
Continue layering until you've filled up the tray.
Finish the tiramisu with crushed pistachios and dried rose petals.
Refrigerate overnight, and then you're ready to serve!
If you try this- tag me on Instagram! I love seeing your recreations!