Rosamisu
One day, my daughter said she would make matcha tiramisu (we called it matchamisu). It was perfect in every way – the colour, the complexity of taste, and the creaminess. It made me think - how would a pink tiramisu work? So, one Sunday morning, when almost everything is closed in France, I went to search for beetroot latte powder for the topping. After begging the barista at Rakwe to sell me one tbsp in a cup, I happily returned home to make it. The first attempt was good but far from the texture and notes I had hoped for. It made me think - what would be the ingredient instead of coffee that had character (as pure raspberry sauce did not work) and colour to match. Hibiscus. I bought some at our local organic shop the next morning and made it again and it was a success. Hibiscus tea, cardamom, vanilla, and a good dose of rosewater made it perfect. There is a touch of freshness, yet it is creamy at the same time. There is colour, a touch of raspberries, and lots of roses.
200 g ladyfingers
raspberries:
190 g raspberries
15 g golden caster sugar
hibiscus mix:
30 g hibiscus tea
230 ml boiling water
10 cardamom pods, crushed
1/2 vanilla pod
cream:
4 egg yolks
50 g golden caster sugar
pinch of sea salt
250 g mascarpone
rose water to taste
250 ml sweet cream
vanilla powder
Heat the oven to 200°. Put raspberries in a baking dish, sprinkle with sugar, and bake in the oven for 20 mins. Take out, leave to cool, and blend.
Mix hibiscus with spices and leave to infuse until cool. Strain. So I don’t lose the raspberry flavour, I add this to the blender in which I blended the raspberries, blending just for 10 seconds to wash off all of the flavour from the walls of the blender into the tea.
Put the eggs, sugar, and salt in a bowl and whisk over a pot of boiling water until very light and airy, about 3-4 mins. Take off the pot and continue whisking until cool.
When done, whip mascarpone and rose water in another bowl with a mixer for a minute to loosen it. Then add 1/3 of the egg mixture and whisk in. Add the next 1/3 and mix in again. Then add the rest of the eggs and whisk in until incorporated. In another bowl, whisk cream and vanilla into soft peaks. Fold into the mascarpone mixture.
Layer tiramisu. On a large plate, spread some cream on the bottom. Then dip cookies in hibiscus and lay on the cream. Top with the cream. Spread the raspberry puree on top. Add another layer of cookies and cream. Mix sugar with beetroot powder and sieve over or sprinkle with raspberry powder. Put in the refrigerator to infuse for at least 4 hours.
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