Diana's Desserts - www.dianasdesserts.com
See more recipes in The Basics and The Classics

Lavender Tiramisu

in Guest Recipe Book

Average Rating: 
(total ratings: 2)
[Read reviews] [Post a review]
Servings: 8
Tiramisu, which literally translates from Italian into English to 'Pick Me Up', created to suit the summer by the addition of lavender. Not as heavy as it seems, just perfect for an after meal dessert.

This recipe requires "lavender sugar", so prepare the "lavender sugar" at least 1 week before using in recipe, or Lavender Sugar may be purchased at some gourmet food stores or at several stores online. You may order it online from: www.madeincalifornia.net.

For the Coffee Mixture:
1 cup (8 oz./236ml) strongly brewed black coffee
5 sprigs fresh lavender
1/4 cup (2 oz./59ml) Bailey’s Irish Cream liqueur

For the Luscious Mascarpone Filling:
1 cup (8 oz./250g) mascarpone cheese
1 cup (300ml/8 fl. oz.) thickened cream or heavy whipping cream
1/3 cup (75g/2 1/2 oz.) lavender sugar* (SEE BELOW FOR INSTRUCTIONS ON HOW TO MAKE LAVENDER SUGAR)
3 egg whites
3 egg yolks
Pinch of salt
1/4 tsp. white vinegar
3 tbsp. Bailey’s Irish Cream liqueur
1 tbsp. unflavored gelatin powder
2-3 tbsp. water

For the Savoiardi Biscuit Layer:
1 package (approximately 250g/8 to 9 oz.) savoiardi biscuits or ladyfingers (about 22 savoiardi or ladyfingers)

You will also need:
High quality cocoa powder
Fresh or dried lavender sprigs, for decorating (optional)

For the Coffee Mixture:
Brew coffee according to instructions on package and add in 5 sprigs lavender while brewing.

Stir to dissolve all coffee powder and cover for 30 minutes to let steep while you make the filling. Set aside.

For the Luscious Mascarpone Filling:
Dissolve the gelatin powder with the water and set aside, making sure to keep it slightly warm.

Using a double boiler or bain-marie whisk egg yolks and lavender sugar (SEE INSTRUCTIONS BELOW ON HOW TO MAKE LAVENDER SUGAR) over simmering water. Once mixture reaches ribbon stage, remove from heat and let cool for a bit.

Next, add the mascarpone cheese, mixing gently until just combined. Stir in the Bailey’s Irish Cream.

Stir in the slightly warm gelatin mixture and stir to combine.

Beat egg whites with a pinch of salt on MEDIUM speed of an electric mixer for about 2 minutes. Add the vinegar and beat on HIGH speed for another 2 minutes until the egg whites have reached stiff peaks.

In a clean bowl, whip the thickened cream (or heavy whipping cream, if using) until it forms soft peaks. Gently fold whipped cream mixture into the egg white mixture.

Finally, fold the egg white/whipped cream mixture into the mascarpone mixture until combined well.

Assembling the Tiramisu:
Discard the lavender sprigs from the coffee mixture. The coffee should be quite cool by now.

Pour the Bailey's Irish Cream into the coffee mixture. Stir well and pour the mixture into a shallow pan.

For the first layer, dip half of the savoiardi biscuits (or ladyfingers, if using) into the coffee mixture and arrange them in the base of a 9-inch round springform pan.

Cover the ladyfinger layer with half of the mascarpone mixture. Generously sift the surface with cocoa powder.

For the second layer, dip the remaining half of the savoiardi biscuits (or ladyfingers, if using) into the coffee mixture and arrange them over the first mascarpone cheese layer, then generously sift the surface with cocoa powder.

Cover the tiramisu with cling wrap and refrigerate overnight. When ready to serve, release sides of springform pan, transfer tiramisu to a serving plate, then dust top of tiramisu generously with cocoa powder. If desired, decorate top of tiramisu with fresh or dried lavender sprigs right before serving.

Makes 8 servings.

How To Make Lavender Sugar

5 sprigs dried lavender
200g (7 ounces/7/8 cup) white granulated sugar

Special equipment:
An airtight container jar

For every 200g (7 ounces/7/8 cup) of sugar, add to it 5 sprigs of dried lavender. Place in an airtight container jar to seal it. Give it a good shake once every few days to evenly distribute the goodness.

Store lavender sugar for up to a week before using. I store mine for about 4 weeks before using, and I usually make it in large batches.

Lavender sugar simply goes well with almost any other baking!

Photograph taken by Quinn © 2008

Source: Self Creation
Submitted By: Quinn
Date: May 26, 2008


Reviewer: Panida
It's very appetizing !!!

Reviewer: Sam
This was excellent!!! I increased mascarpone, decreased the whipped cream, omitted the egg whites, increased the egg yolks and omitted the gelatine. Yet, the tiramisu came out awesome. I like it that the lavender taste was very distinct, something unique and special that could not be found anywhere else!


Add Your Review

  YOUR NAME (required)
 (Very Good)
 (Could be Better)
  RATING (required)

More Recipes in this Section