Hibiscus Tiramisu
Ingredients
-
Ladyfinger biscuits
30
-
Hibiscus powder
2 tbsp + for decoration
-
Water
330ml
-
Sugar
2 tbsp
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Egg yolks
3
-
Sugar
3 tbsp
-
Mascarpone
300g
-
Powdered sugar
100g
Separate the egg yolks from the whites.
In a large bowl, mix the egg yolks and icing sugar with an electric whisk or by hand for 2 minutes. Stir in the mascarpone.
In another bowl, beat the egg whites until stiff, adding a pinch of salt.
Gently fold the egg whites into the previous mixture (sugar/egg yolk/mascarpone) using a spatula.
Prepare the Hibiscus by heating a little water, then mix with a small whisk and the sugar. Quickly soak the sponge biscuits in the Hibiscus.
Put a layer of cream in the bottom of your mould, then place a layer of biscuits soaked in Hibiscus.
You can cut off the ends of the biscuits so that they adhere perfectly to the wall. Repeat this operation until you run out of biscuits and cream. I recommend at least 3 layers of cream.
Place in the fridge for at least 4 hours, ideally overnight.
Just before serving, sprinkle with Hibiscus powder.
