Strawberry Rosewater Tiramisu

Christine Ma
by Christine Ma
6 servings
6 hr

Every kid has their favorites, favorite movie, favorite book, a favorite TV show. I don't recall a lot of my favorite things when I was young but I do remember my favorite dessert: tiramisu. I loved how the layers of coffee, cream, and ladyfingers were a perfect marriage. Although it is an indulgent dessert, the light texture makes it easy to eat an entire slice (which I admit can be dangerous!). Today, I wanted to indulge in this dessert but decided to incorporate some bright flavors. Here is my version of the classic Italian sweet, strawberry rosewater tiramisu. The basic idea of tiramisu is still found in this dessert with layers of ladyfingers and mascarpone cream. However, instead of coffee, we're using a strawberry rosewater compote and adding fresh strawberries to lighten up the tiramisu.

Strawberry Rosewater Tiramisu
Recipe details
  • 6  servings
  • Prep time: 1 Hours Cook time: 5 Hours Total time: 6 hr
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Mascarpone cream
  • 3 large egg yolks
  • ½ cup granulated sugar
  • ⅓ cup milk
  • 8 oz mascarpone
Strawberry rosewater compote
  • 3 cups strawberries chopped
  • ½ cup water
  • ¼ cup granulated sugar
  • 1 tsp rosewater syrup
Whipped cream
  • ¾ cup heavy cream
  • ¼ tsp vanilla extract
Remaining ingredients
  • 3 oz ladyfingers
  • 8 ounces fresh strawberries sliced

Prepare the mascarpone cream. Whisk together egg yolks with sugar in a medium saucepan. Add milk and bring to a boil over medium heat, whisking constantly. Continue to cook for 1 minute or until slightly thickened. Remove from heat and cool. Cover and chill for 1 hour. Mix mascarpone with custard.
Prepare the strawberry rosewater compote. Combine strawberries, water, and syrup in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium and cook for 5 minutes or until strawberries have softened and sugar has dissolved. Remove from heat. Add rosewater syrup. Let cool slightly.
Meanwhile, make the whipped cream. Beat heavy cream with vanilla until stiff peaks form.
Assemble tiramisu. Lay bottom of a 9x8 pan or individual trifle cups with lady's fingers. Drizzle strawberry rosewater compote on top. Spread half of the mascarpone cream followed by whipped cream. Repeat the layers once more. Cover and chill for at least 4 hours or until set. Place sliced strawberries on top and serve.
Christine Ma
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