Hibiscus Tiramisu
MAKES
one 9 x 13 inch / 23 x 33 cm tiramisu
TAKES
Prep time: 35 minutes
Cook time: 0 minutes
Total: 35 minutes
✻ ABOUT THIS RECIPE
This tiramisu relies on an herbal tea soak instead of the traditional coffee version. The tea soak lends a gorgeous natural pink color to the final tiramisu when sliced. I augment this with a sifting of hibiscus powder over the surface (for a similar look, you can also use raspberry powder, though the flavor won’t be as purely floral).
INGREDIENTS
Mascarpone Filling
588 g / 2 ½ cups cold heavy cream
99 g / ½ cup granulated sugar
27 g / 2 tablespoons light brown sugar
5 g / 1 teaspoon vanilla bean paste or vanilla extract
2 g / ½ teaspoon ground cinnamon
2 g / ½ teaspoon ground ginger
2 g / ½ teaspoon fine sea salt
454 g / 16 ounces mascarpone cheese, at room temperature
Soaking Mixture
85 g / 1 cup dried hibiscus flowers/tea
1 cinnamon stick
one 1 inch / 2.5 cm piece of ginger, peeled
345 g / 1 ½ cups boiling water
Assembly and Finishing
48 ladyfingers (homemade or store bought)
hibiscus powder, as needed for finishing (optional)
Bake This Recipe with Me:
METHOD
1. Make the mascarpone filling: in the bowl of an electric mixer fitted with the whip attachment (or in a large bowl if using a hand mixer), whip the cream, sugar, brown sugar, vanilla, cinnamon, ginger, and fine sea salt to medium peaks.
2. Add the mascarpone cheese and mix on low speed until evenly incorporated. If needed, fold the mixture a few times by hand to make sure it’s totally smooth, evenly combined, and thick. Set aside.
3. Make the soaking mixture: in a shallow bowl, combine the hibiscus flowers/tea, cinnamon stick, and ginger. Pour boiling water over the mixture, and let the mixture steep until it comes to room temperature.
4. Strain the tea and transfer to a shallow bowl. Have ready a 9 x 13 inch / 23 x 33 cm rectangular baking pan.
5. Assemble the tiramisu: working with one at a time, dip a ladyfinger briefly into the soaking mixture, and transfer it to the baking pan. As you place them, you can place them as close together as possible - or very slightly overlap them to ensure you get full coverage on the bottom of the pan. You should use half of the ladyfingers to fill the base of the pan.
6. Scoop half of the mascarpone filling on top of the ladyfingers, and spread into an even layer.
7. Repeat the dipping process, dipping the remaining ladyfingers briefly into the soaking mixture, and arranging them into an even layer fully covering the mascarpone filling.
8. Spoon the remaining mascarpone filling on top, and spread into an even layer. You can make this layer totally smooth, or create texture intentionally (such as stripes with an offset spatula)
9. Sift hibiscus powder over the surface trying to get even coverage, and refrigerate the tiramisu for at least 4 hours (and up to 24 hours) before serving.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
