I will let you in on a secret… if you promise not to tell anyone?
I am a very lazy cook!
It is true!
I love to create gorgeous dishes but I also just want to get in and out of the kitchen as quick as I can. I need shortcuts, and recipes which are easy or that I know back to front.
When I smelt the aroma of the Dilmah Rose with French Vanilla teabags I immediately wanted to make a delicious light dessert. I decided to try a variation on the traditional Tiramisu using tea and strawberries to freshen it up a bit. Also Mr GG doesn’t like coffee so I hoped that he would enjoy this version better than the original.
Ingredients:
1 Punnets Strawberries quartered
½ cup Tia Maria, Kahlua or Malibu
250gm Mascarpone
3Tbs Icing sugar
2 tsp vanilla bean paste
3 Dilmah Rose with French Vanilla teabags brewed in 1 ½ cups hot water
Salvador Biscuits
Method:
Combine the strawberries and alcohol together, reserve for later use.
Combine the Mascarpone, icing sugar and vanilla in a small bowl and combine. Set it aside for later use.
Make a strong pot of the fragrant Dilmah Rose with French Vanilla tea. Once the tea has brewed pour the liquid into a bowl.
To assembly add and generous dollop of mascarpone mixture to the serving glasses. Then take a Salvador biscuit or two and submerge it briefly in the tea to soften. Continue layering the soaked biscuits in each of the serving dishes glasses. Add a scoop of marinated strawberries to the glass and another layer of mascarpone. Finish with strawberries to decorate and some Vanilla Persian Floss.
The dessert is very simple and pretty. The flavour of the Dilmah Rose and French Vanilla is just enough to add an additional depth of flavour to the dish. Mr GG had two serves, one after another so it was a winner with him too.
