Strawberry Chamomile Tiramisu
Servings Prep Time
4People 20Minutes
Cook Time Passive Time
20Minutes 6Hours
Servings Prep Time
4People 20Minutes
Cook Time Passive Time
20Minutes 6Hours
Lady Fingers Base
Chamomile Custard
White Chocolate Crown
  1. Heat up your unsweetened almond milk and steep your tea bags in it for 3-5 minutes.
  2. Remove the tea bags and dissolve 2 tbsps of sugar in it. Transfer to a shallow pan and set aside to cool.
  3. Mix the egg yolks and sugar in a large bowl.
  4. Mix in 2 tbsp of the almond chamomile tea.
  5. Mix in the mascarpone, almond extract and salt.
  6. Beat the egg whites until you have soft peaks (2-3 minutes), mix in the red food coloring and continue beating until you have stiff peaks (another 1-2 minutes).
  7. Fold the egg whites into your mascrapone mixture and set aside.
  8. Dip the Ladyfingers into the almond chamomile tea and layer them into the container you are serving in.
  9. Layer in the mascrapone mixture and diced strawberries.
  10. Cover and let the tiramisu set in the fridge (at least 6 hours).
Golden Crown
  1. On a piece of parchment paper, draw a crown (Yes, I know I can’t draw….)
  2. Melt the white chocolate (microwave on 15 second intervals, mixing in between).
  3. Pipe the white chocolate into the crown stencil and quickly roll the crown up to give it shape. Let it harden in the fridge for 10-15 minutes.
  4. Spray with gold mist and garnish.
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