Cardamom Rose Tiramisu

Yield:
8-10 servings

Ingredients
4 large egg yolks
½ cup/100 grams granulated sugar
¾ cup heavy cream
1cup/227 grams mascarpone (8 oz)4 oz espresso or very strong coffee
6 oz Dona Cardamom Rose Concentrate
2 tablespoons rum or cognac
2 tablespoons cocoa powder
1 tablespoon Dona Cardamom Rose Spice Dust
About 24 ladyfingers (from one 7-ounce/200-gram package)

Recipe

Prepare the cream

1. Use a double boiler to whisk together the egg yolks and sugar. Whisk until the sugar has completely dissolved and the mixture has turned pale yellow.
2. In a separate bowl, take mascarpone and add rum/cognac and give it a gentle whisk.
3. Gently fold in the sweetened egg yolks mixture into the mascarpone mixture until combined. Keep the mix in the fridge to chill.
4. In another bowl, take cold heavy cream and beat it with an electric mixer until it develops soft peaks.
5. Gently fold in the the whipped cream with the prepared mascarpone mixture and leave the mix in the fridge to chill.

Assembling the tiramisu

1. Combine espresso and cardamom rose in a shallow bowl and set aside.
2. Combine cocoa powder and Dona cardamom rose dust in a bowl. Using a sifter, dust the bottom of a 2 quart/8x8 inch pan with the combined mixture.
3. Dip each ladyfinger into the espresso cardamom rose mixture (1-2 seconds, do not dip them for long as they will absorb excess liquid) and place them rounded side up at the bottom of the baking dish. Layer the bottom evenly, breaking the ladyfingers in half as needed to fill in any gaps. Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat the same with remaining ladyfingers and mascarpone mixture.
4. Dust top layer with remaining cocoa and cardamom rose dust mixture. Cover with plastic wrap and let chill in the refrigerator for at least 4 hours. Scoop to serve!