Making strawberry rose tiramisu from scratch: whip egg whites with powdered sugar, fold into yolks mixed with 250g mascarpone and vanilla bean paste, then layer with ladyfingers dipped in rose water and maple syrup, strawberries, and cream. Serve right away with Earl Grey tea.
Let's make a strawberry rose tiramisu! Whip 3 egg whites into a bowl mixer, then add in powdered sugar. After seeing streaks form, you want to remove that into a different pot. Next, you'll want to dump in 3 egg yolks into your mixer. Add in 1 tablespoon of vanilla bean paste and a pinch of salt and mix until combined. Weigh 250 grams of mascarpone cheese and combine it with the egg yolk mix. It should look like this! Next, gently combine the egg whites mix into this one. For the dipping, pour in 1 tablespoon of rose water, 4 tablespoons of maple syrup, and 1 cup of oat milk. Grab your ladyfingers and soak them in 1 to 2 seconds. I place sliced strawberries on the sides for aesthetics. Then I layer with cream, dipped ladyfingers, and then strawberries. Repeat. When it's fully covered, I sprinkle powdered ladyfingers on top. Finally, I complete the strawberry rose tiramisu with sliced strawberries. I took inspiration from Plated Cravings' recipe, but I pretty much eyeballed everything. Normally you would want to set this in the refrigerator for about 1 hour before serving, but I decided to eat it. I paired it with Earl Grey tea and it was so delicious.
