Rooibos and Strawberry TiramisuHoje para Jantar
1 package gelatin
300 grams strawberries (700 ml water)
100 grams sugar
4 gelatin sheet
1/2 lemon (juiced)
1 package mascarpone
1 teaspoon rooibos
250 milliliters water
1 teaspoon brandy (or rum)
cocoa (for dusting)
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1For the cream, separate egg yolks from egg whites. Beat egg yolks with sugar to a soft, whitish cream.
2Soak gelatin sheets in a bowl of cold water for a few minutes.
3Whisk egg whites until stiff, adding a pinch of salt and 2 drops of lemon juice.
4Fold egg whites into the egg yolk cream and mix gently, without whisking.
5Drain gelatin sheets and heat in the microwave until dissolved.
6Let melted gelatin cool down slightly and drizzle on top of the cream.
8For the rooibos, pour boiling water over rooibos tea and let steep for 5 minutes.
9Strain tea and add brandy.
10On the bottom of each glass serving dish, spread a layer of the cream.
11Dunk the ladyfingers in hot tea and arrange a layer on top of the cream.
12Add another layer of cream on top of the ladyfingers.
13Refrigerate until well-chilled.
14For the gelatin, heat water in a kettle and bring to a boil.
15Place strawberries in a food processor until pureed.
16Add gelatin and blend some more.
17Add hot water carefully and blend again to mix well.
18Refrigerate until well-chilled and then pour a layer on top of cream.
19Finish with a final layer of cream.
20To serve, sprinkle with cocoa powder.