Strawberry and Rose Tiramisu

Ingredients (for 6 verrines)

For the syrup

• 1 cup of sugar
• 1 cup of water
• 30 ml orange blossom water
• Strawberry tails

For the tiramisu

• 500 g of strawberries
• 15 ml of rose water
• 15 ml + 45 ml of sugar
• 12 pink Reims biscuits or 12 ladyfingers
• 3 whole eggs
• 250 g of mascarpone
• Dried rose petals

Preparation

1. Wash and hull the strawberries. Cut them into small cubes and macerate them with 15 ml of sugar and 15 ml of rose water. Refrigerate.
2. In a small saucepan, bring the sugar, water, orange blossom water, and strawberry stems to a boil. Let cool to room temperature, then strain.
3. Separate the egg whites from the yolks.
4. In a bowl, using a whisk, beat the egg yolks with 45 ml of sugar until pale. Add the mascarpone and mix until you obtain a smooth cream.
5. Beat the egg whites until stiff (you should be able to turn the bowl over without them falling) and gently fold them into the mascarpone in 3 batches, using a spatula.
6. Pour the syrup into a shallow dish. Cut the biscuits in half, dip them in the syrup, and place two biscuit halves at the bottom of each glass.
7. Add ⅓ of the strawberries, then half of the mascarpone mousse. Repeat with another layer of biscuits, strawberries, and mascarpone. Finish with the remaining strawberries and sprinkle with a few dried rose petals.
8. Let set in the refrigerator for 3 hours before serving.