Royal Tiramisù - Alessandra Gambini - Tiramisù Academy

Royal Tiramisu

Tiramisu with rose-flavoured black tea. Recipe by Ale Gambini, aka A Queen in the Kitchen, founder and representative of the Tiramisu Club California


  • 2 fresh eggs
  • 3 tablespoons of caster sugar
  • 250 g of mascarpone cheese 
  • 250 ml of water
  • 2 teaspoons of black tea Assam or Ceylon
  • 1 teaspoon of dried rosebuds
  • Ladyfingers
  • Dried rosebuds and edible gold for the decoration


  1. Prepare the tea by bringing the water to the boil, turn off the heat,
    add the black tea, rosebuds and leave to infuse for 5 minutes.
    Strain and leave to cool.
  2. Separate the eggs yolks from the whites, whisk the egg whites until stiff.
  3. In another bowl, whip the egg yolks with the sugar until pale yellow, add the mascarpone and mix everything together.
    Gently incorporate the whipped egg whites into the mascarpone cream.
  4. Arrange the ladyfingers, previously soaked in the tea, in cocktail glasses.
    Fill the glass to the brim with the mascarpone cream and level with a spatula.
  5. Leave to rest in the fridge for at least two hours.
  6. Serve the tiramisu decorated with dried rosebuds and edible gold.

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