Mouthwatering Vegetarian Tiramisu with Lavender-Infused Mascarpone

Allergens

Dairy, Egg (in ladyfingers)

Ingredients

• 1. 1 cup heavy cream 2. 1 cup cold milk 3. 8 oz mascarpone cheese, softened 4. 1 tablespoon dried lavender buds 5. 1/2 cup granulated sugar 6. 1 teaspoon vanilla extract 7. 1 (7
• ounce) package ladyfingers 8. 3 cups strong brewed coffee, cooled 9. 1/4 cup unsweetened cocoa powder 10. 2 tablespoons confectioner's sugar

Instructions

1. In a small saucepan, combine heavy cream and lavender buds. Heat over low heat until steam rises from the mixture. Remove from heat and let it steep for 30 minutes.
2. Strain the infused cream into a large bowl, pressing the lavender buds to extract as much flavor as possible. Discard the lavender.
3. In another large bowl, combine mascarpone cheese, sugar, and vanilla extract. Mix well.
4. Gradually whisk in the infused cream into the mascarpone mixture until fully incorporated and smooth. Set aside.
5. Dip each ladyfinger briefly into the cooled coffee to moisten. Do not over soak, or they will become too soft. Arrange a layer of moistened ladyfingers in a 9x13 inch dish.
6. Spread half of the mascarpone mixture evenly over the ladyfingers. Repeat with another layer of dipped ladyfingers and finish with the remaining mascarpone mixture.
7. In a small bowl, mix together cocoa powder and confectioner's sugar. Sift this over the top of the tiramisu to create a dusting of chocolate.
8. Cover and refrigerate for at least 4 hours or overnight before serving.

Chef’s Insight

The key to the perfect Tiramisu is the balance between the richness of the mascarpone and the intensity of the coffee.

Notes

This vegetarian Tiramisu is a delightful twist on the classic dessert, making it perfect for those who avoid dairy and egg-based dishes.