Tag: tiramisu

Rose + Pistachio Tiramisu

Rose + Pistachio Tiramisu

I have always been a heavy snacker when it comes to watching a tv show or a movie. One of my best friends, James, and I used to regularly go to the movies, and it was pretty much mandated that I get enough popcorn so that I did not run out during the previews. Whenever I get drawn into anything and it gets even a bit dramatic, I want to snack as I become engulfed into a world that is not my own.


Of course lately, that world has been Game of Thrones. We pretty much do all of our weekend activities on Saturdays right now so we can be sure we essentially meditate all day Sunday in preparation of what is going to be another amazing episode. Game of Thrones is pretty intense and I, therefore, have to have stuff on hand that I can dig into.


Prior to our GoT prep this weekend, we ventured out on Saturday to Tio Pablo in Richmond. It is an entire gluten free restaurant, plus the food is delicious, and my view was A+.

From here we went to the Virginia Museum of Fine Arts. There is an exhibit displaying the work of Yves St Laurent. For those who are remotely interested in fashion or are somehow in the area, it is worth checking out. The VMFA overall is a really outstanding museum.


A dessert that is as decadent and fashionable as what I saw at the VMFA is this tiramisu recipe. It is inspired by a recipe that Molly Yeh posted a while ago. It is relatively easy to make, and super super delicious. I initially labeled this tiramisu as tiramisu for 2, but realistically, it can be for 4 people.

Gluten Free Rose and Pistachio Tiramisu

August 6, 2017


  • 300 ml very strong earl grey tea
  • 2 tbsp agave
  • 4 tbsp vanilla extract
  • 3 large eggs
  • 75 g caster sugar
  • 250 g mascarpone
  • 1 tbsp rose water
  • 1 package of Schar ladyfingers
  • nutmeg and cinnamon
  • rose petals and pistachios, for serving
  • Step 1 Take a bread tin.
  • Step 2 Make the tea- using around 4 bags. Add the agave and 2 tbsp of the vanilla. Allow it to steep and cool.
  • Step 3 Separate the eggs, whisk the yokes with the sugar until it is nice and frothy. Make sure that all of the sugar has dissolved.
  • Step 4 With the mixer on slow speed, add the mascarpone, the remaining vanilla, and rose water.
  • Step 5 In a separate bowl, beat your egg whites until stiff peaks form. Fold them gently into the previous mix.
  • Step 6 Take your ladyfingers, and dip them into the early grey. Line the bottom of the tin with them. Then add a layer of the mixture. Sprinkle nutmeg and cinnamon. Repeat this step once again. You will then need to refrigerate this for at least 6 hours, and it is best if it is served the next day.
  • Step 7 To serve, take rose petals and crushed pistachios and sprinkle on top.
  • Step 8 Enjoy!