ROOIBOS & STRAWBERRY TIRAMISU
SERVES 6-8 / PREPARATION: 20 MIN / CHILLING: 2-3 HOURS OR OVERNIGHT
ROOIBOS
250ml (1c) water 4 rooibos teabags juice and finely grated zest of 1 orange or naartjie (both optional) 15ml (1T) castor sugar or honey 60ml (¼c) brandy or orange juice FILLING
250g mascarpone cheese 45-60ml (3-4T) strawberry jam 5ml (1t) vanilla essence 250ml (1c) cream TO FINISH
1 packet (200g) boudoir biscuits 250-300g fresh strawberries, rinsed, hulled and sliced freeze-dried strawberries (optional)
Keep a deep glass serving or trifle bowl handy.
1 Rooibos Put the water, teabags and citrus zest (if using) in a saucepan. Heat over medium heat until the mixture begins to simmer. Add the sugar or honey and stir until dissolved. Simmer for 2-3 minutes. Remove from the heat, stir in the citrus juice (if using) and set aside.
2 Filling In a deep mixing bowl, beat the mascarpone until smooth. Add the jam and vanilla essence and beat until well combined.
3 Whisk the cream in another bowl until soft peaks form. Add a third of the cream to the mascarpone and beat until smooth. Using a metal spoon, fold the rest of the cream into the mixture.
4 To finish Remove the teabags from the rooibos mixture. Pour the liquid into a shallow bowl, then dip half the biscuits, in batches, for a few seconds in the rooibos mixture. Arrange the biscuits in a single layer in the bowl.
5 Arrange a layer of strawberry slices on the biscuits and spoon half the filling on top. Spread the filling lightly and evenly over the biscuits.
6 Dip the rest of the biscuits in the rooibos mixture and arrange in a single layer on top of the filling. Arrange another layer of strawberry slices on top.
7 Spread the rest of the filling lightly and evenly on top and cover the bowl with clingfilm. Chill in the fridge for 2-3 hours or overnight.
8 Remove the clingfilm and crumble the freeze-dried strawberries on top (if using).
9 Carefully spoon portions of the trifle into bowls and serve. The trifle will last in the fridge for up to three days.