Floral Italian Pudding

Recipe author: EAT SMARTER
Floral Italian Pudding
1 hr
4 h.
Ready in


for 8 220 ml jars)
2 cups
Sour cherry (stoned)
¼ cup
organic Orange (juice and grated rind)
1 teaspoon
2 sheets
¾ cup
4 sprigs
1 ¾ cups
1 ½ cups
1 cup
2 tablespoons
1 tablespoon
Lavender honey
Lavender (to garnish)
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Preparation steps

Step 1/3
Soak the gelatine in cold water. Put the sugar into a pan and heat slowly until caramelised. Stir in the cherry juice and orange juice and add the cherries. Mix the cornflour to a smooth paste with cold water, stir into the cherries and juice and boil up once. Divide the cherries between 6-8 small jars and leave to cool.
Step 2/3
Squeeze out the gelatine. Whip the cream until very stiff and chill. Beat the egg yolks with the icing sugar and grated orange rind over a hot bain-marie until pale, thick and creamy. Stir in the squeezed-out gelatine. Pick the flowers off two sprigs of lavender and chop finely. Add the lavender flowers and mascarpone to the egg yolk mixture, a spoonful at a time, then fold in the whipped cream.
Step 3/3
Break the sponge fingers into 2 or 3 pieces and scatter on top of the cherries. Mix the espresso with the coffee liqueur and honey and drizzle over the sponge fingers. Put the mascarpone cream into a piping bag with a plain nozzle and pipe on to the sponge fingers. Chill the tiramisu for at least 2-3 hours. Shortly before serving sprinkle with the rest of the lavender flowers. Serve garnished with a sprig of lavender.