Floral Italian Pudding
ready in 3 h. 25 min.
- 1 ½ cups
- 2 teaspoons
- 2 cups
- 4 tablespoons
- 5 tablespoons
rose liqueur (rosolio)
- 7 ounces
Rose petal (see note)
Use heavily scented red or pink petals that are free from chemicals and pesticides -roses bought from a florist aren’t suitable. Remove the heel – the white part at the base (this has a bitter flavour) and wash the flowers gently before use.
1 Cutting board, 1 Small knife, 1 Hand mixer, 1 Rubber spatula, 1 Springform pan (24 cm Ø), 1 Parchment paper, 1 Wooden skewer, 1 Wire rack, 1 Tablespoon, 1 Tea strainer, 1 Citrus juicer, 1 Fine grater, 1 Bowl
Whisk the egg whites in a bowl until stiff.
Whisk the egg yolks and sugar in a bowl with an electric whisk until pale and fluffy. Gently fold in the rosewater and mascarpone until blended.
Gradually fold in the egg whites until incorporated.
Mix together the liqueur and water in a shallow bowl. Dip the sponge fingers, one at a time into the liqueur mixture and place a layer in a deep rectangluar serving dish.
Cover with a layer of the mascarpone cream. Repeat the layering, ending with a layer of mascarpone cream. Chill in the fridge for about 3 hours before serving.
Decorate with rose petals and sift over a little icing sugar.