This Raspberry London Fog Tiramisu is a bright, floral twist on the classic Italian dessert featuring tea-soaked ladyfingers and a creamy raspberry mascarpone.
Pour 2 cups (480ml) whole milk into a glass measuring cup. Add 2 tablespoons (25 g) granulated sugar. Microwave on high for 2 minutes until completely warmed through. Stir to dissolve the sugar into the milk.
Remove the tea from the bags and add it to the warm milk along with the culinary lavender. Stir to incorporate. Let it stand for 10 to 15 minutes. Pour the mixture through a fine-mesh sieve into a large bowl and set aside. Discard the spent lavender and tea.
Make the raspberry mascarpone:
Place ½ cup (120 g) heavy cream into a medium mixing bowl. Add 2 tablespoons (25 g) granulated sugar. Beat with an electric mixer until stiff peaks form. Refrigerate until needed. Rinse the beaters.
Add ¼ cup (50 g) granulated sugar and 3 egg yolks to a large mixing bowl. Beat with the electric mixer for 5 minutes until pale and thick.
Sift the freeze-dried raspberry powder into the egg mixture. Add 8 ounces (226 g) mascarpone. Beat with the electric mixer until everything is incorporated and the mixture is thick; be careful not to overwork the mascarpone.
Add the whipped heavy cream and beat until smooth and creamy, again being careful not to overmix.
Assemble the tiramisu:
Set out an 8x8 cake pan or casserole dish. Dip a ladyfinger into the London Fog soaking liquid for about 2 seconds. Place it into the cake pan. Continue dunking and lining the bottom of the cake pan with the ladyfingers, nestling them close together. An 8x8 pan should fit about 14 ladyfingers in a single layer.
Pour half the raspberry mascarpone over the ladyfingers and smooth it into an even layer.
Sift 1 to 2 teaspoons of raspberry powder over the mascarpone.
Continue dipping the remaining ladyfingers into the soaking liquid, then arrange them tightly on top of the mascarpone.
Finish by pouring the remaining raspberry mascarpone over the ladyfingers. Sift 1 to 2 teaspoons of raspberry powder on top.
Chill the tiramisu:
Cover the dish and refrigerate for at least 4 hours, preferably overnight.
To serve:
Remove the tiramisu from the refrigerator and scoop it into dessert coupes. Serve with fresh raspberries on top, if desired. Enjoy!