“My mom has an intense green thumb, and her pride and joy is her night-blooming jasmine. Summer nights were spent sitting outside basking in the aroma of jasmine while eating freshly cut fruit from my dad. This tiramisu is an edible version of those memories, and it’s made with ladyfingers that are soaked in a delicate jasmine tea and layered with ripe strawberries and a velvety mascarpone cream. Traditionally, tiramisu is made with a zabaglione, an Italian custard made with eggs, sugar, and mascarpone cheese. In this recipe, I make it eggless by using a thick mascarpone whipped cream. The tiramisu is then dusted with pink strawberry powdered sugar before serving.” — Hetal Vasavada

MAKES 1 x 20cm SQUARE

Dipping liquid

1¼ cups hot water

1 tbsp honey

3 tbsp jasmine tea (about 3 tea bags)

Mascarpone cream

1⅓ cups mascarpone cheese, cold

⅓ cup caster sugar

½ cup icing sugar

1 cup plus 6 tbsp heavy cream

1 tsp vanilla extract

¼ tsp freshly ground cardamom

¼ tsp kosher salt

For assembly

36 ladyfingers

340g strawberries, hulled and thinly sliced (about 1 cup)

¼ cup freeze-dried strawberries

2½ tbsp icing sugar

For the dipping liquid

In a large bowl, stir together the hot water and honey until well combined. Add the jasmine tea and steep for 5 minutes. Strain the tea into a shallow bowl and set aside.

For the mascarpone cream

In a stand mixer fitted with the whisk, beat together the mascarpone cheese, caster sugar, and powdered sugar for 2 minutes. Add the cream, vanilla, cardamom, and salt and whisk on medium-high speed until the mixture thickens and becomes smooth and fluffy.

To assemble

Dip each ladyfinger into the tea for 2 seconds and place it into an 8-inch (20cm) square pan. Repeat until the bottom of the pan is covered in soaked ladyfingers. Lay a single layer of sliced strawberries over the top of the ladyfingers. Spoon half the mascarpone cream mixture on top and gently spread evenly. Top with a second layer of soaked ladyfingers and strawberries. Top with the rest of the mascarpone cream. Cover with plastic wrap and refrigerate for at least 4 hours, overnight is best.

In a small blender, blend the freeze-dried strawberries and icing sugar until fine. If you want to be a little extra fancy, you can add a pinch of edible glitter as well! Dust the top of the tiramisu with the pink powdered sugar before serving.

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